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Does anything sound better than Katie Lee Biegel's BLT Ranch Burgers?

For more ranch recipes (because we can't get enough, honestly), try Rach's Rotisserie Chicken Cobb Salad with Avocado Ranch Dressing or Ranch Fried Chicken Sandwiches With BLT and Overnight Pickles.


For the dressing:
  • 1 cup mayonnaise
  • ½ cup plain yogurt
  • ¼ cup buttermilk
  • 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
  • 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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