Name: Cheddar Ranch Beef Burgers
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1½ lb ground chuck; 3 Tbsp sour cream; 2 Tbsp ranch dressing mix; ⅓ cup finely chopped cooked ground beef (seasoned with salt & pepper); 1 cup shredded cheddar cheese; Hamburger buns; Lettuce (for topping); Tomato (for topping); Mustard (for topping); Mayonnaise (for topping)

A juicy, cheesy burger loaded with bold ranch flavor and perfectly seasoned ground beef—this Cheddar Ranch Beef Burgers is a flavor-packed twist on the classic that I love to make for both cookouts and easy weeknight meals. With gooey melted cheddar, a hint of tangy ranch, and a savory, juicy patty, these burgers hit all the right notes.

Why You’ll Love This Recipe

I love how simple and quick this recipe is without compromising on taste. The combination of ranch dressing mix and sour cream adds depth to the beef, while the chopped cooked ground beef inside the patties gives each bite a unique texture. These burgers are incredibly satisfying, kid-friendly, and ideal for grilling season or indoor cooking alike. It’s also an easy recipe to double for a party or freeze for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ lb ground chuck

3 Tbsp sour cream

2 Tbsp ranch dressing mix

⅓ cup finely chopped cooked ground beef (seasoned with salt & pepper)

1 cup shredded cheddar cheese

Hamburger buns

Lettuce, tomato, mustard, mayo (for topping)

Directions

I start by combining the ground chuck, sour cream, ranch dressing mix, pre-cooked chopped beef, and shredded cheddar cheese in a large mixing bowl. I mix until everything is just combined—being careful not to overwork the meat, which helps keep the burgers juicy.

Next I shape the mixture into 6 equal patties and press a slight indentation in the center of each one. This little trick helps them cook more evenly and prevents them from puffing up.

Then I preheat my grill (or a skillet for indoor cooking) over medium heat and cook the patties for 4–5 minutes per side. I cook them to my desired doneness—medium around 140–145°F or well done at 160°F.

After cooking, I let the burgers rest for a couple of minutes. Meanwhile, I toast the buns for extra flavor and texture.

Finally, I assemble the burgers with my favorite toppings—lettuce, tomato, mustard, and mayo—for a seriously crave-worthy meal.

Servings and timing

Servings: 6 burgers

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Calories: Approximately 540 kcal per serving

Variations

Spicy kick: I like to add chopped jalapeños or a few dashes of hot sauce to the meat mixture when I want extra heat.

Bacon ranch twist: Crumbled cooked bacon mixed into the patties is a game-changer.

Double cheese: I sometimes add a slice of cheddar or pepper jack on top during the last minute of cooking for extra cheesiness.

Turkey option: Ground turkey works well in place of ground chuck for a lighter version.

Slider style: I shape these into smaller patties and serve them on slider buns for parties or game day snacks.

Storage/reheating

Storage: I store leftover cooked patties in an airtight container in the fridge for up to 3 days.

Freezing: I freeze uncooked patties (separated by parchment) for up to 2 months.

Reheating: I reheat burgers in a skillet over medium heat or in the microwave. For best texture, I recommend reheating on the stovetop.

Related Recipes:

Turkey Burgers

FAQs

How do I keep burgers juicy?

I make sure not to overmix the beef and use ingredients like sour cream that add moisture. Letting the burgers rest before serving also helps retain the juices.

Can I use store-bought ranch dressing instead of the mix?

I prefer the dry ranch mix because it gives more concentrated flavor, but a tablespoon or two of ranch dressing can work in a pinch—just reduce the sour cream slightly.

Can I cook these burgers in the oven?

Yes, I bake them at 375°F for about 20 minutes, flipping halfway through. They’ll still be juicy and flavorful.

What kind of cheddar is best?

I usually go with sharp cheddar for a bold flavor, but mild cheddar or a cheddar blend works well too.

How do I prevent burgers from falling apart?

I make sure to gently mix the ingredients and form firm, even patties. Chilling them for 15 minutes before cooking can also help them hold together better.

Conclusion

These Cheddar Ranch Beef Burgers are everything I want in a homemade burger—savory, cheesy, juicy, and full of personality. Whether I’m grilling outdoors or using a skillet on the stove, this recipe delivers big flavor with minimal effort. It’s become a go-to in my rotation, and I always look forward to that first bite.

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