Blend the ground beef and onions by hand just until well combined. (Over-mixing can create a tougher texture.) I use a ½ cup measuring cup to portion out 4, 5 oz. patties or a 1/3 cup to portion 4 oz. patties.

Season the patties with celery salt and black pepper shortly before grilling.

Grill the burgers to your preferred temperature. Ground beef is best cooked to 160°F (71°C) to ensure it is safe to eat. Pull your burgers off the grill at around155°F (68°C) as the meat will continue to cook by “carryover cooking” while resting. If adding cheese slices to burgers, so do just before you remove the burgers from the grill so the cheese melts.

To serve: Spread Bloody Mary Ketchup on the bottom bun, then place your burger. Spread more of the ketchup on top of the burger, then top with Chopped Bloody Mary Salad. Place the top bun, press down lightly, and get ready to enjoy every deliciously messy bite!