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Spa Ranch Burger
RecipeBeef Cuts
Spa Ranch Burger
Grilled beef patty stacked on whole wheat bun with lettuce, tomato and a spicy yogurt dressing. Served with Crisp Potato Wedges.
Yield: 24 servings
1. To make dressing: Combine yogurt, mayonnaise, chili sauce, relish, vinegars, fructose, lemon juice and black pepper; divide dressing in half, reserving one half for another use. Cover and refrigerate.
Nonfat yogurt7 fluid ounces
Reduced-calorie mayonnaise7 fluid ounces
Chili sauce7 fluid ounces
Sweet pickle relish7 tablespoons
Red wine vinegar3 1/2 tablespoons
Cider vinegar1 3/4 teaspoons
Fructose3/4 - 1 teaspoons
Lemon juice1/2 teaspoon
Ground black pepper1/2 teaspoon
Tomato24 slices
2. For each serving: Grill 1 beef patty about 6 minutes until desired doneness, turning once. Reserve; keep hot.
Lean Ground Beef Patties (3 ounces each) (IMPS/NAMP 1136)24
Whole wheat buns, split24
Lettuce24 leaves
Crisp Potato Wedges: 
3. Spread 1 bun bottom with dressing; top with lettuce leaf, tomato slice and grill beef patty. Cover with bun top. Serve with Crisp Potato Wedges.

CRISP POTATO WEDGES: Soak russet potato wedges in water overnight; drain potatoes. Steam potatoes 10 minutes until al dente.

Spray baking sheets with non-stick vegetable spray; arrange potatoes in single layer. Sprinkle with black pepper. Bake in 450°F oven about 20 to 30 minutes until crisp and golden brown.
Russet potato wedges5 pounds
Nonstick vegetable spray na
Ground black pepper1/2 teaspoon

Nutrition information per serving: 410 calories; 11 g fat(3 g saturated fat; 4 g monounsaturated fat); 65 mg cholesterol; 451 mg sodium; 49 g carbohydrate; 6.3 g fiber; 30 g protein; 11.8 mg niacin; 0.8 mg vitamin B6; 2.1 mg vitamin B12; 4.8 mg iron; 40.4 mg selenium; 6.8 mg zinc; 102.9 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline
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