Bacon Ranch Cheddar Burgers
These "Crack Burgers" are unbelievably easy, quick, and packed with flavor. Juicy ground chuck patties mixed with sour cream, dry ranch mix, crispy bacon, and sharp cheddar cheese, grilled to perfection. A guaranteed crowd-pleaser!
Equipment
- Large bowl
- Grill (outdoor or indoor)
- Spatula
Ingredients
- 1.5 lb ground chuck 80/20 blend recommended
- 3 Tbsp sour cream
- 2 Tbsp ranch dressing mix dry packet mix
- ⅓ cup cooked and crumbled bacon crispy
- 1 cup shredded cheddar cheese sharp or mild
- Hamburger buns
Optional Toppings
- Lettuce
- Tomato
- Mustard
- Mayo
Instructions
- Step 1: Mix Ingredients. In a large bowl, gently mix together the ground chuck, sour cream, dry ranch dressing mix, crumbled bacon, and shredded cheddar cheese with your hands. Be careful not to overmix; combine just until ingredients are incorporated.
- Step 2: Form Patties. Divide the mixture into 6 equal portions. Gently form each portion into a patty about ¾ to 1 inch thick. Press a small dimple or indentation into the center of each patty with your thumb to help with even cooking.
- Step 3: Grill. Heat your grill (or skillet/griddle for indoors) to medium-high heat. Place the patties on the hot surface. Grill for about 4-5 minutes per side for medium-rare, 5-6 minutes for medium, and 6-7 minutes for medium-well to well-done. Avoid pressing down on the burgers while cooking.
- Step 4: Assemble and Serve. Let the burgers rest for 1-2 minutes off the grill. Lightly toast buns if desired. Place a burger patty on the bottom bun, add your favorite toppings, and top with the other bun. Serve immediately.
Notes
Substitutions: Swap cheddar cheese for pepper jack, Monterey Jack, or smoked gouda. You can add finely minced onion (raw or sautéed) to the meat mixture. For spice, add cayenne pepper or diced jalapeños. Ground turkey or chicken can be used, but adjust sour cream as needed for moisture. Tips: Use cold ground meat. The thumb dimple helps prevent puffing. Don't press down on burgers while cooking. Let burgers rest before serving. You can form patties up to 24 hours ahead and store in the fridge. Storage: Store cooked patties in an airtight container in the fridge for 3-4 days. Reheat gently in a skillet, oven (300°F), or microwave. Cooked patties can be frozen for 2-3 months; thaw overnight in the fridge before reheating.