Servings: 4-6 burgers
- Burger Patties:
- 1 lb. ground beef (80/20 lean/fat ratio recommended)
- 1 oz. packet of dry Ranch dressing
- 1 egg
- 1/2 cup blue cheese crumbles
- Buffalo Spread:
- 1/2 cup mayo
- 3 tbs. Buffalo wing sauce
- 6 hamburger buns
- Tomato, sliced
- Red onions, sliced
- More blue cheese crumbles, optional
- In a mixing bowl, combine the ground beef, dry Ranch dressing, egg and blue cheese crumbles. Mix gently with your hands. Avoid over-mixing the meat.
- Divide up your meat into quarters (or 6ths, depending on how big you want to make your burgers).
- Form sections into patties. Using your thumb or knuckle, make a depression in the center of the patty. This will prevent the center from puffing up.
- You may place your patties in the fridge to firm up, while you make the Buffalo spread.
- Combine the mayo and Buffalo wing sauce in a bowl and mix thoroughly. Set to the side.
- In a skillet or frying pan, heat a little butter or olive oil on medium heat. Add your burgers. They should sizzle when you place them in the pan. You might have to fry them in batches to prevent overcrowding the pan.
- When the bottom of the burgers are browned and cooked halfway through, flip once and cook until that side is browned. I try to avoid flipping the burgers more than once so they don't fall apart. You may cook to the doneness you like, but ground beef is the safest when cooked to an internal temperature of 160ºF.
- Assemble your burgers! I like to toast the burger buns in the oven, then put some Buffalo spread on both top and bottom buns. Layer on your burger, more blue cheese crumbles if you like, a sliced tomato, red onion slices and lettuce.