5 lb ground beef
1 packet dry ranch dressing mix
1 packet onion soup mix
2 TBSP siracha or chili sauce
2 TBSP dijon mustard
1/2 c Worcestershire sauce
5 cloves garlic , grated
1 TBSP MDP's seasoning
Combine all ingredients well until blended. Let stand 10-15 minutes.
Divide into 15 portions. Form each portion into a ball and flatten to make a patty. Push down in the center of the patty to make an indent on both sides. This helps keep the burger flat while cooking as the meat shrinks and contracts.
Freeze extra burgers for a later use. Line a baking sheet with was paper. Form patties and lay them on sheet not touching (or just barely). Freeze until hardened and remove to store in a freezer bag.
Cook to your liking on a grill pan, broiler pan, outdoor grill, or in a frying pan.
1 packet dry ranch dressing mix
1 packet onion soup mix
2 TBSP siracha or chili sauce
2 TBSP dijon mustard
1/2 c Worcestershire sauce
5 cloves garlic , grated
1 TBSP MDP's seasoning
Combine all ingredients well until blended. Let stand 10-15 minutes.
Divide into 15 portions. Form each portion into a ball and flatten to make a patty. Push down in the center of the patty to make an indent on both sides. This helps keep the burger flat while cooking as the meat shrinks and contracts.
Freeze extra burgers for a later use. Line a baking sheet with was paper. Form patties and lay them on sheet not touching (or just barely). Freeze until hardened and remove to store in a freezer bag.
Cook to your liking on a grill pan, broiler pan, outdoor grill, or in a frying pan.
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