Crack Burgers Bacon Cheddar Ranch (Print-Friendly Version)
Ground chuck, ranch, bacon, and cheddar blend into juicy, crowd-pleasing burgers, ideal for summer barbecues.
# Ingredients:
→ Patty Mixture
01 -
680 g ground chuck
02 -
45 g sour cream
03 -
16 g ranch dressing mix
04 -
45 g cooked and crumbled bacon
05 -
113 g shredded cheddar cheese
→ Buns and Toppings
06 -
6 hamburger buns
07 -
Lettuce leaves, as desired
08 -
Sliced tomato, as desired
09 -
Mustard, as desired
10 -
Mayonnaise, as desired
# Steps:
01 -
In a large bowl, gently blend the ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese until evenly incorporated. Avoid overworking the mixture for optimal texture.
02 -
Divide the mixture into 6 equal portions and shape each into a patty of uniform thickness. Create a shallow indentation in the center of each patty to promote even cooking and prevent doming.
03 -
Preheat a grill, grill pan, or skillet over medium heat. Cook the patties to desired doneness, turning once. For medium-rare, target an internal temperature of 54-57°C; for medium, 60-63°C; for well done, 71°C. Avoid pressing down on the patties to retain moisture. Let rest a few minutes before serving.
04 -
Place cooked patties on toasted hamburger buns and top with lettuce, tomato, mustard, and mayonnaise as desired. Serve immediately with additional garnishes of choice.
# Notes & Tips:
01 -
Form patties with cold, wet hands to prevent sticking and compact shaping.
02 -
Do not overmix the meat; gentle blending preserves tenderness.
03 -
Use a food thermometer to ensure patties reach a safe internal temperature.