RECIPES: Recipe Details

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Bloody Mary Burger

The hot pickled okra topping adds a Southern twist to this "adult" burger.


1/3 cup organic ketchup
1/3 cup plus 2 tablespoons prepared horseradish
1 Tablespoon Worcestershire sauce
1 Tablespoon freshly squeezed lemon juice
2 teaspoons celery seed
1 teaspoon hot sauce
1 tablespoon vodka
2 teaspoons salt
1/4 cup finely chopped yellow onion
2 1/2 lbs. ground chuck
Colavita Olive oil for brushing the grill rack
6 Whole wheat bakery hamburger rolls, split
6 slices tomato, preferably heirloom
6 large hot pickled okra, cut in half lengthwise


Preheat a gas grill to medium-high. In a small bowl, mix together ketchup, horseradish, Worcestershire sauce, lemon juice, celery seed and hot sauce. Pour 1/3 cup of the mixture into a separate large bowl. Add vodka to the remaining sauce in the small bowl, cover and set aside. Add salt and onion to the 1/3 cup of the ketchup mixture in the large bowl. Mix well. Add the ground chuck. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with the olive oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a patty on the cut side of each bottom roll. Place a tomato slice, two halves of the okra and a generous serving of the ketchup mixture on top of each patty. Add the roll tops and serve. Makes 6 burgers.