Farm seasoning and soft sautéed onions are the secret to adding great flavor to these Ranch Burgers. These juicy burgers are covered in melted cheddar cheese and smoked burger ranch sauce.
We love our burgers! This light hamburger recipe joins my classic burgers and Turkey’s best hamburger recipe as one of the most sought after meals in our house.
The burgers were on the menu one last evening, and because of a whim, I decided to mix some dry ranch spice into the ground beef along with some quick-fried onions. While I was at it, I mixed a light “secret sauce” and the best recipe for Ranch Burger was born.
These burgers will make you pass out! The ingredients not only add flavor, they create a juicy and juicy burger that competes with some of what we ate at upscale burger restaurants.
These are classic, all-American burgers, my friends, and they will be at the center of our menu on July 4th this year.
Ranch Burger Ingredients
For the Ranch Burgers
- Yellow onion cut into cubes
- Olive oil
- Ground beef – Do not go leaner than 85% lean ground beef for the good and juicy burgers.
- Fresh parsley – Curly or flat parsley. Both work just fine!
- Original Ranch Seasoning Blend – A package of 1 ounce of Ranch Seasoning Mix in the size of about 3 tablespoons plus 2 teaspoons. I measured! This is more than you need for this recipe. Or, pick up a Large shaker of dry ranch spice.
- Freshly ground black pepper
- Rolls – I used brioche buns and they are wonderful with these burgers.
- Burger toppings – Sliced tomato and green leaves. Feel free to add any additional extras you like.
For a Smoky Ranch Burger Sauce
- mayonnaise
- Sour cream Easy or normal.
- Original Ranch Seasoning Blend
- Smoked paprika
How to Make Ranch Burgers |
This is a quick overview of the steps of this recipe. Detailed instructions can be found on the recipe card at the end of this post.
- Fry the onion cubes in olive oil until softened and golden. Remove from the heat and set aside to cool.
- Add the minced beef to a large bowl and add the parsley, farm seasoning, pepper and chilled onion slightly and mix well.
- Divide the mixture into 6 equal parts and form balls.
- Flatten the balls into patties half an inch in size. The burgers will thicken slightly as they cook and shrink slightly in diameter.
If you do not immediately cook the hamburger patties, I suggest allowing the sautéed onions to cool completely before adding them to the raw beef. See more tips for Make-Ahead below.
Grill or pan burgers
I cooked these burgers on our outdoor grill and in a pan on the stove and they were equally delicious. Choose the method that best suits you and the weather. Regardless of the method, use a Meat thermometer And be sure to cook your burgers to a safe internal temperature of 160 degrees F.
To prevent the burgers from sticking to the grill, coat both sides of the patties with non-stick cooking spray (I used avocado oil spray) or alternatively, oil the griddles on your grill.
Submission suggestions
The taste of these ranch burgers is perfectly complemented with melted sharp cheddar cheese. Serve them with the light smoky ranch burger sauce, thick slices of ripe red tomato and green lettuce. There is so much flavor in these burgers and sauce that you don’t have to add a lot of toppings, but feel free to add whatever you like. Avocados, crispy bacon slices, everything goes!
Hamburger tips
- For cooking that day – Place raw hamburger patties on a baking sheet lined with baking paper, separate the layers with baking paper. Thoroughly cover the baking paper with extra foil and refrigerate immediately.
- Up to 3 months in advance – Raw hamburger patties can be prepared and frozen for use within 3 months. Simply transfer the baking pan with the patties to the freezer. When the patties are solid frozen, transfer them to a plastic bag suitable for a freezer with a small piece of baking paper between each patty. Squeeze out as much air as possible, seal and label the bag on a date, and freeze. Cook frozen hamburger patties directly from the freezer or safely thaw in the refrigerator before cooking.
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Ranch burgers
Farm seasoning and soft sautéed onions are the secret to adding great flavor to these Ranch Burgers. These juicy burgers are covered in melted cheddar cheese and smoked burger ranch sauce.
Component
For a Smoky Ranch Burger Sauce
For the Ranch Burgers
- ¾ Goblet Sweet yellow onion cut into cubes
- 1 tablespoon Olive oil
- 2 pound 85% lean ground beef
- ¼ Goblet Chopped fresh parsley
- 4 teaspoons Original Ranch Seasoning Blend
- ¾ teaspoon Freshly ground black pepper
- 6 Slices Sharp cheddar cheese
- 6 Hamburger rolls, I used brioche rolls
- 6 Slices Tomato
- Lettuce green leaves, according to need
Instructions
-
Mix the sauce ingredients in a small bowl. Cover and refrigerate until served.
-
Heat the olive oil in a 10-inch pan over medium heat. Add the onion cubes and fry, stirring occasionally, until soft and golden. Remove from the heat and set aside to cool.
-
Add the minced beef to a large bowl and add the parsley, 4 teaspoons of ranch spice, pepper, and the slightly chilled onions. Mix well. Divide the mixture into 6 equal parts and form balls. Flatten the balls into ½-inch patties and use your fingers to create a slight dent in the center of each patty. (They will thicken slightly as they cook and shrink slightly in diameter).
-
Coat both sides of the patties with non-stick cooking spray (I used avocado oil spray) or alternatively, oil the griddles on your grill.
-
Roast the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Make burgers and continue to cook for a few more minutes until the internal temperature is at least 160 degrees Celsius. Above each cheese patty, cover and continue to cook just until the cheese has melted. If you prefer, you can cook the burgers in a large non-stick pan over medium heat.
-
Serve on rolls with lettuce, tomato and smoky ranch burger sauce.
Remarks
Make-Ahead Ranch Hamburger Tips
If you do not immediately cook the hamburger patties, I suggest allowing the sautéed onions to cool completely before adding them to the raw beef.
- For cooking that day – Place raw hamburger patties on a baking sheet lined with baking paper, separate the layers with baking paper. Thoroughly cover the baking paper with extra foil and refrigerate immediately.
- Up to 3 months in advance – Raw hamburger patties can be prepared and frozen for use within 3 months. Simply transfer the baking pan with the patties to the freezer. When the patties are solid frozen, transfer them to a plastic bag suitable for a freezer with a small piece of baking paper between each patty. Squeeze out as much air as possible, seal and label the bag on a date, and freeze. Cook frozen hamburger patties directly from the freezer or safely thaw in the refrigerator before cooking.
diet
dose: 1 hamburger · Calories: 677 JNF · Carbohydrates: 28 P · protein: 40 P · Fat: 44 P · Saturated fat: 16 P · Polyunsaturated fat: 6 P · Unsaturated fat: 16 P · trans fat: 1 P · Cholesterol: 136 Mg · sodium: 940 Mg · potassium: 639 Mg · fiber: 1 P · Sugar: 5 P · vitamin: 823 IU · Vitamin C: 9 Mg · calcium: 303 Mg · iron: 5 Mg
Nutritional information is automatically calculated using generic components, and an estimate is not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
