Sunnys Smokehouse Burger Recipes

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SUNNY'S GARLIC RANCH BURGER



Sunny's Garlic Ranch Burger image

Provided by Sunny Anderson

Categories     main-dish

Yield 6 burgers

Number Of Ingredients 12

2 1/2 pounds ground chuck
2 teaspoons Worcestershire sauce
3 scallions (green onions), chopped
3 cloves garlic, grated or very finely chopped
21/2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons olive oil
6 slices Swiss cheese
6 multi-grain hamburger buns
1 head iceberg lettuce
2 to 3 tomatoes, sliced
Hidden Valley® for Everything Topping and Dip

Steps:

  • 1. Season and rest the beef. In a large bowl, using your hands mix together beef, Worcestershire, scallions (green onions) and garlic, seasoning well with salt and pepper. Make 6 even patties and drizzle oil on both sides. Rest room temperature for 1 hour.
  • 2. Cook the burgers. Heat a large grill pan over medium-high heat. Sear patties until golden brown on the bottom then flip and sear until cooked through, about 5 minutes per side. Add cheese 1 minute before removing and allow to melt. Cook in batches, if necessary.
  • 3. Top with cheese and rest. Remove all patties to a plate and place Swiss cheese on each patty. Cover lightly with aluminum foil and to rest 5 minutes before assembling. Serve inside hamburger buns topped with lettuce, tomato and Hidden Valley for Everything Topping and Dip.

SUNNY'S SIZZLING SUMMER BURGER



Sunny's Sizzling Summer Burger image

Provided by Sunny Anderson

Time 2h30m

Yield 4 burgers

Number Of Ingredients 13

Four 1-inch-thick pre-made burger patties (spring for the good stuff like Pat LaFrieda or go to your butcher)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon granulated garlic powder
1 teaspoon granulated onion powder
1 teaspoon hot Hungarian paprika
8 ounces cheese sauce (I like Velveeta)
1 to 2 tablespoons dry sriracha seasoning
Butter lettuce, for serving
4 toasted burger buns, potato preferred
1/2 small red onion, sliced paper thin
1/2 cup fried jalapenos (I like French's), crushed

Steps:

  • Place the patties on a tray in one layer. Mix the salt, pepper, cumin, garlic and onion powders and paprika in a small bowl. Sprinkle on both sides of the patties and rest at room temperature for 2 hours.
  • Heat a grill to medium-high heat.
  • Add the patties to the grill and cook to desired doneness, flipping once.
  • Meanwhile, whisk together the cheese sauce and sriracha seasoning in a small saucepot. Heat over medium-low heat, stirring frequently, until fully combined and hot.
  • Lay down some lettuce leaves on the bottom buns, then top with the patties, onion slices, fried jalapenos and finally the cheese sauce. Top with the top buns and serve.

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