SWEET & TANGY CITRUS SLAW
This refreshingly bright and crunchy slaw is a great side dish to burgers or Sloppy Joe's.
Provided by Jennifer Segal
Categories Salads
Time 20m
Yield 6 to 8
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a large bowl and toss well. Cover and refrigerate for at least 1 hour or overnight. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).
Nutrition Facts : Calories 135, Fat 9 g, Carbohydrate 13 g, Protein 1 g, SaturatedFat 1 g, Sugar 8 g, Fiber 3 g, Sodium 307 mg, Cholesterol 0 mg
STUFFED RANCH BURGERS WITH CITRUS SLAW
Provided by Karly Gomez
Number Of Ingredients 14
Steps:
- Take the cabbage and slice it into 1/4 inch rings, then chop into fine strips. Place in a large bowl, add the olive oil and lime juice, then tear the cilantro with your fingers and toss in the bowl as well as a heaping pinch of salt and pepper. Mix thoroughly, adjusting the salt and pepper to taste. Cover and place in the fridge until the burgers are ready to be plated.
- Place the beef in a large bowl and cover with the ranch dressing, then mix until the two are fully incorporated. Separate the beef into 6 balls, about 1/4 lb. each, then press a deep indentation into the center of the ball, creating a bowl. Place a heaping tablespoon of shredded cheese into the indention, then pull the edges together to seal the beef over the cheese. Press down gently with your hand to flatten out the patties. Generously salt and pepper each patty.
- Prepare a grill at high heat, brush the grate down with oil and grill each burger for 3 minutes on one side before flipping, then another 3 minutes for medium rare, and around 6-8 minutes for well done.
- Top each burger with a slice of cheese before removing from the grill, then place on a bun layered with ranch dressing and tomato, top with the citrus slaw and top bun and enjoy!
BUFFALO CHICKEN BURGERS & RANCH SLAW
Marinate chicken thighs in buffalo sauce before cooking on the barbecue for succulent, well-seasoned burgers. It's delicious piled with cool ranch slaw
Provided by Esther Clark
Categories Dinner
Time 40m
Number Of Ingredients 16
Steps:
- Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
- The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
- Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.
Nutrition Facts : Calories 744 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium
3 CHEESE STUFFED RANCH BURGERS
Wow - now this is a cheeseburger recipe! The seasoning alone makes this a great burger recipe. But, stuffing feta and mozzarella inside is a creamy surprise. The cheddar and caramelized onions are the perfect toppings! I bet these would be great on the grill in the summer too. They may take a little time, but the burger is worth...
Provided by Rose Mary Mogan
Categories Burgers
Time 35m
Number Of Ingredients 16
Steps:
- 1. For this recipe, you will need 2 packages of dry ranch seasoning packets. I used an off-brand variety with great results and flavor.
- 2. Mince the garlic, chop the shallot, and grate the small onion.
- 3. Combine the Feta with the shredded mozzarella.
- 4. Add the ground chuck to a large bowl. Then add the eggs, panko, minced garlic, ranch seasoning, chopped shallots and grated onion, as well as the Worcestershire sauce & steak seasoning. Combine together but do not handle too much. Just enough so meat holds together.
- 5. Shape the ground beef into balls of equal size. Should get 14 total. Then pat them out flat and make a well in the center of the first burger. Then fill well with feta and mozzarella mixture. Next, flatten out another burger, and place over the burger with the cheese filling. Then press edges of burger together to seal.
- 6. Place on a large platter till all are complete. Heat a heavy bottom skillet (I used a 16-inch skillet) over medium-high heat. Then add all of the burgers or as many as you can without overcrowding. Allow to cook about 4-5 minutes on bottom side.
- 7. Then place the skillet in preheated 350 degree F oven and continue to cook for another 4-5 minutes or until desired doneness. Then add a slice of sharp cheddar cheese to each burger and leave in oven for 1 to 1 1/2 minutes until cheese melts. Remove from oven and serve on toasted buns if desired with tomato slices, grilled onions, & flat pickles.
- 8. Serve with your favorite fries or onion rings.
BACON- & CHEDDAR-STUFFED HAMBURGERS WITH RANCH SLAW
Here's a taste of summer, available anytime: Toasted kaiser rolls are topped with ranch-drizzled coleslaw and hamburgers stuffed with bacon and cheddar.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium.
- Combine red and green cabbage with 2 Tbsp. dressing; refrigerate until ready to use.
- Mix meat and 2 Tbsp. dressing; shape into 8 thin patties. Mix remaining dressing, cheese and bacon. Spoon about 2 Tbsp. of the cheese mixture onto center of each of 4 of the patties; top with second patty. Pinch edges of patties together to seal.
- Grill patties 7 to 9 min. on each side or until done (160°F.) Fill rolls with cabbage mixture, burgers and tomatoes.
Nutrition Facts : Calories 500, Fat 25 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g
BBQ CHICKEN BURGERS WITH SLAW
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
- Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
- Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
- Serve burgers on bun bottoms topped with slaw and bun tops.
RANCH BACON AND CHEESE STUFFED BURGERS
This is my favorite hamburger recipe. I make it on Sundays when we watch football. It's always a hit at my house.
Provided by theresa03201
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in large pan until crispy.
- Remove bacon and crumble into lil bits. Set aside in bowl. Reserve the grease for the burgers.
- In a large bowl combine hamburger, Worcestershire sauce, bread crumbs, egg, salt, pepper, garlic, and onion.
- Mix until all ingredients are combined.
- Form big hamburger patties.
- With your thumbs make a hole in the center of the burger add a teaspoon of ranch, then cheese, then bacon.
- Using your fingers fold in the rest of the burger from the sides to the middle, to form the patty.
- cook on medium high heat in the bacon grease for 5 minutes on each side.
- turn down the heat to medium and cook 10-15 minutes longer or until juices run clear.
Nutrition Facts : Calories 990.9, Fat 71.8, SaturatedFat 25.7, Cholesterol 260, Sodium 1638.6, Carbohydrate 24.8, Fiber 1.7, Sugar 4.4, Protein 57.6
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- Combine ground beef, mustard, salt and pepper in bowl. Form into 8 (1/4-inch thick) patties. Cut 2 slices cheese into 4 pieces each. Place2 pieces cheese on top of 4 patties. Top with remaining meat patties. Press edges to seal.
- Place patties onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 160°F and meat is no longer pink in center. Top each burger with 1 slice cheese; melt slightly.
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