Ranch Hamburgers With Avocado Chipotle Aioli Rsc Recipes

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 BURGERS FROM HIDDEN VALLEY®

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.

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).