W’s LOUISIANA RANCH BURGERS

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

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