Ingredients :

• Ground beef — Go for 15 to 20% fat content. Extra-lean beef gives you dry patties that fall apart during cooking. The fat keeps the patty in one piece and adds flavor to the sauce.
• Ranch dressing mix packets — You need two: one in the patties to season the meat, and one in the sauce. This is the backbone of the dish. Any brand works, but Hidden Valley is the gold standard if you can find it.
• Condensed cream of mushroom soup — The canned kind, yes. No need for homemade béchamel here. Condensed soup gives exactly the creamy texture needed to coat the patties without making them soggy — diluted soup would be too runny.
• Shredded cheddar — Choose medium or sharp cheddar depending on your taste. Sharp holds up better against the powerful ranch flavor. Shred it yourself if possible — pre-shredded contains anti-caking agents that make it melt less smoothly.