Ranch Tortilla Burgers Recipes

RANCH BURGERS

Steps:

• Preheat the grill or broiler.
• In a large bowl, combine the beef, seasoning mix and pepper and mix well.
• 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°F is reached and juices run clear.
• Serve the burgers topped with the lettuce and tomato .

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.

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.

TORTILLA BURGERS

Steps:

• In a small bowl, combine the first four ingredients. Crumble pork over seasonings and mix well. Shape into four oval patties. , Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. Serve on tortillas with salsa, sour cream and cheese if desired.

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.

SOUTHWEST RANCH BURGERS

Steps:

• Shape meat into 4 (1/2-inch-thick) patties.
• Cook in skillet on medium heat 5 min. on each side or until done (160°F). Top with cheese; cook 1 min. or until melted.
• Fill rolls with cheeseburgers; top with bacon, dressing and salsa.

GRILLED CHICKEN RANCH BURGERS

Steps:

• In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into sixteen 1/2-in.-thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up., Grill burgers, covered, over medium heat or broil 3-4 inches from heat 5-6 minutes on each side or until a thermometer reads 165°. Serve on buns with desired toppings.

TORTILLA WRAPPED GREEN CHILE BURGER

Steps:

• For the green chile gravy: Preheat the oven to 400 degrees F.
• Drizzle the bell peppers with 2 tablespoons oil and sprinkle with salt and pepper. Place the peppers on a sheet tray and roast until charred and soft, about 15 minutes. Let cool until cool enough to handle, then peel, core, seed and roughly chop. Set aside.
• Add the butter and remaining 2 tablespoons oil to a large pot over medium heat. Add the onions, garlic and a pinch of salt and pepper. Stir and cook until soft and translucent, 2 to 3 minutes. Add the flour and cook, stirring, until it starts to turn into a roux and no longer looks raw. Add the beer, the canned chiles, roasted bell peppers and 4 to 5 pickled jalapeno slices. Bring to a boil, then simmer until thickened, about 20 minutes. Turn off the heat and puree in a blender (see Cook's Note). Taste and adjust for seasoning. Set aside.
• For the burgers: Preheat a griddle or cast-iron pan over medium-high heat. Divide the ground beef into 4 equal patties and sprinkle aggressively with salt and pepper. Place on the hot griddle and cook until the juices start to form on the tops of the patties, 3 to 5 minutes. Flip the patties and cover each with 2 slices pepper jack cheese. Cook until medium-rare, 3 to 4 minutes more.
• Place a tortilla on a flat surface and place a patty in the center, cheese-side down. Fold the tortilla around the burger, like an empanada. Flip and place on a sheet pan, seam-side down. Top with another slice of pepper jack cheese. Repeat with the remaining tortillas and patties. Place in the oven to melt the cheese on top, 5 to 6 minutes. Remove the burgers from the oven and top with a generous amount of the green chile sauce. Garnish with the sour cream, more pickled jalapenos and shredded iceberg lettuce.