Ingredients

• ¾ cup ranch salad dressing
• ¾ cup panko bread crumbs
• ¾ cup grated Parmesan cheese
• 3 tablespoons Worcestershire sauce 
• 3 garlic cloves, minced
• 3 teaspoons pepper
• 4 pounds ground chicken
• 3 tablespoons olive oil
• 16 brioche hamburger buns, split

Time

• Prep time: 15 minutes + chill time 
• Total time: 40 minutes
• Yield: 16 servings

Directions

• In a large bowl, mix the salad dressing, bread crumbs, Parmesan cheese, Worcestershire sauce, garlic cloves and pepper. Add chicken and mix lightly but thoroughly. Shape mixture into sixteen ½"-thick patties. Brush both sides of the patty with oil and refrigerate, covered, for 15 minutes to allow patties to firm up.  
• Grill burgers, covered, over medium heat or broil 3-4" from heat for 5-6 minutes on each side or until a thermometer reads 165°F. 
• Serve on brioche buns with toppings as desired, including a slice of cheese, pickles, tomato slices, lettuce leaves, sliced red onion, sliced cucumber, sliced avocado and ranch dip.

Ingredients

• 4 small, ripe bananas, unpeeled
• 3 tablespoons butter
• 2 tablespoons maple syrup
• 2 tablespoons hot caramel ice cream topping
• 2 cups vanilla ice cream
• 8 vanilla wafers, crushed

Time

• Prep time: 25 minutes 
• Total time: 25 minutes 
• Yield: 4 servings

Directions

• Trim ends and cut unpeeled bananas lengthwise; place on oiled grill rack over medium heat. Grill, covered, until peel is dark brown, about 3-4 minutes on each side. 
• Meanwhile, in a small cast-iron skillet, combine butter, syrup and caramel topping; place on grill rack. Cook, uncovered, over medium heat for 4-5 minutes, stirring frequently. Remove from heat.
• Remove peel from bananas; cut each half crosswise. Place ice cream in dessert dishes; top with bananas. Drizzle with sauce and sprinkle with crushed wafers.