Monday, April 11, 2016

Bloody Mary Melt Burger

Barrel & Rye with my hubby

Photo and Recipe by Cooking Light

Last October my husband and I discovered a new restaurant in genevaillinois called Barrelandrye.  Geneva is such a quaint town to spend the day in the small shops and awesome restaurants.  I enjoyed and loved their
Bloody Mary Melt, which was a grass fed beef patty, melted Swiss cheese, sauteed onions, sliced tomato, on grilled rye bread with their special bloody Mary sauce.  So I set out how to make a similar burger at home.  After researching a lot of burger recipes, I came across this found on cookinglight.  

Combine 2 tablespoons of Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon celery salt, 1/2 teaspoon ground black pepper, 3/8 teaspoon salt with a lb. of ground sirloin. (Makes 4 burgers). Form mixture into patties.  

I recommend grilling or cooking on the stove top in a large cast iron skillet over medium heat (coat pan with cooking pan BEFORE placing on the stove top).  Cook 3 minutes on each side or until done.  

Meanwhile, combine 1/4 cup ketchup (unsalted ketchup if your dietary needs dictate low sodium) and 2 teaspoons prepared horseradish.  For extra kick for adults, stir in a teaspoon or two of vodka into the sauce.  

When the burgers are finished cooking, serve them on buns with lettuce leaves, sliced tomato and the special sauce. Or make it a patty melt like I love to do.  Butter outside of rye bread slices, place buttered side on a lightly buttered or sprayed griddle, place the cooked burger on each slice with a slice of Swiss cheese, top with another slice of rye bread, buttered side up, and grill into the bread is grilled and the cheese is melted.  

Seriously melts in your mouth.  Don't you love it?

~Happy Tuesday~ 

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