Thursday, June 12, 2014

Perfect cheesy ranch burger


So I find that my burgers often tend to be a little on the dry side. I've tried fattier hamburger, but I wasn't crazy about the result. I played with cooking temperatures and times, and, again, didn't achieve the right level of moisture that I was looking for. And then...then I hit upon a simple and yet perfect ingredient: cream cheese. The flavor is mild enough that seasoning hides it, and it not only adds moisture but the creamy texture helps hold the burger together. And, best of all, you don't need that much of it to make a difference. So, without further ado, I present:

Cheesy Ranch Burgers

You will need
1.5 lbs lean hamburger
1 packet (3 tablespoons) Hidden Valley Ranch dressing mix
1 tablespoon minced onion
6 1-oz slices of cheddar, white cheddar, or jack cheese1.5 tablespoons cream cheese
Sprinkle of black pepper

In a large bowl, add ranch mix onion and black pepper.


Cut cheese into small cubes, keeping them around 1/8" x 1/8" x 1/8".



Add to bowl. Add hamburger and cream cheese.


Mix thoroughly. Cream cheese will create a paste-like texture.



Press into 6 1/4 lb burgers (more, if smaller burger desired).


Grill over low temperature until cooked (varies depending on grill). Serve with lettuce, tomatoes, onion and/or your favorite condiments.



Cheesy Ranch Burgers

1.5 lbs lean hamburger
1 packet (3 tablespoons) Hidden Valley Ranch dressing mix
1 tablespoon minced onion
6 1-oz slices of cheddar, white cheddar, or jack cheese
1.5 tablespoons cream cheese
Sprinkle of black pepper

Cut cheese into tiny cubes. Combine all ingredients, mixing thoroughly. Press into 6 1/4 lb burgers (more, if smaller burger desired). Grill over low temperature until cooked. Serve with tomatoes, onion and your favorite condiments.

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