Avocado Ranch Burgers With Smoked Cheddar Food

AVOCADO RANCH BURGERS WITH SMOKED CHEDDAR

Steps:

• Place 1/4 of the dry ranch mix in a small bowl; set aside.
• In a medium bowl, mix together the remaining ranch mix, ground beef, onion and barbecue sauce; mix well.
• Form into 4 large flat patties and grill over medium heat for 5 to 6 minutes per side or until cooked through.
• Top each with about 3 tablespoons shredded cheese while still warm.
• Grill bread slices until lightly toasted.
• Add mashed avocado to remaining dry ranch mix and mix well.
• To assemble, top each bread slice with a lettuce leaf, 2 tomato slices and a burger patty.
• Add a heaping spoonful of seasoned avocado.

SMOKED CHEDDAR/JALAPENO RANCH MEATLOAF

Steps:

• Preheat oven to 325°.
• Partially cook the bacon in an ovenproof skillet over low heat for 5 minutes.
• Do not let the bacon get hard.
• Transfer to a large bowl, add all the other ingredients, and mix very well.
• Put the mixture back into the skillet or into a standard 8-inch loaf pan and bake for 1 hour.

BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR

Steps:

• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes.
• Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. (Can be made 3 days ahead. Cool, cover, and chill.).
• Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
• Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions on top pf burgers, dividing equally. Cover with bun tops; press lightly.

CHIPOTLE CHEDDAR SWEET POTATO BURGERS WITH AVOCADO RANCH

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Pierce sweet potatoes all over with a fork and place in the oven .
• Bake potatoes 45 minutes.
• Peel the skin away from the sweet potatoes and mash in a medium size bowl.
• Add the cooked quinoa, egg, whole wheat flour, chipotle pepper, lime juice, cilantro, cumin, smoked paprika, salt and pepper.
• Mix to combine and then fold in the white cheddar cheese.
• Place bowl in refrigerator for 15 to 20 minutes. This helps form them into patties.
• While mixture is chilling make the avocado ranch.
• Combine avocado, yogurt, parsley, dill, paprika, onion powder, minced garlic, vinegar, salt and pepper in a food processor and blend until creamy, scraping down the sides occasionally when needed.
• Taste and adjust seasonings if desired.
• Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from refrigerator and form into 4 equal patties.
• Place in the skillet once hot.
• Cook for 5 to 6 minutes.
• If needed add more oil and flip the burgers very gently.
• Cook for another 5 to 6 minutes.