BBQ Ranch Burger with Pepper Jack Cheese

BBQ Ranch Burger with Pepper Jack Cheese

Smoky barbecue sauce and cool ranch meet melted pepper jack on a juicy grilled beef patty.

Total 27 min Makes 4 servings Calories 620/serving

Dietary

Nut free

Allergens

Dairy, Wheat, Red meat

These burgers pair a charred, beefy patty with the tangy sweetness of barbecue sauce and the cool, herby bite of ranch dressing, all topped with melted pepper jack for a little heat. Grilled over direct heat and stacked on a toasted bun, they're suited for backyard cookouts or a quick weeknight dinner.

Ingredients

  • 1 1/2 pounds ground beef, 80/20
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 4 slices pepper jack cheese
  • 1/3 cup barbecue sauce
  • 1/4 cup ranch dressing
  • 4 hamburger buns, split
  • 4 leaves lettuce
  • 4 slices tomato
  • 4 slices red onion
  • 1 tablespoon vegetable oil

Method

  1. In a large bowl, gently combine the ground beef, salt, pepper, and garlic powder, mixing just until incorporated.

  2. Divide the meat into 4 equal portions and shape into patties about 3/4 inch thick, pressing a shallow dimple in the center of each.

  3. Heat a grill or grill pan over medium-high heat and brush with vegetable oil.

  4. Place the patties on the hot grill and cook undisturbed for 4 minutes.

  5. Flip the patties, top each with a slice of pepper jack cheese, and continue grilling until the cheese melts and the internal temperature reaches 160°F, about 4 minutes.

  6. Toast the buns, cut sides down, on the grill until lightly golden, about 1 minute.

  7. Spread ranch dressing on the bottom bun and barbecue sauce on the top bun.

  8. Assemble each burger with a cheese-topped patty, lettuce, tomato, and red onion, then close with the top bun and serve immediately.

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    BBQ Ranch Burger with Pepper Jack Cheese

    These burgers pair a charred, beefy patty with the tangy sweetness of barbecue sauce and the cool, herby bite of ranch dressing, all topped with melted pepper jack for a little heat. Grilled over direct heat and stacked on a toasted bun, they're suited for backyard cookouts or a quick weeknight dinner.

    27 min 4 servings 620 cal

    Ingredients

    • 1 1/2 pounds ground beef, 80/20
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1/2 teaspoon garlic powder
    • 4 slices pepper jack cheese
    • 1/3 cup barbecue sauce
    • 1/4 cup ranch dressing
    • 4 hamburger buns, split
    • 4 leaves lettuce
    • 4 slices tomato
    • 4 slices red onion
    • 1 tablespoon vegetable oil

    Method

    1. 1

      In a large bowl, gently combine the ground beef, salt, pepper, and garlic powder, mixing just until incorporated.

    2. 2

      Divide the meat into 4 equal portions and shape into patties about 3/4 inch thick, pressing a shallow dimple in the center of each.

    3. 3

      Heat a grill or grill pan over medium-high heat and brush with vegetable oil.

    4. 4

      Place the patties on the hot grill and cook undisturbed for 4 minutes.

    5. 5

      Flip the patties, top each with a slice of pepper jack cheese, and continue grilling until the cheese melts and the internal temperature reaches 160°F, about 4 minutes.

    6. 6

      Toast the buns, cut sides down, on the grill until lightly golden, about 1 minute.

    7. 7

      Spread ranch dressing on the bottom bun and barbecue sauce on the top bun.

    8. 8

      Assemble each burger with a cheese-topped patty, lettuce, tomato, and red onion, then close with the top bun and serve immediately.