Bloody Mary burger recipe

Details

• Cuisine: British
• Recipe Type: Main
• Difficulty: Medium
• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Serves: 4

Step-by-step

1. Place the meat in a large bowl and add the onion, celery, ketchup, horseradish, Worcestershire sauce and parsley. Season with salt and pepper. Mix well but do not overwork, then chill for 1 hour.
2. While the burgers are chilling, prepare the celeriac waldorf. Cut the celeriac and apple into small matchstick size pieces, either by hand or with a kitchen mandolin. Place in a bowl, add the crème fraîche, mustard and raisins; mix well and season with salt and pepper to taste.
3. Make the Tabasco-cumin ketchup by heating the oil in a heavy based pan, adding the onions and garlic then cooking for 5-6 minutes until softened, but with no colour. Add all the remaining ingredients except for the lime juice and bring to the boil.
4. Reduce the heat to low and simmer for around an hour and a quarter, stirring frequently.
5. Pass the ketchup through a medium sieve, strainer or food mill and return to the pan. Cook over a low heat for a further 30 minutes or so until the sauce is reduced and thickened in consistency.
6. Allow to cool before stirring in the lime juice and Tabasco to taste, then refrigerate until needed. The ketchup can be kept in the fridge for up to 5 days, and longer in a sterilised jar.
7. Divide the burger mixture into 4 evenly sized patties and brush liberally with oil. Heat a chargrill or pan grill until hot, add the patties and cook for 5–6 minutes. Toast the buns, top with a handful of shredded Cos gem lettuce followed by a heap of celeriac Waldorf.
8. Place a burger on the bottom half of the bun, drizzle over some Tabasco–cumin ketchup, then close the bun.
9. Serve with some extra ketchup and fries.