Eat-Your-Greens Burgers with Avocado Ranch Dressing
How To Make Pennsylvania Dutch Potato Filling | Carson Kressley
Deals From Rue La La: Cooling Sheets For Hot Sleepers, Adorable …
How To Make Tacos Veracruz | Rachael Ray
How To Make Gluten-Free Lemon Bars | low-carb, low-sugar, dairy-…
Teacher Working With Local Food Bank To Feed Hungry Kids Says Yo…
3rd Grade Teacher Saves School Custodian's Life With Kidney Dona…
How To Make Rach's Chicken Chop Suey | Rachael Ray
We Pamper + Surprise a 3rd Grade Teacher Who Saved Her Co-Worker…
How To Make Pepperoni French Bread Pizza | Rachael Ray
How To Make Cheesy Salsa Dip | Chef JJ Johnson
How To Make Chef Andrew Zimmern's Walking Tacos With Black Bean …
How To Make Rice Krispie Chicken With Chile Cheese Sauce | Chef …
Rachael and Her Chef + Celebrity Buddies Share Their Strangest +…
How To Make Mushroom Lovers' French Bread Pizza | Rachael Ray
Rachael's Ramen Bowls + A Doctor's Expert Advice On Fighting Off…
Justin Long & His Mom Join Rach To Kick Off Mother's Day Weekend…
It's Taco Night At Rach's For Cinco de Mayo! Plus, Carson Kressl…
Rachael's Chicken Chop Suey + We Pamper a Teacher Who Saved Her …
Guilty Pleasure Foods! Rachael's French Bread Pizza 2-Ways, Chee…
How To Make Pepper Steak | Rachael Ray
This recipe was featured in the September 2015 magazine of Every Day with Rachael Ray magazine.
- 2 cups (packed) baby kale or baby spinach
- 1 pound ground sirloin
- 3 to 4 tablespoons grated onion with juices
- 1 tablespoon Worcestershire sauce
- Salt and pepper
- 1 tablespoon olive oil
- 4 slices Cooper sharp white American cheese or Monterey Jack
- 1 ripe Hass avocado, pitted and peeled
- 3/4 cup sour cream
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Juice of 1/2 lemon (about 2 tablespoons)
- 1 large clove garlic, grated
- 1 tablespoon green hot sauce (such as Tabasco Green Jalapeño Pepper Sauce)
- 4 brioche rolls, split and toasted
- Lettuce, tomato and thinly sliced onion
In a food processor, pulse the greens until very finely chopped.
In a mixing bowl, combine the greens and the meat. Add the onion and its juice, and the Worcestershire; season with salt and pepper. Form into 4 patties that are thinner in the centers for even cooking. Rinse out the processor bowl and return it to the base.
Heat a cast-iron skillet over medium-high. Add the oil, one turn of the pan. Add the patties and cook, turning occasionally, until browned, about 8 minutes. During the last minute or so of cooking, top each patty with 1 slice of cheese; tent loosely with foil to melt the cheese.
In the processor, combine the avocado, sour cream, herbs, lemon juice, garlic and hot sauce. Season with salt and process into a smooth, thick dressing.
Serve the patties on the rolls with the lettuce, tomato, onion and lots of dressing.