RANCH WORCESTERSHIRE BURGERS RECIPES

Steps:

• Preheat a cast-iron skillet or griddle pan over medium-high heat. Combine the chuck, worcestershire, onion, salt and lots of pepper. Form into 4 patties (thinner at the center and thicker at the edges for even cooking). Add the oil to the hot pan, add the patties and cook, turning once, for 8 to 10 minutes for medium-rare to medium. Top the patties with the cheese, folded to fit the burgers, during the last 2 minutes of cooking.
• Meanwhile, in a separate skillet, melt the butter over medium heat. Add the mushrooms and cook until browned, about 12 minutes. Add the shallot, season with salt and pepper and cook for 2 to 3 minutes more. Deglaze the pan with the sherry and remove from the heat.
• In a bowl, stir together the sour cream, buttermilk, herbs, lemon juice, hot sauce and garlic; season with salt and pepper.
• Put the cheeseburgers on the roll bottoms and top with the mushrooms. Slather the roll tops with the dressing and set into place.

Steps:

• Season and rest the beef. In a large bowl, using your hands mix together beef, Worcestershire, scallions and garlic, seasoning well with salt and pepper. Make 6 even patties and drizzle oil on both sides. Rest room temperature for 10 minutes.
• Cook the burgers. Heat a large grill pan over medium-high heat. Sear patties until golden brown on the bottom then flip and sear until cooked through, about 3- 5 minutes per side. Add cheese 1 minute before removing patties from pan and allow cheese to melt. Cook in batches, if necessary.
• Rest and assemble. Remove all patties to a plate. Cover lightly with aluminum foil and to rest 5 minutes before assembling. Serve inside hamburger buns topped with lettuce, tomato and Hidden Valley® Original Ranch® dressing.
• Having fries with that burger? Instead of your usual ketchup, try dipping Hidden Valley® Original Ranch® dressing.