Recipe of the Week: Spicy BBQ Ranch Burgers


  • 1 pound ground beef
  • 1 packet Hidden Valley® Spicy Ranch Salad Dressing & Seasoning Mix
  • 4 slices cheddar cheese
  • 1 sliced tomato
  • lettuce
  • 8 slices bacon, cooked
  • 4 hamburger buns, lightly toasted
  • 1 cup Kingsford® Honey Jalapeño Mesquite BBQ Sauce


  1. Build a charcoal fire for direct cooking using Kingsford® Charcoal and preheat the grill to 400 degrees Fahrenheit.
  2. While the grill heats, gently mix ground beef and spicy ranch seasoning mix in a large mixing bowl. Form beef mixture into four 1/4-pound burger patties.
  3. Grill the burgers for approximately 4 minutes per side until they reach an internal temperature of 160 degrees Fahrenheit. During the last minute of cooking, baste both sides of the burgers with Kingsford® Honey Jalapeño Mesquite BBQ Sauce and top each burger with a slice of cheese.
  4. To assemble the burgers, place lettuce and tomato slices on the bottom bun, top with a burger patty bacon. Brush additional BBQ sauce on the inside of the top bun then place on the burger.

Recipe of the Week: Spicy Chipotle Chicken Burger


  • Chicken Burger Patties:
  • 1 lb ground chicken
  • ¼ cup minced yellow onion
  • ¼ cup plain bread crumbs
  • 1 lg garlic clove
  • 2 -3 chipotle peppers in adobe sauce
  • 2 Tbsp minced parsley
  • Lime juice from ¼ lime
  • Salt

Chipotle Mayo:

  • ¼ cup mayo
  • 2 tsp adobe sauce (from chipotle peppers in adobe sauce)
  • 1 tsp fresh lime juice
  • 1 Tbsp minced parsley
  • Salt


  • Chipotle chicken burger patties
  • Buns
  • Lettuce
  • Chipotle mayo
  • Cheeses to consider: Pepper Jack, Monterrey Jack, Havarti, Provolone


  1. Combine all ingredients for chicken burger patties in a mixing bowl. Mix well with a wooden spatula, until all ingredients are evenly combined. Form three patties.
  2. You can make these chicken burgers on the grill or in a pan, over medium heat.
  3. (Use thermometer to check chicken for doneness or to the touch. Chicken is done at 165 degrees F.)
  4. Combine all ingredients for chipotle mayo in a small bowl and whisk well.
  5. Build your chicken burgers once they are ready and enjoy!

Recipe of the Week: Spicy Sausage Pizza


  • 1/2 recipe homemade pizza dough (or you can use store-bought dough)
  • 1/2 cup marinara sauce
  • 1 and 1/2 cups cooked spicy sausage crumbled
  • 1/4 cup thinly sliced onion
  • 1/4 cup thinly sliced mini sweet peppers
  • 2 cups shredded mozzarella cheese
  • 1 tablespoon chili oil**
  • 1 tablespoon crushed red pepper


  1. If you are using homemade pizza dough, make it according to the recipe instructions. If you are using store-bought dough, remove it from the packaged and shape it into a 12-inch circle. Spray your pizza pan with non-stick spray and dust lightly with flour and gently transfer the dough to your prepared pizza pan.
  2. Adjust the rack to the lower middle of the oven and preheat to 475ºF.
  3. Spread the marinara sauce evenly over the crust leaving a 1-inch bare rim around the edge. Sprinkle the sausage, onion, and peppers over the sauce. Spread the mozzarella cheese evenly over the top.
  4. Bake for 15-17 minutes, or until the crust is golden brown and the cheese has melted. Rotate halfway through the cooking time.
  5. Drizzle the chili oil over the top and sprinkle with red pepper. Let cool on a wire rack for 10 minutes before slicing.

Recipe of the Week: Balsamic Grilled Chicken with Spicy Honey Bacon Glaze


  • 4 chicken breasts*, left whole or cut into thick strips diagonally
  • 1/3 cup balsamic vinegar
  • 3/4 cup olive oil or vegetable oil
  • 3 tablespoons brown sugar
  • 2 tablespoons steak seasoning
  • 6 slices bacon, chopped
  • 3/4 cup honey
  • 3 tablespoons worcestershire sauce
  • 1 tablespoon hot sauce (I used Frank’s)


  1. In a large ziplock bag, squish together 1/3 cup balsamic vinegar, 3/4 cup oil, 3 tablespoons brown sugar, and 2 tablespoons steak seasoning. Add the chicken breast, thighs, or salmon filets. Seal and refrigerate for a few hours. (If you are marinading salmon, grill them after 1-2 hours at the longest or it will get mushy. If you are doing chicken, you can do it 2-3 days in advance if you want.)
  2. Preheat your grill to medium-high heat.
  3. Make the glaze. In a large pan, cook the bacon until it is crisp, then remove to a paper-towel-lined plate and let cool. If you didn’t chop it, crumble it now. Set aside.
  4. Drain the grease from the pan, but don’t clean it. Add the honey, worcestershire sauce, and hot sauce. Let bubble over medium heat. Once it is bubbly, add in the chopped bacon. Stir and cook for 1-2 minutes until it has thickened lightly, then remove from heat. The glaze will continue to thicken as it cools down.
  5. Grill the chicken or salmon over medium-high heat. Discard the marinade, or use it to brush the fresh veggies you should be grilling. Don’t forget to brush the grill with oil first or it will stick. Cook 2-4 minutes per side, until it is no longer pink for the chicken, or until it flakes tenderly with a fork for the salmon.
  6. Serve topped with the bacon glaze. I like to serve this with grilled veggies on the side, like tomatoes and baby bell peppers. It would also be good with baked beans.

Recipe Source: Grilled Magazine (Part of the TwinStar Media Network)