burgers
ranch
cheeseburger
comfort food
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The flavors of ranch dressing are mixed into the burger patties and Rach also adds extra-crispy onion rings to classic toppings.

Rach's Burger Buying Tip: Pick up 2 pounds ground beef if you prefer 8-ounce burgers. 

Rach likes to serve these alongside her Ranch-Dusted Oven Fries.

Ingredients

  • 1 ½ pounds ground beef
  • Kosher salt and coarsely ground black pepper
  • About ¼ cup finely chopped fresh chives
  • About ¼ cup finely chopped fresh dill
  • About ¼ cup finely chopped fresh flat-leaf parsley
  • About ¼ cup buttermilk powder
  • About 1 ½ tablespoons Worcestershire sauce
  • 2 cloves garlic, grated or finely chopped
  • 1 ½ teaspoons granulated onion, or about ½ palmful
  • One 16-ounce bag frozen beer-battered onion rings (Rach likes Nathan’s Famous)
  • 1 tablespoon olive or vegetable oil
  • Sliced yellow American, cheddar, dill Havarti or pepper Jack cheese , optional
  • 4 sesame seed buns (Rach likes Big Marty's)
  • Sliced dill or spicy pickles, chopped iceberg lettuce, and ketchup, for topping

Yield

Serves: 4

Preparation

Preheat the oven to 450˚F.

In a medium bowl, season the beef with salt and pepper. Mix in the herbs, buttermilk powder, Worcestershire, garlic and granulated onion. Form into 4 patties, thinner in center for even cooking.

Bake the onion rings for 3 to 4 minutes longer than the package directions to make them extra crispy. While they're still hot, season them with salt.

Heat a cast-iron skillet over medium-high. Add the oil, one quick turn of the pan. Add the patties and cook, turning occasionally, for about 8 minutes. Top the patties with the cheese (if using) during the last minute or two of cooking. Tent with foil so the cheese melts.

Build the burgers with the bun bottoms, a layer of pickles on each, some chopped lettuce, 3 to 4 onion rings on each, the patties, some ketchup, and the bun tops