by Kelly R. Smith
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This recipe was updated on 12/29/20.
In our home the ranch dressing cheeseburger is the go-to sandwich when the mood hits for comfort food a la Americana. This recipe is just my humble twist on the old classic hamburger. The beauty of this dish is that the range of condiments and fixings is endless. As always, use organic ingredients whenever possible. Read on.
- 1 pound ground beef. Or, ground bison if you’ve got deep pockets.
- Buns; I prefer whole wheat.
- Vegetables of your choice. In the photo above I used red onion, tomato, spinach, and a slathering of avocado on the bun that’s covered up.
- Condiments of choice. That’s barbecue sauce you see in the photo. She-Who-Must-Be-Obeyed says it looks like burnt bun. Belay that misconception!
- Cheese of choice. Mine was Swiss, hers was jalapeno jack.
- 1 packet of ranch dressing powder. I suppose Hidden Valley is the standard but in my experience, the Kroger brand is the same thing for half the price. Dollars to donuts that it all comes out of the same factory.
- 2 eggs
- Salt and pepper to taste
- Put the meat in a mixing bowl and crack the eggs into it. The reason for 2 eggs rather than one or none is that the ranch dressing powder will make the patties crumbly when you go to flip them. The eggs prevent that. Besides, who couldn’t use more vitamins and minerals? Just say no to nutrient deficiency.
- Open the packed of dressing powder and set aside within reach.
- Mix the meat and eggs well with your (washed) hands.
- Mix in the powder. Your hands are slippery by now; that’s the reason for pre-opening the packet.
- Form the patties. I like to make 1/3 lb. patties rather than 1/4 lb.
- Cook the patties in your preferred method, skillet, outdoor or countertop barbecue grill, or otherwise.
- Assemble your burgers and enjoy!
That’s all there is to my take on the ranch dressing cheeseburger recipe. I hope you like it. Here are a few more of my creations; I only post those that have been spouse-approved so no worries! Share with your friends.
- Turkey Italian Sausage and Peppers Recipe
- Covid-19 Lock-down Homemade Whole Wheat Bread Recipe This is a very heavy loaf that is good for cholesterol (oatmeal), lots of protein (whole wheat, quinoa), and lots of fiber.
- Habanero Hot Sauce Recipe I grow my own peppers for this one; it’s a very pretty bush.
- Panamanian-Style Ceviche Recipe You know who you are.
- Teriyaki Beef Jerky Recipe This my first foray into dehydrating food. Yesterday I did a couple pounds of apple slices at Charlotte’s request. I use the Ivation 6-Tray food dehydrator. It’s not the cheapest but it’s spacious and stainless steel rather than plastic.
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About the Author:
Kelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.