Ranch Burgers

The trick to these burgers is mixing the ranch dressing right into the ground beef before shaping, then serving with even more ranch on top. The dressing inside the patty does triple duty: it seasons from within, adds moisture so the burger stays juicy on the grill, and binds the breadcrumbs into the meat for a tender (not dense) texture.

Three-quarters of a cup of ranch sounds like a lot, but it’s the right amount for 1¼ pounds of beef. Less and you lose the signature flavor; more and the patties become too soft to hold their shape on the grate.

Breadcrumbs are the structure-builder. They absorb the ranch’s moisture during the mix and prevent the burgers from squeezing out their juices into the coals. The minced onion adds a sharp aromatic counterpoint to the ranch’s herby richness.

A 4-to-5-minute grill per side over medium-hot coals catches them at medium doneness with a charred crust and a still-juicy center. Push it longer for medium-well; pull at 3 minutes per side for medium-rare.

Sesame seed buns are the suggested platform but any sturdy bun works. Fluffy ones absorb the ranch on top instead of holding their structure.

Pro Tips

• Use 80/20 ground beef for the right fat content. Leaner beef plus ranch dressing is too dry; fattier beef makes greasy burgers.
• Don’t overwork the meat. Mix just until ranch and breadcrumbs are evenly distributed; aggressive mixing makes tough burgers.
• Make a thumbprint indent in the center of each patty before grilling. Burgers shrink and dome up; the dimple keeps them flat.
• Chill the patties for 15 minutes before grilling. Cold patties hold their shape better on the hot grate.

Variations

• Use Caesar dressing instead of ranch for a savory umami twist.
• Add crumbled cooked bacon to the patty mix for ranch-bacon double richness.
• Top with crispy fried onions or onion rings instead of (or alongside) the lettuce-and-tomato standards.