Cayt’s Ranch Burger

Make it a complete ranch celebration with Creamy Ranch Pasta Salad and a veggie platter with homemade ranch dip.

I like to 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 wouldn’t you know it? I even got to make it for the judges when I appeared on Guy’s Grocery Games during the burger challenge. The judges were equally as impressed with its bold flavors.

Ingredient Notes

• Ground Beef: Go for an 80/20 blend. It’s the perfect balance for a juicy burger that doesn’t fall apart. Trust us, leaner beef might leave you with a dry, crumbly patty, and fattier beef can be too greasy. If you only have leaner beef, like 90/10, add a tablespoon of shredded cheese or softened butter to keep it moist.
• Egg: This little guy is our secret weapon. It helps bind everything together, making sure your burger stays perfectly shaped.
• Dry Ranch Seasoning: The star of the show! This seasoning mix adds a delightful medley of flavors to every bite. Feel free to use store-bought or whip up your own homemade blend.
• Hamburger Buns: use your favorite bun, nothing fancy required. 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.
• Condiments of Your Choice: Ketchup, mustard, mayo are your standards and you can’t go wrong. Add what your heart tells you. Maybe a little ranch dressing?

Sizing Your Patty

Shrinkage happens! To ensure your burgers fit perfectly in your buns, aim to make your patties about 1/2 inch wider than the buns all around. This accounts for the inevitable shrinkage that happens during cooking, giving you a perfectly sized patty that fills the bun from edge to edge. A little extra width now means a perfect fit later!

Burger Internal Temperatures

In the US, it’s safe to cook burgers to medium, but keep in mind that recommendations may vary in other locations.

Medium: This gives you the perfect juicy center that’s slightly pink. For the 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 waffle on pink in a burger so for the best of both worlds, medium-well will do with just a hint of pink and still a lot of juiciness. Aim for an internal temperature of 150°F and resting to 155°F which will be an extra 1 to 2 minutes per side.

Well Done: For a fully cooked burger with no trace of pink, cook to an internal temperature of 160°F or higher. Be aware that well-done burgers can be less juicy and a bit drier, but if that’s your preference, 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 burgers reach the desired doneness without overcooking.

Toasting Buns

For a burger that will win over 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. Just pop them cut-side down in a skillet or on a hot grill for about 1-2 minutes until they’re golden brown. Watch them closely to avoid any burnt buns—nobody likes that!