The Ranch Hand Burger is a big fat burger topped with pulled pork, smoked cheddar, crispy onions, pickled jalapeños, and homemade BBQ ranch dressing. It’s the kind of pulled pork burger that checks every box: juicy patty, smoky pork, crunch, heat, and just enough sauce to tie it all together. Whether you use an 80/20 ground beef patty, ground chuck, or a brisket blend, this BBQ burger with pulled pork is big on flavor without being overcomplicated.
Why This Burger Works
This pulled pork burger works because every layer has a clear purpose. The beef patty provides structure and richness, while the pulled pork adds smoky depth without turning it into a sloppy BBQ sandwich. I mean, it’s still kind of sloppy, but not a falling apart mess.
Crispy onions bring crunch and keep the burger from feeling heavy, while pickled jalapeños add heat and acidity. The BBQ ranch ties everything together and makes this burger topped with pulled pork feel balanced instead of overwhelming.
About the Ingredients
Patties: Just about any well-seasoned patty will work. I prefer a brisket blend for this, but an 80/20 ground beef patty, or a ground chuck, brisket, or a custom burger blend all work as well.
Pulled Pork: Pulled pork is what gives this pulled pork burger its depth. Smoked pulled pork, slow cooked pulled pork, or oven-roasted pulled pork all work, making this an easy BBQ burger with pulled pork to throw together using leftovers.
Cheese: Smoked cheddar melts well and adds a subtle smoke that pairs nicely with both beef and pork. Sharp cheddar, or pepper jack are solid substitutes.
Crispy Onions: Homemade shoestring onions are my fav for a burger topped with pulled pork. Store-bought crispy fried onions are a convenient shortcut (that I have taken) and still work well.
Pickled Jalapeños: Pickled jalapeños add heat and acidity, which is essential for a pulled pork burger. A few slices go a long way in balancing each bite.
BBQ Ranch Dressing: This BBQ burger with pulled pork uses a homemade ranch dressing mixed with a small amount of BBQ sauce. The ranch stays front and center, with just enough smoke to support the beef and pork.
Buns: A toasted potato bun is ideal for any burger topped with pulled pork. It’s sturdy enough to hold the layers without falling apart.
Tap Images Below For More Unique Burgers
Why Homemade Ranch Tastes Better Than Bottled
If you’ve ever wondered why ranch at a restaurant tastes better than the bottle from the store, it usually comes down to how it’s made. Most bottled ranch relies heavily on oil and stabilizers, which makes it thick but flat in flavor.
Homemade ranch is built on mayonnaise, sour cream, and buttermilk, creating real tang and balance. For this BBQ burger with pulled pork, I only add a little bit of BBQ sauce to the ranch. This is so the ranch is the lead and the bbq sauce is the supporting actor.
Bottled ranch works in a pinch, but once you make it from scratch, it’s easy to understand why homemade ranch always tastes better.
How to Build a Burger That Doesn’t Fall Apart
Structure matters with a stacked pulled pork burger, or any burger for that matter. I always start with a toasted bun to help prevent sogginess once the burger is added.
Unless I’m using lettuce, the beef patty goes directly on the bun with the cheese already melted. The pulled pork should be warm, but not heavily sauced so the burger topped with pulled pork stays in place.
Crispy onions go on next to create a stable layer, with the jalapeños nestled into the onions like a bird’s egg in a nest. Finish with sauce, and press the top bun gently into place.
How to Make the Ranch Hand Burger
Serves: 4 | Prep Time: 20 mins | Cook Time: 10 mins
Ingredients
1½ pounds 80/20 ground beef (4 patties)
Kosher salt and black pepper, to taste
4 slices smoked cheddar cheese
4 toasted potato buns
Pulled Pork Topping
2 cups pulled pork, gently warmed
Crispy Onions
1 large yellow onion, thinly sliced
1 cup buttermilk
1 cup all-purpose flour
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
3 cups neutral oil for frying
Shortcut option: Store-bought crispy fried onions
Toppings
1 cup homemade ranch dressing
2 tbsp BBQ sauce
Pickled jalapeños
Step 1: Prepare the BBQ ranch by mixing your homemade ranch dressing with 2 tablespoons of BBQ sauce per cup.
Step 2: If making homemade shoestring onions, slice the onions thin and soak them in buttermilk for one hour. Then, toss with seasoned flour and fry in 350°F oil until golden and crispy. About two minutes per batch.
Step 3: Preheat the grill for medium-high heat and season the beef patties with salt and pepper. Place the patties on the grill over direct heat and grill to just below desired internal temperature. Move burgers to indirect heat, top with cheese and let it melt. About one minute.
Step 4: While cheese is melting, toast the buns. Then, add BBQ ranch on the bottom bun.
Step 5: Place the cheese-topped patty on the bun, add the pulled pork, then top with crispy onions and nestle the jalapeños into the onions.
Step 7: Finish with a light drizzle of BBQ ranch, add the top bun, and press gently. Serve immediately.
Yes, this pulled pork burger is a great way to use leftovers. Warm the pork gently and avoid adding extra sauce.
An 80/20 ground beef patty works best, but ground chuck, brisket, or a custom blend all work well.
No, bottled ranch will work in a pinch. Homemade ranch keeps the burger balanced and less greasy.
Toasting helps prevent sogginess and keeps a burger topped with pulled pork from falling apart.
Absolutely. Store-bought crispy fried onions are a convenient option and still work well on this pulled pork burger.
Ingredients
- 1½ lbs 80/20 ground beef made into 4 equal sized patties
- kosher salt & black pepper to taste
- 4 slices smoked cheddar cheese
Pulled Pork
- 2 cups pulled pork warmed
Crispy Onions (if not using store bought)
- 1 large yellow onion thinly sliced
- 1 cup buttermilk
- 1 cup all purpose flour
- 1 tsp kosher salt
- ½ tsp fine ground black pepper
- 1 tsp garlic powder
- 3 cups neutral oil for frying
Toppings
- 1 cup homemade ranch dressing mixed with bbq sauce
- 2 tbsp bbq sauce mixed with ranch dressing
- pickled jalapeños desired amount
Instructions
- Prepare the BBQ ranch by mixing your homemade ranch dressing with 2 tablespoons of BBQ sauce per cup.
- If making homemade shoestring onions, slice the onions thin and soak them in buttermilk for one hour. Then, toss with seasoned flour and fry in 350°F oil until golden and crispy. About two minutes per batch.
- Preheat the grill for medium-high heat and season the patties with salt and pepper. Place the patties on the grill over direct heat, flip often and cook to just below desired internal temperature. After the last flip, top the patties with cheese, move them to indirect heat, and let the cheese melt. About one minute.
- While cheese is melting, toast the buns. Then, add BBQ ranch on the bottom bun.
- Place the cheese-topped patty on the bun, add the pulled pork, then top with crispy onions and nestle the jalapeños into the onions.
- Finish with a light drizzle of BBQ ranch, add the top bun, and press gently. Serve immediately.