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As a six-person household, we often find ourselves restricted to a tight budget, especially around the 1st and 15th of the month, and making budget friendly meals can be an exercise in creativity. It’s a challenge I accept wholeheartedly, though, because saving money on something delicious is a win-win in my book, wouldn’t you agree?
I recently hit up the Kraft Rollbacks at Walmart so I could make these amazing stuffed ranch burgers with grilled calabacitas for only $20, and if you know anything about cheese, you know it’s expensive, so I flipped for these rollbacks, because hello, cheese.
These stuffed ranch burgers feature both shredded and sliced cheese, and are topped with a crisp and refreshing citrus slaw that is mouthwatering-ly delicious. Seriously, you’re going to love this burger.
For The Burgers:
For The Citrus Slaw:
- 1/2 Head of Cabbage
- 3 Tbsp. Extra Virgin Olive Oil
- Juice from 1 Lime
- Handful of Fresh Cilantro
- Kosher Salt to Taste
- Cracked Pepper to Taste
- Take the cabbage and slice it into 1/4 inch rings, then chop into fine strips. Place in a large bowl, add the olive oil and lime juice, then tear the cilantro with your fingers and toss in the bowl as well as a heaping pinch of salt and pepper. Mix thoroughly, adjusting the salt and pepper to taste. Cover and place in the fridge until the burgers are ready to be plated.
- Place the beef in a large bowl and cover with the ranch dressing, then mix until the two are fully incorporated. Separate the beef into 6 balls, about 1/4 lb. each, then press a deep indentation into the center of the ball, creating a bowl. Place a heaping tablespoon of shredded cheese into the indention, then pull the edges together to seal the beef over the cheese. Press down gently with your hand to flatten out the patties. Generously salt and pepper each patty.
- Prepare a grill at high heat, brush the grate down with oil and grill each burger for 3 minutes on one side before flipping, then another 3 minutes for medium rare, and around 6-8 minutes for well done.
- Top each burger with a slice of cheese before removing from the grill, then place on a bun layered with ranch dressing and tomato, top with the citrus slaw and top bun and enjoy!
For food safety purposes, I always recommend cooking burgers until they are no longer pink, with an internal temperature of 170° F, but of course, cook them how you prefer them. Just know I care about your safety when it comes to raw or undercooked meat.
And in case you were wondering about the calabacitas, that’s just the Spanish word for zucchini squash, ha ha ha. Traditionally they are cooked with corn and peppers, sometimes in broth or with cheese, but I went with a simple grilled side by lightly tossing them in olive oil with salt and pepper and finishing them off with a sprinkling of paprika. Yum.
Hit up the Kraft Rollbacks at a Walmart near you, so you too can make these amazing stuffed ranch burgers with citrus slaw and enjoy having a few extra dollars in your pocket!