Red, White and Blue Burgers

Red, White and Blue Burgers

Patty from Las Vegas 3

"I get more requests to make this burger. They are to-die-for-juicy, and the flavor can't be beat. The onions cook on the inside of the burger. No need for toppings on these delicious burgers. I freeze extra single burgers in a sandwich bag for a quick week night meal. Enjoy the juiciness."

Ingredients 25 m {{adjustedServings}} servings 372 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 521 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Lightly mix together the ground sirloin, onion, ranch salad dressing mix, and blue cheese in a bowl. Form into 6 patties.
  3. Grill the burgers for about 5 minutes per side on the prepared grill, until well done.
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Reviews 24

  1. 30 Ratings

Food Lover

These are the best burgers I have ever made. Made exactly as recipe states. I would not change a thing. Juicy and perfect.


Very good burger - if you really want the ranch taste to come through, a good rule of thumb is a 1 oz. packet of dry ranch mix for every pound of hamburger. I did that and added the diced red onion along with the blue cheese. Once they came off the grill I melted some additional blue cheese over top because I just love the stuff! These were great on toasted sesame rolls.


I've tried many of the burger recipes on allrecipes. Most of them are very good, but they don't always justify investing the time and ingredients since the end product is often very similar to the plain ol' burger. Not so with Red, White and Blue Burgers. Next to Surprise Burgers (also available at allrecipes), this one is my favorite. Please note: I doubled the blue cheese and doubled the ranch salad dressing seasoning (I had 2 1/2 pounds of hamburger too). Yes, doubling these key ingredients lends a powerful punch with each bite, but in my opinion, burgers should offer up a bold flavor. No doubt, doubling these ingredients would be too much for some, so let your own personal preference guide you as you decide what to do. By the way, these burgers don't really need condiments. I ate the first one naked (I'm referring to the burger). I used some left over sauce from Surprise Burgers as a dipping sauce for the second, which provided a spectacularly sweet counterpoint to the savory flavor of the burger.