• Bloody Mary Turkey Burger


    Yield: 6 burgers, 4.5-oz. each

    • Ingredients
    • Brioche bun
      1 ea.
    • Ground dark turkey meat
      13 oz.
    • Ground light turkey meat
      14 oz.
    • Cream
      2 oz.
    • Egg
      1 ea.
    • Bread crumbs
      1 ½ oz.
    • Salt and pepper
      to taste
    • Shredded lettuce
      ¼ cup
    • Tomatoes, ¼” slice
      1 ea.
    • Red onion, sliced
      4 slices ea.
    • Pimiento green olives
      2 per skewer

    Bloody Mary Ketchup

    Yield: 1 ½ cups

    • Ingredients
    • Ketchup
      1 cup
    • Celery, 1/8-inch dice
      ¼ cup
    • Horseradish, excess liquid drained
      2 Tbsp.
    • Dijon mustard
      1 Tbsp.
    • Worcestershire Sauce
      1 Tbsp.
    • Steak sauce (Heinz 57)
      1 Tbsp.
    • Hot sauce (Frank's)
      5 drops
    • Ground black pepper
      ¼ tsp.


    1. Toast the brioche bun.
    2. In a bowl, mix together the cream, egg and breadcrumbs and allow to sit for 5 minutes, until the breadcrumbs have softened.
    3. In a large mixing bowl, blend the dark and light turkey meat, and season with salt and pepper. Add the breadcrumb mixture and blend.
    4. Form the ground meat into a patty. Heat oil in a non-stick pan, and cook patty on both sides until golden brown and done through. The internal temperature should be 165ºF.
    5. Combine all the Bloody Mary Ketchup ingredients in a stainless steel bowl. Blend well with a rubber spatula.
    6. On bottom of the toasted bun, spread 1 ½ Tbsp. of Bloody Mary Ketchup, add the burger, lettuce, tomato slice, onion and the top of the bun. Stick with a toothpick of skewered olives.