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Stan spends this episode floating down a river of ranch dressing at Fuddruckers, and the burger on screen beside him is the size of a human head. That is the whole brief: make the ranch from scratch, and scale the patty to match the frame.
Making the dressing yourself is what lifts this one. Bought ranch is thin and tastes mostly of powder; mayo and sour cream loosened with milk, with parsley, lime, garlic and onion, ends up thick enough to sit on lettuce without sliding off. It goes on twice, under the patty and over it. I am not a ranch person and this still scored 8.7 — the cold iceberg and the tomato keep it from turning into a bowl of dressing with beef in it.
Ingredients
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- Ground beef200 g ground beef (80/20), one large patty
- Burger bun1 large burger bun
- American cheese3 slices American cheese
- Iceberg lettuceIceberg lettuce
- Tomato1 tomato, thinly sliced
- Mayonnaise4 tbsp mayonnaise
- Sour cream3 tbsp sour cream
- Milk2 tbsp milk
- Parsley1 tbsp chopped parsley
- LimeJuice of half a lime
- Garlic powder1/2 tsp garlic powder
- Onion powder1/2 tsp onion powder
- SaltSalt
- Black pepperBlack pepper
Recipe
- 1Make the ranch first so it has time to thicken: mix the mayonnaise and sour cream, loosen with the milk, then stir in the parsley, lime juice, garlic powder, onion powder, salt and pepper. Leave it in the fridge.
- 2Shape the beef into one large patty, wider than the bun, and season both sides.
- 3Cook it on a hot pan without moving it, about 3 minutes a side for something this thick.
- 4Toast the bun cut side down on a dry pan for 30 seconds. Just enough crust to survive the dressing.
- 5Build from the bottom: iceberg first, then a heavy spoonful of ranch, then the thin tomato slices.
- 6Patty on top, three slices of cheese over it while it is still hot.
- 7Spread more ranch on the top bun and close it.
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