• Holly Allison

Quin's Ranch Burgers

Updated: Sep 16

These go beyond your typical boring hamburger. Perfect as traditional size patty or excellent as sliders.

Picking up two whole grass fed beef from Cowboy State Custom Meats
Holly Allison(#1 Properties Ranch and Recreation Associate Broker) and son Quin Bruegman with boxes of Beef

As a 5th generation cattle rancher I always have a plethora of ground beef on hand. This burger recipe is one my son Quin and I have perfected.


The beef from the Bruegman ranch is always excellent but this recipe is perfect to wow our guests! –Kim Sutherland

Growing up on a catttle ranch in the Sandhills of Nebraska my mom was a hamburger enthusiast. To the point of exhaustion... which now I understand as a busy mom with a freezer full of our home raised beef. I was bored with hamburger night and I wanted to try and convince myself burger night could be looked forward to, even if I was at a loss for supper ideas and just blurted out we are having Burgers for Supper. Hamburgers are a good go to meal without too much of a plan, a safe bet for company, easy to feed a crowd and an American standard. But these burgers are a little better than average. And this is a great recipe to get kids involved. The next generation needs to understand where food comes from and the entire farm to fork concept. We discuss stewardship of our resources daily. We are trying to stress the importance ethically raising our food for both our family and the world.


Quin's Ranch Burgers


Ingredients

  • 2 lbs Ground Beef (preferably locally raised)

  • 1 packet ranch dressing mix

  • 1 egg lightly beaten

  • 3/4 cup cornbread stuffing crumbs

  • small handful of shredded cheese

  • 1/2 chopped onion(optional)

  • hawaiian buns

  • cheese slices


Directions

  1. Preheat your grill. We love cooking on our Pit Boss Smoker so I preheat to 325°F

  2. In large bowl combine ranch dressing, egg, bread stuffing crumbs, shredded cheese and thawed ground beef. Press in to patties.

  3. Places patties on your preheated grill. I usually flip around 8 minutes and never smash or press with spatula. That will push out all the juices which creates a dry burger. I feel like my grilling has really upgraded since I got this meat thermometer. I like that it has a cheat guide for rare vs. well etc. FDA guidelines recommend cooking meat to 165' for safety.

  4. During the last couple minutes of cooking on the grill don't forget to add a slice of cheese and toast your buns. I have found a light coating of mayonnaise on the inside of buns add the perfect amount of crisp.

Leave comments below your favorite topping or variation for burgers.



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