Bloody Bull Burgers with Crunchy Ketchup

By ccavaletti

Ingredients

• 1/4 c Worcestershire sauce
• 3 Tbsp tomato paste
• 3 Tbsp freshly grated horseradish or 2 Tbsp prepared horseradish, such as Gold's
• 2 Tbsp finely chopped flat leaf parsley
• 1 Tbsp fresh lemon juice (omit if using prepared horseradish)
• 2 lbs ground bison or sirloin
• 1 Tbsp coarse black pepper
• 1 tsp kosher salt
• 1 tsp celery salt
• 3/4 c ketchup
• 1/4 c steak sauce
• 2 Tbsp very finely chopped celery ribs and leaves
• 1 Tbsp Tabasco
• 2 tsp EVOO
• 6 onion rolls, split and lightly toasted
• Beefsteak tomato slices
• Thinly sliced onion
• Pimiento-stuffed olives (optional)
• Cocktail onions (optional)

Preparation

Step 1

in a large bowl, combine the Worcestershire sauce, tomato paste, horseradish, parsley and lemon juice, if using. Add the meat, pepper, kosher salt and celery salt. Using your hands, mix to combine. Form into 6 patties (thinner at the middle for even cooking).

In a medium bowl, mix the ketchup, steak sauce, celery and Tabasco to make the crunchy ketchup.

In a cast-iron skillet or a griddle pan, heat the EVOO over medium-high. Cook the patties, turning once, about 8 minutes for medium-rare.

Divide the patties among the roll bottoms. Top with the lettuce, tomato, onion, crunchy ketchup and toll tops.

Garnish the burgers with olives and onions, if using, skewered on toothpicks.

From Everyday with Rachael Ray, May 2014