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Stuffed Ranch Burgers with Citrus Slaw

Author Karly Gomez

Ingredients

For The Burgers:

  • 1 ½ lbs. 80/20 Ground Beef
  • ½ C Kraft Ranch Dressing
  • 1 C Velveeta Shredded Cheese
  • Kosher Salt
  • Cracked Black Pepper
  • 6 Large Hamburger Buns
  • 6 Slices Kraft Natural Cheese
  • 1 Large Tomato

For The Citrus Slaw:

  • ½ 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

Instructions

  • Take the cabbage and slice it into ¼ 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 ¼ 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!