Get ready to elevate your burger game with my two favorite secret ingredients: ranch dressing mix and white distilled vinegar. Bursting with zesty flavors and juiciness, these burgers are a delicious twist on the classic favorite. This flavorful recipe is perfect for casual weeknight dinner or weekend barbeque with friends.
Cooking methods for Hamburgers
I am a huge fan of baking my burgers. It skips having to hover over the grill or stovetop tending to the burgers. It’s also less clean-up, good-bye annoying popping oil. Done correctly, baking burgers can yield extremely juicy burgers. I like to add a bit of water and white vinegar to the dish right before baking. I have found that as the burger cooks, it soaks up the vinegar/water mixture giving it added moisture and a special kick of flavor. Baking your burgers with water does give it a lighter color. If you like your burgers a bit darker, once done, feel free to broil for 1-2 minutes or sear stove-top. If your preferred cooking method is stovetop or grilling, I would recommend skipping the optional step of adding water and instead drizzle the vinegar of your burger patties before cooking.
Hamburger Toppings
I love my burgers MASSIVE! I’m starting with a buttered and toasted brioche bun then adding fresh veggies like lettuce, tomatoes, and onions. I also add crispy bacon and a fried, semi-runny, egg. I lather one side of the bun with mayo, ketchup, and mustard, absolute perfection.
Feel free to get creative with your toppings! Great burger toppings are:
- Lettuce
- Tomatoes
- Sliced Red Onins
- Fried Egg
- Sliced Pickles
- Cheese Slices/ Melted Cheese
- Black beans
- Mac & Cheese
- Bacon
- Avacado/ Guacamole
I love serving this ravenous burger with my Cajun Baked French Fries or a garden salad.
Best Wines to Pair with Hamburgers
For a classic ground beef hamburger, we need a wine with nice acidity to cut through the fattiness from the burger. Recommended reds are Grenache, Syrah, Cabernet Sauvignon, or Malbecs. These reds also have great tannin levels, therefore the fat found in the burger will make these bold wines appear smoother on the palate. If you’re looking to pair it with a white wine, try a high to moderately acidic Chein Blanc or Chardonnay.
Tried this recipe? What recipe variations did you use? Leave your reviews in the comments below! Had an amazing spread and are open to sharing that with ChewingwithChu audience? I would love to see your masterpiece! Share your photos on IG/ IGStory and mention @ChewingwithChu! I will be sure to share them on my page.
Ingredients
- Spices/ Seasonings
Instructions
- Preheat the oven to 375 degrees.
- In a large mixing bowl, combine thawed ground beef, dry ranch seasoning mix, chopped red onion, minced garlic, shredded cheddar cheese, plain Greek yogurt, and seasonings.
- Using your hands, gently mix the ingredients until well combined.
- Divide the mixture into four equal parts and shape them into burger patties.
- In an oven safe deep dish, place the 4 patties in a layer.
- Optional: For added juiciness, add a thin layer of water and dash of white vinegar to the dish.
- Bake at 375 for 20-25 minutes or until cooked to your preference.
- Once the burgers are cooked. Assemble your burger and desired toppings atop a toasted brioche bun.
