RANCH BURGERS FROM HIDDEN VALLEY®
Grilled burgers seasoned with Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix with minced onions are served up on toasted hamburger buns with lettuce and tomato.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the grill or broiler.
- In a large bowl, combine the beef, seasoning mix, onion, and pepper and mix well. If desired, add bread crumbs to meat mixture, too.
- With wet hands shape the meat mixture into 6 patties, each about 1-inch thick. Grill the burgers for 5 to 7 minutes per side or until an internal temperature of 165 degrees F is reached and juices run clear.
- Serve the burgers topped with the lettuce and tomato.
Nutrition Facts : Calories 468.9 calories, Carbohydrate 30.6 g, Cholesterol 91.4 mg, Fat 23.5 g, Fiber 2.2 g, Protein 31.7 g, SaturatedFat 8.8 g, Sodium 415 mg, Sugar 1.7 g
JUICY GRILLED CHEESEBURGERS
These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
- Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
- While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
- Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
- Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
- Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.
NIMAN RANCH BURGERS
Steps:
- Build a charcoal fire or heat a gas grill.
- Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.
- When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.
- Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.
- Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).
GRILLED CHICKEN RANCH BURGERS
This is one of the most fantastic, flavorful burgers I've ever made. Ranch is a favorite in dips and dressings, and believe me, it doesn't disappoint in these burgers, either! -Kari Shifflett, Lake Mills, Iowa
Provided by Taste of Home
Time 25m
Yield 16 servings
Number Of Ingredients 10
Steps:
- In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into sixteen 1/2-in.-thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up., Grill burgers, covered, over medium heat or broil 3-4 inches from heat 5-6 minutes on each side or until a thermometer reads 165°. Serve on buns with desired toppings.
Nutrition Facts : Calories 371 calories, Fat 19g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 498mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
PERFECT GRILLED BURGERS
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.
ORIGINAL RANCH CHEESEBURGERS
Our original ranch cheeseburger recipe will take your average beef patty to the next level. Enjoy all the delicious flavors of Hidden Valley® Ranch in every bite you take.
Provided by Hidden Valley
Categories Burgers
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the grill or broiler.
- In a large bowl, combine seasoning mix with the beef and cheese and mix with clean hands until incorporated. Shape the meat into four ¼ pound burgers about 1-inch thick. Grill the burgers about 5 minutes on each side for a medium-well burger.
- Serve immediately on the hamburger buns.
- Optional: top with lettuce, tomato, onion.Optional: top with your favorite bottled Hidden Valley® Ranch Secret Sauce for extra ranch flavor.
Nutrition Facts :
ORIGINAL RANCHANDREG; CHEESEBURGERS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the grill or broiler. In a large bowl, combine seasoning mix with the beef and cheese and mix with clean hands until incorporated. Shape the meat into four 1/4 pound burgers about 1-inch thick. Grill the burgers about 5 minutes on each side for medium doneness. Serve immediately on the hamburger buns.
GRILLED RANCH CHEESEBURGERS
Tasty, 20-minute recipe! Ranch dressing adds a tangy taste to grilled cheeseburgers.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat closed medium-size contact grill for 5 minutes. In medium bowl, mix beef, onion, parsley, 3 tablespoons of the dressing and the pepper. Shape mixture into 4 patties, about 3/4 inch thick.
- Place patties on grill. Close grill. Grill 4 to 6 minutes or until meat thermometer inserted in center of patties reads 160°F and patties are no longer pink in center. Top each patty with cheese slice. Let stand on grill about 3 minutes or until cheese is melted.
- Spread remaining ranch dressing on cut sides of buns. Place cheese-topped patties and pickles in buns.
Nutrition Facts : Calories 490, Carbohydrate 23 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 840 mg, Sugar 6 g, TransFat 1 1/2 g
GRILLED BABY CHEESEBURGERS
These cute little appetizer burgers can be mixed and shaped ahead of time. Just cover and chill them until you are ready to grill. Chose your plum tomatoes small enough to be about the same size as the quarter slice of bread and your baby burgers.
Provided by Karen From Colorado
Categories Cheese
Time 30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill.
- Mix together the beef, onion, parsley and salt.
- Divide into 16 portions.
- Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
- Thread 4 patties horizontally on metal skewers, leaving space between each one. (I have found that using 2 skewers works better then one. Thread them the opposite ways to make turning them over easier if you need to turn them.).
- Place patties on the grill; cover and cook 8 to 10 minutes (turning once if necessary) or until no longer pink in the middle.
- Top each patty with a piece of cheese.
- Place each patty on a quarter piece of the toasted bread.
- Top the burgers with a pickle slice, a tomato slice and another toast square.
- Spear burgers with a toothpick to hold all the layers together.
- Serve with ketchup, mustard, mayo and thousand island salad dressing for dipping.
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