Bloody Mary Mini Burgers

Chef Santos Guevara Matchbox Vintage Pizza Bistro

Bloody Mary Mayo

  • 1/4 cup Mayonnaise
  • 1 cup Ketchup
  • 2 tbsp Pickle Relish
  • 1/2 tsp Old Bay Seasoning
  • 1/2 tsp Tabasco Sauce
  • 1 tbsp Horseradish
  • 1/4 tsp Ground Black Pepper


In a bowl, mix together all ingredients until well combined. Refrigerate for 1 hour to let the flavors meld.

Pico De Gallo

  • 1 tbsp Jalapeno Pepper (seeded & minced)
  • 1/4 cup Red Onion (diced)
  • 2 tbsp Cilantro (chopped)
  • 1 cup Tomato (seeded & diced)
  • 1/2 lime Lime Juice, Fresh Squeezed
  • 1/8 tsp Ground Black Pepper
  • 1/2 tsp Kosher Salt


1. Prepare all ingredients.

2. Combine in a bowl and hold for serving.


  • 3 Egg Yolks
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Water
  • 10 fluid ounces Butter (clarified and warm)
  • 1/2 Lemon
  • 1/2 tsp Kosher Salt


1. In a stainless steel bowl, add the egg yolks, water and apple cider vinegar. Place bowl on top of a pot of simmering water.

2. Using a whisk , whip the mixture over the simmering water until the yolk “ribbon” and triple in volume.

3. While whipping, gradually add the warmed clarified butter to the bowl.

4. Add the lemon juice, season with kosher salt.

Bloody Mary Minis

  • 2 oz. Certified Angus Beef Patties
  • 1 Mini Burger Buns
  • To season Salt
  • To season Black Pepper
  • 1/2 oz. Cheddar Cheese (cut a slice in 1/4)
  • 1 tsp (per burger) Bloody Mary Mayo
  • 1 tbsp (per burger) Shredded Lettuce
  • 1 tbsp (per burger) Pico De Gallo
  • 1 tbsp (per burger) Hollandaise


1. Preheat grill to medium high heat.

2. Season Mini Burger patties with salt and pepper. Place on grill and sear on one side for 3 minutes, before turning over. Cook for 3-4 additional minutes for medium. Top burgers with cheddar cheese and allow to melt.

3. Meanwhile, toast mini burger buns. Begin assembly by spreading Bloody Mary mayo on the bottom bun, top with shredded lettuce and pico de gallo.

4. Place burgers on the bun, drizzle with Hollandaise and top with other bun.

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