Ranch seasoning and tender sautéed onions are the secret to adding great flavor to these Ranch Burgers. These juicy burgers are topped with melted cheddar cheese and a smoky Ranch burger sauce.
We love our burgers! This easy burger recipe joins my Classic Beef Burgers and The Best Turkey Burger Recipe as one of the most requested meals in our house.
Burgers were on the menu one recent night and on a whim, I decided to mix some dry Ranch seasoning into the ground beef along with some quickly sautéed onions. While I was at it, I mixed up an easy “secret sauce” and the BEST Ranch Burger recipe was born.
These burgers will make you swoon! The ingredients don’t just add flavor, they create a juicy, succulent hamburger that competes with some we’ve had at fancy burger restaurants.
These are classic, all-American burgers, my friends, and they’ll be front and center on our 4th of July menu this year.
Ranch Burger Ingredients
For the Ranch Burgers
- Diced yellow onion
- Olive oil
- Ground beef – Don’t go any leaner than 85% lean ground beef for the best, juicy burgers.
- Fresh parsley – Either curly or flat leaf parsley. Both work just fine!
- Original Ranch Seasoning Mix – A 1-ounce packet of Ranch Seasoning Mix measures about 3 tablespoons plus 2 teaspoons. I measured! This is more than you’ll need for this recipe. Or, pick up a large shaker of dry Ranch Seasoning.
- Freshly ground black pepper
- Buns – I used brioche buns and they are wonderful with these burgers.
- Burger toppings – Sliced tomato and green leaf lettuce. Feel free to add any additional toppings you love.
For the Smoky Ranch Burger Sauce
- Mayonnaise
- Sour cream – Light or regular.
- Original Ranch Seasoning Mix
- Smoked paprika
How to Make Ranch Burgers
This is a quick overview of the steps of this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Sauté the diced onions in olive oil until tender and golden brown. Remove them from the heat and set them aside to cool.
- Add the ground beef to a large bowl and add the parsley, Ranch seasoning, pepper, and the slightly cooled onions and mix well.
- Divide the mixture into 6 equal portions and form balls.
- Flatten the balls into ½-inch patties. The burgers will thicken a bit as they cook and shrink a little in diameter.
If you’re not cooking the burger patties immediately, I suggest allowing the sautéed onions to cool completely before adding them to the raw ground beef. See more Make-Ahead tips below.
Grill or Skillet Burgers
I’ve cooked these burgers on our outdoor grill and in a skillet on the stove and they were equally delicious. Choose the method that works best for 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 burgers from sticking to the grill, coat both sides of the patties with nonstick cooking spray (I used avocado oil spray) or alternately, oil the grates on your grill.
Serving Suggestions
The flavor of these Ranch Burgers is perfectly complemented with melted sharp cheddar cheese. Serve them with the easy smoky Ranch burger sauce, thick slices of red, ripe tomato, and green leaf lettuce. There is so much flavor in these burgers and the sauce that you don’t need to add a lot of additional toppings, but feel free to add anything you love. Avocado, crisp slices of bacon, anything goes!
Make-Ahead Burger Tips
- For cooking the same day – Place formed raw burger patties on a foil-lined baking sheet, separating the layers with parchment paper. Cover the baking sheet tightly with additional foil and refrigerate promptly.
- Up to 3 months in advance – You can make and freeze raw burger patties for use within 3 months. Just transfer the baking sheet with the patties to the freezer. When the the patties are frozen solid, transfer them to a freezer-safe plastic storage bag with a small piece of parchment paper between each patty. Press out as much air as possible, seal and label the bag with the date, and freeze. Cook frozen burger patties right from the freezer or thaw safely in the refrigerator before cooking.
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Ranch Burgers
Ingredients
For the Smoky Ranch Burger Sauce
- ½ cup mayonnaise
- ¼ cup sour cream, light or regular
- 2 teaspoon Original Ranch Seasoning Mix
- ½ teaspoon smoked paprika
For the Ranch Burgers
- ¾ cup diced sweet yellow onion
- 1 tablespoon olive oil
- 2 pounds 85% lean ground beef
- ¼ cup chopped fresh parsley
- 4 teaspoons Original Ranch Seasoning Mix
- ¾ teaspoon freshly ground black pepper
- 6 slices sharp Cheddar cheese
- 6 hamburger buns, I used brioche buns
- 6 slices tomato
- green leaf lettuce, as needed
Instructions
- Combine the sauce ingredients in a small bowl. Cover and refrigerate until ready to serve.
- Heat the olive oil to a 10-inch skillet over MEDIUM heat. Add the diced onions and cook, stirring occasionally, until tender and golden brown. Remove from the heat and set aside to cool.
- Add the ground beef to a large bowl and add the parsley, 4 teaspoons Ranch seasoning, pepper, and the slightly cooled onions. Mix well. Divide the mixture into 6 equal portions and form balls. Flatten the balls into ½-inch patties and use your fingers to form a slight depression in the center of each patty. (They will thicken a bit as they cook and shrink a little in diameter).
- Coat both sides of the patties with nonstick cooking spray (I used avocado oil spray) or alternately, oil the grates on your grill.
- Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until the internal temperature reads at least 160 degrees F. Top each patty with cheese, cover and continue to cook just until the cheese melts. If preferred, the burgers can be cooked in a large nonstick skillet over MEDIUM heat.
- Serve on buns with lettuce, tomato, and the Smoky Ranch Burger Sauce.
Notes
- For cooking the same day – Place formed raw burger patties on a foil-lined baking sheet, separating the layers with parchment paper. Cover the baking sheet tightly with additional foil and refrigerate promptly.
- Up to 3 months in advance – You can make and freeze raw burger patties for use within 3 months. Just transfer the baking sheet with the patties to the freezer. When the the patties are frozen solid, transfer them to a freezer-safe plastic storage bag with a small piece of parchment paper between each patty. Press out as much air as possible, seal and label the bag with the date, and freeze. Cook frozen burger patties right from the freezer or thaw safely in the refrigerator before cooking.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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