Bloody Mary Burger and Toppings

Bloody Mary Burger with Bloody Mary Toppings #BurgerMonth

A hot, fresh Bloody Mary Burger is the other best way to enjoy the flavors of your favorite abundantly-garnished brunch beverage!

I’m excited to share this recipe with you in celebration of #BurgerMonth (more on that below)!

These juicy grilled burgers are topped with melted cheese, homemade Bloody Mary Ketchup (of course!) and a Chopped Bloody Mary Garnish Salad made up of all your favorite bloody mary toppings! I promise that you’re gonna love this in more ways than one. LOTS of ways, in fact, as you’ll see by the list of additional ways to enjoy the salad below!

The Bloody Mary Burger itself

The best bloody marys are all about balance. Too much spice or salt – or whatever – and they can be overpowering rather than the divinely delicious sippers that they’re intended to be.

That said, because the toppings I used here are so vibrant, I kept the burger base simple so it’s not over-powering but still supports the recipe theme.

The burger mixture is a super simple combination of fresh, local 85/15 ground beef and finely chopped red onion. That’s it. You can add seasoning to the mixture if you prefer. I like to add the seasoning (celery salt and freshly ground black pepper) to the burger patties shortly before grilling.

Other Bloody Mary Burger seasonings

If you don’t have celery salt (which is actually an amazing little layer of flavor to add to anything during grilling season!), you can use whatever you have on-hand. Kosher salt, onion powder, garlic powder, smoked paprika, and/or any other herbs and spices that you like will work well.

TIP: BUY SPICES IN BULK! Buy spices in the bulk section of your local co-op or specialty grocery store. That way you can purchase small amounts – even just a teaspoon or two as needed for a recipe or to experiment with – rather than a larger jar that may not get used up.

Bun-to-Burger Ratio

As mentioned in my Double Butter Buffalo Chicken Burger recipe, the bun-to-burger ratio is definitely something to keep in mind.

Some burgers – like beef and pork burgers – tend to shrink up a bit when the fat cooks out. That said, it’s a good idea to make your burgers slightly larger than the circumference of the bun so it will reach the edges after cooking.

If I’ve got larger “burger buns” on hand, I like to make 5 ounce burgers (roughly measured in a ½ cup measuring cup). For smaller buns, standard 3 – 4 ounce burgers work well.

Use the kind of bun you like most. We almost always choose whole wheat breads and buns, except for something like this where brioche buns or fluffy “artisan” varieties work beautifully.

I personally love buttered, pan-toasted buns with a soft interior that sort of “melts” deliciously into each bite. There’s just nothing better!

LET’S TALK BLOODY MARY BURGER TOPPINGS!

Bloody Mary Ketchup

You can’t use just any condiment on a Bloody Mary Burger! If you want to taste real bloody mary flavors, you’ve got to use real bloody mary flavors. The best way to do that is by using your favorite bloody mary mix!

Bloody Mary Ketchup is a simple reduction of bloody mary mix, fresh roma tomatoes, vodka, and red pepper flakes. It’s great way to use up any leftover mix that you might have on hand. My recipe makes about ¾ cup, but you can double the recipe and make more. Go ahead and spice it up any way you like while you’re at it!

Today, I used one of my favorite spicy bloody mary mixes which is made by Sportsman’s Redneck Juice.

Sportsman’s Redneck Juice Bloody Mary Mix comes in Original, Spicy and Caesars mixes, and they’re made by some of the nicest people you’ll ever meet. The mix originated at the famous Sportman’s Bar in Somerset, WI, and if you stop by, you just might be lucky enough to see the maker, Ed, himself!

Just FYI… Spending some time on the fabulous new Sportman’s patio sipping bloody marys is a great way to top off a beautiful spring, summer or fall road trip!

Chopped Bloody Mary Garnish Salad

Think all your favorite bloody mary garnishes – in spoonable, snack-able, devour-able form!

This recipe was inspired in a round-about way by the House Made Butcher Shop Salad that we found at Cathy Mackenthun’s Meats & Deli in St. Boni, MN. It’s an incredibly hearty deli salad that uses several of the amazing meats, sausages, and locally-made cheeses that they offer.

ALL of the specialty meats used in this recipe (local ground beef, Summer sausage, Cheddar meat stick, Hard Salami, and Pepperoni) were sourced at Cathy Mackenthun’s, The cheeses (Pepperjack, Horseradish, and Sharp Cheddar) were all made by Bongard’s Creameries in Norwood Young America, MN – which is near my family’s farm – and was also sourced at Cathy Mackenthun’s Meats & Deli. The horseradish cheese in particular is our favorite for bloody marys.

Cathy Mackenthun is a fourth generation maker of “…authentic artisans of handcrafted sausages and smoked meats.” They offer an incredible selection of meats, cheeses, pickles, preserves, crackers, breads, and lots of other accoutrements for bloody marys. They even carry the Original and Thai Basil Bloody Mary Mixes made by Lovejoy’s Bloody Mary Mix – one of my other favorite brands!

Salad Prep Notes

When making this salad, I like to chop things up by hand so I can control the sizes of the pieces. It’s also prettier, in my opinion, to be able to see all of the individual ingredients in the mixture.

Everything here is hand-chopped into roughly same-size pieces (approximately ¼ – ½” cubes or chunks). Sometimes I’ll chop the onions up smaller, and slice the meat sticks (rather than chopping them up) for textural variety.

Food processor? Sure! If you want to save some time, or if you’re making sliders instead of full-sized burgers, go ahead and use your food processor. The mixture will end up in smaller pieces – like a tepenade of sorts – which works well for smaller sliders or if you’re making this as a spread.

Make sure to check out the long list of additional ways to enjoy this salad below!

ENJOY!

Additional Ways to enjoy this Bloody Mary Salad

This recipe makes about 5 cups of salad, but leftovers are never an issue. Keep it covered and refrigerated for 3 – 4 days, and enjoy it in a multitude of ways!

• Eat it by the spoonful or on top of crackers – it makes a hearty and fulfilling appetizer or snack!
• Serve it in a bowl as a side dish for BBQ
• Pile it on grilled brats
• Make a chopped deli sandwich – just toss some Bloody Mary Salad with a little mayo (or other dressing of choice) and enjoy between slices of soft bread or a toasted bun layered with fresh greens.
• Add a small bowl of Bloody Mary Salad to charcuterie and cheese boards.
• Make a spread instead! Just toss the rough-chopped ingredients into a food processor to make a rustic “tapenade” of sorts.
• Spoon it on top of a bed of fresh greens for a quick and easy lunch
• Toss Bloody Mary Salad with cooked pasta such as orzo, macaroni, or orecchiette. Drizzle in some olive oil and pepperoncini brine/juice, or toss with your favorite Italian dressing. Delicious!
• This mix is really good with eggs! Toss in with scrambled eggs, or fill or top an omelette with it.
• Mix it with a beaten egg or two, pour into an egg ring, and cook in a buttered skillet until set. Flip the “egg patty” and cook the other side until done. Enjoy as is, or sandwich it between a buttered, pan-toasted bun.

It’s great for a Breakfast Hash, too! Fry up some chopped potatoes or hash browns and toss with Bloody Mary Salad. Top with a nice runny egg or two, and enjoy!

BURGER MONTH

May is National Burger Month, and in celebration, the lovely Kita Roberts, aka Girl Carnivore , hosts an annual food blogger event where food bloggers share their burger creations all month long.

Visit burgermonth.com and follow #burgermonth throughout May for lots of National Burger Month inspiration.

ARE YOU MAKING THIS BLOODY MARY BURGER RECIPE ?

I’d love to know! Please leave a note here on the blog in the comments below, and share your creations on Facebook, Pinterest, Instagram, and Twitter!

Use the hashtag #baconfatte and tag @baconfatte in your social media posts — I’d love to see them!