Cayt's Ranch Burger - The Stay At Home Chef

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 is destined to become a favorite for casual family dinners, backyard bbqs, and a few fun camping trips mixed in between.

Contents

Why Our Recipe Ingredient Notes Sizing Your Patty Burger Internal Temperatures Toasting Buns Storage and Reheating Instructions

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

Why Our Recipe

Ranch seasoning gives a punch of well-seasoned flavor in every burgery bite.
Food Network judge approved when Chef Cayt made these bad boys on national television!
Extra delicious when made over an open flame like grilling or campfire cooking.

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

An overhead view of the ingredients needed to make Cayt's Ranch burgers.

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!

A collage of two images showing ranch burger patties on a baking sheet and a second image showing the ranch burgers being cooked on the grill.

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!