Upgrade your next burger night by adding everyone’s favorite ingredient: ranch! These easy Ranch Burgers are easy to make and super delicious!
No time for boring burgers after you’ve tried this Ranch Burgers recipe! Only 3 ingredients, plus your favorite burger toppings!
I’ve made a pretty good dent in my quest to have a complete list of ranch recipes. In case you’ve missed them, here are some of my latest and greatest:
And now, these homemade Ranch Burgers! It’s funny because as delicious as they are, these burgers are SO simple to make. The ingredients are quite literally just ground beef, dry ranch seasoning and buns (plus whatever you like to top your burgers with.)
Making burgers should be easy and quite commonly becomes a little more complicated than it needs to be. Here are our top tips for amazing burgers!
How to make juicy burgers:
ONE. Use good old ground beef with a 80/20 fat content. It will have flavor, be juicy and is fairly inexpensive. If you are grilling, some of the fat will drain off during the cooking process anyhow.
TWO. Toss, don’t blend the meat. Processing too much will create a tough burger. I break the ground beef into little pieces as I add it to the mixing bowl and then gently toss with pre-mixed spices (if I’m using them) before forming into a patty.
THREE. Toss and pack your ranch burger patty instead of kneading. Again, working the meat too much will create a tough burger. I can’t stress this enough.
FOUR. Make uniform patties using a burger press. After removing, score meat and put a small well in the center. This prevents your ranch hamburgers from shrinking up, becoming bloated in the center and looking like a UFO.
FIVE. Freeze patties for 30 minutes before putting on the grill. This will help the meat congeal and hold together through the cooking process.
SIX. Initially place ranch burgers over direct heat to sear the outside and create the flame grilled look, but then move them to indirect heat to continue cooking. Fire dries things out and you don’t want it to take all the moisture out of your burger.
SEVEN. Never, ever, press down on your burger patty with a spatula. This will do nothing but squeeze out those blessed juices (and flavor).
EIGHT. Let them rest before eating. This is an essential step for any piece of meat, but often overlooked for hamburgers.
It allows the juices to redistribute and absorb back into the meat fibers. Cutting in too soon will let them to escape to nothing but your plate or cutting board.
If you want to take your burgers to a new level, slather them with ranch dressing or even chipotle ranch! You can make it with skinny ranch, but let’s be honest, after you made a burger and likely topped it with cheese, do you really need a light salad dressing?
These sides taste great with Gourmet Hamburgers:
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Juicy Ranch Burgers
- In a large bowl, break up ground beef gently with your hands.
- Sprinkle dry ranch seasoning over ground beef. Toss beef seasoning and then form 4 hamburger patties about 1 inch thick.
- Return to refrigerator or freezer for 30 minutes before cooking.
- Grill or pan fry as desired.
- Place on toasted hamburger buns and top with desired toppings.
- If you have tried this recipe, come back and let us know how it was.