Best 20 Ranch Burgers Recipes

GRILLED CHICKEN RANCH BURGERS

Steps:

• In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into sixteen 1/2-in.-thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up., Grill burgers, covered, over medium heat or broil 3-4 inches from heat 5-6 minutes on each side or until a thermometer reads 165°. Serve on buns with desired toppings.

RANCH BURGERS

Steps:

• Preheat the grill for high heat.
• In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties.
• Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

RANCH BURGERS FROM HIDDEN VALLEY®

Steps:

• Preheat the grill or broiler.
• In a large bowl, combine the beef, seasoning mix, onion, and pepper and mix well. If desired, add bread crumbs to meat mixture, too.
• With wet hands shape the meat mixture into 6 patties, each about 1-inch thick. Grill the burgers for 5 to 7 minutes per side or until an internal temperature of 165 degrees F is reached and juices run clear.
• Serve the burgers topped with the lettuce and tomato.

CHEDDAR BACON RANCH BOWL BURGERS RECIPE BY TASTY

Steps:

• Combine cheese, bacon pieces, jalapeños, and ranch in a bowl. Stir together and refrigerate.
• Season the ground beef with salt and pepper in a large bowl, and mix in with your hands.
• Grab a baseball-sized piece of beef. Roll it with your hands into a ball and place on a parchment lined baking tray.
• Using a clean, empty soda or beer can, press the ball of beef around the can to create a bowl. Make sure to smooth out any cracks.
• Fill the bowls with the cheddar mixture and refrigerate for 2 hours.
• Preheat the grill to 350˚F (175˚C).
• Cook burger bowls over indirect heat for 25-30 minutes.
• Serve with or without a bun with your favorite toppings.
• Enjoy!

GARLIC AND RANCH TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
• Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

BACON CHEDDAR RANCH BURGERS!

Steps:

• In bowl, mix together the hamburger and dressing mix packet well.
• Shape into 3 patties, set in fridge to chill and firm up.
• Meanwhile, in large frying pan, cook bacon sprinkling with the pepper on both sides, drain grease saving 1-2 Tbl.
• Set bacon aside wrapped in paper towel.
• Fry hamburgers in same pan with a little bacon grease til done.
• Coat with bbq sauce, top with cheddar slices, cover, heat til cheese is melted. Place on bottom buns, top with bacon, onion, lettuce and tomato.
• Mix the prepared dressing with the mayo and spread on top buns, place on top.
• *Note: I always use Sweet Baby Ray's BBQ Sauce. Other bbq sauces might not work well.

NIMAN RANCH BURGERS

Steps:

• Build a charcoal fire or heat a gas grill.
• Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.
• When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.
• Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.
• Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).

RANCH BURGERS

Steps:

• Preheat the grill to high heat.
• In a bowl, mix the ground beef, ranch dressing mix, egg, seasoned bread crumbs, and onion.
• Form mix in to 1/4 patties.
• Lightly oil the grill grate. Place patties on the grill, and cook burgers until 165 degrees.

RANCH TURKEY BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties; brush with oil. , Grill on a greased indoor grill for 2-3 minutes on each side or until a thermometer reads 165° and juices run clear. Meanwhile, in a small bowl, combine sour cream and salad dressing. Serve burgers on buns with sauce.

RANCH CHICKEN BURGERS

Steps:

• In a large bowl, mix the first 5 ingredients together. Form into 4 patties. spread additional bread crumbs on burgers if they are sticky. Grill until juices run clear. Serve on hamburger buns with your favorite burger toppings.

FIESTA RANCH BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into five burgers., Broil 4 in. from the heat for 7-9 minutes on each side or until a thermometer reads 165° and juices run clear. , In a small bowl, combine the salad dressing and cilantro. Serve burgers with dressing on lettuce-lined buns.

ROCKIN CHEDDAR RANCH TURKEY BURGERS!

Steps:

• mix all ingredients together in bowl.
• form into 4 patties
• cook in skillet or on grill until cooked through, appox. 6-7 minute per side.
• serve on buns with lettuce and tomato.

MUSHROOM-BEAN BURGERS WITH RANCH SAUCE

Steps:

• Make the burgers: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until lightly browned and tender, 3 to 5 minutes. Remove to a plate. Add 1 more tablespoon oil to the skillet, then add the bell pepper. Cook, stirring, until lightly browned and tender, 2 to 3 minutes. Add the scallions and garlic and cook, stirring, until softened, about 1 minute. Add the beans, rice, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Transfer to a large bowl and beat with a mixer on medium-high speed until the beans are mashed and the mixture is incorporated. Add the panko and beat to combine. Season with salt and pepper, if needed.
• Form the mushroom-bean mixture into four 4- to 4 1/2-inch-wide patties (about 1/2 inch thick). Place on a plate lined with wax paper, cover and refrigerate until firm, at least 30 minutes.
• Meanwhile, make the ranch sauce: Combine the mayonnaise, sour cream, buttermilk, vinegar and garlic powder in a small bowl. Stir until well combined. Stir in the dill and chives and season with salt and pepper, if needed. Refrigerate until ready to use.
• Cook the burgers: Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. When hot, carefully add the patties and cook until browned, 4 to 5 minutes (reduce the heat slightly if the patties are browning too quickly). Carefully flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes, topping each patty with a slice of cheese during the last 2 minutes of cooking. Toast the buns, if desired. Serve the burgers on the buns with lettuce, tomato, cucumber and the ranch sauce.

GRILLED TURKEY BURGERS WITH RANCH SEASONING

Steps:

• Burgers: Preheat a grill or pan over medium-high heat. Mix together the turkey meat, yogurt, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and pepper.
• Form into 4 to 6 patties, depending on how large you want them. Create a 1/4-inch indentation into the top of each patty. Grill for 6 to 8 minutes per side, or until cooked through.
• Top each slice of bread with lettuce and burger patties.
• Sweet Potato Fries: Preheat the oven to 425 degrees F. Spread the sweet potato fries in one layer on a sheet pan. Drizzle with the olive oil and add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix. Toss well to coat evenly.
• Cook according to package directions, shaking the pan once halfway through cooking, 20 to 25 minutes.
• Serve burgers and fries together with bottled Hidden Valley® Original Ranch® Dressing, for dipping.

SOUTHWEST RANCH TURKEY BURGERS

Steps:

• Heat gas or charcoal grill. In large bowl, mix turkey, ranch dressing and taco seasoning mix. Shape mixture into 4 patties, about 4 inches wide and 3/4 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, carefully turning once, until meat thermometer inserted in center of patties reads at least 165°F. Top each burger with 1 slice cheese and place buns, cut sides down, on grill; cover grill and cook 1 to 2 minutes or until cheese is melted and buns are lightly toasted.
• Place burgers on bun bottoms. Cover with bun tops.

BACON CHEDDAR RANCH BURGERS

Steps:

• Combine ground beef, cheddar cheese, and 4 crumbled slices of the bacon into a bowl. Mix together lightly. Form the meat mixture into balls and gently flatten into patties of desired thickness.
• Lightly grease a frying pan with olive (or vegetable) oil and place the patties into the pan. Cook both sides until the patties are golden brown
• Take the cooked patties out of the pan and place on a plate with paper towels to drain the grease. Place the chopped mushrooms into the warm pan and fry them until they are golden brown.
• Toast your hamburger buns on medium heat in the toaster oven or place on grill. Then, spread ranch dressing on one side of the bun. Take the drained patties and place on the bun. Place 2 slices of the cooked bacon on top of the burger, along with the fried mushrooms. You can also top with additional cheese if desired.

ONION RANCH BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix beef, water, ranch dressing mix, and onion soup mix together in a bowl; shape into 8 patties.
• Cook the burgers until they are very firm, hot, and grey in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

SPICY RANCH BURGERS

Steps:

• Prepare Spicy Seasoning Mix. Store in airtight container. Shake before using to blend. Makes 3 tablespoons.
• Shape ground beef into four 3/4-inch-thick patties. Press Spicy Seasoning Mix evenly into both sides of each patty.
• Heat large heavy nonstick skillet 5 minutes over medium heat until hot. Add patties to skillet. Cook 12 to 15 minutes to medium doneness (160 degrees) or until centers are no longer pink and juices show no pink color; turn once.
• Line bottom of each bun with lettuce and tomato; top with burger. Spoon ranch dressing evenly over burgers; sprinkle with onions.
• Close sandwiches. Enjoy.

OKLAHOMA-STYLE S'MACK BURGERS WITH RANCH-FLAVORED TATER TOTS

Steps:

• Gather your ingredients.
• For the sauce: Combine sauce ingredients in small bowl.
• For the burgers: Heat a large cast-iron skillet or griddle over medium-high heat.
• Peel onions and use a mandoline or large slicing blade of a box grater to shave the onions as thin as possible.
• Place beef in a bowl, season with salt and pepper and score to separate into 4 portions. Roll beef into balls.
• Drizzle oil in pan or over balls and place the meat into pan with 3 inches separating each portion. Top each ball with 1/4 of the onions and press meat into flat patties, bonding onions into meat. Cook beef 3 to 4 minutes, flip, cook and press 2 minutes. Add cheese, 2 slices per burger, and cook 2 minutes more, 7 to 8 minutes total between both sides. Put on patty bun bottoms.
• Serve with sauce, pickles, lettuce and patty bun tops with Ranch Flavored Tater Tots alongside.
• Preheat oven to 425 degrees F.
• Whisk up spices in a bowl. Store in the refrigerator in airtight plastic container.
• Bake tots to very crisp, 25 minutes. Top with ranch seasoning to your taste. Makes 3/4 cup seasoning and 6 portions of tots.

BBQ RANCH BURGERS

Steps:

• Mix ground beef with BBQ sauce, cumin, garlic powder and onion powder. Shape into 4 patties. Grill to desired doneness.
• Mix Ranch dressing and Dijon mustard together.
• Place burgers on toasted buns and top with 1 tablespoon of the dressing. May also add your favorite cheese, lettuce, tomato or fried onions.