Hamburgers sure to delight. These can be made on the grill or stovetop for an easy weeknight meal.
Details
Approximate Time: 30-45 minutes
Servings: 6-8
These juicy burgers are stacked with a tomato slice, crispy baked cheese, pickled onions, spicy mustard, and a touch of ketchup — all tucked into a toasted brioche bun. Grill or stovetop friendly and easy enough for a weeknight dinner. Serve with Herbin Ranch Zucchini Sticks for a complete meal that’s fresh, flavorful, and satisfying.
Ingredients
For the Burgers:
2 lbs ground beef, elk, or your meat of choice
½ cup panko breadcrumbs
1 large egg (beaten)
2 tablespoons Worcestershire sauce
2 tablespoons milk
1–2 tablespoons Farm Fresh Beef Seasoning
Salt and pepper, to taste
6–8 brioche buns
Sliced tomato
Pickled red onions (we soak sliced red onion in leftover pickle juice)
Mustard of your choice
Ketchup (optional)
For the Cheese Crisps:
1½ cups shredded cheese (we like a cheddar-colby blend)
For the Herbin Ranch Zucchini Sticks
2 Zucchinis
1-2 teaspoons of Balanced Flavor Olive Oil (We recommend Queen Creek Olive Mill)
1-2 teaspoons of Herbin Ranch Seasoning
Preparation
Make the Cheese Crisps:
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Create 6–8 flat piles of shredded cheese (about 2–3 inches wide), spaced at least 1 inch apart.
Bake for 6–12 minutes, until the cheese bubbles and the edges begin to brown. Watch closely—they can burn quickly.
Remove from oven and transfer crisps to a paper towel to cool and crisp up.
Make the Zucchini Sticks
Reduce oven temp to 350°F (or preheat if not already on).
Cut zucchini lengthwise into quarters. If they’re large, cut each stick in half again for easier snacking.
Place on a baking sheet, drizzle with olive oil, and sprinkle generously with Herbin Ranch Seasoning.
Bake for 18-25 minutes until tender
Make the Burger Patties:
In a large bowl, gently mix the ground meat, breadcrumbs, egg, Worcestershire sauce, milk, Beef Seasoning, and a little salt and pepper. Don’t overwork the meat.
Form into 6–8 patties, depending on your preferred size (6 for ⅓ lb burgers, 8 for ¼ lb burgers).
Let the patties rest while you preheat your grill or skillet (cast iron works great) over medium-high heat.
Cook and Assemble:
Cook the patties to your preferred doneness.
Lightly toast the brioche buns, if desired.
Build your burger:
Bottom bun
Mustard
Tomato slice
Burger patty
Cheese crisp
Pickled onions
Ketchup (optional)
Top bun
Serve with a side of Herbin Ranch Zucchini Sticks and Enjoy!
