Bloody Mary Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

The fabulous flavors of a bloody mary were my inspiration for this delicious burger.


2 Medium tomatoes – chopped
1 Celery stalk – chopped
½ teaspoon garlic salt
2 Tablespoons creamed horseradish
1 Tablespoon Sutter Home Chardonnay
½ teaspoon Worcestershire sauce
¼ teaspoon red pepper sauce, preferably Cholula
1 teaspoon fresh lime juice
½ teaspoon ground black pepper
½ cup finely chopped red onion
2 pounds lean ground beef
2 large eggs – beaten
¼ teaspoon garlic powder
¼ teaspoon celery salt
6 Ciabatta rolls
1 1/8 cup feta cheese crumbles


For Bloody Mary Relish: In a medium mixing bowl, combine tomatoes, celery, garlic salt, horseradish, chardonnay, Worcestershire sauce, pepper sauce, lime juice, pepper and onion. Stir until well blended. Set aside.
For Burger: In medium mixing bowl, combine ground beef, garlic powder and celery salt. Roll into 12 equal balls. Mash the balls into patties. Spread 3 Tablespoons feta cheese onto six of the patty centers. Place a plain patty on top of each, pressing edges of to seal in feta cheese.
Set grill to high heat, seer burgers on high for 1 ½ minutes each side, reduce heat to low. Grill on low 4 1/2 minutes each side. In the final 2 minutes of grilling, place sliced ciabatta rolls on grill to toast.
Place one patty on each bottom half of toasted ciabatta roll. Scoop 1/3 cup bloody mary relish on top of each patty, place top bun on each. Serve hot. Enjoy.