Smoked Ranch Burger

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Smoked Ranch Burger

The secret to big and bold smoked burgers is smoking the burgers first, and then searing them for a few minutes in a cast iron pan in butter. This creates a nice crust and a very rich flavor. Add bacon, sharp cheddar cheese, and a few veggies and you have taken a classic burger to the next level.



Preparation Time: 

25 min

Estimated Smoke Time: 

15-30 minutes

Smoke Temp: 


Try these wood chips: 

Cherry, hickory or mesquite


  • 1 lb. ground chuck or equivalent 80/20 ground beef
  • 2 Tbsp butter, unsalted
  • 2 slices sharp cheddar cheese
  • 2 slices cooked bacon
  • 2 white hamburger buns, toasted
  • 1 (1-oz.) packet dry ranch dressing mix
  • 1 tsp Basic Beef Rub
  • mayonnaise
  • lettuce
  • ripe tomato, sliced


Preheat the smoker to 275°F.

Using a medium-sized bowl, mix together the ground beef, dry ranch dressing mix, and beef rub thoroughly.

Form the mixture into two patties.


Put the patties in a shallow aluminum pan and place the pan in the preheated smoker.

Smoke the patties until they reach an internal temperature of 130°F.

Remove the burgers from the smoker.


Heat a cast iron skillet over medium high heat for 5-7 minutes.

Remove the pan from the heat and add butter, swirling the pan to make sure the butter does not burn.

Return the pan to the heat and add the hamburgers to the pan.

Spoon the melted butter over the hamburgers for 2 minutes.

Flip the hamburgers and immediately top with the cheese.

Turn off the heat and lightly cover the hamburgers with aluminum foil, allowing the residual heat melt the cheese and finish caramelizing the hamburger.

Dress the toasted buns with the condiments of your choice and top with the luscious smo-fried hamburger.

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