Bloody Mary burgers are what happens when you stop settling for plain burger night and start having a little fun with it. You've got bold tomato flavor, a hit of horseradish, a touch of Worcestershire - all cooked into a homemade Bloody Mary ketchup that gets brushed right onto a juicy beef patty. It's different enough to get everyone's attention but still totally familiar. Familiar enough that even the picky eaters at your table won't put up a fight.
My Bloody Mary seasoning mix took over my kitchen fast, and this Bloody Mary burger is hands down my favorite thing I've made with it yet. The seasoning goes right into the beef, the ketchup gets another round of it, and by the time everything stacks up with bacon, pepper jack, and that toothpick garnish of olives, pickles, and cheese cubes - you've got a burger that looks as fun as it tastes. Our family kicked off football season with these burgers and a giant pile of tater tots, and they were gone before halftime. Nobody complained. The end.
For my low FODMAP folks, just make sure your Bloody Mary seasoning uses a low FODMAP garlic salt and you're good to go. Skip the pepper jack and cheese garnish to keep it dairy free, and swap in gluten free buns if you need them. If you haven't made the seasoning mix yet, start there. Once you have it on hand, recipes like this one basically write themselves.
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- Step-By-Step Instructions
- Tips and Tricks
- Build Your Bloody Mary Toothpick Garnish
- Toppings and Variations
- More Ways To Use Bloody Mary Ketchup
- Meal Prep This Recipe
- Storing and Reheating
- FAQs
- What To Serve With Bloody Mary Burgers
- More Loveable Burger Recipes
- Love This Recipe?
- Recipe
Why You'll Love This Recipe
- Bold, savory flavor that goes way beyond a regular burger
- The Bloody Mary ketchup is easy to make with pantry ingredients
- Gluten free friendly - just swap in a gluten free bun
- Built-in fun with the Bloody Mary garnish toothpick - folks will talk about it
- Works on the stovetop, grill, or Blackstone
What You'll Need
- Bloody Mary Seasoning - This is the workhorse of the whole recipe. It goes into the burger patty AND the Bloody Mary ketchup, so every bite has that signature bold flavor. Use my homemade Bloody Mary seasoning mix - it's worth keeping a jar on hand at all times.
- Tomato Sauce - The base of the Bloody Mary ketchup. Look for a plain tomato sauce without a long list of added ingredients.
- Prepared Horseradish - This is what gives the bloody mary cheeseburger its signature bite. Don't skip it, and don't swap in horseradish sauce - it is not the same thing. Even a small amount of the real stuff makes a big difference.
- Brown Sugar - Balances the acidity of the tomato and the heat of the horseradish. Just a tablespoon.
- Worcestershire Sauce - Adds that deep, savory umami flavor. I love Lea & Perrins - it's also gluten free!
- Fresh Lemon Juice - A small squeeze brightens the whole ketchup. Fresh is best here.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: In a small saucepan, combine the tomato sauce, brown sugar, Worcestershire sauce, fresh lemon juice, horseradish, and Bloody Mary seasoning. Stir to combine.
Simmer over medium-low heat for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
Step 2: In a medium bowl, combine the ground beef and Bloody Mary seasoning. Mix just until combined - don't overwork it or the burgers will be tough.
Step 3: Divide the beef into 4 equal portions. Use a burger press to form the patties. For easy removal and cleanup, line the burger press with a piece of plastic wrap before adding the beef. Transfer the patties to a parchment-lined baking sheet. Press a small indent in the center of each patty with your thumb. This keeps them from puffing up in the middle while they cook.
Step 4: Lightly sprinkle a bit more Bloody Mary seasoning on the outside of each patty.
Step 5: Cook over medium-high heat on a skillet, grill, or Blackstone griddle for 3-4 minutes per side, or until the internal temperature reaches 160 degrees F.
During the last minute of cooking, add a slice of pepper jack cheese to each patty and let it melt.
Toast the buns. Spread mayo on both sides. Layer with lettuce, tomato, a spoonful of Bloody Mary ketchup, and bacon.
Step 6: Add the garnish toothpick! Thread a cheese cube, a stuffed green olive, and a baby pickle onto a toothpick and stick it right through the top bun. This is the moment. Worth it.
Tips and Tricks
Don't skip the thumb indent in the center of the patty. It keeps the burger flat and even as it cooks.
Simmer the Bloody Mary ketchup low and slow. A hard boil will reduce it too fast and make it too thick to brush on.
Make the ketchup ahead of time and store it in the fridge for up to a week. It doubles as a dipping sauce, a spread, or a topping - more on that below.
Got a Blackstone? This is a great Blackstone burger. Use a press for a flatter patty and great crust. My Quesadilla Burgers use the same technique and the results are always excellent.
If time allows, mix the Bloody Mary seasoning into the beef in advance and let it sit in the refrigerator for a few hours. It gives the seasoning a chance to really get into the meat.
Build Your Bloody Mary Toothpick Garnish
This is the part that takes a Bloody Mary burger from "really good" to "wait, what IS that?" The toothpick garnish, or a wooden skewer - because why not - is the whole personality of this burger. It's what makes people stop scrolling and stop whatever they were doing to ask about it.
There are no rules here. Go classic or go completely off the rails. Here are ideas to get you started.
The Classics:
- Stuffed green olives
- Baby dill pickles
- Cubed cheddar or pepper jack cheese
- Pepperoncini peppers
The Bold Moves:
- Crispy bacon folded and skewered
- Pickled jalapeno slices
- Cubed smoked gouda
- Marinated mushrooms
- Sundried tomatoes
- Pickled green beans - my Pickled Green Beans would be SO good here
- Beef stick sliced into chunks
- Cubed salami or pepperoni
The Wild Cards:
- Cocktail shrimp - yes, really
- Hard-boiled egg - my Instant Pot Hard Boiled Eggs make this easy
- Cube of sharp blue cheese
- Cherry tomato
- Cornichon
- Smoked turkey leg
- Dill havarti
The Rules (There Are Only Two)
- Skewer at least three things. One is boring. Two is fine. Three is a garnish. Four is a statement.
- Mix textures. Something briny, something creamy, something with a little crunch. That's the formula.
Toppings and Variations
One of the best things about a bloody mary cheeseburger is how much you can customize it. Keep it classic or go all in.
Classic Build: Lettuce, tomato, mayo, bacon, pepper jack cheese, and the full garnish toothpick.
Dairy Free: Skip the pepper jack and use a dairy free cheese or go cheese-free. Load up on bacon and the Bloody Mary ketchup to keep it flavorful.
Gluten Free: Use a certified gluten free hamburger bun, double-check your Worcestershire sauce label, and you're good to go.
Extra Heat: Add pickled jalapeños or a drizzle of hot sauce under the cheese. Folks who like a little more fire will love this option.
Lighter Build: Skip the bacon and mayo. Add extra tomato and lettuce. The Bloody Mary ketchup still carries the whole burger.
Looking for more gluten free dinner recipes? There are plenty of options here for every weeknight.
More Ways To Use Bloody Mary Ketchup
Don't let this ketchup live only on burgers. Once you make a batch, you'll find yourself reaching for it all week.
Dip It: Tater tots, french fries, potato wedges, even potato chips - yes, really. It works like a charm.
Spread It: Use it on a toasted sandwich instead of regular ketchup or mayo. It's especially good on a club sandwich or anything with bacon and cheese.
Stir It In: Haven't tried it yet, but the first batch of chili I make this fall - it's game on. A few spoonfuls stirred into a slow cooker full of my Low FODMAP Chili sounds like exactly the kind of idea that needs to happen. Stay tuned.
Top It: Spoon it over a fried or scrambled egg in the morning. Bold move, great payoff.
Use It as a Burger Sauce: Brush it on any burger, not just this one. It's a great swap for plain ketchup on my Blackstone Griddle Smash Burgers too.
Meal Prep This Recipe
Bloody Mary burgers are a great candidate for meal prep. A little work on Sunday means dinner is practically done on a weeknight.
Burger Patties: Shape and season the patties up to 24 hours ahead. Stack them with a piece of parchment paper between each one and store in an airtight container in the refrigerator. Pull them out when you're ready to cook.
Bloody Mary Ketchup: This keeps in the refrigerator for up to one week in a sealed jar or airtight container. Make a double batch while you're at it. More uses listed just above.
Freeze the Patties: Uncooked seasoned patties freeze beautifully. Layer them with parchment paper and store in a freezer-friendly zip-top bag for up to 3 months. Thaw overnight in the refrigerator before cooking. This is one of those cook-once-eat-twice situations that makes a busy week so much easier.
Assemble to Order: Keep the toppings separate and build each burger fresh. Lettuce, tomato, bacon, and cheese are all easy to prep ahead and store separately so nothing gets soggy.
If you love getting ahead on proteins for the week, my tips for prepping ground beef for the freezer are worth a read. Same idea, tons of flexibility.
Storing and Reheating
Store: Keep any leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. Store the Bloody Mary ketchup separately in a small jar or container.
Reheat: Reheat the patty in a skillet over medium heat for 2-3 minutes per side, or in the microwave for 1-2 minutes. Spoon fresh Bloody Mary ketchup on after reheating.
Bloody Mary Ketchup: Keeps in the refrigerator for up to one week. Shake or stir before using.
Freeze: Uncooked seasoned burger patties can be frozen for up to 3 months. Place parchment paper between each patty and store in a freezer-friendly zip-top bag. Thaw overnight in the refrigerator before cooking.
FAQs
It tastes like a bold, savory cheeseburger with a tangy tomato ketchup and a hint of horseradish heat. It's not overwhelmingly spicy - the brown sugar balances everything out nicely.
Yes! It keeps in the refrigerator for up to one week. Make it the night before and dinner comes together even faster.
A brioche-style bun is soft, slightly sweet, and holds up well to the ketchup. For gluten free, use your favorite certified GF hamburger bun. Toast it either way for the best texture.
The horseradish is what gives this burger that classic Bloody Mary flavor. If you're sensitive to spice, start with just a small amount. It mellows quite a bit once it's cooked into the ketchup. And again - use prepared horseradish, not horseradish sauce.
Absolutely. Grill over medium-high heat and add the pepper jack cheese during the last minute before you pull them off the grill.
It's a bold spice blend built for the classic brunch cocktail - think celery salt, black pepper, smoked paprika, and a few other savory spices. My homemade Bloody Mary seasoning mix is easy to make and keeps in a jar for weeks.
Pepper jack is the go-to for a little heat and melt. Cheddar, smoked gouda, and Muenster are all great options too.
What To Serve With Bloody Mary Burgers
These burgers are bold and saucy, so sides that keep things simple work best. Try them with roasted tiny potatoes or a scoop of low FODMAP potato salad for a classic cookout feel. A side of restaurant-style salsa and tortilla chips is also a great call if you're feeding a crowd.
More Loveable Burger Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Bloody Mary Burger
Equipment
Ingredients
- 1 pound lean ground beef
- 1 tablespoon Bloody Mary Seasoning
- 4 slices pepper jack cheese (Note 1)
- 4 Brioche-style buns or gluten free hamburger buns
- Mayonnaise for hamburger buns
Bloody Mary Ketchup:
- 8 ounces tomato sauce
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce (Note 2)
- 1 teaspoon fresh lemon juice
- ½ teaspoon prepared horseradish (Note 3)
- 1 tablespoon Bloody Mary Seasoning
Burger Toppings:
- Lettuce, Sliced Tomato, Cooked Bacon, Pickled Jalapenos
Burger Granish Ideas:
- Cubed Cheddar Cheese, Cubed Pepper Jack Cheese, Stuffed Green Olives, Black Olives, Baby Dill Pickles, Hard-Boiled Eggs, Beef Stick
Instructions
- In a small saucepan, combine the tomato sauce, brown sugar, Worcestershire sauce, lemon juice, horseradish, and Bloody Mary seasoning. Stir to combine. Simmer over medium-low heat for 5 minutes, stirring occasionally, until slightly thickened. Remove from the heat and set aside.
- In a medium bowl, combine the ground beef and Bloody Mary seasoning. Mix just until combined, being careful not to overwork the meat.
- Divide the beef into 4 equal portions. Use a burger press to form the patties. For easy removal and cleanup, line the burger press with plastic wrap before adding the beef. Transfer the patties to a parchment-lined baking sheet. Use your thumb to make a small indent in the center of each patty to help prevent the burgers from puffing up as they cook.
- Lightly sprinkle the outside of each burger with additional Bloody Mary seasoning. Cook over medium-high heat on a skillet, grill, or Blackstone griddle for 3-4 minutes per side, or until the internal temperature reaches 160 degrees F.
- During the last minute of cooking, top each burger with a slice of pepper jack cheese. Cook until the cheese is melted.
- Toast the buns and spread mayonnaise on both sides. Add the burgers and top with lettuce, tomato, Bloody Mary ketchup, bacon, or your favorite toppings.
- For the Bloody Mary garnish, thread a cheese cube, stuffed green olive, and baby pickle onto a toothpick. Insert the toothpick through the top bun and serve.
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