Bloody Mary Cheeseburgers
- 1½ pounds ground beef (80/20)
- 2 tablespoons Worcestershire sauce
- 3 tablespoons prepared horseradish
- 1 tablespoon hot pepper sauce
- ¼ cup celery tops and leaves, finely chopped
- ¼ cup good quality organic ketchup
- ½ cup plain dry bread crumbs
- 1 egg yolk, lightly beaten
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 4 slices deli-sliced sharp cheddar cheese
- 1 recipe of Bloody Mary Ketchup
- 4 brioche rolls, split and toasted
Heat a large cast-iron skillet or griddle over medium-high heat.
Make the burgers: In a large bowl, combine the beef, Worcestershire sauce, horseradish, pepper sauce, celery, ketchup, breadcrumbs, and egg yolk. Season with salt and pepper, and mix thoroughly. Separate into 4 equal portions and form them into patties slightly thinner at the center (burgers plump as they cook). Add the olive oil to the hot skillet. Cook the burgers, flipping once, 10 minutes for medium (adjust the time for rarer or more well-done burgers). Top the burgers with the cheese for the last 2 minutes of cooking, tenting the skillet with aluminum foil, if you like, to help melt the cheese.
If not made beforehand, make the Bloody Mary Ketchup while the burgers are cooking.
Place the burgers on the roll bottoms and top with the Bloody Mary Ketchup. Set the roll tops in place.