Bloody Mary Burgers

F&W’s Justin Chapple seasons these juicy beef burgers with horseradish, tomato paste, hot sauce, Worcestershire and celery seeds. Slideshow: More Burger Recipes 

Total Time:
30 mins


  • 1 1/2 pounds ground sirloin

  • 3 tablespoons prepared horseradish, drained

  • 3 tablespoons tomato paste

  • 2 teaspoons hot sauce

  • 2 teaspoons Worcestershire sauce

  • 1 1/2 teaspoons celery seeds

  • Kosher salt

  • Pepper

  • 4 brioche hamburger buns

  • Mayonnaise, red leaf lettuce, sliced tomato and American cheese, for serving


  1. In a bowl, using a fork, gently stir the ground sirloin with the horseradish, tomato paste, hot sauce, Worcestershire, celery seeds, 1 teaspoon of salt and 1 teaspoon of pepper. Using 2 lids from 1-quart takeout containers, press one fourth of the beef mixture into 4 perfect patties. Transfer to a plate. Repeat to form the remaining patties.

  2. Light a grill or preheat a grill pan. Season the patties lightly with salt and pepper. Grill over moderate heat, turning once, until medium rare within, 8 to 10 minutes. Transfer the burgers to the buns, top with mayonnaise, lettuce, tomato and cheese and serve.

    Bloody Mary Burgers
    © Nicole Franzen

Make Ahead

The patties can be refrigerated for up to 3 hours before grilling.

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