Bloody-Mary Burgers

Katie found this Rachael Ray recipe (30 minute meal) while she was laying out, and we knew we had to try it! It turned out fabulous! :) There are a few suggestions I have when making these. The recipe calls for 2 pounds of ground sirlion, which makes 4 huge patties, it wouldn't hurt to only use one pound. You can obviously subsitute the ground sirlion for ground beef or turkey. Also, I would suggest add a an egg (lightly beaten) or a little tomato paste to help keep the patties together when cooking. When making the (AMAZING) burger topper, I suggest cutting the tomatoes in quarters.  We also made Garlic-Roasted Broccoli to go with the burgers, it was a great (and healthy) alternative to french frys or potato chips.  Serve with a cold beer, or even better a Bloody Mary! Enjoy! :)

Bloody-Mary Burgers

2 celery ribs, finely chopped                                       ½ pint grape tomatoes, halved
3 to 4 sprigs fresh dill, chopped                                  ¼ cup flat-leaf parsley, chopped
Juice of 1 lime                                                             3 tablespoon mayonnaise
2 pounds ground sirloin                                              2 tablespoons horseradish
1 ½ teaspoon celery salt                                              2 tablespoons Worcestershire
2 tablespoons hot sauce                                              4 sandwich-size English muffins
EVOO, to drizzle


To make burger toping, in a bowl combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice and mayonnaise. Use the back of a fork to smash up the tomatoes white you incorporate them into the sauce.

In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper. Mix thoroughly. Serve the meat with your hand marking 4 equal portions, Form each portion into a large, 1-inch-thick patty. Preheat a nonstick skillet over medium-high heat. Drizzle EVOO over the patties and place them into the hot skillet. Cook for 5 to 6 minutes, until the patties become firm to the touch and are cooked through.

While the burgers are cooking, toast the English muffins Remove the burgers to the bottoms of the toasted English muffins, add some of the celery-tomato topping, and then cover with the muffin top.

Garlic-Roasted Broccoli

¼ cup EVOO                                                              4 to 5 garlic cloves, chopped

1 tablespoon chili powder                                           Salt and black pepper

1 large head broccoli, cut into thin long spears

Preheat the oven to 425F.

Place the ¼ cup of EVOO, the garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears. Toss to coat the broccoli evenly, then transfer to a large non-stick baking sheet, Roast the broccoli until the ends are crisp and brown and the stalks are tender, about 17 to 20 minutes.

**WARNING: This is a not a "fresh-breath" friendly recipe, but it is so good and worth it!**