CLINTON KELLY’S BLOODY MARY SLIDERS
2 1/4 pounds ground beef (80/20 blend)
3 tablespoons Worcestershire Sauce
1 tablespoon ground celery seeds
1 tablespoon freshly ground black pepper
1 cup sharp cheddar cheese (grated)
1/2 cup softened cream cheese
1 tablespoon mustard
1 tablespoon prepared horseradish
potato rolls (to serve)
olives (to serve)
spicy ketchup (to serve)
mayonnaise (to serve)
pickles (to serve)
In a large bowl, mix together the beef and the next four ingredients, but do not over work. In a medium bowl, combine the two cheeses, mustard and horseradish. Portion the meat into 3 ounce balls. Press flat and place a dollop of the cheese mixture in the center. Bring up the edges of the meat to cover cheese and flattened slightly to form a thick patty. Repeat with remaining meat and filling.
Heat a griddle or non-stick pan over medium-high heat. Drizzle the patties with olive oil and place on the grill. Cook for 2 to 3 minutes on the first side and flip to cook for 2 to 3 more minutes on the second side. Remove from grill and serve on a potato slider roll. Skewer with a toothpick and olive.
Serve with an assortment of condiments. To make spicy ketchup, combine 1 teaspoon hot sauce with 1/2 cup ketchup.