by Sarah M.
For the burgers:
1 pound Cluck 'n Moo Ground
2 Tablespoons fresh ground pepper (I used both course fresh ground and course peppercorn medley)
Fresh ground salt
Grapeseed oil
6 slices center cut bacon
Fresh ground pepper
Toasted fresh rolls (I bought smaller whole wheat rolls from the deli section)
Toppings:
Romaine lettuce
Red onion, sliced
Good tomato, sliced
Homemade Ranch Sauce (recipe below)
Divide the Cluck 'n Moo Ground into 6 even parts. Wet your hands and with each part, roll the meat into a ball, flatten and put a slight dent in the middle with your thumb. I like to do this on parchment paper. Wash your hands and grab your pepper grinder! In a small bowl, grind the pepper until you have about 2 Tablespoons. Sprinkle 1 Tablespoon over all 6 patties and do a quick grind of salt over the patties, as well. Flip the burgers over and repeat.
Heat a cast iron pan over high heat. Add a touch of grapeseed oil to the pan and let it get to just smoking point. Add the patties to the pan and cook for 3 minutes on each side (internal temperature should be 165°F.)
For the bacon, preheat your oven to 400°F. Place the bacon on a rack on a sheet pan. Pepper the bacon with your pepper grinder until desired. I like extra pepper! Bake 15 minutes, check and bake a few minutes longer until desired crispiness.
Divide the Cluck 'n Moo Ground into 6 even parts. Wet your hands and with each part, roll the meat into a ball, flatten and put a slight dent in the middle with your thumb. I like to do this on parchment paper. Wash your hands and grab your pepper grinder! In a small bowl, grind the pepper until you have about 2 Tablespoons. Sprinkle 1 Tablespoon over all 6 patties and do a quick grind of salt over the patties, as well. Flip the burgers over and repeat.
Heat a cast iron pan over high heat. Add a touch of grapeseed oil to the pan and let it get to just smoking point. Add the patties to the pan and cook for 3 minutes on each side (internal temperature should be 165°F.)
For the bacon, preheat your oven to 400°F. Place the bacon on a rack on a sheet pan. Pepper the bacon with your pepper grinder until desired. I like extra pepper! Bake 15 minutes, check and bake a few minutes longer until desired crispiness.
To assemble burgers:
Grab a toasted roll and slather on both the top and bottom a good helping of homemade ranch (recipe below.) Top the bottom bun with your burger patty, a piece of peppered bacon, tomato, onion and lettuce. Top with the top bun and enjoy!
Grab a toasted roll and slather on both the top and bottom a good helping of homemade ranch (recipe below.) Top the bottom bun with your burger patty, a piece of peppered bacon, tomato, onion and lettuce. Top with the top bun and enjoy!
Homemade Ranch Sauce
by Sarah M.
1/2 cup lowfat buttermilk
1/2 cup sour cream
1/2 cup mayonnaise (I used light mayonnaise, it's what I had on hand)
1/3 cup each chopped dill, parsley and chives
2 garlic cloves, minced well
Juice from 1/2 lemon
Salt and pepper to taste
In a medium mixing bowl, use a whisk to wish together the buttermilk, sour cream and mayonnaise. When it comes together, whisk in the fresh herbs, minced garlic, lemon juice and salt and pepper. I recommend letting this sit at least 45 minutes before dressing your burgers.
1/2 cup mayonnaise (I used light mayonnaise, it's what I had on hand)
1/3 cup each chopped dill, parsley and chives
2 garlic cloves, minced well
Juice from 1/2 lemon
Salt and pepper to taste
In a medium mixing bowl, use a whisk to wish together the buttermilk, sour cream and mayonnaise. When it comes together, whisk in the fresh herbs, minced garlic, lemon juice and salt and pepper. I recommend letting this sit at least 45 minutes before dressing your burgers.
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