Original Ranchandreg Cheeseburgers Recipes

OLD-FASHIONED CHEESEBURGERS

Steps:

• Heat broiler. Divide beef into 4 rounds and place each between two layers of plastic wrap. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.
• Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. Place burgers on buns and serve with desired toppings.

CHEESEBURGERS

Steps:

• Crumble the mince in a large bowl, then tip in the breadcrumbs, cheese, Worcestershire sauce, parsley and eggs with 1 tsp ground pepper and 1-2 tsp salt. Mix with your hands to combine everything thoroughly.
• Shape the mix into 12 burgers. Chill until ready to cook for up to 24 hrs. Or freeze for up to 3 months. Just stack between squares of baking parchment to stop the burgers sticking together, then wrap well. Defrost overnight in the fridge before cooking.
• To cook the burgers, heat grill to high. Grill burgers for 6-8 mins on each side until cooked through. Meanwhile, warm as many buns as you need in a foil-covered tray below the grilling burgers. Let everyone assemble their own, served with their favourite accompaniments.

ORIGINAL RANCH CHEESEBURGERS

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.

ALL-AMERICAN BACON CHEESEBURGERS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties., Grill burgers, covered, over medium heat or broil 3 in. from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.

GRILLED RANCH CHEESEBURGERS

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.

MINI CHEESEBURGERS

Steps:

• To make cheeseburgers: In a bowl, mix ground beef, salt and pepper. Shape 1/4-ounce at a time into 1 1/2-inch patties. Broil or grill 30 seconds per side.
• To assemble: At serving time, preheat oven to 350 degrees F. Slice buns in half. Layer ketchup, tomato and lettuce on each bottom half. Place burgers on baking sheet; top each with a slice of cheese. Bake until cheese melts, 2 to 3 minutes. Place in buns and serve.
• To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes. In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy, about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in warm place until it doubles in size, about 1 hour.
• Preheat convection oven to 350 degrees F.
• Coat parchment lined baking sheet with cooking spray. Roll dough into 3/4 inch balls; place 1 1/2 inches apart on baking sheet. Cover with plastic wrap lightly coated with cooking spray. Let stand on a warm place until doubled in bulk, about 20 minutes. Brush egg wash over dough; sprinkle with poppy seeds. Bake until golden brown, 8 to 10 minutes, rotating pan half way through. Cool buns on rack.

ORIGINAL RANCHANDREG; CHEESEBURGERS

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.

STEAKHOUSE BURGERS

Steps:

• Preheat the grill to high heat.
• In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
• Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
• Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
• Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.