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Playing Katie Lee’s BLT Ranch Burgers


For the dressing:
  • 1 cup mayonnaise (240 ml)
  • ½ cup plain yogurt (120 ml)
  • ¼ cup buttermilk (60 ml)
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh flat-leaf parsley
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
For the burgers:
  • 1 pound lean ground beef (455 g)
  • 1 tablespoon Worcestershire sauce
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 potato buns, buttered and toasted
  • 8 pieces cooked bacon, cut in half
  • 1 ripe tomato, sliced
  • Bibb lettuce leaves


Serves: 4


Make the dressing: Combine all the dressing ingredients and mix well. Refrigerate until ready to serve.

Make the burgers: Preheat an outdoor grill to medium-high.

In a bowl, combine the beef, Worcestershire sauce, egg, salt and pepper. Shape into four patties.

Grill the patties for about 3 minutes per side for medium doneness.

Place each patty on a bun and top with bacon, tomato, lettuce and a generous dollop of dressing. Close the burgers with the top bun half and serve immediately.

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