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Turn ordinary hamburgers into decadent ranch-crusted legends with this exclusive HVR burger. Season up the patties and fire up the grill before layering on avocado ranch dressing that will leave you in sheer burger bliss.
mayonnaise
¼ cup
sour cream
¼ cup
well-shaken buttermilk
1 tablespoon
½ teaspoon
kosher salt and freshly ground black pepper
avocados, peeled, pitted and diced
2
green onions, thinly sliced
3
1½ teaspoons
paprika (Spanish or sweet)
1 teaspoon
kosher salt and freshly ground pepper
ground chuck (80% lean)
1½ pounds
canola oil
2 tablespoons
American cheese
8 slices
brioche buns, split in half
4
Avocado Ranch Sauce (recipe above)
For safe meat preparation, reference the USDA website.
Whisk together the mayonnaise, sour cream, buttermilk, ranch seasoning, salt and pepper in a bowl until smooth. Fold in the green onions and diced avocados.
Whisk together the ranch seasoning, paprika, salt and pepper in a small bowl.
Heat a large cast iron pan or griddle over high heat. Divide the meat into four 6-ounce portions. Form each portion into a ¾-inch patty and make a deep depression in the center with your thumb. Season with some of the spice rub on one side.
Add two tablespoons of canola oil to the cast iron pan and let heat until it begins to shimmer. Place on the burgers in the pan spice side down and cook until golden brown and lightly charred, 4 minutes. Turn the burgers over and continue to cook for 4 minutes longer or until desired doneness.
Top each burger with two slices of cheese. Carefully, add 1/4 cup of water to the pan and immediately cover tightly with a lid. If using a griddle, do one at a time and use a sandwich dome or stainless bowl. Count to 10 or until the cheese is melted. Lift lid to make sure the cheese is totally melted (if not, return and count 5 seconds longer).
Place the burgers on the bottom buns and top with some of the Avocado Ranch Sauce. Put the bun tops on and serve immediately.
