Spicy Ranch Garlic Bread Cheeseburgers
with Roasted Potato Wedges
- Eggs
- Wheat
- Soy
- Milk
Tonight, try this easy, but mind-blowing viral burger upgrade—it's the juicy cheddar cheeseburger you love with a crunchy griddled garlic bread bun. The garlic bread's on the outside, so you get all the flavor straight to those lucky tastebuds. Add garlicky roasted potatoes on the side, and a special sauce (psst: ranch + mayo + Sriracha) for dipping and slathering.
Ingredients
12 ounce
Potatoes
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
2 unit
Potato Bun
(Contains: Wheat, Soy)
3 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
2 slice
Sliced Mild Cheddar Cheese
(Contains: Milk)
10 ounce
Ground Beef
Not included in your delivery
Cooking Oil
Butter
(Contains: Milk)
Salt
Pepper
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl and set aside. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Thinly slice tomato into rounds; season with salt and pepper.
Toss potatoes on a baking sheet with a drizzle of oil, ½ tsp garlic powder (1 tsp for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, form beef into two ½-inch-thick patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan until cheese melts. Turn off heat; transfer to a plate. Wipe out pan.
While patties cook, stir remaining garlic powder and a pinch of salt into bowl with softened butter until combined. Halve buns; spread garlic butter over cut sides.
Place buns, cut sides down, in pan used for patties over medium-low heat. Toast, pressing down with a spatula, until golden brown, 1-2 minutes.
In a small bowl, combine ranch dressing, mayonnaise, and as much Sriracha as you like.
Fill buns (cut sides facing out!) with patties, tomato, and as much spicy ranch as you like. Divide burgers and potato wedges between plates. Serve with remaining spicy ranch on the side for dipping.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the garlic bread buns and spicy ranch sauce, calling it "insanely good" and "divine" 🍔.
- Ease of prep: Simple to make, with some finding it a fun twist on a classic burger.
- Suggestions: Consider adding onions or extra seasoning to the patty for more flavor depth.
- Portions: Some found the buns too thick compared to the patty size; smashing the burger helped with biting.
- Texture: A few noted it was messy to eat; flipping buns made it harder to hold.
Reviews from our home cooks
Best burgers made in awhile. Great beef flavor with little getting in the way; just cheese, tomato and a really nice sauce that went great with the potatoes as well.
Grilling the buns on this dish was clutch! It added that crispy bite just before you sunk your teeth into a juicy, fresh burger. I would def put this on my menu again!
Making the rolls into garlic bread is a fantastic idea. I do that for my burger rolls every time now.
I'm not usually a fan of tomatoes, but I kept them in and the creamy sauce really helped the texture of the tomatoes in a way I'm surprised. Great recipe!
A little messy to eat, but very very tasty and easy to cook!
Smashed the garlic bread buns to make it easier to eat for those who may not be able to take giant adult size bites 😅
Exceptionally delicious burger. Loved the mayo/ranch sauce which we used on the burger AND the potatoes. Yum!
Hard to get your whole mouth around this sandwich it's sooooo high. But it was very tasty and I LOVE GARLIC!
Always have a problem with potato wedges not being crispy enough. I'm wondering if there could be alternative instructions for using the air fryer.
Was really good, some lemon in the sauce would have given it a nice pop of freshness to cut the flavors and richness.
