Original Ranch® Cheeseburgers
1 packet/1 ounce Hidden Valley®
Seasoning & Salad Dressing Mix
1 pound ground beef
1 cup shredded Cheddar cheese
4 hamburger buns
Combine seasoning & salad dressing mix with beef and cheese. Shape into 4 patties; cook
thoroughly, until meat is no longer pink in the center. Toast buns before serving, if desired.
1/4 cup olive oil for frying onions
6 cup thinly sliced onions (approximately 3 pound)
6 garlic cloves
3 tablespoons fresh thyme or 1 tablespoon dried thyme
1 bay leaf
Salt and pepper
Heat olive oil and add onions, garlic, thyme, and bay leaf. Cook, stirring occasionally, until most of
the moisture has evaporated and the mixture is very soft, almost smooth, and caramelized. This
takes about 45 minutes. Discard the bay leaf and season with salt and pepper.
Peppered Steak Sandwiches
2 (3/4 pound) boneless strip steaks
Cracked black pepper
1 clove garlic
1/4 pound Roquefort cheese
1 sprig fresh rosemary
Trim excess fat from steaks. Dry them well, coat all sides with cracked pepper, and refrigerate
Split baguette in half lengthwise. Toast in the oven until golden brown. Drizzle with olive oil, and
rub lightly with garlic clove.
Heat a cast iron skillet over high heat, and sear the steaks on both sides. Turn heat down to
medium, and cook to desired doneness, about 3 to 4 minutes per side for medium rare. Sprinkle
with salt, and let steaks sit for 5 minutes.
Cut toasted baguette into four equal pieces.
Make four sandwiches, placing thinly sliced steak atop slices of Roquefort, then sprinkling with
caramelized onions and rosemary. Serve immediately.
Smoked Gouda and Caramelized Onion Quesadillas
2 tablespoons butter
1 onion, thinly sliced
1 tablespoon golden brown sugar
1/4 teaspoon white wine vinegar
1 1/2 cups grated smoked Gouda cheese
4 (10-inch diameter) flour tortillas
2 ounces sliced prosciutto, chopped
Pepper to taste
2 tablespoons butter, melted
Preheat oven to 350 degrees F for 15 minutes before baking.
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and
vinegar; sauté until onion is golden brown, stirring occasionally, about 25 minutes, lowering heat if
necessary to prevent over-browning. Remove from heat. Cool to room temperature.
Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion
over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush
tortilla with some of melted butter.
Brush heavy, large skillet with some of melted butter. Place over medium-high heat. Working in
batches, cook quesadillas just until brown spots appear, brushing skillet with butter between
batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet. Bake until
tortillas are golden and cheese melts, about 5 minutes. Transfer quesadillas to work surface. Cut
each into 6 triangles. Arrange on platter and serve hot.
Yields 6 servings.
Alan’s Special Sandwich
3 - red bell peppers
3 - tablespoons extra virgin olive oil
1 - teaspoon sugar
1/4 - cup dry white wine
1/3 - teaspoon salt
1/4 - teaspoon ground pepper
4 - ounces Genoa salami
4 - ounces Prosciutto
4 - ounces thin ham slices
4 - ounces Provolone cheese
4 - marinated mushrooms, sliced
8 - Italian bread slices (See Dominique’s Italian Bread)
Starting with the red bell pepper first, remove seeds and core. Now cut red bell peppers into 1-
Heat a pan to medium temperature and when the pan is hot add oil and peppers. Cover and
cook 20 minutes. Every 2 minutes, you want to toss the peppers.
Sprinkle peppers with the sugar and add the wine. Continue to cook, covered, an additional 5
minutes. You want the peppers are very tender and caramelized. Now add the salt and pepper.
Allow peppers to cool for 15 minutes before adding to sandwich.
On your bread slices, add 1-ounce each of salami, prosciutto, ham, provolone, mushrooms, and
Picnicking or Tailgating
Heat the pepper mixture in a microwave and place in a thermal container. Make the sandwich at
your picnic or tailgate site and enjoy.
Makes 4 sandwiches.
Grilled Caramelized Onions Circle E Ranch Burgers
2 tsp. sweet paprika
2 tsp. dried thyme
1-1/2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground black pepper
1/2 tsp. ground red pepper
1/2 tsp. ground white pepper
1 lb. ground beef
4 tsp. Ranch Rub
1 Tbsp. butter
1 medium onion, cut into thin wedges
1 Tbsp. packed brown sugar
4 hamburger buns, split
Romaine lettuce, tomato slices
Preheat grill to medium heat.
In a small bowl, add the paprika, thyme, salt, garlic powder, onion powder and ground peppers
and mix. Store in airtight container. Shake before using. Lightly shape ground beef into four 3/4-
inch thick patties. Press 1 teaspoon Ranch Rub onto each patty.
On the grid, place patties uncovered for 13 to 15 minutes to medium (160°F) doneness. You do
not want pink in center and juices show no pink color, turning occasionally.
In a large skillet, heat butter and add the onion and brown sugar. Stir and cook for 8 to 10
minutes or until onion is caramelized. Line bun bottom with lettuce and tomato. Top with burger.
Evenly divide onion mixture over burgers. Makes 4 Servings.