Ranch Hamburgers With Avocado Chipotle Aioli Rsc Food

SUNNYSIDE BURGER WITH CHIPOTLE AIOLI

Steps:

• Whisk mayonnaise, 1 large garlic clove, chipotle powder, and pinch of salt together in a small bowl; cover and refrigerate.
• Place ground beef, 1 egg, seasoned bread crumbs, 2 garlic cloves, coriander, black pepper, and 1/4 teaspoon salt in a bowl; mix with your hands until just combined. Shape beef mixture into 4 patties.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook patties on preheated grill until browned on one side, about 6 minutes. Flip patties; continue grilling until no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer burgers to a plate; top each burger with a slice of Cheddar cheese and cover plate tightly with foil.
• Heat a nonstick skillet over medium heat; spray with cooking spray. Crack remaining eggs into skillet and immediately reduce the heat to low; season eggs with salt and pepper. Cook eggs until whites are set, about 2 minutes; add 1 tablespoon water to skillet, cover, and cook 1 to 2 minutes more.
• Spread about 1 tablespoon chipotle aioli on bottom of each hamburger bun; top each bun with 1 lettuce leaf, 1 onion slice, 1 tomato slice, and 1 burger. Add one egg to top of each burger; place top of hamburger bun over egg.

RANCH HAMBURGERS WITH AVOCADO CHIPOTLE AIOLI #RSC

Steps:

• In a large mixing bowl, mix ground pork and ground chuck using your hands. Add diced shallots, ranch seasoning mix, bbq seasoning. Divide into 4 balls. Shape into thick patties; press down slightly in the middle of each patty. Season with salt and pepper.
• Grill on medium grill 4 minutes; flip burgers and grill 4 minutes more (for medium rare). Do not press burgers down--you will lose all the moist goodness. Remember that pork must be fully cooked for your safety. You can use a George Forman grill pan, if preferred or broil patties.
• During last minute, add 1 slice of American cheese on each burger and toast burger buns.
• For Chipotle Aioli, mix together chipotle powder, Greek yogurt, lemon juice, mashed avocado, garlic powder and salt and pepper to taste.
• Assemble burger on each bun. Add dollop of Chipotle Aioli, tomato slices, onion and pickle if desired.
• Enjoy!

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.

CHIPOTLE RANCH BLACK BEAN BURGERS #RSC

Steps:

• Heat 1 tablespoon olive oil in large skillet over medium heat, add shallots and sauté for 2 minutes or until slightly translucent. Add spinach and sauté for one minute or until spinach is wilted. Set aside to cool.
• In a food processor fitted with the chopping blade combine black beans, corn, spinach, shallots, egg, bread crumbs, Chipotle pepper, Adobo sauce and the Hidden Valley Ranch Original seasoning mix. Pulse several times (stopping to remove lid and scrape down sides as needed) until mixture is desired consistency (I prefer my bean burgers fairly smooth some prefer chunky).
• Line baking sheet with lightly oiled parchment paper.
• Divide bean mixture into 6 portions onto prepared pan using a ½ cup measuring cup. With oiled hands shape them into thick patties.
• Bake for 35 minutes, flipping one through cook time.

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.

RANCH BURGERS

Steps:

• Preheat the grill for high heat.
• In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties.
• Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

CHIPOTLE RANCH BURGERS

Steps:

• In a mixing bowl, combine ground beef, 2-3 teaspoons pureed chipotles and dry ranch dressing mix.
• Shape into 4 patties and grill until desired doneness.
• For the chipotle ranch sauce, mix together 1/4 cup ranch dressing and 1 teaspoon pureed chipotles.
• Top with desired toppings and chipotle ranch sauce.