Making burgers for the July 4th festivities? And are you a cheese lover? If you answered with a resounding double “Yes,” check out our recipe for tasty cheddar-ranch burgers!
Tasty cheddar-ranch burgers recipe
Serves 4
(recipe can easily be doubled or tripled for more burgers)
Ingredients:
- 1 dry packet (1 oz.) ranch-style salad dressing mix
- 1 lb. ground beef (80/20 ratio recommended for juicy burgers)
- 1 cup shredded cheddar cheese (shred your own if possible – see note below)
- Extra cheddar cheese slices (optional – if you want it ultra-cheesy)
- 4 large hamburger buns
- Toppings: Lettuce, tomatoes, red onion, and ketchup, mustard, or mayo
Directions:
Combine dry ranch dressing mix with beef. Add cheese and shape into 4 even-size patties. Cook burgers on a charcoal or gas grill to desired doneness. If desired, top hot burger with extra cheese. Serve on buns with more toppings of your choice.
Burger wellness chart
| Doneness | Average time grilled | Average temperature |
| Medium rare (red in the middle) | 3 minutes per side | About 135 degrees Fahrenheit See safety note below |
| Medium (pink in the middle) | 3 to 4 minutes per side | 140-145 degrees Fahrenheit See safety note below |
| Medium well (a bit of pink in the middle) | 4 ½ minutes per side | 150-155 degrees Fahrenheit See safety note below |
| Well done (no pink) | 5 to 7 minutes per side | 160 degrees Fahrenheit or above |
*Safety note: The FDA recommends that commercial ground beef be cooked to an internal temperature of 160°F. Consuming raw or undercooked beef can be dangerous.
To learn more about grilling safety, click here.
Burger tips from Chef Gerry:
Whenever possible, use premium quality meat from a reliable butcher and practice proper meat handling. For example, wash your hands before and after preparing the burgers, and keep raw juices away from other foods. For safe handling and freshness, keep meat refrigerated and cook within two days of purchase date. Burgers should be grilled at a temperature of 375°F to 400°F. Always let your burger rest for about two to three minutes after they come off the grill. This keeps the meat juice from running out of the burger. And, also, you’re less likely to burn the inside of your mouth.
*Here are two awesome reasons why it’s best to shred your own cheese: It melts more smoothly, and it tastes better because it doesn’t have added preservatives or chemicals.
Looking for another great grill recipe? Click here!