Big, juicy burgers with tangy pickles and our rich and Creamy Ranch Dressing... does it get any better? 

Makes 4 servings

 

What you need

1 1/4 pound ground beef (80-85% lean)
coarse salt and ground black pepper
2 heads iceberg lettuce
1 red onion, thinly sliced
1 tomato, thinly sliced (optional)
4-5 tablespoons Tessemae’s Creamy Ranch
½ cup sliced dill pickles
 

What you do

1. Divide the beef into 4 equal pieces. Shape each piece into an even, flat patty. Keep them an even thickness from the center to the edge. Season with salt and pepper.
2. To make nice lettuce “buns,” quarter and core each head of iceberg. Pull out the inner leaves, leaving 3-5 layers of thick outer leaves per quarter.
3. Heat a cast iron skillet over medium high. Add the patties and cook about 3 minutes a side for medium.
4. Place a slice of tomato on a lettuce quarter and place burger on top. Top with red onion, pickles and plenty of Creamy Ranch. Top with another lettuce quarter, folding around the burger to fully enclose it.