Ranch Burger
Ingredients
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- 1 tbsp dried parsley
- 1 1/2 tsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 tbsp lemon juice
- 1 tbsp fresh dill – finely chopped
- 1 tbsp fresh chives – finely chopped
- 1 small clove garlic – finely grated
- 1/4 tsp fine sea salt
- 1 1/2 pounds ground beef (80/20)
- 1 tsp kosher salt
- 4 slices cheddar cheese slices
- 1 tbsp canola oil
- 4 buns hamburger buns
- 4 leaves iceberg lettuce – for serving
- 1 large beefsteak tomato – sliced (for serving)
- 1/2 medium red onion – thinly sliced (for serving)
Instructions
1. Stir together dried parsley, dried dill, onion powder, garlic powder, and ground black pepper in a small bowl to make the ranch seasoning; set aside.
2. Whisk mayonnaise, sour cream, buttermilk, lemon juice, fresh dill, fresh chives, garlic, and fine sea salt in a bowl until smooth; cover and chill 20 minutes.
3. Gently mix ground beef with 2 teaspoons of the ranch seasoning until just combined; divide into 4 equal portions, shape 4.5-inch patties, and press a shallow dimple in the center of each.
4. Heat canola oil in a large skillet over medium heat; split and toast hamburger buns cut sides down until golden, 1–2 minutes; set aside.
5. Raise heat to medium-high; season patties on the outside with kosher salt and cook in the skillet until browned, 3–4 minutes per side, to 135–140°F for medium or until juices run clear; top each with cheddar cheese slices during the last minute to melt; rest 3 minutes.
6. Spread some ranch dressing on the cut sides, layer iceberg lettuce, beefsteak tomato, and red onion, set a patty on each bottom half, add more dressing if desired, cap, and serve.
A Ranch Burger marries a juicy, beefy patty with the cool, tangy snap of ranch—herby, creamy, and bright. The seasoning brings dried herbs, garlic, and onion to the meat, while a buttermilk ranch adds lush acidity that cuts through the richness. Crisp lettuce, ripe tomato, and a little bite of onion add freshness and crunch, making every bite balanced and satisfying.
Ranch’s flavors were born in the American West and became a national favorite, naturally finding their way into backyard burgers. As ranch dressing spread from steakhouse salads to supermarket shelves, cooks began pairing its dill-and-chive perfume with grilled beef. The Ranch Burger is a product of that evolution—an American grill-house staple where classic hamburger structure meets an iconic condiment.