Spicy Ranch Burgers Food

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.

SPICY PORK BURGERS WITH BLACK BEANS AND CHUTNEY

Steps:

• For the dried fruit chutney: Heat the oil in a large skillet over medium heat until it begins to smoke lightly, then add the onions and garlic and sprinkle with the salt and red pepper flakes. Cook until the onions and garlic become translucent, 5 to 8 minutes. Add the vinegar, sugar, cloves and cinnamon stick. Stir to blend and bring to a simmer. Cook for 10 to 12 minutes to let the vinegar mellow. Add the raisins, apricots, figs, cognac and 1 cup water and cook over low heat, stirring occasionally, for 25 to 30 minutes. Let cool.
• For the black beans: Meanwhile, heat a large saute pan over medium heat and add the onions, oil and a generous pinch of salt. Add the sugar and cook until the onions are caramelized and tender, 15 to 20 minutes. Stir in the vinegar and beans and cook so the ingredients meld together, 1 to 2 minutes. Set aside.
• For the spicy pork burgers: Break up the meat in a medium bowl and spread it up on the sides so that the seasoning can really permeate the meat. Add the sherry, soy sauce, Worcestershire and cayenne. Mix with your hands to make sure all of the flavors get integrated but do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties about 3/4-inch thick.
• Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, remove the skillet from the heat and arrange the patties in a single layer in the skillet. Return the skillet to the heat and cook, undisturbed, for 5 to 6 minutes. Rotate the patties a quarter turn and cook until cooked through, 3 to 5 more minutes. Use a metal spatula to flip the patties on their second sides and cook for an additional 5 to 8 minutes. Remove the skillet from the heat and place 2 slices of American cheese on each patty. Let the patties rest in the skillet so the cheese melts.
• Arrange the roll bottoms on a work surface and top with lettuce. Top the lettuce with the patties, spoon some of the chutney and black beans on each and finish with the roll tops.

BISON BURGERS WITH SPICY AIOLI

Steps:

• For the burgers: Heat the coconut oil in a large nonstick skillet set over medium heat. Cook the onions and garlic, stirring occasionally, until translucent, 3 to 4 minutes. Transfer to a large bowl and cool for 5 minutes.
• Add the bison, tomato paste, cumin, salt, black pepper and cayenne pepper to the onion mixture, and stir to combine. Form into four 1-inch-thick burgers. Place the skillet back over high heat, add the burgers and cook until an instant read thermometer registers 160 degrees F, 5 to 6 minutes per side. Remove from the pan and rest the burgers for 3 to 5 minutes.
• For the aioli: In a small bowl whisk together the mustard, tomato paste, yolk and garlic. While whisking continually, slowly drizzle in the canola and olive oils, until all the oil is incorporated and the mixture is thick and glossy. Whisk in the lemon juice and season with cayenne pepper and salt.
• Place each patty in a lettuce leaf, then top with tomato slices, shaved red onion and 2 teaspoons of the spicy aioli; wrap the burgers in the lettuce and serve with kale chips.

RANCH BURGERS

Steps:

• Preheat the grill to high heat.
• In a bowl, mix the ground beef, ranch dressing mix, egg, seasoned bread crumbs, and onion.
• Form mix in to 1/4 patties.
• Lightly oil the grill grate. Place patties on the grill, and cook burgers until 165 degrees.

SPICY CHICKEN BURGERS

Steps:

• Heat oven to 400°F. In a bowl, whisk together yogurt, vinegar and sugar. Dice half the onion; add diced onion, avocado and cucumber to yogurt mixture; toss to coat. In a food processor, process portobello, edamame, garlic and remaining half of onion until finely chopped. Add chicken, soy sauce and cayenne. Pulse until chicken is chopped and ingredients are combined, about 12 times. Form mixture into 4 patties. Heat oil in a large oven-safe skillet over high heat. Add patties and cook, turning once, until both sides are browned, 2 to 3 minutes per side. Place skillet in oven; bake until patties are cooked through, 12 to 14 minutes. Place lettuce, if desired, and patties on bottom halves of muffins; top each with 1/2 cup avocado mixture and remaining muffin half.

SPICY SPICY RANCH DRESSING

Steps:

• Stir together the ranch-style salad dressing, the two hot pepper sauces, cayenne pepper, and chili powder. Chill for at least one hour.

BUFFALO CHICKEN BURGERS & RANCH SLAW

Steps:

• Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
• The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
• Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.

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.