Crack Burgers Bacon Cheddar Ranch (Print Version)
# Ingredients:
→ Burger Mixture
01 -
1 1/2 pounds ground chuck
02 -
3 tablespoons sour cream
03 -
2 tablespoons ranch dressing mix
04 -
1/3 cup cooked and crumbled bacon
05 -
1 cup shredded cheddar cheese
→ Assembly and Toppings
06 -
6 hamburger buns
07 -
Lettuce leaves
08 -
Sliced tomato
09 -
Prepared mustard
10 -
Mayonnaise
# Instructions:
01 -
In a large mixing bowl, gently combine ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Use hands or a sturdy spoon to incorporate the ingredients just until evenly mixed, ensuring not to overwork the meat for optimum tenderness.
02 -
Divide the mixture into 6 equal portions and form each into a patty of even size and thickness. Press a small indentation in the center of each patty to facilitate even cooking and prevent puffing. Wet hands with cold water to minimize sticking during shaping.
03 -
Preheat a grill, grill pan, or skillet over medium heat. Cook the patties to desired doneness, flipping carefully to retain moisture. For medium-rare, cook to an internal temperature of 130-135°F (54-57°C); for medium, reach 140-145°F (60-63°C); for well-done, cook to 160°F (71°C). Avoid pressing down on the patties to preserve juiciness. Allow burgers to rest several minutes after cooking.
04 -
Toast hamburger buns if desired. Place each patty onto a bun and top with lettuce, tomato, mustard, and mayonnaise. Serve immediately with optional condiments such as pickles, onions, or avocado to personalize each burger.
# Notes:
01 -
Mix just until combined to avoid dense burgers.
02 -
Toast the buns for a crisp texture and added flavor.
03 -
Use a meat thermometer to ensure optimal doneness and food safety.