#foode

Bloody Mary Burger

If you're a fan of Bloody Marys, you'll love this quick, easy and over-the-top burger recipe from our very own FoodE Expert Amy Goetz. Perfect for summertime entertaining!

I love using L&B seasoning blends to jazz up my meals. Our Bloody Mary Seasoning adds just the right amount of kick to a Bloody Mary…but this delicious blend of tomato powder, tabasco, Worcestershire sauce, horseradish and celery seed adds a lot of flavor to burgers, too!

When I make these Bloody Mary Burgers, I like to add a little ketchup to the meat, especially when I’m using a ground beef with a lower fat content, to help add flavor and keep the beef moist. I also add some finely chopped onions and some chopped blue cheese filled green olives. It is a Bloody Mary Burger, after all!

Mix all the ingredients together and form the meat into patties. These burgers can be grilled outside or pan-fried inside. I like to serve them on brioche buns, which are rich and tender, but hold together well for this crazy burger.

Just like a Bloody Mary at brunch, these burgers should be served with all sorts of fun toppings, like cheese, celery, beef sticks, cornichons, pickled carrots, sprigs of herbs like parsley or cilantro, cherry tomatoes, hard boiled eggs, jalapeños…anything your Bloody Mary’d heart desires.

One of my favorite FoodE tips: With just a couple of simple additions, you can also use this recipe to make a flavorful meatloaf. Check out the recipe below!

At Lunds & Byerlys, we have all sorts of ingredients to make your meals memorable. Stop by one of our stores and ask your FoodE Expert for some great ideas!

Bloody Mary Burgers

Makes 4 burgers Preparation time: 30 minutes

Ingredients 1 pound ground beef ¼ cup diced onion ¼ cup chopped blue cheese stuffed olives 2 tablespoons ketchup 1 tablespoon L&B Bloody Mary Seasoning 4 brioche buns, for serving Bloody Mary garnishes, for serving, such as cheese, celery, beef sticks, cornichons, pickled carrots, sprigs of herbs like parsley or cilantro, cherry tomatoes, hard boiled eggs or jalapeños

Directions

Mix all ingredients together and form into four patties.

Grill or pan fry for 3-5 minutes per side. Remove from heat and place burgers on the buns.

Get creative with your favorite Bloody Mary toppings, such as pickles, celery, beef sticks, olives or more. The possibilities are endless! Add the toppings to a skewer and stick the skewer through the finished burger and bun to serve.

Bloody Mary Meatloaf

6-8 servings Preparation time: 1 hour 30 minutes

Ingredients 1 pound ground beef 1 egg, lightly beaten 1 cup fresh breadcrumbs soaked in ½ cup milk ¼ cup diced onion ¼ cup chopped blue cheese stuffed olives 1 tablespoon L&B Bloody Mary Seasoning, plus more for sprinkling on top. 4 tablespoons ketchup, divided Additional Bloody Mary ingredients, chopped, such as chopped cornichons, beef sticks, pickled carrots or chunks of cheese, plus additional Bloody Mary garnishes for serving.

Directions

Mix together ground beef, egg, breadcrumbs, onion, olives, Bloody Mary Seasoning and 2 tablespoons ketchup. 

Fold in additional Bloody Mary ingredients until well combined.

Add meat to a loaf pan and spread remaining 2 tablespoons of ketchup on top of the meatloaf.

For an extra kick, sprinkle some L&B Bloody Mary Seasoning on the top. 

Bake at 350 F for about an hour and 15 minutes, until meat reaches 160 F when measured with a meat thermometer.

Gold Glittery Cakepops

FoodE Recipe Contest Winner: Pizza Pasta Frittata

This delicious dinner winner combines three comfort foods in one!

6 servings Preparation time: 30 minutes

Ingredients Salt for pasta water 12 eggs 1 cup milk ½ teaspoon black pepper ¾ teaspoon salt 1 teaspoon L&B Oregano ½ teaspoon L&B Pizza Seasoning ¼ cup L&B Fresh Grated Parmigiano Reggiano Cheese ¼ of the box L&B Organic Durum Wheat Spaghetti 2 tablespoons Lucini Premium Select Extra Virgin Olive Oil ½ jar Lucini Roasted Garlic Marinara Sauce or Lucini Spicy Tuscan Tomato Sauce 12-15 slices pepperoni 8 ounces fresh mozzarella cheese, cut into 5 or 6 slices Fresh basil for garnish

For side salad: 5-6 ounces Spring Mix 2 tablespoons Lucini Fig & Walnut Savory Balsamic Vinaigrette

Directions

Heat oven to 425 F.

Fill a pot with water and bring to a boil.

Once pot of water comes to a boil, salt the water. Break the spaghetti into 1-inch pieces and cook for 7 minutes. Drain and rinse the pasta in cool water; set aside.

Crack eggs into a large bowl; whisk in milk, pepper, salt, oregano, pizza seasoning and Parmigiano-Reggiano.

Heat a 12-inch cast iron skillet on medium heat. Once it is hot, pour the olive oil into the pan and swirl to coat. With a paper towel, smear the olive oil up the sides of the cast iron pan.

Pour in the egg mixture and immediately spread the pasta into the egg mixture. Cook until egg mixture begins to set, about 2 minutes.

Transfer skillet into oven and bake uncovered for 7 minutes.

Take the skillet out and pour half of a jar of Lucini Garlic Marinara Sauce and spread with the back of a spoon. Top with pepperoni and slices of fresh mozzarella. Put back into the oven and bake for 5 more minutes until cheese is bubbly. Garnish with fresh basil and slice into 6 pieces.