Gluten Free Ranch Burgers
Gluten Free Ranch Burgers
As summer winds down, I am trying to get as much family fun and backyard barbecuing in as possible. In my mind, there is nothing better on a Sunday afternoon than a hamburger cooked on the grill, such as these Gluten Free Ranch Burgers.
These burgers are to die for! It all starts with the meat. Instead of just picking up a package of generic “ground beef” for making your burgers, try having the butcher create your own special blend. For these I like a combination of chuck and brisket. Simply go to the butcher counter and tell the butcher you want him (or her) to grind a pound each of chuck and brisket and preferably grind them together. The thing is the butchers are happy to help and they don’t charge you extra for this service.
To top off the burgers, I make a quick ranch style dressing and then pile on the lettuce and tomato. This is serious burger heaven!
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons minced chives
- ¼ teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 pound ground chuck 80 percent lean
- 1 pound ground brisket
- Vegetable oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 6 gluten free hamburger buns
- 6 bibb lettuce leaves
- 6 thick slices tomato
Combine the mayonnaise, sour cream, buttermilk, garlic and onion powders, chives, salt, and pepper. Mix well and refrigerate, covered, until ready to serve.
Prepare the grill for direct heat and preheat to medium-high.
Combine the ground chuck and brisket, making sure to mix well. Divide into 6 equal portions. Form each portion loosely into a ¾-inch thick patty and make a depression in the center of each patty with your thumb. Brush the patties with oil and season generously with salt and pepper.
Grill the burgers 3 – 4 minutes per side for medium rare. Place the hamburger buns, cut side down, on the grill and cook for 10 – 20 seconds to lightly toast.
Spread a little of the ranch dressing on the bottom buns, top with lettuce, the burgers, and tomato slices. Drizzle generously with more ranch dressing and top with the top of the bun. Serve any remaining dressing on the side
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