This one is a stunner for sure. Who doesn't love a good Cobb Salad?!
It's definitely hearty enough to satisfy those people that don't think a salad can be a meal. But there is no question this version is a full meal. Bacon, hard boiled eggs, blue cheese, avocado; I'm all in.
As amazing as this burger combo is, I think the real star of the show on this beauty is the Ranch Butter Buns. Yep, you read that right- Ranch. Butter. Buns.
Honestly, the Ranch Butter would be good on just about anything. Popcorn, grilled corn, baked potatoes, shrimp. I'll stop there to not pull a Forrest Gump, but I promise if you end up with extra butter, that would be a good problem to have.
4 Tablespoons room temperature butter
2 Tablespoons Ranch dressing seasoning mix
1 pound ground chuck
½ pound ground sirloin
2 large garlic cloves, minced
2 teaspoons Kosher salt
2 Tablespoons vegetable oil
4 Pepperidge Farm Sesame Seed Buns
1 cup shredded iceberg lettuce
1/3 cup crumbled blue cheese
8 slices cooked bacon
4 large tomato slices
8 slices ripe avocado
3 hard-boiled eggs, sliced
In a small mixing bowl stir together the butter and Ranch seasoning mix.
To make the Burger Patties, add the chuck, sirloin, garlic and salt into a large mixing bowl. Mix until well blended, handling as little as possible to avoid overworking. Shape into 4 even patties to fit the bun size. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning only once, about 3-4 minutes per side for medium-rare.
Lay the opened buns on a large cookie sheet. Spread each bun top and bottom with an even thin layer of the softened Ranch butter. Place in the oven and allow to toast for 5 minutes, watching carefully to prevent burning.
To assemble the burgers, place shredded lettuce, blue cheese and then a burger patty on top of each bun bottom and then top with two pieces of bacon. Place tomato, avocado and hard-boiled egg slices on top of the bacon. Place the top half of the toasted buns on each and serve immediately with lots of napkins!