Bloody Mary Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.



Marinated onions:

2 large peeled sweet onions
¼ cup Worcestershire sauce
¼ teaspoon freshly ground black pepper
½ teaspoon Tabasco sauce

Sun-dried Tomato Mayonnaise:

½ cup mayonnaise
1/8-cup cream-style hot horseradish
1-teaspoon Old Bay Seasoning
¼ teaspoon freshly ground pepper
½ teaspoon Tabasco sauce
1-teaspoon fresh lemon juice
½ cup finely diced celery
½ cup oil-packed sun-dried tomatoes drained and coarsely chopped. Reserve oil.


2 pounds ground chuck
2 teaspoons Old Bay Seasoning
1-teaspoon celery seed
1-teaspoon freshly ground black pepper
2-teaspoon kosher salt
¼ cup V-8 juice
1/8-cup Worcestershire sauce
½ cup oil-packed sun-dried tomatoes, drained and coarsely chopped. Reserve oil.
6 bakery fresh hamburger buns, split
2 cups loosely packed arugula leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To marinate the onions, slice into ½-inch thick rounds. In a medium bowl, combine the Worcestershire sauce, pepper, and Tabasco sauce. Add onion rounds, and toss to coat. Set aside.

To make the sun-dried tomato mayonnaise, in a medium-size bowl, combine the mayonnaise, horseradish, Old Bay Seasoning, Tabasco sauce, pepper, and lemon juice. Mix well. Stir in the celery and sun-dried tomatoes. Cover and refrigerate until serving.

To make the patties, in a large bowl, combine the beef, Old Bay Seasoning, celery seed, pepper, 1 teaspoon of salt, V-8 juice, Worcestershire sauce, and sun-dried tomatoes. Mix well. Handle the meat as little as possible to avoid compacting it. Divide the meat into six equal portions and form into patties to fit the buns. Sprinkle the remaining teaspoon of salt over the top of the patties.

Place the marinated onion rounds, including marinade, in a pre-heated skillet on the hot grill. Cook until the onions are softened and slightly brown. Remove pan from the grill, cover, and set aside. Place the patties on the grill rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes for medium.

During the last few minutes of grilling, brush the cut-side of the split buns with the reserved oil from the sun-dried tomatoes, and place oil-side down along the outer edge of the grill to lightly toast.

To assemble the burgers, divide the arugula into six equal portions, and place on each bottom bun. Top the arugula with a patty and a portion of the cooked onions. Place a generous dollop of the sun-dried tomato mayonnaise on the top cut-side of the bun, place on the burger, and serve.

Makes 6 burgers.