Bacon Cheddar Ranch Burger (Printable Version)
Juicy patties bursting with bacon, cheddar, and ranch—great for a chill backyard hang or speedy weeknight craving.
# What You'll Need:
→ Burger Mix
01 -
1 cup shredded cheddar cheese
02 -
1/3 cup crispy bacon, cooked and crumbled
03 -
2 tablespoons ranch dressing seasoning
04 -
3 tablespoons sour cream
05 -
1 and 1/2 pounds of ground chuck
→ Toppings and Assembly
06 -
Mayonnaise
07 -
Mustard, prepared
08 -
Tomato slices
09 -
Leaves of lettuce
10 -
6 soft burger buns
# Step-by-Step Guide:
01 -
Toss the beef, cheddar, sour cream, ranch mix, and bacon together in a big bowl. It’s best to use your hands or a firm spoon. Just mix until things come together evenly. Don’t mash it too much or the burgers won’t be as soft.
02 -
Wet your palms so the meat doesn’t stick, then split the mix into 6 chunks. Flatten each one into a patty, making them all about the same size and thickness. Push a tiny dimple into the middle with your thumb. That’ll help them cook flat instead of puffing up.
03 -
Heat your skillet, grill, or grill pan to medium. Set those patties on and cook them as done as you like. Flip once so they stay juicy. Shoot for 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium, or 160°F (71°C) for well-done. Don’t squash them down, that squeezes out all the good stuff. Let them chill for a few minutes after they’re done.
04 -
If you want, toast your buns for an extra crunch. Set a patty on every bun. Pile on tomato, lettuce, mayo, and mustard. If you’re feeling it, toss on some pickles, onions, or avocado. Dig in right away while it’s hot!
# Additional Notes:
01 -
Only mix until everything is just blended, or else the burgers get tough.
02 -
Toasted buns add both taste and crunch that’s awesome.
03 -
Meat thermometer keeps you safe and gets the cook just right.