If you’re looking to add some flavor to your classic burger, give these ranch burgers a try. With a delicious blend of herbs and spices, their bold flavor will knock your socks off!
The perfect burger for ranch dressing fans!
When I saw this burger recipe at Lil’ Luna, I was pretty sure it would be a hit with my family. I was right!
Every one of us thought they were simply scrumptious. It’s amazing how much flavor such a simple ingredient can add!
I make my own ranch dressing mix, but you can use Hidden Valley Ranch dressing mix if you prefer.
In addition to the dry ranch dressing mix, I also add some worcestershire. Not only does it help keep the burgers juicy, it is a perfect way to boost the flavor of beef.
We love our burgers with the simple sauce, but you can just use mayonnaise, ketchup, & mustard. Or you can go crazy and just use ranch dressing!
HOW TO MAKE RANCH BURGERS
- SAUCE – Whisk together all the ingredients in a small bowl. Cover and chill until ready to serve.
- PATTIES – In a large bowl, combine the ground beef with the ranch dressing mix and worcestershire. Mix it together well so that every patty is seasoned properly. Divide into 4 portions, and flatten each into a circle slightly larger than your buns.
- COOK – Either cook in a skillet or grill over medium high heat. It usually takes about 3 minutes per side, but it depends how you liked your burgers cooked. Add cheese during the last minute of cooking.
- TOPPINGS – While burgers are cooking, wash the lettuce and tomato. Slice the cheese, tomatoes, and pickles.
- ASSEMBLE – Spread sauce on each bun, then top with cooked patties and all the toppings. Serve immediately.
Burgers are definitely best fresh, but you can store leftover cooked patties in the fridge for 2-3 days.
I think it’s best to reheat them in an air fryer or in a skillet, but you can reheat them in the microwave.
- For best flavor and texture, toast your hamburger buns. Spread them with butter, and either broil them in the oven, or cook them butter side down in a skillet. If you broil them, watch them closely!
- If possible, use freshly ground meat. Frozen does work, but I find I get better flavor and texture on my burgers before freezing my ground beef.
- Mix your meat together by hand using your fingers or a sturdy spoon. Avoid using a kitchenaid or other mixer, it’s too easy to overwork the meat and end up with tough burgers.
- Pressing a small indentation in the middle of your patties can help prevent the dreaded “arched burger” that won’t sear evenly.
- Make sure your patties are cold before cooking them. The cold fat in the meat helps hold them together.
- NEVER press down on your patties with a spatula while they are cooking. You are pressing out all the juice and flavor, and you don’t want that!
Frequently asked questions:
Don’t overwork the meat mixture, just mix it until the ingredients are incorporated. Keep in mind that adding extra ingredients like onions, peppers, and cheese can make it harder for the meat to bind together.
When forming the patties, press all of the ingredients together firmly.
Make sure your grill or pan is hot before adding the patties. Getting a nice sear right off the bat will help the patties hold their shape.
Avoid flipping the burgers more than once. Constantly flipping them can cause them to rip apart.
Typically you want to use an 80/20 blend for a juicy burger, especially if you are grilling, because some of the fat will drip off.
If you are using a pan to cook your burgers, you can use a leaner ground beef, because the patties will be cooking in the grease.
That being said, I’ve used 90% lean ground beef for burgers, and they are still mighty juicy with the addition of worcestershire sauce!
Absolutely! You can make the patties up to a day or two before you need them. Just make sure they aren’t exposed to air, or they can dry out.
I recommend placing plastic wrap between each layer, then covering the top with additional plastic wrap. You can either store them on a well wrapped plate, or in an airtight container.
You can also form and freeze them. I like to flash freeze them on pieces of waxed paper, then stack them in ziplock bags. That way I can pull out what I need without them being completely stuck together.
What to serve with burgers
- Roasted Sliced Potatoes
- Side Salad
- Dill Pickle Pasta Salad
- Oven Baked Fries
- Oriental Salad
- Skillet Fried Corn
- Grape Salad with Cream Cheese
- Cheesecake Fruit Salad
RANCH BURGERS RECIPE
Simple Burger Sauce:
- 2 Tbsp mayonnaise
- 2 Tbsp ketchup
- 1/4 tsp dill pickle juice (or sweet pickle if you prefer)
- pinch of smoked paprika
- 1 pound lean ground beef
- 2 Tbsp dry ranch dressing mix
- 1 Tbsp worcestershire sauce
- 4 hamburger buns
- 4 slices of cheddar cheese (1 oz each)
- 4 slices of tomato
- 4 leaves of green lettuce
- 1 large dill pickle, sliced
- Whisk together the sauce ingredients in a small bowl, cover and chill until ready to use.
- In a large bowl, combine ground beef, ranch dressing mix, and worcestershire. Mix together with a large spoon or your hands.
- Divide mixture into 4 equal pieces. Roll each into a ball, then flatten into a circle slightly larger than your hamburger buns.
- Grill or cook in a skillet until desired doneness. Top with cheese during the last minute of cooking to melt the cheese.
- To serve, spread buns with the sauce, then add patties and all of the toppings. Enjoy!
-You can add any toppings your family enjoys. Sliced onions, bacon, and avocados are all tasty.
-This recipe can easily be doubled or tripled.
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Amount Per Serving: Calories: 587Total Fat: 30gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 132mgSodium: 1376mgCarbohydrates: 32gFiber: 2gSugar: 7gProtein: 45g
If you’re suffering from lackluster, flavorless burgers, these juicy ranch burgers are going to change your life. 🙂