2½teaspoonspowdered ranch salad dressing and seasoning mix
Crab Guacamole:
1largeavocadosripe
½teaspoonlemon zest
1cancrab(6 ounces) shelled, cooked, and drained
1tablespoonmayonnaise
1pinchkosher salt
1pinchground black pepper
4mediumhamburger buns
4mediumred leaf lettuce leaves
1mediumtomatosliced
1smallred onionpeeled and sliced
Instructions
Hamburgers tend to shrink during cooking. Make sure to make them larger than your bun, and using a spoon to press a shallow well into the center of each patty will promote a sexy, even-cooked burger.
Combine the ground beef in a large bowl and ranch seasoning. Using your hands, gently mix in the seasoning until just incorporated. Be careful not to over-mix. Divide hamburger mixture into ¼ pound portions and shape into patties, about ½-inch thick. Using a spoon, gently press a shallow well into each patty. As the burger cooks, the patties tend to shrink, and this will help ensure a more even burger. Keep hamburger patties covered in the fridge until ready to cook.
Preparing the crab guacamole. So easy and so delicious!
Slice the avocado in half and then remove the seed. Using a small knife, gently cut the avocado flesh in a cross-hatch pattern, being careful not to break through the skin. Use a spoon to scoop out the diced avocado into a medium bowl. Using a fork, mash the avocado. Stir in the lemon zest, crab, and mayonnaise. Season with salt and pepper. Cover and keep guacamole in the fridge until ready to serve.
These burgers are great in the skillet and even better on the grill.
Heat a large skillet over medium-high heat. Once the skillet is hot, add hamburger patties to the pan and cook 3 to 5 minutes per side or until desired doneness. Place patties onto hamburger buns, garnish with red onion, sliced tomato, and lettuce, and top with a generous dollop of crab guacamole. Serve with a dill pickle and a nice cold beer or chocolate malt.