Crack Burgers with Bacon Cheddar Ranch (Printable Version)
Loaded beef burgers with crispy bacon, melty cheddar, and tangy ranch on toasted buns
# What You Need:
→ For the Patties
01 - 1½ lbs ground beef (80/20 blend)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - ½ tsp garlic powder
→ Toppings
05 - 8 slices bacon
06 - 4 slices cheddar cheese
07 - ½ cup ranch dressing
08 - ½ cup crispy fried onions (optional)
09 - 1 cup shredded iceberg lettuce
10 - 1 large tomato, sliced
11 - 4 burger buns, split and toasted
→ Optional Add-Ons
12 - Sliced pickles
13 - Sliced red onion
# How To Make It:
01 - Preheat a grill or skillet over medium-high heat.
02 - In a bowl, gently combine ground beef, salt, pepper, and garlic powder. Form into 4 equal patties, pressing a slight dimple in the center of each.
03 - Cook bacon in a skillet over medium heat until crispy. Drain on paper towels.
04 - Grill or pan-sear the burger patties for 3–4 minutes per side, until desired doneness. In the last minute of cooking, top each patty with a slice of cheddar; cover to melt.
05 - Toast burger buns until golden.
06 - Spread ranch dressing on the bottom half of each bun. Layer with lettuce, a beef patty, crispy bacon, tomato slices, fried onions, and any optional add-ons. Top with the other half of the bun.
07 - Serve immediately.
# Expert Suggestions:
01 -
- The ranch sauce seeps into every bite turning a good burger into something unforgettable
- Bacon and cheddar create this incredible savory crunch that keeps everyone coming back for seconds
02 -
- Pressing that center dimple is the secret to burgers that stay flat instead of turning into meatballs
- Letting the patties rest for even two minutes after grilling keeps all those juices inside instead of running all over your plate
03 -
- Never press down on the patties with your spatula while they cook or youll lose all those precious juices
- Letting the meat come to room temperature before cooking helps it cook more evenly and stay tender