Why settle for a plain beef patty when you can add all the goodness of ranch seasoning! It's simple and easy, and oh so delicious. This recipe will become a favorite for casual family dinners, backyard bbqs, and a few fun camping trips mixed in between.
Celebrate a whole ranch with it Creamy Ranch Pasta Salad And a veggie dish with it Homemade Ranch Dip.
Why our recipe?
- Ranch seasoning gives a well-seasoned flavor to every burger bite.
- Chef Cat made these bad boys on national television when the Food Network judges approved!
- Extra tasty when made over an open flame like grilling or campfire cooking.
I would call this burger the one that won my husband's heart! When we were dating, it was one of the first meals I made for him and he was impressed to say the least. And you do not know? I even managed to make it for the judges by appearing on Guy's Grocery Games during the Burger Challenge. The judges were equally impressed with its bold taste.
Material notes
- Ground beef: Go for an 80/20 mix. It's the perfect balance for a juicy burger that doesn't stand out. Trust us, lean beef can leave you with a dry, crumbly patty, and fatty beef can be too greasy. If you only have lean beef, such as 90/10, add a tablespoon of shredded cheese or softened butter to keep it moist.
- egg: This little guy is our secret weapon. This helps bind everything together, so your burger is perfectly shaped.
- Dry Ranch Seasoning: Shore star! This spice blend adds a delightful medley of flavors to every bite. Feel free to use store-bought or your own mix.
- Hamburger bun: Use your favorite bun, nothing fancy needed. Toast them lightly for an extra touch of perfection.
- cheese: Colby Jack or Cheddar, you can't go wrong with melty, gooey goodness
- Toppings: We recommend your standard lettuce, onion, tomato and pickles.
- Spices of your choice: Ketchup, mustard, mayo is your standard and you can't go wrong. Add what your heart tells you. Maybe a little ranch dressing?
The size of your patty
Contractions happen! To make sure your burgers fit perfectly into your buns, aim to make your patties about 1/2 inch wider than the surrounding buns. This accounts for the inevitable shrinkage during cooking, giving you a perfectly sized patty that fills the bun from edge to edge. Now a little extra width means a perfect fit later!
Internal temperature of the burger
In the United States, burgers are safe to cook medium, but note that recommendations may vary in other locations.
the middle: It gives you perfect juicy center which is slightly pink. For best results, remove the burgers from the pan or grill when they reach 140°F (about 5 minutes per side) and let them rest for 5 minutes. During this time, the temperature will rise to 145°F.
Medium well: We know a lot of people drool over pink in a burger so for the best of both worlds, medium-well with a hint of pink and still plenty of juiciness. Aim for an internal temperature of 150°F and rest at 155°F, which will be an additional 1 to 2 minutes per side.
hello: For fully cooked burgers with no signs of pink, cook to 160°F or higher. Be aware that well-done burgers can be less juicy and a bit dry, but if that's what you like, go for it! This will bring your cooking time to about 8 minutes per side.
Remember, using a meat thermometer is the best way to ensure your burger reaches the desired doneness without overcooking it.
Toasting buns
For a burger that will win hearts, don't forget to give your buns a little extra love! Toasting your buns adds more texture to your burger while keeping them from getting soggy with all those toppings. Pop them cut-side down in a skillet or on a hot grill for about 1-2 minutes until golden brown. Watch them closely to avoid any burnt buns—no one likes that!
Storage and reheating instructions
Keep in fridge Cook patties in an airtight container. They will be good for up to 3 days.
Reheat Sear the patties in a hot skillet over medium heat until heated through, about 2-3 minutes per side.
