Bloody Mary burger recipe

• 800 g (28.2oz) well trimmed, coarsely minced beef, chilled
• 1 onion, finely chopped
• 1 celery stalk, peeled and finely chopped
• 2 tbsp tomato ketchup
• 1 tbsp horseradish relish
• 1 tbsp Worcestershire sauce
• 1 tbsp chopped flat leaf parsley
• 1 splash vegetable or sunflower oil, for brushing
• 1 celeriac, peeled
• 1 Granny Smith apple, peeled and cored
• 6 tbsp good-quality creme fraiche
• 0.5 tsp Dijon mustard
• 2 tbsp soaked raisins
• 2 tbsp olive oil
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 1600 g (56.4oz) canned chopped tomatoes
• 200 g (7.1oz) light brown sugar
• 150 ml (5.3fl oz) cider or white wine vinegar
• 2 tbsp tomato puree
• 2 tbsp black treacle
• 2 tsp dried mustard powder
• 5 cm piece cinnamon stick
• 2 tbsp toasted and crushed cumin seeds
• 0.25 tsp dried chilli flakes
• 0.25 tsp ground cloves
• 1 small bay leaf
• 2 limes, juice only
• 1 splash Tabasco sauce, to taste

1. Place the meat in a large bowl and add the onion, celery, ketchup, horseradish, Worcestershire sauce and parsley.
2. Season with salt and pepper.
3. Mix well but do not overwork, then chill for 1 hour.
4. While the burgers are chilling, prepare the celeriac waldorf.
5. Cut the celeriac and apple into small matchstick size pieces, either by hand or with a kitchen mandolin.
6. Place in a bowl, add the creme fraiche, mustard and raisins; mix well and season with salt and pepper to taste.
7. Make the Tabasco-cumin ketchup by heating the oil in a heavy based pan, adding the onions and garlic then cooking for 5-6 minutes until softened, but with no colour.
8. Add all the remaining ingredients except for the lime juice and bring to the boil.
9. Reduce the heat to low and simmer for around an hour and a quarter, stirring frequently.
10. Pass the ketchup through a medium sieve, strainer or food mill and return to the pan.
11. Cook over a low heat for a further 30 minutes or so until the sauce is reduced and thickened in consistency.
12. Allow to cool before stirring in the lime juice and Tabasco to taste, then refrigerate until needed.
13. The ketchup can be kept in the fridge for up to 5 days, and longer in a sterilised jar.
14. Divide the burger mixture into 4 evenly sized patties and brush liberally with oil.
15. Heat a chargrill or pan grill until hot, add the patties and cook for 56 minutes.
16. Toast the buns, top with a handful of shredded Cos gem lettuce followed by a heap of celeriac Waldorf.
17. Place a burger on the bottom half of the bun, drizzle over some Tabascocumin ketchup, then close the bun.
18. Serve with some extra ketchup and fries.

well, onion, celery stalk, tomato ketchup, horseradish relish, worcestershire sauce, flat leaf parsley, vegetable, celeriac, apple, mustard, raisins, olive oil, onions, garlic, light brown sugar, tomato puree, black treacle, mustard powder, cinnamon stick, cumin seeds, chilli flakes, ground cloves, bay leaf, only, tabasco sauce

Taken from www.lovefood.com/guide/recipes/42861/bloody-mary-burger-with-celeriac-waldorf-and-tabascocumin-ketchup (may not work)