Perfect Bloody Mary Burgers
Justin Chapple's Bloody Mary Burgers
Nathan Congleton / TODAY
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4.75 (4 rated)
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These juicy burgers incorporate all the flavors of the classic brunch cocktail favorite. It may seem like a strange combination, but tomato, Worcestershire, horseradish, celery seeds and hot sauce all go great with beef and make this burger a real standout.


    • 1½ pounds lean ground beef, preferably sirloin
    • 3 tablespoons finely grated fresh horseradish
    • 2 tablespoons tomato paste
    • 2 teaspoons hot sauce
    • 2 teaspoons Worcestershire sauce
    • 1½ teaspoons celery seeds
    • Kosher salt
    • Freshly ground black pepper
    • 4 brioche hamburger buns
  • To serve

    • Mayonnaise
    • Red leaf lettuce leaves
    • Sliced tomato
    • American cheese


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 a perfect patty (you can see a demonstration of this technique here). Transfer to a plate. Repeat to form the remaining 3 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, about 8 to 10 minutes (or longer if you prefer a more well-done burger). Transfer the burgers to the buns, top with mayonnaise, lettuce, tomato and cheese, and serve.