RECIPES: Recipe Details

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W's LOUISIANA RANCH BURGERS

I WAS PROMPTED TO ENTER THIS CONTEST AFTER A FRIEND SAW YOUR AD IN GOOD HOUSEKEEPING MAGAZINE!!I LIVE IN NORTH LOUISIANA AND JUST CAME UP WITH THIS COMBINATION BY CHANCE!! EVERYONE THAT HAS TASTED MY BURGERS HAVE COMPLIMENTED ME ON THE TASTE AND ASK HOW I MAKE THEM!! THE PROCESS IS SIMPLE BUT IF YOU GIVE IT A TRY I AM SURE YOU WILL FEEL THE SAME WAY THEY DO!!

Ingredients 

1) PAN FOR MIXING MEAT & INGREDIENTS
2) 2LBS GROUND BEEF
3) 1 & 1/2 PACKAGES OF RANCH SEASONING (DRIED RANCH)
4) MONTREAL STEAK SEASONING
5) HAMBURGER BUNS
6) CONDIMENTS OF CHOICE(LETTUCE,TOMATO,PICKLE,ONION, AND CHEESE)
7) HIGH TEMPERATURE SPRAY FOR GRILLING
8) CHARCOAL & GRILL
9) FLAT PAN TO PUT PATTIES ON TO MARINATE THEM IN REFRIGERATOR

Instructions 

1)EMPTY MEAT INTO PAN 2)KNEAD MEAT BY HAND UNTIL ALL IS SEPERATED 3)SPRINKLE MONTREAL STEAK SEASONING OVER MEAT UNTIL LIGHTLY COVERED 4)ADD 1 PACKAGE OF DRIED RANCH 5)KNEAD MEAT AGAIN BY HAND MIXING UP INGREDIENTS WITH MEAT THOROUGHLY 6)NEXT ADD ANOTHER LIGHT COATING OF MONTREAL STEAK SEASONING ALONG WITH THE HALF PACKAGE OF DRIED RANCH 7)ONCE AGAIN KNEAD MEAT THOROUGHLY TO MIX UP INGREDIENTS 8)ONCE THIS IS DONE MEAT IS READY TO MAKE PATTIES OUT 9)AFTER MAKING PATTIES PLACE THEM ON FLAT PAN AND COVER WITH FOIL FOR 2 HOURS TO MARINATE 10)ONCE THEY MARINATE THEY ARE READY FOR THE GRILL 11)HEAT GRILL BETWEEN 200 AND 300 DEGREES 12)BURGERS CAN BE PLACED DIRECTLY OVER HEAT AND FLIPPED ACCORDINGLY 13)USUALLY LESS THAN 10 - 15 MINUTES COOK TIME

Comments 

THE FLAVOR IS IN THE MEAT AS YOU WILL FIND OUT IF YOU TASTE ONE THESE DELICIOUS BURGERS!! CONDIMENTS ARE OPTIONAL!! ALOT OF THE TIMES WHEN I GRILL MY BURGERS FOR PARTIES HALF THE PEOPLE DONT EVEN USE A BUN OR CONDIMENTS BECAUSE THE MEAT IS SO FLAVORFUL!! THE DRIED RANCH ADDS SO MUCH MOISTURE TO THE MEAT THAT IT STAYS JUICY DURING GRILLING!! I PROMISE YOU IF YOU TRY THIS RECIPE YOU WILL NOT BE DISAPPOINTED!! THANKS, I HOPE TO HEAR FROM YOU SOON!!