BEST Ranch Burgers Recipe | Valerie's Kitchen (2024)

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.

Course: Main Course

Cuisine: American

Keyword: ranch burgers

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

• 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.

Nutrition information was calculated for 1 Ranch Burger with cheese and 1 tablespoon Smoky Ranch Burger Sauce.

Make-Ahead Ranch Burger Tips

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.

• 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.