Bite into a taste of Texas with this deliciously juicy quarter pounder burger, topped with cheese and served with a tasty ranch slaw.



For the burgers:

1 tbsp oil, plus extra for brushing

1 onion, chopped

1 tsp paprika

1 tsp ground cumin

1 tsp dried mixed herbs

500g minced steak or beef

1 tbsp Worcestershire sauce


For the slaw:

5 tbsp Newman’s Own Ranch dressing

½ small red cabbage, thinly shredded

½ small white cabbage, thinly shredded

½ small red onion, thinly sliced

75g sweetcorn

1 large carrot, coarsely grated


To serve:

4 burger buns

4 slices Monterey Jack cheese

1 large tomato, sliced into 4

Crisp lettuce

Extra Newman’s Own Ranch Dressing


Serves: 4

Prep time: 15 mins, plus 30 mins chilling

Cooking time: 20 mins



1. Heat the oil in a small frying pan and cook the onion for 3-4 minutes over a low heat until softened. Stir in the cumin and paprika and cook for 1 minute. Allow to cool.

2. Meanwhile place the beef in a large bowl with the herbs and Worcestershire sauce, season well with salt and freshly ground black pepper. Stir in the cooled onion and spice mixture and mix well until all the ingredients are combined. Divide the mixture into 4 and shape into burgers. Chill for 30 minutes.

3. Meanwhile make the ranch slaw. Combine all the ingredients together in a large bowl and mix well. Cover and leave to stand whilst you cook the burgers.

4. Brush the burgers with a little oil on each side. Preheat a grill, griddle pan or barbecue and when hot cook for 6-7 minutes each side until cooked through. Place a slice of cheese on top of each and serve in buns with the salad, a spoonful of the dressing and the ranch slaw.


Newman’s Own