Meat + Poultry Bloody Mary Burgers Be the first to rate & review! F&W’s Justin Chapple seasons these juicy beef burgers with horseradish, tomato paste, hot sauce, Worcestershire and celery seeds. Slideshow: More Burger Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 Ingredients 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 Directions 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. 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. © Nicole Franzen Make Ahead The patties can be refrigerated for up to 3 hours before grilling. Rate it Print