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    You are in: Home / Recipes / Valley Hot & Cool Blue Barnyard Burgers #RSC Recipe
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    Valley Hot & Cool Blue Barnyard Burgers #RSC

    Valley Hot & Cool Blue Barnyard Burgers #RSC. Photo by Sandi Sheppard

    1/1 Photo of Valley Hot & Cool Blue Barnyard Burgers #RSC

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    Sandi Sheppard's Note:

    Ready, Set, Cook! Hidden Valley Contest Entry. What better finale for a spicy, juicy pork & turkey burger, than dressing it with caramelized onions and red peppers, and smothered in a mouthwatering light, cool & spicy blue cheese sauce? And what makes this a special sauce? Using Hidden Valley Original Ranch Light of course, and turning the ordinary into EXTRAORDINARY! Pop the burgers into a pita, fill with the peppers and onion and fill with sauce! Mop up the sauce overflow with baby carrots & celery sticks! This may be the new future hot wing replacement!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, mix the Hidden Valley® Original Ranch® Light, Greek Yogurt, 1 tablespoon lemon juice, hot sauce, celery seed, cayenne, chives, cilantro, blue cheese and mix well. Refrigerate until needed.
    2. 2
      Put tomatoes into a large bowl. Use a fork to partially mash the beans and place into bowl with tomatoes. Add the corn, ground turkey, pork, Hidden Valley Original Ranch Seasoning Mix, garlic powder, chili powder and mix gently but thoroughly with hands and set aside.
    3. 3
      Heat a large, non-stick skillet over medium-high and add 1 tablespoon oil. When hot, add the pepper and onion strips, balsamic vinegar, 2 tablespoons lemon juice and kosher salt. Reduce heat to low and cook for 20 minutes, stirring occasionally. Remove from heat.
    4. 4
      Preheat oven to 325 degrees F. Divide meat into 8 equal portions. Heat 1 tablespoon oil in the same non-stick skillet over medium and when hot, shape 4 patties into oblong shape and cook for 5 minutes on each side, until nicely browned, lowering heat if they brown too quickly. Remove to a baking sheet and repeat with remaining 4 patties, adding more oil if needed, and place in the oven for 8 minutes.
    5. 5
      Place pitas on a baking sheet in a single layer and when patties come out, put in oven for 2 minutes. Remove and cut in half.
    6. 6
      To assemble, fill each pita half with a patty and put equal amounts of the pepper & onion mix over the patties. Spoon some of the Hot-Blue sauce over the burgers. Put remaining sauce in a bowl and serve on the side with the celery and carrots. Serves 8.

    Ratings & Reviews:

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    Nutritional Facts for Valley Hot & Cool Blue Barnyard Burgers #RSC

    Serving Size: 1 (329 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 399.7
     
    Calories from Fat 210
    52%
    Total Fat 23.4 g
    36%
    Saturated Fat 7.1 g
    35%
    Cholesterol 64.6 mg
    21%
    Sodium 645.6 mg
    26%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 6.9 g
    27%
    Sugars 6.1 g
    24%
    Protein 22.1 g
    44%

    The following items or measurements are not included:

    Hidden Valley® Original Ranch® Light Dressing

    Greek yogurt

    agave nectar

    Hidden Valley Original Ranch Seasoning Mix

    whole wheat pita bread

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