Ranch Hamburger Buns Food

BACON CHEDDAR RANCH BURGERS!

Steps:

• In bowl, mix together the hamburger and dressing mix packet well.
• Shape into 3 patties, set in fridge to chill and firm up.
• Meanwhile, in large frying pan, cook bacon sprinkling with the pepper on both sides, drain grease saving 1-2 Tbl.
• Set bacon aside wrapped in paper towel.
• Fry hamburgers in same pan with a little bacon grease til done.
• Coat with bbq sauce, top with cheddar slices, cover, heat til cheese is melted. Place on bottom buns, top with bacon, onion, lettuce and tomato.
• Mix the prepared dressing with the mayo and spread on top buns, place on top.
• *Note: I always use Sweet Baby Ray's BBQ Sauce. Other bbq sauces might not work well.

RANCH BURGERS WITH ZESTY RANCH SAUCE

Steps:

• In a small skillet, heat olive oil over medium heat.
• Add onion, mushrooms and garlic; cook 4 to 6 minutes, or until tender.
• Let cool 10 minutes.
• While cooling, make the ranch sauce by combining the mayonnaise, sour cream and dressing mix.
• Cover and chill.
• In a large bowl, combine ground chuck, onion mixture, blue cheese, salt and pepper until well blended.
• Shape mixture into 4 (5-inch) patties.
• Grill, covered with grill lid, over medium-high heat (350-400 degrees) for 5-6 minutes per side or until desired degree of doneness.
• Serve on toasted buns with Zesty Ranch Sauce and desired toppings.

HOMEMADE HAMBURGER BUNS

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
• Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
• Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
• Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

RANCH ONION BURGERS

Steps:

• Mix ingredients together.
• Form into burgers.
• Grill burgers to preference.
• Add shredded cheddar and let melt.
• Serve on hamburger buns with toppings of your choice.
• Enjoy!

RANCH CHICKEN BURGERS

Steps:

• In a large bowl, mix the first 5 ingredients together. Form into 4 patties. spread additional bread crumbs on burgers if they are sticky. Grill until juices run clear. Serve on hamburger buns with your favorite burger toppings.

HIDDEN VALLEY RANCH CHEESEBURGERS

Steps:

• Combine seasoning/salad dressing mix with beef and cheese.
• Shape into 4 patties; cook thoroughly, until meat is no longer pink in the center; (We like to grill ours, but these can also be cooked on the stovetop).
• Toast buns before serving, if desired.

BBQ RANCH BURGERS

Steps:

• Mix ground beef with BBQ sauce, cumin, garlic powder and onion powder. Shape into 4 patties. Grill to desired doneness.
• Mix Ranch dressing and Dijon mustard together.
• Place burgers on toasted buns and top with 1 tablespoon of the dressing. May also add your favorite cheese, lettuce, tomato or fried onions.

SPICY RANCH BURGERS

Steps:

• Prepare Spicy Seasoning Mix. Store in airtight container. Shake before using to blend. Makes 3 tablespoons.
• Shape ground beef into four 3/4-inch-thick patties. Press Spicy Seasoning Mix evenly into both sides of each patty.
• Heat large heavy nonstick skillet 5 minutes over medium heat until hot. Add patties to skillet. Cook 12 to 15 minutes to medium doneness (160 degrees) or until centers are no longer pink and juices show no pink color; turn once.
• Line bottom of each bun with lettuce and tomato; top with burger. Spoon ranch dressing evenly over burgers; sprinkle with onions.
• Close sandwiches. Enjoy.