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
- 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.
- 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.
- Heat a cast iron skillet over medium high. Add the patties and cook about 3 minutes a side for medium.
- 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.