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Author Notes: As a kid who requested Mr. & Mrs. T’s Bloody Mary Mix (of course minus the alcohol) the way some children ask for juice boxes or applesauce, I have always wanted spice added to just about everything. Add that to the age old grilled cheese vs. burger comfort food dilemma and you get my favorite combination of the three: bloody mary patty melts.
- 1 pound Ground Meat (I use Buffalo, but Beef, Chicken or Turkey would work as well)
- 1/3 of a 5oz. Can V-8
- 1-2 tablespoons Flour (Depends how much liquid you end up needing to soak up)
- 1 teaspoon Horseradish
- 5-6 dashes Tabasco
- 3 dashes Worchester
- 1 teaspoon Ground Pepper
- pinches Salt
- dashes Cayenne Pepper
- Fresh Bread (Sliced)
- Cheese of Your Choosing
- 3 tablespoons Butter
- Mix all of the ingredients (except the flour, butter, cheese and bread) into the meat. Then add flour according to consistency to get it back to the right texture.
- Form into patties and start cooking on stove-top on med-high heat (I make mind into an ovular shape to fit the bread).
- While your patties are cooking on medium-high heat, put a pan on another burner, take the butter and butter the outside of your bread (I spoon on melted butter so it cooks evenly) and start to make your grilled cheeses on different burner.
- When the burgers are cooked (approx. 8 minutes for medium burger, 4 minutes on each side), and the grilled cheese is almost done and has been flipped over and lightly toasted on both sides — open the pieces of bread and insert the patties between the melted cheese.
- Cook for approx. 2 more minutes and remove from heat. (and Enjoy!)