Hungry Man Bloody Mary Burgers And Spicy Broccoli Recipes

Steps:

• Preheat the oven to 425°F.
• Place the 1/4 cup of EVOO, the garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears. Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet. Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17 to 20 minutes.
• To make the burger topping, in a bowl combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise. Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce.
• In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into a large, 1-inch-thick patty. Preheat a nonstick skillet over medium-high heat. Drizzle EVOO over the patties and place them into the hot skillet. Cook for 5 to 6 minutes per side, until the patties become firm to the touch and are cooked through.
• While the burgers are cooking, toast the English muffins. Remove the burgers to the bottoms of the toasted English muffins, add some of the celery-tomato topping, and then cover with the muffin tops. Serve the spicy garlic broccoli alongside.

Steps:

• Preheat the oven to 425°.
• Place the 1/4 cup olive oil, garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears.
• Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet.
• Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17-20 minutes.
• To make the burger topping, in a bowl, combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise.
• Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce.
• In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper.
• Mix thoroughly.
• Score the meat with your hand marking 4 equal portions.
• Form each portion into a large 1-inch thick patty.
• Preheat a nonstick skillet over med-high heat.
• Drizzle oil over the patties and place them into the hot skillet.
• Cook for 5-6 minutes per side, until the patties become firm to the touch and are cooked through.
• While the burgers are cooking, toast the English muffins.
• Remove the burgers to the bottoms of the toasted muffins, add some of the celery-tomato topping, and then cover with the muffin tops.
• Serve the spicy garlic broccoli alongside.

Steps:

• Make the roasted tomato vodka jam: Preheat the oven to 375°F (190°C).
• In a large bowl, toss together the tomatoes, onion, serrano, olive oil, and salt. Spread the mixture on a baking sheet and bake until the tomatoes begin to soften and brown, about 40 minutes.
• In a liquid measuring cup or small bowl, whisk together the vodka and horseradish.
• Remove the tomatoes from the oven, pour the vodka mixture over, and stir to combine. Return the tomatoes to the oven and continue cooking until the mixture has thickened, about 20 minutes. Remove from the oven and let cool until ready to use. Leave the oven on.
• Make the black pepper candied bacon: Line a baking sheet with foil.
• Arrange the bacon in a single layer on the prepared baking sheet. Transfer to the oven and cook until the bacon strips begin to curl at the edges, about 10 minutes.
• In a small bowl, whisk together the maple syrup and black pepper.
• Remove the bacon from the oven and brush with the black pepper syrup. Return to the oven and continue cooking until the bacon begins to crisp, about 15 minutes. Remove from the oven and let cool until ready to use. Leave the oven on.
• Make the spicy chicken burger: In a large bowl, combine the ground chicken, Worcestershire sauce, celery salt, and garlic powder. Use your hands to mix until just combined, then divide into 4 equal portions.
• Heat a large skillet over medium-high heat. When the skillet is hot, add the olive oil. Use your hands to press each chicken portion into a thin patty, then add to the skillet, working in batches if needed to avoid overcrowding. Cook until the patties are golden on the bottoms and the edges are crispy, about 3 minutes, then flip and cook until golden brown on the other side, about 3 minutes more. Drizzle each patty with ¼ teaspoon hot sauce.
• Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with the beaten egg and top with the celery seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
• Thread 1 cornichon and 1 cherry onto each of 4 toothpicks.
• Open the buns and spread 2 tablespoons of tomato jam on the bottom halves, then top with a chicken patty and 2 slices of candied bacon. Place the top bun on top and skewer each burger with a cornichon and tomato toothpick. Serve with a bloody mary.
• Enjoy!

Steps:

• Combine mustard, lemon juice, paprika, cayenne and olive oil.
• Cut off ends of broccoli.
• Cut lengthwise into florets, retaining stems.
• Steam or cook broccoli in simmering water until crisp tender, about 5-6 minutes.
• Drain and remove to serving bowl.
• Add mustard mixture and toss until thoroughly coated.

Steps:

• Simmer broccoli covered in inch of water for 5 minutes, until tender.
• Drain broccoli and return skillet to heat.
• Heat skillet over high heat.
• Add oil, crushed pepper, and garlic.
• Turn broccoli in hot spicy oil and season with salt.