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Cheddar-Ranch Beef Burgers
20-MIN MEAL
Family Friendly
Quick
Cheddar-Ranch Beef Burgers

with Roasted Potatoes

8 min
Difficulty: 2/3
Canadian

We're adding big flavour to this easy family dinner by putting cheddar cheese right into the burger mix! It gets even better with our fan-favourite ranch dressing layered on burger buns. Don't worry, there'll be plenty of ranch leftover for dipping! Ingredients: Russet potato • Ground beef • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Cheddar cheese (pasteurized milk, salt, bacterial culture, microbial enzyme, beta-carotene, cellulose, natamycin) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Large Non-Stick Pan

Tags

Family Friendly
Quick
Ingredients
Ground Beef

Ground Beef

250 g

Ranch Dressing

Ranch Dressing

6 tbsp

Italian Breadcrumbs

Italian Breadcrumbs

4 tbsp

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.5 cup

Artisan Bun

Artisan Bun

2 unit(s)

Garlic Salt

Garlic Salt

1 tsp

Tomato

Tomato

1 unit(s)

Spring Mix

Spring Mix

28 g

Dill Pickle, sliced

Dill Pickle, sliced

90 mL

Russet Potato

Russet Potato

2 unit(s)

Unsalted Butter

Unsalted Butter

1 tbsp

Pepper

Pepper

0.188 tsp

Oil

Oil

1.5 tbsp

Salt

Salt

0.19 tsp

Preparation
1
Prep and roast potatoes

  • Halve potatoes lengthwise, then cut into 1/4-inch slices.
  • Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

2
Prep patties

  • Meanwhile, combine beef, breadcrumbs, remaining garlic salt and half the cheese in a large bowl. Season with salt and 1/8 tsp (1/4 tsp) pepper.
  • Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)

3
Cook patties

  • Heat a large non-stick pan over medium heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then patties.
  • Pan-fry until golden-brown and cooked through, 4-5 min per side.**
  • Sprinkle remaining cheese over patties, then cover.
  • Remove from heat. Keep covered until cheese melts, 3-4 min.

4
Toast buns

  • Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter over cut sides. 
  • Arrange buns on an unlined baking sheet, cut-sides up.
  • Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

5
Assemble burgers

  • Cut tomato into 1/4-inch rounds.
  • Spread half the ranch dressing on bottom buns.
  • Stack pickles, patties, tomatoes and spring mix on bottom buns. Close with top buns.

6
Finish and serve

  • Divide roasted potatoes and beef burgers between plates.
  • Serve remaining ranch dressing on the side for dipping.

7

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook the chicken.**

Nutrition per serving

1100

kcal

Calories

61

g

Fat

21

g

Saturated Fat

93

g

Carbohydrate

8

g

Sugar

8

g

Dietary Fiber

46

g

Protein

125

mg

Cholesterol

2250

mg

Sodium

1.5

g

Trans Fat

1600

mg

Potassium

350

mg

Calcium

8

mg

Iron

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2/3
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