Bloody Mary burgers with horseradish dressing

Bloody Mary burgers with horseradish dressing

By
From
River Cottage Every Day
Makes
4
Photographer
Simon Wheeler

These are exceptionally good burgers; I’ve never known them fail to please anyone. They are essentially a kind of seared steak tartare – with the spicy seasonings leaning more towards a Bloody Mary.

You can’t use any old minced beef for them. Ideally, ask your butcher to mince some top rump or topside for you, on a medium (4–5mm) rather than a fine (2mm) setting. If you’re shopping in the supermarket, go for minced steak rather than minced beef – preferably organic. The better the meat, the more you can be inclined to serve these burgers pretty rare.

As an alternative to the horseradish dressing, you could serve the burgers simply with hot mustard and mayonnaise.

Ingredients

Quantity Ingredient
1 tablespoon tomato puree, (concentrated)
1 1/2 teaspoons strong horseradish sauce
1/2 teaspoon celery seeds
4-8 dashes tabasco or other hot sauce, to taste
1/2 teaspoon worcestershire sauce
1/2 teaspoon fine sea salt
600-700g minced topside, (not too finely minced)
a little rapeseed or olive oil
freshly ground black pepper

For the dressing:

Quantity Ingredient
2-3cm piece horseradish root, freshly grated
1 teaspoon cider vinegar
2 tablespoons creme fraiche
sea salt
freshly ground black pepper

To serve:

Quantity Ingredient
4 good bread buns, ciabatta rolls
or thick slices baguette
a few cos lettuce leaves
a few tomatoes, sliced
ketchup, (optional)

Method

  1. In a medium bowl, mix together the tomato purée, horseradish sauce, celery seeds, Tabasco, Worcestershire sauce, salt and a generous grinding of black pepper. Add the beef and mix thoroughly with your hands, making sure the seasonings are spread throughout the meat. Leave for at least an hour for the flavours to develop.
  2. Meanwhile, make the horseradish dressing: mix all the ingredients together in a bowl, seasoning with salt and pepper to taste.
  3. Break off a small piece of the beef mixture, the size of a walnut, and fry in a little oil until well cooked. Taste and adjust the seasonings if necessary.
  4. Shape the meat into 4 patties about 2cm thick. Lightly brush each one with oil, then place on a barbecue over a high heat. It’s hard to give exact cooking instructions due to variables such as the thickness of the burger, the heat of the grill and personal preference. For a medium-rare burger, you will probably need to grill for 3–4 minutes, then flip over and cook the other side for a couple of minutes. If you’re cooking the burgers indoors, use a lightly oiled, heavy-based frying pan set over a medium-high heat. Leave the burgers to rest for a minute or two while you prepare the buns.
  5. To serve, toast the buns or other bread lightly on the cut side, then top with the lettuce leaves and tomato slices. Add the burgers and smear with horseradish sauce, and a dollop of ketchup if you like. Top with the other half of the bread.
  6. Good with chips, obviously, but if they’re too much effort, warm up some good-quality plain salted crisps in the oven.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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