Ranch Chicken Burgers

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https://restoreredspruce.org/2024/05/13/vemfk0jd3o {originally published in 2012 and updated in 2024}

https://discovershareinspire.com/2024/05/4awc6p79 These are possibly the most-repeated dish from the blog. We’ve been having these since using a grill pan in our apartment way back when and now have them regularly in the spring and summer. They’re so good and such a crowd-pleaser.

follow url source url Ranch Chicken Burgers
Ingredients: (for 4)

1 pound ground chicken
1 packet dried ranch dressing/dip mix (~2 teaspoons)
3 tbs ranch dressing
4 rolls

https://www.jacobysaustin.com/2024/05/mu5a9qih https://pkuatm.org/2024/05/13/12e6tqhaw Directions:
Preheat the grill.
Mix together the ground chicken, ranch mix, 1 teaspoon of ranch dressing – reserving the rest for topping.
Form into 4 patties.

https://dentaris-sa.com/2024/05/13/0z3f4cxi2t Sprinkle with salt & pepper then grill until cooked through 165-degrees being careful not to flip too often. These cook well on a griddle.
Serve on buns with more ranch and any toppings you like!
Enjoy!

click We have these often but hadn’t yet this year. The kiddos didn’t remember them and each ate it all! There’s the lesson – repeat a previous dinner, nobody remembers how often you serve something! We each added ranch on the buns and these are great with lettuce, tomato, pickles, or anything! I think the kids add ketchup.

Cheeseburger Hash Brown Cups

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https://grannysglasses.com/?p=vk8yb8qx These were a superbowl snack for us but cheeseburger hash brown cups would be a great non-grilling season dinner too! Mr. J grills year-round but a burger-ish app is great to use up leftovers, prepped as an app for a party, or as a twist to the format. These gave me another idea so stay tuned for that one too! 

The Three Bite Rule - Cheeseburger Hashbrown Cups

Buy Liquid Alprazolam They weren’t perfectly intact, but still good. I think my muffin tin in a bit bigger than usual and maybe a bit more care forming them would have helped.

https://photovisions.ca/0j7r36cc https://annmorrislighting.com/hzczp8tszed Cheeseburger Hashbrown Cups
Ingredients: 

~1/3 bag of tater tots (~4 per muffin cup) 
1/2 pound ground meat/meatless mix
1 teaspoon liquid smoke (optional, or sub 1 tsp Worcestershire sauce)
1/2 teaspoon garlic powder
1/2 teaspoon sesame seeds
3 strips of bacon, cooked and crumbled
3/4 cup cheese, shredded
toppings: pickles, ketchup, mustard, lettuce, tomatoes, etc!

enter see Directions: 
Preheat the oven to 400 degrees (or as tot package calls for). Spray the muffin tin with non-stick spray and put 3-4 tots in each muffin hole. Bake for ~10 minutes and then press down to mold them into the cup shape. Spray again and bake for another 5 minutes until crispy.

The Three Bite Rule - Cheeseburger Hashbrown Cups

https://someawesomeminecraft.com/2024/05/13/u2d5yck1qkx While the cups are crisping, pan fry the ground meat. When mostly cooked through, drain excess grease and add in liquid smoke, garlic powder, sesame seeds, salt and pepper.
Add in the crumbled bacon.

The Three Bite Rule - Cheeseburger Hashbrown Cups

https://www.vertaglia.com/knrxclzff3 Sprinkle each cup with ground meat, and cheese.

The Three Bite Rule - Cheeseburger Hashbrown Cups

Return to the oven to melt. Top with pickles and drizzles of ketchup and mustard. Enjoy!

I thought these were fun. It is easy to prep the cup part in advance and the rest comes together quickly!

The Three Bite Rule - Cheeseburger Hashbrown Cups

Birthday Burger – Bacon Jam & Parmesan Peppercorn

Happy Birthday Mr J! The birthday burger was belated and became doubled up with Father’s Day – our guy is such a trooper. We were all about the toppings this year – bacon jam and parmesan peppercorn dressing! These beauties had lots of melty cheese and brioche rolls.

The Three Bite Rule - Birthday Burger with Bacon Jam & Parmesan Peppercorn

Bacon jam is delicious and definitely worth it. In a pinch, 3 parts crumbled bacon finely chopped + 1 part apple cider vinegar + 1 part maple syrup is a great quick fix.

see url Burgers with Bacon Jam & Parmesan Peppercorn Dressing
Ingredients: (for 4 burgers)

1 pound ground meat
4 tablespoons bacon jam (that’s ~1/3 of what the batch above makes)
2 tablespoons mayo
1 tablespoon sour cream
1-2 teaspoons milk
2 teaspoons grated Parmesan cheese
1/2 teaspoon black pepper
sprinkle of salt
sprinkle of garlic powder
4-6 slices of cheese
4 brioche buns
arugula

https://emduk.org/a38p5mo15qs Directions:
Make the bacon jam ahead of time.
Form the burger patties and preheat the grill.
For the dressing, mix together the mayo, sour cream, some of the milk (adding more if needed later), parmesan cheese, pepper, salt, and garlic powder. Add remaining milk if you find it too thick (think: spreadable not quite like dressing).
Cook the burgers to your preference – we did some ground beef, some ground pork.
Top with lots of cheese and let that melt.
Assemble the burgers with a smear of parmesan peppercorn dressing on each bun half, arugula, the burger and top with bacon jam.

The Three Bite Rule - Birthday Burger with Bacon Jam & Parmesan Peppercorn

Enjoy!

I loved this combo. The bacon jam is complex – sweet and a tiny tang and the coffee and red wine adds some serious depth. The parm peppercorn dressing is so much better than the jar. I liked making a small amount – and will do so again another time – it would be delightful on a turkey sandwich!

The Three Bite Rule - Birthday Burger with Bacon Jam & Parmesan Peppercorn

https://thegreathighway.com/ao4tp2wn The Historical Timeline of the Birthday Burgers:
2021 it was a Waffle Breakfast Burger with ground sausage in the patty, maple aoli, and melted gouda.
2020 it was a BLT burger with ground bacon IN the burger and tomato jam
2019 it was a Manchego Burger with manchego, quince jam, and arugula
2018 it was a Garlic Lovers Burger with garlic butter, chips, garlic aoli and white cheddar.
2017 it was an Ultimate Mexican Burger with queso, guac, and beans.
2016 it was a Mac & Cheese Stuffed Burger topped with bacon, onions, and tomato.
2015 it was a Picnic Burger with slaw & potato sticks
2014 it was a German Burger with horseradish, caramelized onions, pickles and a pretzel roll
2013 it was a Vermont Burger with maple mayo, cheddar, bacon, and spinach
2012 it was a Bacon Wrapped Burger – enough said
2011 it was a Stuffed Burger stuffed with bacon & cheddar or bacon & blue cheese

Burger Rice Bowls

A burger in a quick & packable form! I made these rice bowls as an easy meal and froze another portion to grab for lunch or to eat quickly on a busy night on the baseball sidelines.

Think of a burger on a bed of bacon rice topped with cheese, pickles, greens, tomatoes, and a final drizzle of special sauce and ketchup. It is perfectly scoop-able, filling, and nutritious.

The Three Bite Rule - Burger Bowl

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Ingredients: (for 2 servings)

1 1/2 cup brown rice prepared
2 tablespoons bacon bits
2 veggie burgers (or any patty)
2 slices white cheddar cheese
1 cup cherry or grape tomatoes
1-2 cups baby arugula
2 teaspoons mayo
4 teaspoons ketchup
dash of garlic powder
pepper

go here Directions:
Cook the rice and stir in the bacon bits.
Pan fry (or grill) the burgers and top with cheese.
While the burgers are cooking, chop the tomatoes, arugula, and pickles.

The Three Bite Rule - Burger Bowl

Let the rice and burgers cool a few minutes.
Mix up the special sauce: 2 teaspoons ketchup with the mayo, garlic powder, and pepper.
Assemble with rice on the bottom, topped with burgers, cheese, greens, tomatoes, and pickles.

The Three Bite Rule - Burger Bowl

Drizzle with special sauce and ketchup and sesame seeds.
Enjoy!

I loved these! It gives you all the flavors you want from a burger – just with a fork. I love a bun but serving this on rice is actually easier to pack and eat in a hurry than as a burger. It wouldn’t replace a traditional burger for me, but I also wouldn’t pack a burger to be a work lunch.

The Three Bite Rule - Burger Bowl

The bacon brown rice is delicious. I used a veggie burger topped with white cheddar (but could be any burger or portabella cap) and the bowl gets all the burger toppings I had on hand. It was great. For me it is much more filling than as a salad, but you-do-you!

I scooped another serving of rice and chopped another veggie burger and froze it for a later date. One morning I’ll be so grateful to pull it out of the freezer, throw on some greens, veggies, pickles and some ketchup/mustard/mayo dressing on the side. When it is time to eat, I flip the non-cooked parts onto the lid, then I warm the rice & burger and pile on the raw veggies and a drizzle. It is just what I need mid-day – something delicious, nutritious, and appealing.

Parisian Burger

{originally published in 2014 and updated in 2021}

Ohh my goodness. This might have been one of my best burgers yet. Seriously. This burger itself packs some seriously sophisticated flavor with dijon and rosemary, and then the toppings just perfect it with truffle mayo & egg yolk. Peek down to the bottom for the award winning-ness of it. We ate it a bunch while I practiced and finally got around to updating the post.

The Three Bite Rule - Parisian Burger

watch Parisian Burgers with Truffle Mayo & Topped with an egg
https://photovisions.ca/fffeo9w8xuf Ingredients: (for 4 burgers)
1 pound ground pork
1 tsp fresh rosemary, chopped
1-2 tsp minced garlic
1 tsp dijon mustard
4 slices of swiss
4 rolls
4 eggs
3 tbs mayo
1 tsp truffle oil/truffle butter

https://aaerj.org.br/2024/05/13/1z7abzr4j Directions:
Preheat grill.
Mix together ground pork, rosemary, garlic, and mustard.

The Three Bite Rule - Parisian Burger

Gently form into patties sprinkling with salt & pepper on each side.

Grill until chicken is cooked through- at least 160 degrees. Top with cheese to melt.
Mix together mayo, truffle oil, salt & pepper.
Heat a skillet to medium high heat when the burgers are almost cooked.
Reduce pan to medium heat, and fry the eggs.
Cover the eggs with small pot lids to cook the white through, keeping the yolk intact, cooking for about 4 minutes.
Lay arugula onto the bottom bun, top with the burger, then add the fried egg, and spread truffle mayo onto the top bun.

Ooo la la. This was so good. The garlic and rosemary in the burger makes it really flavorful. I loooove peppery arugula. The yolk acts like a condiment. I almost did truffle ketchup which would also be good for some acidity. The decadence of this burger was not lost on us. Every flavor is rich, powerful, and spot-on.

The Three Bite Rule - Parisian Burger

This is one for the record books- speaking of….

I entered it into a burger competition – and won the regional division! It was hosted by a wine label to pair your burger with a wine. I thought maybe I could get some wine out of it.

The Three Bite Rule - Insta


That brought me to Napa Valley for the national final round: I didn’t win the $25K prize, but it was so fun and included a great wine pairing dinner the day before and the trip was awesome.

The Three Bite Rule - Build a Better Burger Finals

French Onion Soup Burger

We got our new fridge and no longer have to live out of a dorm-sized fridge so the sky’s the limit for meals! I made this French Onion Soup Burger just in time for Labor Day weekend. Caramelized onions and really good cheese made these special but quite easy.

The Three Bite Rule - French Onion Soup Burger

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Ingredients: (for 4)

1/2 onion
1 tablespoon butter
~1 1/2 pounds ground pork
1/2 packet Onion Soup mix (uses for leftovers at the end!)
sprinkle of salt & pepper
gruyere or fontina or other melting cheese
onion rolls
arugula

Buy 10Mg Valium Uk Directions:
Caramelize the onions by slicing and sautéing over low heat with butter and a drizzle of olive oil for ~20-30 minutes until golden brown and soft. (I did a whole onion and froze the rest for another time. This can be done in advance up to a week in the fridge or 6+ months in the freezer)
Preheat the grill.
Mix together the ground pork with the soup mix, salt, and pepper. Slice the cheese and the rolls.

The Three Bite Rule - French Onion Soup Burger

Form the meat into patties and stuff with some cheese. Either divide each patty with half on the bottom some cheese and the remaining to cover the cheese OR ball the meat to form a well in the middle to add the cheese, then press the meat around it to cover the cheese.
Grill the burgers until cooked through (pork needs to get to 160-degrees on a meat thermometer). Add more cheese on top at the end to melt.
Assemble the burgers with onions on top of the burger and cheese, and arugula.
Enjoy!

The Three Bite Rule - French Onion Soup Burger

These were great! The patties were so flavorful and cheesy. The kids split a burger – one asked if there were any without onions, but ate it anyway. Next time I might even put more caramelized onions into the burgers too!

Leftover caramelized onions freeze well and I’m sure these will go into a quiche or onto a pizza or into a panini. They will also liven up even a turkey melt so I never bother to make just a tiny bit.

Leftover onion soup mix is great in any burger or meatloaf. Some sprinkled onto the outside of the patty would amp up the flavor even more. Use it into any other soup, like white bean, sausage & kale soup, or French Onion Deviled Eggs are so fun and only uses a bit too!