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Peace. Love. Ranch.

Ranch Smash Burgers

From Connecticut to California and everywhere in between, burgers are undoubtedly one of America’s most iconic foods. Though everyone has their favorite recipe, we’ve pulled this one into the 21st century as a trendy (for good reason) crispy-edged smash burger, oozing with cheese, caramelized onions and a double hit of Hidden Valley flavor.

  • Prep Time 10 min
  • Cook Time 25 min
  • Servings 4
  • Print print Print

Ingredients (9)

For safe meat preparation, reference the USDA website.

Steps (5)

  1. 1

    Divide the hamburger meat into 8 balls. Place each ball between two sheets of plastic wrap. Smash with the bottom of a pan to make even thin patties about ½-inch wider than your bun. Refrigerate wrapped patties for at least 10 minutes while you prepare everything else.

  2. 2

    To make the onions, heat the oil in a medium sauté pan over medium heat. Add the diced onions to the pan and season with salt, then sauté for about 8–10 minutes or until caramelized.

  3. 3

    Brush a cast iron pan or large skillet with olive oil, and place over medium high heat. Season both sides of two patties with the ranch seasoning mix and place 2 at a time in the pan.

  4. 4

    Sear for about 1–2 minutes and flip over; as soon as you flip the patty over, place a slice of the cheese on the patty to melt, and cook another 1–2 minutes. Remove, and repeat with remaining burgers.

  5. 5

    To assemble, place some shredded lettuce on the bottom of each bun.  Stack two burger patties on top of each other on top of the lettuce; then add a spoonful of the caramelized onions on top. Drizzle some ranch over everything and place the top of the buns onto the burgers. Serve immediately.

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71 Reviews

4.8

recommend 84.5% would recommend this recipe

Rated 5 out of 5 by from Yummy ranch burger! I made it vegetarian by using impossible meat and added tomato and cheddar cheese
Date published: 2024-03-19
Rated 5 out of 5 by from yummo sooo good like takeout! My entire family enjoyed it
Date published: 2024-03-04
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