Seasoned Steak Burgers
Best Burgers on the Beach
My husband is the grilling guru of our family and our seasoned Ranch steak burgers have become a signature recipe. They’re thick, juicy and flavorful, especially when cooked on an infrared grill. I can't say enough about our infrared grill -- it makes everything taste amazing! Quality ingredients are also the key, choose 80-20% lean to fat ground chuck, select the freshest gourmet buns, vegetables and vine ripened tomatoes.
The most basic strategy for cooking meat of any kind is using a meat thermometer. This is essential – don’t skip this step for best results. Prepare the burgers at least one hour in advance and let them rest in the refrigerator for best flavor. You can also form the raw burger meat into patties and freeze them. Together, we created this recipe with my husband's grilling expertise and my love of Ranch seasoning as the basis for the meat mixture.
Snowbird meals tend to be much simpler, using fewer ingredients and a very limited selection of appliances and gadgets to prepare them. Choose the freshest, highest quality ingredients and find alternate ways to make your favorite recipes. Forget about what you don't have to cook with, instead focus on what you can accomplish with what you do have. - Midlife Snowbird
One pound 80/20 ground beef chuck
One large egg, beaten
1 T. Hidden Valley ® Original Ranch Seasoning Mix (it's a dry mix, not to be confused with the Hidden Valley® Original Ranch Dips dry mix -- they aren't the same)
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon onion powder, or to taste
1/2 teaspoon Kosher salt
1/8 teaspoon fresh cracked black pepper
1/2 teaspoon Creole salt (optional instead of Kosher salt)
Gourmet buns such as brioche, egg or bakery style buns
Sliced cheese such as Cheddar, Colby, Colby Jack, Mozzarella, Monterey Jack, Pepper Jack, Gruyere, Swiss
8 slices bacon (optional)
Red Onion, sliced
Hidden Valley ® Original Ranch Seasoning Mix; Zatarain's® Creole Seasoning, Rufus Teague® Meat Rub
Preheat infrared grill to 400 degrees.
Beat egg in a medium sized bowl. Stir in the seasonings, then gently combine ground chuck until well blended.
Form meat mixture into patties, preferably one third pound each or measure meat mixture into approximately three 3/4 cup portions.
For best flavor, let the meat patties rest in the refrigerator a few hours. Or freeze patties until ready to grill them.
Prior to grilling, remove from refrigerator and allow the meat time to warm up to room temperature.
Re-season the exterior of both sides of the patties with salt and pepper and a dusting of Creole salt or your favorite dry rub seasoning.
Sear patties on the grill and cook until an internal temperature of 145 degrees (medium rare) or 160 degrees (medium) is reached.
Remove patties onto a plate, add the cheese and let them rest under a foil tent a few minutes.
Toast the gourmet buns a few minutes on the top rack of the grill until light brown.
Add the remaining condiments and toppings to the burgers, serve warm.
Three 1/3 pound burgers or two half pound burgers
--A lunch or dinner served with a salad, chips and brownies or cookies
--Suitable for any casual social gathering
--Infrared grill is recommended, or a standard type of gas, charcoal or electric grill
--medium sized mixing bowl
--spatula / lifter
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