The Bloody Mary Burger
4 stalks of celery – shredded
1 cucumber – peeled, seeded, and julienned
1 tsp salt
1 tbsp white wine vinegar
½ tbsp. Dijon mustard
2 tbsp. chopped fresh dill
½ tsp freshly ground pepper
2-14.5 oz cans crushed tomatoes
1 cup vodka (I use Honor Vodka)
1 tbsp Tabasco
1tbsp Tomato Paste
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1-14.5 oz can of pimento stuffed green olives
2 large cloves of garlic
1 tbsp. olive oil
1 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp freshly ground pepper
2 pounds ground chuck
4 oz. thick cut bacon finely ground
2 tbsp. A1 steak sauce
2 tbsp. Worcestershire sauce
2 tbsp. raw horseradish
1 tbsp Cavender’s Greek Seasoning
2 tsp. celery salt
1 tsp. salt
1 tsp freshly ground pepper
2 tbsp vegetable oil for brushing the grill rack
6 French Rolls – split
2 tbsp olive oil for brushing on the rolls
Prepare a medium-hot fire on a charcoal grill
To make the celery pickle slaw, combine the celery and cucumber in a colander with the salt. Place the mixture in the colander in another bowl and place in fridge for 1 hour to allow excess moisture to drain out. Remove mixture and blot with paper towels. In a bowl, combine white wine vinegar, Dijon mustard, fresh dill, and pepper. Add celery/cucumber mixture and toss. Refrigerate until ready to assemble.
To make the Vodka–Tomato Spread, combine crushed tomatoes, vodka, Tabasco, tomato paste, salt and pepper in a saucepan. Place on low heat portion of grill and allow to simmer and reduce to half its size, approx. 1 hour. Set aside until ready to assemble.
To make the olive tapenade, place green olives, garlic, olive oil, balsamic vinegar, salt and pepper in food processor and pulse until finely chopped and mixed throughout. Cover and refrigerate until ready to assemble.
To make the patties, combine ground chuck, ground bacon, A1, Worcestershire, horseradish, Cavendars, celery salt, salt, and pepper in a large bowl. Mix with hands until well combined, without overworking the meat. Form the mixture into 6 patties. Grill immediately.
Brush the grill with vegetable oil. Place the burgers on the grill, cooking them until Medium (approx. 5 mins per side). Remove burger, then place French rolls brushed with olive oil on the grill for toasting (approx. 1-2 mins).
To assemble, brush bottom of bun with olive tapenade. Spread the top of the bun with the Vodka-Tomato Spread. Place patty on bottom bun, top with celery-pickle slaw and top bun.
Serve and enjoy! (makes 6 burgers)