HIDDEN VALLEY RANCH HAMBURGERS RECIPES

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RANCH BURGERS RECIPE | ALLRECIPES



Ranch Burgers Recipe | Allrecipes image

The beef burgers stay juicy and delicious on the grill or stove top! Serve on buns with your favorite condiments.

Provided by DAMIANSMOMMY

Categories     Hamburgers

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 5

2 pounds lean ground beef
1 (1 ounce) package ranch dressing mix
1 egg, lightly beaten
¾ cup crushed saltine crackers
1 onion, chopped

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.

Nutrition Facts : Calories 268 calories, CarbohydrateContent 7.7 g, CholesterolContent 97.6 mg, FatContent 15.2 g, FiberContent 0.4 g, ProteinContent 23.1 g, SaturatedFatContent 5.7 g, SodiumContent 392.7 mg, SugarContent 0.7 g

RANCH STYLE BEANS RECIPE | HOMESICK TEXAN



Ranch style beans recipe | Homesick Texan image

Provided by Lisa Fain

Yield 8

Number Of Ingredients 13

1 pound dried pinto beans
6 ancho chiles, stems and seeds removed
6 cloves garlic, minced
1 onion, diced
1 15-ounce can diced tomatoes and their juices
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon oregano
1 cup water
1 tablespoon kosher salt
6 cups beef broth

Steps:

  • Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for 1 hour.
  • Drain the soaked beans.
  • In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, about half an hour.
  • In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for 5 minutes on medium. Add the garlic and cook for another minute. Throw the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water, hydrated ancho chiles, and salt. Puree until smooth. Set aside. 
  • Add the pinto beans and beef broth to the pot. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for 1 hour, stirring occasionally. 
  • At this time, stir in the reserved chile puree and then continue to cook the beans uncovered for another hour or until tender and the sauce has reduced. Taste and adjust seasonings. Serve warm. 

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