Be the King (or Queen) of the BBQ! The very definition of classic is the highest quality or setting the stand. The Classic +E Burger is nothing shy of perfection. How is the +E burger pure bliss? We start with our locally grown, all-natural all grass fed, lean ground beef and build from there.

Prep Time: **15 minutes**
Cook Time: **6 minutes**
Servings: 4

Ingredients:
**(1 pound) Ground Beef**
**(4) Hamburger Buns**
**(1/2 teaspoon) Salt**
**(4) Cheese slices**
**(4 Slices) Tomato**
**(8 Slices - cooked) Bacon**
**(1 Small - Sliced) Onion**
**(Slices - 2-3 Each Burger) Pickles**
**(Optional) Ketchup**
**(Optional) Mustard**
**(Optional) Mayonaise**
**(4 Leaves) Lettuce**

Directions:

Now it’s time to make the masterpiece. Obviously, we are using +E ranch ground beef which comes in 1-pound packages. The best way to make ¼ pound patties is to cut the packing into 4 equal parts and then press those into patties. Now the question is to grill or to griddle, which is best? The answer is both! Here at the ranch, we cook on a griddle, its fits a large number of patties and cooks them well and fast. At home, I grill my hamburgers and I absolutely love how they turn out. The beauty of +E beef is its delicious no matter how its cooked.

Now on to the garnish, we start with a piece of romaine lettuce, a tomato slice, 3 pickles, and two thinly sliced onion rings (sauté at home if you’re feeling extra fancy). Make sure the bun has been toasted when you finally top the burger off. We have found that the perfect bun is whatever brand you like best, just keep in mind the size of the bun to the patty. Did I mention our patties hardly shrink, you’re welcome :). Don’t forget you can always add cheese to the patty before you add the finishing touches.There are lots of different ways to finish off a hamburger, we have discussed the classic way, now how about a meat lover, and a protein style, can I get a “Oh yeah”?? I came to name the meat lover burger after I started to notice a trend here at the ranch. Whenever someone with a big appetite would come order a burger, I could see it in their eyes that they wanted a double cheeseburger, with bacon, and onion, nothing else. And the meat lover burger was born. It’s even better when you are at home and can sauté your onions. Last, but certainly not least, is the protein style. This is perfect for those who can’t have or prefer no bun. For this burger, the only change it the lettuce; iceberg lettuce is crisp and sturdy, the perfect non-bread bun.

Now that you know how to make the best hamburgers, and how to please the different types of burger lovers, fire up the grill, or griddle (making sure to leave the windows open) and waft the delicious smell of +E ranch beef making the neighbors all wish they were invited to your BBQ this summer.

Tricks of the Trade:

Cut the packaging into 4 sections to make easy quarter pound hamburgers
All +E hamburgers really need is salt and pepper, but if you’re feeling saucy you can add a little Worcestershire sauce
Press patties a ¼ inch thick and then grill
If you are making cheeseburgers place cheese 1 min before removing from grill, otherwise it becomes one with the patty
Having all topping ready before patties are done grilling, this way you can eat your burger hot and fresh, right off the grill
Use a lettuce shedder to cut onions

Cross E Burgers

Sloppy Joes

Grilled Zucchini