Royal Ranch Grass-fed Cheeseburger Recipe

Mix and form patties

Place the grass-fed ground beef in a large bowl. Add the Worcestershire sauce, cold water, fine sea salt, and freshly ground black pepper. Gently fold the mixture with your hands or a spatula until just combined — avoid overworking to keep patties tender. Divide into two equal portions (about 8 oz each). Shape each portion into a loose ball, then gently press into 3/4-inch thick patties slightly larger than your buns (they will shrink as they cook). Make a shallow thumb indentation in the center of each patty to prevent doming.

Preheat skillet or grill

Heat a cast-iron skillet or heavy grill pan over medium-high heat until very hot, about 4–6 minutes. If using an outdoor grill, preheat to medium-high (about 400°F/200°C). Add 1 tsp olive oil to the skillet and swirl to coat.

Cook patties

Place the patties in the hot skillet or on the grill. Cook undisturbed for 3–4 minutes to develop a brown crust. Flip once and cook an additional 2–3 minutes for medium-rare to medium (adjust time if you prefer more done). In the last 60–90 seconds of cooking, add 1/2 tablespoon unsalted butter on top of each patty and immediately place 2 slices of sharp cheddar (or 1 slice cheddar + 1 slice optional Havarti) on each patty. Cover the pan (or close grill lid) to melt the cheese, about 1–2 minutes.

Prepare vegetables and buns

While the patties cook, thinly slice the red onion and tomato. Separate and wash lettuce leaves, then dry thoroughly. Halve the brioche buns and butter the cut sides lightly (use cooking spray or a small pat of butter).

Toast buns

When the patties are nearly done, place the buttered cut sides of the buns on the hot skillet or grill, buttered side down. Toast until golden brown and lightly crisp, about 60–90 seconds. Remove and set aside.

Assemble burgers

Spread about 1.5 tablespoons of Royal Ranch Sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then set the cheese-topped patty on the lettuce. Top with tomato slice(s), a few red onion rings, and 3 pickle slices. Spoon an additional 1 teaspoon of Royal Ranch Sauce on the top bun if desired, then close the burger. Serve immediately.

Make the sauce

In a small bowl, combine 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp ketchup, 1/4 tsp smoked paprika, 1/2 tsp apple cider vinegar, 1/2 tsp honey, 1 tsp each finely chopped parsley and chives, and 1/8 tsp salt and black pepper. Whisk until smooth and taste; adjust seasoning with more vinegar or honey if you prefer tang or sweetness. Refrigerate until ready to use. Makes roughly enough for two burgers (about 3 tablespoons per burger).

Taste a small piece of cooked beef to check seasoning. Transfer assembled burgers to plates and serve immediately with your choice of sides (fries, sweet potato wedges, or a simple green salad). Leftover sauce keeps refrigerated for up to 5 days.