RECIPES: Recipe Details

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Bloody Mary Burger

This succulent combination of spices and ingredients from the time tested cocktail of the same name reflect my desire to create a burger experience with a bit of zest and bite, similar to much of what I love to prepare for my family and friends. Simple in it's design, yet novel and richly satisfying in it's flavor and visual appeal, this bun and burger will make for a quick and easy grilling treat. Although not novel in their use, I found it essestial to complement this burger with two key, and also time tested condiments, which will be forthcoming.

Ingredients 

BASTING SAUCE:
3/4 cup tomato juice
1/4 cup quality Vodka of your choice
1 teaspoon beef bouillon granules
PATTIES: 2 pounds ground chuck
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 tablespoon celery salt
2 tablespoons hot sauce
1 1/2 tablespoons worcestershire sauce
6 oz. tomato paste
1/4 cup quality Vodka of your choice
Vegetable oil, to brush the grill rack
6 country potato hamburger buns
1/4 cup light olive oil, for brushing the buns
1 medium sweet yellow onion cut into 6 slices
1 large, ripe, tomato cut into 6 slices.

Instructions 

DIRECTIONS: To make the basting sauce, combine the tomato juice, vodka, and beef bouillon granules in a small bowl and whisk until well blended. To make the patties, combine the ground chuck, salt, pepper, celery salt, tabasco, worcestershire sauce, tomato paste, and vodka. By making finger holes in the ground chuck, adding these ingredients, and then gently working them together, a good blend will be developed. Too much handling will tend to compact the meat, so blend just until mixed. Separate the mix into 6 equal portions, and then create a patty that will fit the buns, leaving a slight overhang to allow for shrinkage. Place the patties on a plate, cover with cellophane, and set aside. Cut 1 large, ripe tomato into 6 equal slices. Cut 1 medium, sweet yellow onion into 6 equal slices, set both on a plate, cover with cellophane and set aside. Fire up the gas grill, on high setting, for approximately 2 minutes. Lower the temperature to medium high, and brush the grill with the vegetable oil. Baste the top side of the 6 patties liberally, and place on the rack. Cover, and grill until browned on the bottoms, 3 1/2 to 4 minutes. While cooking the patties, prepare the potato buns by lightly brushing the open, or cut side with the olive oil. Gently turn the patties, liberally baste the new top side, and continue grilling covered, until done to your desire, about 5 minutes for a medium done burger. During the final 2 1/2 to 3 minutes of cooking the patties, place the buns, oil side down, on the outer edges of the grill, to avoid charring. We're almost there! Now remove the patties from the grill, and set aside. Check that the buns are lightly toasted, then remove from the grill. Add the pattie to the bun bottom, then a slice of onion, followed by a slice of tomato, top of bun, and PRESTO!!

Comments 

My husband is a firefighter, and would love to try this recipe at work, but is not allowed to have a bottle of vodka on the premises. I guess I will have to invite the crew to our home to chow down! Thank you for your time. Enjoy!