Firecracker Ranch Burgers

There is just something about a hot summer day that just begs for a great hamburger on the grill.  Maybe it’s just because dinner gets done without heating the house up.  Maybe it’s because grilling season is super short in this part of the country.  Or just maybe it’s because grilling means my husband does the cooking…well, as long as I do the prep and the sides.

Regardless of the reason, this burger has just the right amount of kick to make it fantastic and delicious, perfect for a hot summer day.  Perhaps with a margarita or sangria?  Yes, perhaps.

Firecracker Ranch Burgers
An Amy Original

1 lb lean ground beef
1 tbsp ranch powder
¼ tsp oregano
¼ - ½ tsp ground cayenne pepper (more or less to taste)
¼ tsp paprika
¼ tsp garlic powder
Salt and pepper to taste
4 hamburger buns
Tomato slices
1 ripe avocado
4 cheese slices (I used Monterey jack)

Preheat the grill to medium heat

In a bowl, mix the beef, ranch powder, oregano, cayenne, paprika, garlic powder, salt and pepper until well combined.  It is easiest to use disposable cleaning gloves (so you don’t get meat under your nails *shudder*) and mix it with your hands.

Separate the meat mixture into 4 equal sized balls and form into patties (I go no more than ½ inch thick so they can cook through completely and aren’t red in the middle *double shudder*).  Grill for 10-15 minutes or until completely cooked.  In the last minute of cooking, place the cheese on the patties and allow it to melt.

When the burgers are about done, spray a skillet with cooking spray and place the buns, cut side down, in the skillet to lightly toast.

Top 4 bun halves with burgers, tomato, and spinach.  Spread the avocado on the other half and place on top.

Serves 4