Summer might be winding down, but that doesn't mean that your grill game should. Get your apron on and pour yourself a cold one, because it's burger night!
- Turn on your grill to medium-high heat.
- Use between 1/4- and 1/3-pound fresh ground beef (at least 15% fat for flavor – none of that lean stuff) for each burger.
- Do not over work the meat as you form the patties. They will be very tough.
- Shape the patties
- Make the secret sauce - Mix the ketchup and ranch dressing in a small bowl. Set aside for burger toppings.
- Using long thongs, wipe grill grates with an oiled paper towel. This will prevent the grilled burgers from sticking
Place burgers on the gill and close the lid. Flip burgers after 4 minutes, and grill another 4 minutes. Remove from grill and lightly cover with aluminum foil. Let burgers rest 5 minutes.
Assemble burgers with your choice of toppings. My favorites are the secret sauce, iceberg lettuce, vine ripened tomatoes and onions. Feel free to throw on some cheese, mustard and pickles if you like. Serve with potato chips and dig in!