Ranch Burger Recipe

In  the springtime, a young (or old) man's (or woman's) thoughts lightly turn to thoughts of ... grilling! Later on in the season, experienced outdoor cooks might work their way up to cooking ribeye steaks or perhaps pit-grilling an entire pig, but one of the first meals many of us typically cook when we fire up the grill is burgers. Still, we're always up for a new burger recipe, and these ranch burgers from recipe developer Kate Shungu of Gift of Hospitality look like a keeper!

Even if you're not a fan of ranch dressing, don't discount these burgers. They're not made with the goopy white stuff, but rather with the dry mix. As Shungu explains, "The ranch dressing mix seasons these burgers really nicely with flavors of onion and herbs." She tells us that adding this seasoning is "an easy way to jazz up regular burgers," and suggests that this dish "really does taste like a burger you'd order at a sports bar."

To make these burgers, you'll need ground beef, although Shungu does say that chicken or turkey could work, as well. You'll also need dry ranch dressing mix to season them and a few slices of cheese to top them. While Shungu uses provolone, you can feel free to use whatever cheese you prefer. You'll also need some hamburger buns to hold them — Shungu favors brioche buns, but again, you can use any type of bun you like, or even go low-carb with a lettuce leaf. If you do use buns, though, Shungu recommends brushing them with mayonnaise.

As for burger toppings, Shungu suggests lettuce, tomato, and red onion, although you may also enjoy ketchup, mustard, jalapenos, avocados, or even a little extra ranch dressing.

If you're going to be using an outdoor grill, you should probably fire it up before you start making the burgers. If you have no grill, it's too cold outside, or you just don't want to go through the trouble, Shungu does say "You can use a flat top, electric skillet, [or] a skillet on the stove for these, too."

Mix the ground meat with the ranch dressing mix. Shungu says to do the mixing gently, adding "I use my hands for this." Once you're done, shape the meat into 4 patties.

If you're using an outdoor grill, cook the patties for 3-4 minutes per side, flipping just once. If you're cooking the burgers in a frying pan, they may need 4-5 minutes per side, depending on how you like your burgers cooked.

The buns, too, will be going on the grill, either at the same time as the burgers or, if there's no room, as soon as they're done. Spread the mayo on both sides of each bun (the cut sides, obviously), then grill the buns for 30-60 seconds until they're lightly toasted. If you're cooking on the stovetop, you can toast the buns in a pan as well, although Shungu suggests "You could also broil them."

As a final touch, return the burgers to the grill or pan (unless they're still there), then top each one with a slice of cheese. Cover the grill or the pan and cook the burgers for about 30 seconds in order to melt the cheese.

Place the burgers on the buns, then top them with lettuce, tomatoes, and onions, or any other toppings or condiments you like. Shungu suggests that "bacon would be a great addition to these," as well. She says she likes to serve her burgers with fries, chips, or tater tots, but you could also double down on the ranch theme by pairing them with a ranch-dressed green salad.