An interesting start from The Restaurant's Ian Dempsey!


  • for the burgers:
  • 500 g pounds ground beef (preferably chuck or sirloin)
  • 3 dessert spoons ketchup
  • 1/2 teaspoon tabasco
  • 2 tsp worcestershire sauce
  • 1/2 teaspoon horseradish
  • 1/2 teaspoon celery salt
  • freshly ground black pepper
  • 6 small burger buns
  • 1 baby gem lettuce (washed and sliced thinly)
  • 2 tomatoes (sliced)
  • 1 large gherkin (sliced)
  • ketchup
  • for the glaze:
  • 4 tblsp ketchup
  • a few splashes tabasco sauce
  • 1/4 teaspoon worcestershire sauce
  • for the bloody mary:
  • 1 part vodka
  • 4 parts tomato juice
  • splash worcestershire sauce
  • tabasco to taste
  • 1 small celery stick
  • 1 small lemon wedge


  • First make the burgers by placing the meat in a large bowl, along with the ketchup, tabasco, worcestershire, horseradish and celery salt. Combine all the ingredients together taking care not to overwork them. Season with salt and pepper and divide the mixture into twelve portions and shape each into a pattie about ¾-inch thick.
  • Sauté or grill burgers for 4-5 minutes. Turn the burgers over and brush the cooked side with the glaze and grill for another 4-5 minutes for medium (More for a well done burger and less for rare).
  • Next make the bloody Mary mixture, by shaking the vodka, tomato juice, worcestershire sauce and tabasco with ice and pouring into 6 shot glasses. Garnish with the celery and lemon and set aside until ready to serve.
  • Toast the buns and place one burger on each, garnish with lettuce, tomato, gherkin and ketchup. Use a cocktail stick to hold it all together. Serve 2 burgers with and shot glass of Bloody Mary.

More by Ian Dempsey:

Find recipes by keyword:

barbeque family dinners spring summer entertaining party food starters and nibbles the restaurant