Hot & Spicy Bloody Mary Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


The Marinated Tomato
6 large or 12 medium slices of tomato
½ cup vodka
½ cut Bloody Mary mix
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon celery seed
1 teaspoon dill weed
The Spicy Mayonnaise
1 cup real mayonnaise
1 teaspoon dill weed
1 teaspoon celery seed
1 1/2 tablespoons hot sauce
1 teaspoon Worcestershire sauce
The Patty
1 ½ pounds ground chuck
½ pound ground pork sausage
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
2 teaspoons dill weed
2 teaspoons celery seed
½ cup vodka
2 teaspoons minced garlic
1 teaspoon salt
Vegetable oil, for brushing on the grill rack
6 large red lettuce leaves
12-14 spears of pickles asparagus sliced in half length wise.
1 teaspoon of freshly ground pepper



Preheat a gas grill to medium heat or prepare a medium-hot fire in a charcoal grill with a cover To make the marinated tomato, combine in a small zip lock bag, vodka, Bloody Mary Mix, Worcester sauce, Tabasco sauce, celery seed and dill weed. Zip the top of the bag and squeeze or swoosh the liquid around in the bag until contents are well blended. Open the bag, place tomatoes in and re-seal. Let marinate in the refrigerator for about ½ hour or until needed. To make the hot and spicy mayonnaise, combine real mayonnaise with dill weed, celery seed, Tabasco sauce, Worcester sauce, mix well and refrigerate until needed. To make patties, combine ground chuck, ground pork, Worcester sauce, Tabasco sauce, dill weed, celery seed, vodka minced garlic and salt in a large bowl. Mix well, however, handle the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. To avoid having your meat stick to the grill, when the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack. Close the cover and cook, carefully turning once (to prevent juices from escaping), until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, spread each cut side of the buns with ½ teaspoon of mayonnaise mixture and place cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, dividing evenly, spread the remaining hot and spicy mayonnaise mixture over the cut sides of the buns. On each bottom bun, place either 1 large or 2 medium marinated sliced tomatoes, a lettuce leaf, 4 halves of pickled asparagus and a patty. Top with freshly ground pepper add bun tops and serve!