Ranch Seasoned Beef Burgers with Crispy Bacon

Steps

1. 1

   Fry bacon until crispy

   • Place 8 bacon slices in a large skillet over medium heat.
   • Cook for 8–10 minutes, stirring occasionally, until the bacon is golden brown and crispy.
   • Transfer to a paper towel–lined plate to cool and drain.
   • Once cool enough to handle, break or chop into ½-inch pieces.
   • You should have about ½ cup of cooked bacon.

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   Ready when: Bacon is golden brown and crispy, not limp

   Tip: Don't cook bacon too far in advance—it's best served warm. If you're short on time, you can cook it while the burgers rest after grilling.

2. 2

   Mix ranch seasoning into beef

   • In a large bowl, combine the ground beef with garlic powder, onion powder, dried chives, dried parsley, dried dill, buttermilk powder, kosher salt, and freshly ground black pepper.
   • Using your fingertips or a fork, gently fold and mix the seasonings throughout the meat until evenly distributed.
   • Do not overwork the meat—mix just until the seasonings are incorporated.
   • Overworking makes tough, dense burgers.

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   Ready when: Seasonings are evenly distributed throughout the meat with no visible white streaks of buttermilk powder

   Tip: Keep your hands cool and work quickly; warm hands will cause the meat to warm up and become mushy. Chill hands under cold water first if needed.

3. 3

   Form burger patties

   • Divide the seasoned beef into 4 equal portions (about 5.5 oz / 155 g each).
   • Gently shape each portion into a patty about ¾ inch (2 cm) thick and 3.5 inches (9 cm) in diameter.
   • Make a small shallow indent (about ¼ inch / 6 mm deep) in the center of each patty with your thumb to prevent the burger from puffing up and bulging in the middle during cooking.

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   Ready when: Patties are uniform in size and thickness with a visible thumbprint indent in the center

   Tip: Shape patties on a parchment paper to prevent sticking and make transfer to the grill easier. Don't press or squeeze the meat while handling.

4. 4

   Grill burgers first sideOven 400°F / 205°C

   • Place the patties on a preheated grill over medium-high heat (400°F / 200°C).
   • Cook for 3–4 minutes without moving them.
   • You should see light browning and char marks on the bottom.
   • Resist the urge to flip early; letting them sit develops a flavorful crust.

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   Ready when: Bottom of patties are golden brown with char marks; patties release easily from the grill grates

   Tip: Oil the grill grates before cooking to prevent sticking. If burgers stick, wait another 30 seconds and try again rather than forcing them.

5. 5

   Flip and add cheeseOven 160°F / 70°C

   • Flip each patty and immediately place 1 slice of sharp cheddar cheese on top of each burger.
   • Cook for 2–3 minutes on the second side until the cheese begins to melt and the internal temperature reaches 160°F (71°C) for medium doneness.

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   Ready when: Cheese is melted; internal temperature at the thickest part reads 160°F (71°C) on a meat thermometer

   Tip: Insert the meat thermometer horizontally into the side of the burger to the center for the most accurate reading, avoiding contact with the cheese.

6. 6

   Rest and assemble burgers

   • Transfer the cooked burgers to a warm plate and let them rest for 2 minutes.
   • Meanwhile, lightly toast the hamburger buns on the grill for 30 seconds if desired.
   • To assemble: place a lettuce leaf on the bottom bun, add the burger, top with tomato slices and pickle slices, then scatter the warm cooked bacon pieces over the cheese.

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   Ready when: Burgers have rested and cheese is fully melted; buns are warm and lightly golden

   Tip: Don't skip the resting step—it keeps the burger juicy. If buns are already soft, skip toasting or use just 15 seconds per side.