When my cousin Lisa mentioned receiving a huge compliment from her husband after making Beer Burgers by Rachael Ray, I knew they had to be wonderfully delicious. I looked up the recipe and it seemed to be something worth exploring. However, there were a couple major challenges for me to overcome. Number one: I rarely keep beer in my refrigerator because I’m more of a wine and spirits man. Number two: It is actually pretty difficult to find beer in Pittsburgh due to their weird liquor laws.
The idea of beer flavor inspired me to create a burger based from one of my favorite adult beverages, a good old fashion Bloody Mary. To make things even more special, I decided to shrink the portion to baby sized burgers. No need to worry about the kiddies, these burgers is completely alcohol free. They are full of flavor and fun to make.
- 1 lb ground beef, as lean as possible
- 2 Tbl. ketchup
- 1 tsp. Tabasco sauce
- 1 ½ tsp. Worcestershire sauce
- ½ tsp. salt
- ½ tsp. pepper
- 2 tsp. horseradish
- 2 Tbl. yellow onions, minced
- 12 – 15 dinner rolls
- Toppings of your choice
- In a medium mixing bowl, lightly toss the ground beef, ketchup, Tabasco sauce, Worcestershire sauce, salt, pepper, horseradish and yellow onion until well combined. Be careful to not over compact the meat.
- Shape the meat into approximately 12 – 15 patties. Each patty should be about 2 oz. in size. Cook for a quick 1 – 2 minutes on a George Foreman grill or 1 minute on each side in a skillet. Place a single mini burger inside a dinner roll and top with your favorite toppings. Use bamboo skewers to help prop them on a platter.