Watch Cooking Channel

Bloody Mary Burgers with Horseradish Dressing

Reprinted with permission from River Cottage Every Day by Hugh Fearnley-Whittingstall, copyright (C) 2009. Published by Ten Speed Press, a division of Random House, Inc.
View

Photo: Bloody Mary Burgers with Horseradish Dressing

TOTAL TIME: 1 hr 30 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

BURGERS:
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon celery seeds
  • 4 to 8 dashes hot sauce, plus more as necessary (recommended: Tabasco)
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper
  • 3 pounds ground round
  • A little canola or olive oil, for brushing
DRESSING:
  • 1 (3/4 to 1 1/4-inch piece) fresh horseradish root, freshly grated
  • 2 tablespoons creme fraiche
TO SERVE:
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the burgers: In a medium bowl, mix together the tomato paste, horseradish, celery seeds, hot pepper sauce, Worcestershire sauce, salt, and a generous grinding of black pepper. Add the beef and mix thoroughly with your hands, making sure the seasonings are spread throughout the meat. Let stand for at least an hour for the flavors to develop. Meanwhile, make the horseradish dressing.

For the dressing: Mix the grated horseradish, creme fraiche and vinegar together in a bowl, seasoning with salt and pepper to taste. Break off a small piece of the beef mixture, the size of a walnut, and fry in a little oil until well cooked. Taste and adjust the seasonings, if necessary.

To serve: Heat a grill. Shape the meat into 4 patties about 3/4-inch thick. Lightly brush each one with oil, then place on a grill over high heat. It's hard to give exact cooking instructions due to variables such as the thickness of the burger, the heat of the grill, and personal preference. For a medium-rare burger, you will probably need to grill for 3 to 4 minutes, then flip over and cook the other side for a couple of minutes. If you're cooking the burgers indoors, use a lightly oiled grill pan set over medium-high heat. Let the burgers rest for a minute or two while you prepare the buns.

Toast the buns or other bread lightly on the cut side, then top with the lettuce leaves and tomato slices. Add the burgers and smear with horseradish sauce, and a dollop of ketchup if you like. Top with the other half of the bread.

Good with French fries, obviously, but if they're too much effort, really good potato chips will do.

Photograph by Simon Wheeler (C) 2009

Recipe courtesy of River Cottage Every Day by Hugh Fearnley-Whittingstall. Read more about this cookbook on Devour.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tripping Out with Alie & Georgia
Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

Get Cooking Channel on your TV.

Learn How