Burger junkie made us do better!
Posted: 14/03/2024
Today, I'm excited to share my ranch dressing recipe with you! While it feels conflicting to unveil this simple and delicious creation, I can't stand idly by when subpar ranch dressings plague eateries.
Let's rewind to 2017 when the BBQ chicken ranch burger made its unplanned debut on our menu. Back then, my ranch adventures started with a crappy Coles bought ranch dressing. Little did I know, this burger would become a menu staple.
Praise ranch dressing, my initial choice, was both sucky and costly. After a quick research trip to a local burger restaurant. I discovered Burger Junkie’s chicken, bacon, and ranch burger. One bite and I was humbled—this sauce was divine, even godly and I felt embarrassed by what I'd been selling.
That sleepless night led to Google searches and herb-infused experiments. Fresh herbs elevated the sauce to heavenly heights, but dried herbs held their own. Youngs Veggie Shed became my go-to for dill, don’t waste your money on the little plastic rip offs by the major supermarkets. Growing my own dill from seeds became a simple joy. Honestly, they grow almost anywhere in almost any conditions.
Ingredients
- 200 grams aioli
- 125 grams sour cream
- 5 grams dried dill or 20 grams fresh
- 15 grams fresh parsley
- 50ml vinegar
- 100ml milk
- 3 grams cracked black pepper
- 5 grams salt
Method
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Blend vinegar, dill, parsley, salt, and pepper.
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Pour the vinegar mix into a mixing bowl.
- Add milk, sour cream, and aioli.
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Mix thoroughly.
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Refrigerate and consume within 5 days.
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A quick note: avoid blending sour cream, it will turn the sauce to water.
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For those seeking an extra kick, cayenne pepper is a god-tier optional ingredient.
At the end of the day competition is what makes us grow. When you support us and other local eateries, you are supporting our community and real families, not just shareholders
