Rainy season seems to be over and the heat is dying down. So it’s time to get out those barbecues again, and spend the day lounging in the sun rather than in a darkened room with the air conditioning on. I knocked these up with a little help from my BFF Matt. He came up with the idea, and I made the recipe. I do love a good Bloody Mary and I can never get enough burgers, so these are the perfect combination.

Makes 15 burger


1kg of beef mince

1 onion

2 sticks of celery

150g of bread crumbs

1 egg

8 drops of Tabasco

1 tablespoon of Worcestershire sauce

1 tablespoon of horseradish

½ teaspoon of celery salt

½ a teaspoon of black pepper

A glug of olive oil

Bloody Mary Ketchup

1 cup of tomato ketchup

1 tablespoon of Worcestershire sauce

8 drops of Tabasco

1 teaspoon of horseradish

½ a  celery stalk (very finely chopped)

½ teaspoon of celery salt

½ a teaspoon of black pepper

The juice of half a lemon


To make the Bloody Mary ketchup, put all the ingredients together in a bowl and mix. Feel free to adjust the measurements to suit your own tastes.

To make the burgers, finely chop the onion and celery and fry off on a medium heat  in the oil for five minutes or so until they have softened. Allow to cool then add to a bowl and mix together with the bread crumbs, salt, and pepper. Add the minced beef, Worcestershire sauce, Tabasco, and horseradish, and mix everything together, making sure the bread crumbs, onions, and sauces etc are well distributed throughout the meat.  Beat the egg, and add to the mince, this will help them to keep their shape better. Grab a handful and form into to a patty shape. If you are not using them right away, wrap them in cling film and store in the fridge or freezer. When you are ready to use them, throw them on the barbecue or cook in a frying pan until they are done to your liking. Personally I like mine still slightly pink in the middle. Serve in a bun, with salad, a slice of cheese and top with bloody Mary ketchup. Voilà the  Bloody Mary Burger.




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