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Perfect Bloody Mary Burgers

Justin Chapple's Bloody Mary Burgers
Justin Chapple's Bloody Mary BurgersNathan Congleton / TODAY
Cook Time:
10 mins
Prep Time:
20 mins

Chef notes

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.


  • pounds lean ground beef, preferably sirloin
  • 3 tablespoons finely grated fresh horseradish
  • 2 tablespoons tomato paste
  • 2 teaspoons hot sauce
  • 2 teaspoons Worcestershire sauce
  • teaspoons celery seeds
  • Kosher salt
  • Freshly ground black pepper
  • 4 brioche hamburger buns
To serve
  • Mayonnaise
  • Red leaf lettuce leaves
  • Sliced tomato
  • American cheese



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.


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.