Grilled Crispy Onion-Ranch Burgers
By Russell SelanderPublished on June 2, 2020
Time
55 minutes
Yield
Serves 4
Ingredients
¼ cup mayonnaise ¼ cup sour cream 1 tablespoon minced fresh dill 2 teaspoons minced shallot 1½ teaspoons white wine vinegar ½ teaspoon table salt ¼ teaspoon pepper 1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef1 (13 by 9‑inch) disposable aluminum roasting pan, if using charcoal grill4 hamburger buns, toasted if desired4 leaves red or green lettuce 1 tomato, cored and sliced thin1 Shoestring Onions recipe
Before You Begin
We prefer to use either our Grind-Your-Own Sirloin Burger Blend or our Grind-Your-Own Ultimate Burger Blend here; however, you can substitute 1¾ pounds of 85 percent ground beef if desired. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Whisk mayonnaise, sour cream, dill, shallot, and vinegar together in bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot. Freeze patties for 30 minutes.
- For a charcoal grill: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place prepared pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Season patties with salt and pepper. Using spatula, place patties on grill, divot side up, directly over coals. Cook (covered if using gas) until well browned on first side and meat easily releases from grill, 4 to 7 minutes. Gently flip patties and continue to cook until well browned on second side and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 4 to 7 minutes. Transfer burgers to platter and let rest for 5 minutes.
- Spread mayonnaise mixture over bun tops. Serve burgers on buns, topped with lettuce, tomato, and shoestring onions.
Time
55 minutesYield
Serves 4Ingredients
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon minced fresh dill
2 teaspoons minced shallot
1½ teaspoons white wine vinegar
½ teaspoon table salt
¼ teaspoon pepper
1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
1 (13 by 9‑inch) disposable aluminum roasting pan, if using charcoal grill
4 hamburger buns, toasted if desired
4 leaves red or green lettuce
1 tomato, cored and sliced thin
1 Shoestring Onions recipe
Ingredients
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon minced fresh dill
2 teaspoons minced shallot
1½ teaspoons white wine vinegar
½ teaspoon table salt
¼ teaspoon pepper
1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
1 (13 by 9‑inch) disposable aluminum roasting pan, if using charcoal grill
4 hamburger buns, toasted if desired
4 leaves red or green lettuce
1 tomato, cored and sliced thin
1 Shoestring Onions recipe
Ingredients
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon minced fresh dill
2 teaspoons minced shallot
1½ teaspoons white wine vinegar
½ teaspoon table salt
¼ teaspoon pepper
1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
1 (13 by 9‑inch) disposable aluminum roasting pan, if using charcoal grill
4 hamburger buns, toasted if desired
4 leaves red or green lettuce
1 tomato, cored and sliced thin
1 Shoestring Onions recipe
Why This Recipe Works
To start, we combined mayonnaise, sour cream, fresh dill, shallot, and white wine vinegar to make our own homemade weeknight-friendly ranch dressing. Opting for sour cream over the classic buttermilk ensured our dressing was thick enough to stay on the burgers. For the onion rings, we used our recipe for Shoestring Onions, which can be made ahead of time and kept hot and crisp in the oven.
Before You Begin
We prefer to use either our Grind-Your-Own Sirloin Burger Blend or our Grind-Your-Own Ultimate Burger Blend here; however, you can substitute 1¾ pounds of 85 percent ground beef if desired. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Whisk mayonnaise, sour cream, dill, shallot, and vinegar together in bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot. Freeze patties for 30 minutes.
- For a charcoal grill: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place prepared pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Season patties with salt and pepper. Using spatula, place patties on grill, divot side up, directly over coals. Cook (covered if using gas) until well browned on first side and meat easily releases from grill, 4 to 7 minutes. Gently flip patties and continue to cook until well browned on second side and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 4 to 7 minutes. Transfer burgers to platter and let rest for 5 minutes.
- Spread mayonnaise mixture over bun tops. Serve burgers on buns, topped with lettuce, tomato, and shoestring onions.
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