Recipe

Ranch Burgers Recipe

	Chinablue / All my dishes 1 year, 3 months ago A simple 5 ingredient open faced burger for fast suppers before going to the game, or for something quick for the gang when you're going to watch it on television. Paired with a pasta salad or tossed salad and some chips or fries, it's an easy cheap yet hearty meal. ... More Prep:10m Cook:8m Servings:8	Chinablue
	quick cheap easy makeahead crowdpleaser fingerfood cheese cheese burger burger

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Fans

mark555

Ingredients

1 pound ground beef (turkey should work if you don't eat red meat but may be a bit dry.. you could possibly add a tiny bit of chicken broth, stock or boullion with the egg mixture)

4-6 slices american cheese slices, cut into strips, then cut those into small squares(individually wrapped process cheese food or shredded cheese just isn't the same in this dish)

3 tablespoons worchestershire sauce

1 tablespoon louisiana hot sauce (more or less to taste/or your favorite brand)

1 whole egg

8 hamburger buns(refrigerated or partially frozen work best)

Directions

Do NOT preheat oven to allow meat to cook without burning the bun edges

Place top rack of oven 8-10 inches below the broiling element(if you use gas, you'll have to figure out the correct placement. I have never used a gas stove)

Use a large bowl and crumble the raw burger into it

In a smaller bowl, beat the egg and mix well with the worchestershire and hot sauce

Mix this into the meat mixture well.

Add the cheese and gently mix the cheese throughout the meat/egg/sauce mixture.

Lay buns, open face up on a large baking sheet or jelly roll pan

One at a time, spread approx. 2-3 tablespoons of the meat mixture onto the buns with a fork, using the tines to drag it across the top of the bun evenly. Try not to mash it into the bun. You are trying to spread a thin layer of the meat mixture onto the bun. This is why it is easier with refrigerated or partially frozen buns.

When the bun is covered, use the tines to make sure that the meat mixture is smooth and evenly spread (this is important to keep thick areas from being raw when the rest is done)

When all are covered evenly, place the pan in the oven and broil at about 425 until the meat is done through and the edges of the buns are crusty but not burnt. They WILL get brown and crusty but this is part of the great taste of this concoction. If they start to get too dark and the meat is not done, you may cut the oven off and allow them to bake a minute or two then restart the broiler.

Cooking time will vary greatly from oven to oven so watch these carefully. I use a fresh fork to gently lift the center of a couple to see that they are no longer pink inside.

This is one of my family's favorite 'gotta hurry' meals. We enjoy either macaroni salad, tossed salad, soup and/or chips with it!

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