Best 2 Niman Ranch Burgers Recipes

RANCH BURGERS

Ranch Burgers 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 Main Dish Recipes Burger Recipes 100+ Hamburger Recipes

Time 25m

Yield 8

Number Of Ingredients 5

Ingredients

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, Carbohydrate 7.7 g, Cholesterol 97.6 mg, Fat 15.2 g, Fiber 0.4 g, Protein 23.1 g, SaturatedFat 5.7 g, Sodium 392.7 mg, Sugar 0.7 g

SMASHED HAMBURGERS WITH CARAMELIZED ONIONS

Smashed Hamburgers with Caramelized Onions image

Provided by Ina Garten

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Canola or grapeseed oil
4 cups (1/4-inch) sliced red onions (2 medium)
1 teaspoon sugar
1 tablespoon good red wine vinegar
1 1/2 teaspoons dry mustard powder, such as Colman's
Kosher salt and freshly ground black pepper
1 1/4 pounds ground beef with 20% fat
1 1/4 cups grated Gruyère cheese (4 ounces)
4 sandwich potato rolls, such as Martin's
Ketchup, for serving

Steps:

Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
Meanwhile, combine the dry mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2 1/2 to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1 1/2 to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.