Mix together all patty ingredients until thoroughly blended. Divide into 4 equal balls and form into patties (roughly 1/3rd lb each) about 3/4" thick and 4-5 inches in diameter. Refrigerate for at least 30 minutes.
Preheat a charcoal grill to 400f (medium high). It should be at this heat for at least 5 minutes prior to grilling to get your grates pre-heated. Immediately prior to grilling, add 4-5 Kingsford Smokehouse Style Mesquite Briquetes or 1/2 cup of mesquite wood chips.
Grill the burgers until the bottom cooks through and juices start to pool on top of the patties, about 5 minutes. (Note: I rotate my patties 1/4 turn at 3 minutes to get a cross hatch pattern.)
Flip and cook until the patties reach an internal temperature of 165f, about 3-5 minutes. Top with a slice of pepper jack cheese in the last minute or two.
Remove and rest on a raised rack and meanwhile toast your buns on the grill.
Assemble the burgers with lettuce, tomato, avocado, red onion and some of the spicy ranch dressing.
The recipe for the fire roasted chile ranch dressing can be found here http://www.nibblemethis.com/2013/01/the-tater-patch-tater-tot-nachos.html
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 burger (195g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 92.1mg||28 %|
|Sodium 113.1mg||4 %|
|Potassium 486.9mg||13 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 2g|
|Protein 34.3g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 192
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