The bloody Mary burger with steak patties

Name: The bloody Mary burger with steak patties
Prep time: 10 min
Cook time: 20 min
Yield: 4 serving
Ingredients: 1 olive oil; 1 red onion; 1 red pepper; 1 tsp paprika; 1 tomato cocktail juice; 1/2 Worcestershire sauce; 1/2 Tabasco sauce; 1 lemon; salt; black pepper; 1 kg ground beef; 4 hamburger rolls; butter; lettuce; 4 celery

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Prep Time
10 mins
Cook Time
20 mins
Servings
4
Cuisine
International

The bloody Mary burger with steak patties

Quade Mayo

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Jan Braai's delicious bloody Mary burger with steak patties

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Ingredients

Servings

1 olive oil 25ml, small amount (tot
1 red onion chopped
1 red pepper sliced or chopped
1 tsp paprika
1 tomato cocktail juice 200 ml, canned
1/2 Worcestershire sauce 1 Tbsp, small amount (tot
1/2 Tabasco sauce 1Tbsp, small amount (tot
1 lemon juice
salt
black pepper
1 kg ground beef steak mince
4 hamburger rolls
butter
lettuce fresh leaves
4 celery for garnishing, sticks

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Instructions

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Heat the oil in your fireproof pan and fry the onion and red pepper until soft. Add the paprika and fry for another minute.
Add the tomato cocktail juice, Worcestershire sauce, Tabasco sauce and juice of the lemon, and let it simmer for 5 minutes. Season with salt and pepper to taste and set aside.
100% beef mince or steak mince patties do not need any binding agents like egg or bread crumbs. You just need to braai them like a pro. Start by shaping the mince into 4 evenly-sized patties with your hands. If you’re doing this ahead of time, put them on a flat even surface like a plate and keep them in the fridge until you braai them. Get the thickness equal all around – we’re not making meatballs remember, and they should not look oval with a hump in the middle when you look at them from the side.
Braai the patties with care. The only way the patties will break apart is if you break them apart. This happens if they stick to the grid, sink into the grid or you turn them all the time – so don’t let any of these things happen. Put the patties down very gently on the grid and do not press on them.
The patties are 100% steak so braai them exactly as you would a whole steak of the same size. Braai them on very high heat to seal them quickly before they have the chance to ‘sink’ into the grid. They should spend about 8 to 10 minutes in total over the coals. Once on each side during that time is enough, and twice on each side is the maximum. Don’t fiddle with the patties to check whether they are sticking. As the meat starts to cook it will release fat and juices and usually loosen itself from the grid.
During the final stages of the braai, toast the insides of the buttered rolls. Assemble the burger, starting with the lettuce on the roll at the bottom followed by the patty.
Divide the sauce among the 4 burgers. Add some extra freshly ground pepper and the top half of the roll. Garnish by skewering the burgers with a celery stick, which will not only look cool but also hold it all together. Serve with additional Tabasco sauce. Cheers!