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Cheddar bacon ranch burgers always steal the show at family dinners or cookouts. They're super moist, packed with loads of cheese, smoky bacon, and that ranch zip. These burgers have become my go-to for unexpected guests—kids especially can't get enough and always come back asking for more.
I tossed my hat in the ring at the neighbor’s grilling contest with these, and my kid—six at the time—handed them out to everyone. He called them the best, grinning from ear to ear!
Tasty Ingredients
- Lettuce, tomato, mustard, mayo: These give each bite a fresh crunch and zest. Grab ripe veggies and whatever sauce you dig.
- Hamburger buns: Soft and squishy, just right for holding everything together. I like to toast them a little for crunch.
- Shredded cheddar cheese: This melts all gooey inside the burger. Extra sharp cheddar gives an even bolder taste.
- Cooked crumbled bacon: Smoked bacon goes crisp then cool before crumbling in for salty crunch.
- Ranch dressing mix: The herby mix makes every bite pop. Go fancy or mix up your favorite at home.
- Sour cream: This keeps things moist and creamy. If you can, use full fat for the richest results.
- Ground chuck: Juicy and meaty. I grab eighty percent lean—never dry, always tasty!
Simple How-To
- Build and Serve Burgers:
- Toast your buns for a little crunch if you want. Set a hot patty on the bun, pile on lettuce, mayo, tomato, mustard, or whatever sounds good. Eat fresh and don’t forget the napkins!
- Grill the Patties:
- Fire up your grill or skillet to medium. Lay the burgers down without moving them for six minutes. Flip gently. Go about five minutes more for that perfect medium. If you’ve got a thermometer, great—check the temp. Pull them off and let them chill a couple minutes so the juices set.
- Shape the Patties:
- Split the mix into six parts and patty them up. Cold, wet hands stop sticking. Keep them pretty even so they all finish cooking about the same. Pop a finger dent in the middle so your burger stays flat, not puffy.
- Mix the Burger Base:
- Throw your chuck, cheddar, bacon, ranch mix, and sour cream into a big bowl. Mix with your hands or a big spoon, but stop when it just comes together. You want streaks but it all combined. Over-mixing makes it tough.
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Extra sharp cheddar is my absolute favorite here since it really punches through the rich bacon and ranch. One summer we cranked out sixty of these for the family reunion. My cousins lined up for seconds and cheered every round!
Keeping Leftovers
Let leftover burgers cool before wrapping up tight and storing in the fridge for up to three days. If you need to stash them longer, freeze the patties separately and thaw in the fridge when you’re ready. Reheat gently on the stove with a splash of water or nuke them covered with a damp towel so they don’t dry out.
Swaps and Switches
If you want something lighter, try ground turkey or even chicken. Greek yogurt works in a pinch for sour cream. And if you’re feeling wild, swap out cheddar for smoked gouda or Monterey Jack for a different taste.
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Fun Ways to Serve
Serve these with crispy fries, corn on the cob, or just a simple green salad. For something different, add spicy pickles, slices of avocado, or drizzle on some barbecue sauce. Or let everyone pick their toppings with a build-your-own burger bar.
Burger Backstory
Burgers began as street food in America way back in the late 1800s—just simple beef patties sold by street vendors. This combo of bacon, ranch, and cheese gives a new spin on the old classic, mixing in tastes folks love all over the country.
Common Questions
- → How do I keep burgers nice and juicy?
It helps to mix the meat as little as possible, then cook the patties just right. Give them a little time to rest after grilling so the juices stay in.
- → What should I put on these burgers?
Lettuce, mayo, tomato, and mustard are awesome. You might want to throw on some avocado, pickles, or onions for extra punch.
- → Can I make them without an outdoor grill?
Sure thing—grab a skillet or grill pan and use your stove on medium. Just keep a close eye when flipping since the burgers are super moist.
- → What's a good way to make the patties come out even?
Split your mix into six portions. Use a container lid or burger press if you have one, and press a little dimple in the center of each patty.
- → Can I get the patties ready the day before?
Yep, just shape them up and stack with parchment in between. Cover and refrigerate for up to a day until you’re ready to cook.
- → When will I know the burgers are done?
Use a meat thermometer—medium-rare hits at 130-135°F, medium around 140-145°F, and well-done at 160°F.