Ranch Burger

Ingredients

• 1 tbsp dried parsley
• 1.5 tsp dried dill
• 1 tsp onion powder
• 1 tsp garlic powder
• 0.5 tsp ground black pepper
• 0.25 cup mayonnaise
• 0.25 cup sour cream
• 0.25 cup buttermilk
• 1 tbsp lemon juice
• 1 tbsp fresh dill – finely chopped
• 1 tbsp fresh chives – finely chopped
• 1 small clove garlic – finely grated
• 0.25 tsp fine sea salt
• 1.5 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)
• 0.5 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.