Roasted Tomato Bloody Mary with Slider Garnish #SecretRecipeClub

It’s Secret Recipe Club Day and I’ve been dying to share this recipe!!!!!

This month, I was assigned Camilla’s blog, Culinary Adventures with Camilla and I was so excited!!

Camilla is our Group B SRC hostess PLUS she’s the brains (and hard work) behind #TripleSBites, 15 Cheesecakes, and #HotSummerEats.  Camilla is all about the creativity – you have to stop by her blog and see what I’m talking about!

I was looking through Camilla’s recipes, thinking I’d probably make something sweet, when I saw a bloody mary with a slider garnish.  It was all over from there.  I mean – slider garnish!!  How could I not?

This recipe starts off with some seasoned slow roasted tomatoes (or you can char them like Camilla did in her recipe).  Then, they’re blended up with a kick of spice and some pickles for good measure.

After that it’s all about the toppings!  And these are Bloody Marys, so you gotta load ‘em up!

Then, of course, there’s the slider – because slider!  On a Bloody Mary!!!  I worked in some of the flavors from the Bloody Mary mix into my burger for a little additional cohesion and skewered that slider onto the drink!

It’s summertime perfection!

Thank you, Camilla, for such a wonderful inspiration!

Roasted Tomato Bloody Mary with Slider Garnish

Adapted from Culinary Adventures with Camilla

Bloody Mary Mix

1 lb tomatoes (about 4), quartered

Olive oil (I used chili cumin infused oil)

Dash of smoked paprika, chipotle chili powder, salt, & pepper

1 small baby dill pickle

Dash of celery salt

Dash of ground mustard

1 tsp Worcestershire sauce

Dash of sriracha, to taste

Sliders

1 lb ground beef

¼ cup dried bread crumbs

1 egg

1 clove garlic, minced

1 tsp dried parsley

¼ tsp salt

¼ tsp black pepper

1 tsp Worcestershire sauce

Smoked cheddar cheese, sliced

Whole wheat slider buns, preferably homemade

Garnish/to Finish

4 oz vodka

Bacon, cooked crisp

Roasted asparagus

Celery

Pickles

Green olives

Lime, cut in wedges

Salt (2 parts salt + 1 part smoked paprika + 1 part celery salt)

Preheat the oven to 325 degrees F and line a baking sheet with parchment or a silicone baking mat.  Place the tomatoes on the prepared mat.  Drizzle with olive oil and sprinkle with smoked paprika, chipotle chili, salt & pepper.

Place in the preheated oven and roast until the tomatoes are tender and just beginning to brown, about 40 minutes.  Remove from the oven and cool.  Once cooled, peel and discard the tomato skins.

Place the roasted tomatoes, dill pickle, celery salt, ground mustard, sriracha, and Worcestershire into a small food processor or blender and process until smooth.  Transfer to a bowl and refrigerate until ready to use.  (Note: yields approximately 1 cup, may be made a day or two in advance).

To make the sliders, heat some bacon grease in a large skillet over medium heat.

Place the beef, bread crumbs, egg, salt & pepper, Worcestershire, garlic, and parsley in a bowl and mix until well combined.  Split the beef into about 14 small patties, leaving a small divot in the center of each to ensure even cooking.  Cook the patties in the prepared skillet until done, flipping once.  Melt cheese on the patties in the last minute of cooking, if desired.

Place the patties on toasted buns.

To create the Bloody Marys, run a lime along the rim of 2 glasses and press through the salt mixture.  Fill glasses with ice.  Split the Bloody Mary mix between the glasses and top with 2 ounces of vodka.

Garnish with a celery stick, roasted asparagus, bacon, pickles, olives, and sliders!

Makes 2 Bloody Mary’s (plus additional sliders)

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