Ranch Burgers are a simple way to turn regular hamburgers into something everyone gets excited about. The patties are packed with ranch seasoning and cheddar cheese, and then you finish them with a creamy, tangy secret sauce that tastes like a restaurant-style burger at home.
What makes these burgers so special is how easy they are to make with just a few ingredients, but they still feel extra. They are juicy, flavorful, and perfect for summer grilling, busy weeknights, or feeding friends and family.
If you love this recipe, also try Our Classic Burgers, Teriyaki Chicken Burgers, and Turkey Burgers.
Why we think you’ll love it:
- Simple prep. Just mix, shape, and grill for an easy dinner or cookout option.
- Homemade sauce win. The creamy secret sauce gives a restaurant style finish without extra effort.
- Customizable toppings. Everyone can build their burger just the way they like it.
Ranch Burger Ingredients
- Ground Beef (1 pound): Forms the base of the burger and provides juicy texture and rich flavor. An 80 20 blend grills beautifully.
- Cheddar Cheese (1 cup): Melts into the patties for added moisture and cheesy goodness in every bite. Sharp cheddar adds more flavor.
- Ranch Mix (1 package or 3 tablespoons): Infuses the burgers with herby savory seasoning that makes them stand out from classic patties. Hidden Valley is a trusted option.
- Mayonnaise (¾ cup): Creates a creamy base for the secret sauce and adds richness.
- Ketchup (¼ cup): Brings sweetness and tang that balances the savory burger flavors.
- Relish (¼ cup): Adds crunch and a hint of pickle flavor that makes the sauce more interesting.
- Worcestershire Sauce (2 tablespoons): Deepens the sauce flavor with a slightly smoky savory note.
- Toppings (lettuce, tomato, onion slices, pickles, avocado, bacon): Adds freshness, texture, and customizable flavor so everyone can build their perfect burger.
How to Make Ranch Burgers
PATTIES. Put the raw ground beef in a bowl and mix in the ranch seasoning and cheddar cheese. Use your hands to form the ground beef into patties.
When forming your patties keep the thickness to about ¾ inches. Make a slight indentation with your thumb in the center to prevent the burger from bulging while they cook.
Note: Keep in mind that you can get at least 4 patties out of 1 lb of meat and that the patties will shrink a little bit when they cook.
GRILL. Grill the burgers to your liking. If you don’t have a grill, you can use other cooking methods (listed below).
SAUCE. While those patties are on the grill, mix all of the ingredients to make the secret sauce. A whisk works just fine for this.
Ways to Cook a Burger
Outdoor grill. (Our favorite method) Add the burger to a preheated grill (375-400°F). Cook on a grill grate over high direct heat and watch for fire flair ups.
- Medium-rare: Cook for 3 minutes flip and cook for 4 minutes more.
- Medium: Cook for 3 minutes flip and cook 5 minutes more.
- Medium well: Cook for 3 minutes flip and cook for 6 minutes more.
- Well done: Cook for 3 minutes flip and cook for 7 minutes more.
Pan fry. (Cast iron skillet works the best) Heat a little oil in the pan over high heat. When you put the burgers in, they should immediately sizzle. Cook until golden brown, about 3-5 minutes on each side.
George Foreman Grill. Cook for 7-8 minutes.
Broil in an oven. Turn the broiler to HIGH. Evenly space the patties onto a broiler pan. Broil for 4-6 minutes on each side.
Oven bake. Preheat the oven to 350°F. Bake on an ungreased sheet for 8-10 on each side.
Kristyn’s Recipe Tips
- To prevent burgers from falling apart, don’t overwork the meat when forming patties, and don’t flip too many times on the grill. Adding too many chopped ingredients like onions or peppers can also keep the meat from sticking together.
- Make a slight indentation with your thumb in the center of each patty to prevent the burger from bulging while it cooks.
- If secret sauce isn’t your style, you can always use BBQ Sauce, Fry Sauce, or plain old ketchup and mustard.
- Choose freshly ground meat when possible.
- Choosing ground beef with higher fat content, such as 80/20, will produce a juicy burger. Lean meats make a tough, drier burger.
- Keep the meat mixture cold until you’re ready to cook. The fat in the burger will keep it from cooking out, creating a flavorful and juicy burger. Keep in mind that the more fat there is, the more the burger will shrink.
- Toast the buns lightly to help hold the juicy burger and sauce.
- Let burgers rest a few minutes after grilling to keep them juicy.
- Patties can be formed ahead and stored covered in the fridge for up to one day before grilling.
Ranch Burger Recipe
Ingredients
Burger Patty
- 1 pound ground beef
- 1 cup cheddar cheese
- 1 package Hidden Valley ranch mix or 3 tablespoons
Secret Sauce
- ¾ cup mayonnaise
- ¼ cup ketchup
- ¼ cup relish
- 2 tablespoons Worcestershire sauce
Topping Ideas
- lettuce
- tomato
- onion slices
- pickles
- avocado
- bacon
Instructions
- Mix cheese and ranch into your hamburger meat and form into patties. Grill to your liking.
- Combine all sauce ingredients and mix well with a whisk.
- Top with this delicious sauce for a fantastic restaurant style burger.
Notes
- To prevent burgers from falling apart, don’t overwork the meat when forming patties, and don’t flip too many times on the grill. Adding too many chopped ingredients like onions or peppers can also keep the meat from sticking together.
- Make a slight indentation with your thumb in the center of each patty to prevent the burger from bulging while it cooks.
- If secret sauce isn’t your style, you can always use BBQ Sauce, Fry Sauce, or plain old ketchup and mustard.
- Choose freshly ground meat when possible.
- Choosing ground beef with higher fat content, such as 80/20, will produce a juicy burger. Lean meats make a tough, drier burger.
- Don’t over-mix the meat.
- Keep the meat mixture cold until you’re ready to cook. The fat in the burger will keep it from cooking out, creating a flavorful and juicy burger. Keep in mind that the more fat there is, the more the burger will shrink.
- Toast the buns lightly to help hold the juicy burger and sauce.
- Let burgers rest a few minutes after grilling to keep them juicy.
- Patties can be formed ahead and stored covered in the fridge for up to one day before grilling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Pre-make the patties and store them, uncooked, in an airtight container in the freezer for up to 6 months. Be sure to separate the patties with freezer paper. Thaw in the fridge.
Leftover Ranch Burger recipe can be stored in an airtight container in the fridge for 3-4 days. Freeze for up to 4 months.
Reheat in the microwave, on the stovetop, or bake/broil in the oven.
More Like This
Burgers & Sandwiches
Sides
Baked Beans Recipe
4 hrs 5 mins
Homemade French Fries
2 hrs 35 mins
Easy Fruit Salad Recipe
1 hr 20 mins
Baked Sweet Potato Fries
1 hr 40 mins
Collections
This recipe was first shared June, 2018.
My husband loved the change up from a regular grilled burger and the sauce was excellent!
The burgers were great, but I REALLY loved that secret sauce! We will be making often!
Our go-to for summer BBQs, these juicy ranch burgers are so good! The family loves them! They ask about the ‘secret sauce’ 😀
My ranch loving family went crazy for these!! I can’t believe how yummy they turned out. I will double the recipe next time to make more.
If you don’t like a bland burger like me this is a great recipe. This recipe is easy and your end product is a flavorful burger.
My family loves this recipe and I love that it’s so easy to put together. It’s in my meal rotation all year, not just summer!
I found your website looking for a ranch burger recipe. I don’t have any Hidden Valley packets but do have powdered ranch in a jar. Thank you so much for giving me a conversion to tbsp. I decided to check out some of your other links. I’ve come to the conclusion that I found a nice little jem here.
That secret sauce made an already great burger simply devine. My new favourite.