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Ranch Burgers

Looking for a new condiment to top your best burger? Zesty ranch dressing and Ground Beef make for a fresh and flavorful burger.

  • 40
    min
  • 4
    SERVINGS
  • 340
    Cal
  • 28 g
    Protein

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1/4 cup soft bread crumbs
  • 1 egg white
  • 1 teaspoon seasoned salt
  • 1 medium red onion, cut crosswise into 1/2-inch thick slices
  • 1 tablespoon vegetable oil, divided
  • 4 whole wheat hamburger buns, split, toasted
  • Romaine lettuce, tomato slices
  • 1/4 cup reduced-fat creamy ranch dressing

Cooking:

  1. Combine Ground Beef, bread crumbs, egg white and seasoned salt in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Brush onion slices with 1/2 tablespoon oil.

  2. Place patties and onion slices on grid over medium, ash-covered coals. Grill patties, covered, 8 to 10 minutes (over medium heat on preheated gas grill 7 to 9 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill onions, 11 to 13 minutes or until tender, brushing with remaining 1/2 tablespoon oil and turning occasionally.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.

  3. Line bottom of each bun with lettuce. Place tomatoes and burgers on lettuce. Spoon dressing over burgers; top with onions. Close sandwiches.

339 CALORIES

0 % *

3g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

4 mg IRON

0 % DV

6.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 96% lean ground beef: 339 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 2 g Monounsaturated Fat;) 67 mg Cholesterol; 862 mg Sodium; 32 g Total Carbohydrate; 4.5 g Dietary Fiber; 28 g Protein; 4 mg Iron; 8.3 mg NE Niacin; 0.5 mg Vitamin B6; 2.1 mcg Vitamin B12; 6.3 mg Zinc; 41.8 mcg Selenium; 95.5 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

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