3 Cheese Stuffed Ranch Burgers Food

STUFFED RANCH BURGERS WITH CITRUS SLAW

Steps:

• Take the cabbage and slice it into 1/4 inch rings, then chop into fine strips. Place in a large bowl, add the olive oil and lime juice, then tear the cilantro with your fingers and toss in the bowl as well as a heaping pinch of salt and pepper. Mix thoroughly, adjusting the salt and pepper to taste. Cover and place in the fridge until the burgers are ready to be plated.
• Place the beef in a large bowl and cover with the ranch dressing, then mix until the two are fully incorporated. Separate the beef into 6 balls, about 1/4 lb. each, then press a deep indentation into the center of the ball, creating a bowl. Place a heaping tablespoon of shredded cheese into the indention, then pull the edges together to seal the beef over the cheese. Press down gently with your hand to flatten out the patties. Generously salt and pepper each patty.
• Prepare a grill at high heat, brush the grate down with oil and grill each burger for 3 minutes on one side before flipping, then another 3 minutes for medium rare, and around 6-8 minutes for well done.
• Top each burger with a slice of cheese before removing from the grill, then place on a bun layered with ranch dressing and tomato, top with the citrus slaw and top bun and enjoy!

CHEESE STUFFED BURGERS

Steps:

• Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.

THREE CHEESE STUFFED MUSHROOMS

Steps:

• cook and crumble the bacon.
• remove stems from the large mushrooms.
• chop stems and cremini mushrooms.
• sautee shallots and garlic in olive oil until tender.
• add chopped mushrooms,thyme and cayenne and sautee until tender.
• stir in cream cheese until melted through.
• mix in crumbled bacon.
• add grated gruyere and half of the parmesan, mix thouroughly until melted through.
• spoon mixture into large mushrooms.
• sprinkle remaining parmesan on top.
• place on a baking sheet and bake at 350 for approx 15 minutes.

MOLTEN CHEESE-STUFFED BURGERS

Steps:

• Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
• Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
• Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
• Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
• Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.

RANCH BACON AND CHEESE STUFFED BURGERS

Steps:

• Cook bacon in large pan until crispy.
• Remove bacon and crumble into lil bits. Set aside in bowl. Reserve the grease for the burgers.
• In a large bowl combine hamburger, Worcestershire sauce, bread crumbs, egg, salt, pepper, garlic, and onion.
• Mix until all ingredients are combined.
• Form big hamburger patties.
• With your thumbs make a hole in the center of the burger add a teaspoon of ranch, then cheese, then bacon.
• Using your fingers fold in the rest of the burger from the sides to the middle, to form the patty.
• cook on medium high heat in the bacon grease for 5 minutes on each side.
• turn down the heat to medium and cook 10-15 minutes longer or until juices run clear.

SOUTHWEST RANCH BURGERS

Steps:

• Shape meat into 4 (1/2-inch-thick) patties.
• Cook in skillet on medium heat 5 min. on each side or until done (160°F). Top with cheese; cook 1 min. or until melted.
• Fill rolls with cheeseburgers; top with bacon, dressing and salsa.

TRIPLE CHEESE STUFFED CHICKEN BREASTS

Steps:

• Rinse chicken, pat dry.
• With your fingers, gently separate the skin from the meat along rib edge.
• For stuffing, combine cheese, basil, oregano, and lemon-pepper seasoning.
• Stuff a little less than a 1/4 cup of the stuffing between the skin and meat of each breast.
• Place chicken, skin side up in a 13x9x2 inch baking dish.
• Brush chicken lightly with oil.
• Bake in a 375° oven for 45-55 minutes or till chicken is tender and no longer pink.

FAMILY-FRIENDLY STUFFED CHEESEBURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into twelve thin patties., Combine the cheddar cheese, mushrooms and cream cheese; spoon onto centers of six patties. Top with remaining patties; press edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on rolls.