To make the bloody Mary salsa, combine tomato juice, lime juice, Worcestershire sauce, honey, olive oil and tabasco in a medium bowl.
Whisk to combine.
Add celery salt, black pepper, tomatoes, celery, onion, parsley and garlic. Stir to combine and set aside.
In small bowl, combine mayonnaise, worcestershire sauce, lime juice, tomato paste and chopped parsley.
Set aside until ready to use.
Place heat-proof pan over grill grate or on side burner.
Cook bacon in pan until crispy on both sides.
Remove bacon from pan and place on paper-towel-lined plate.
Remove pan from heat and set aside.
In a large bowl, combine tomato paste and Worcestershire sauce.
Add beef, garlic, onion, basil, celery and kosher salt and pepper.
Mix to combine. Divide into 6 portions, and form each into a 3/4-inch thick patty roughly the diameter of the rolls.
Use a paper towel dipped in vegetable oil to grease the grill rack.
Place patties on the grill and cook, turning once, until medium rare, about 3 minutes per side.
After turning the burgers, arrange the sandwich rolls, cut sides down, around the edges of the grill to toast. During the last minute of cooking, place two slices of cheese on top of each burger to melt.
To assemble the burgers, place roll bottoms on platter.
Top each with a burger patty, a lettuce leaf and an even amount of bloody mary salsa.
Spread bloody mary mayo on each roll top and place on the top of each burger to close.
Use a sandwich pick to spear a pickle, olive and cheese cube.
Pierce the top of each burger roll as a garnish.
Enjoy burgers with a nice glass of Sutter Home Sauvignon Blanc!