Say goodbye to boring burgers forever! These Juicy Ranch Burgers with Bacon are a flavor explosion in every bite. They’re a delicious twist on a classic, loaded with a secret zesty ranch kick, crispy bacon, and sharp cheddar cheese, all mixed right into the patty. This isn’t just another burger; it’s a cheesy, savory masterpiece that will become your new go-to for weeknight dinners and backyard cookouts.
Why I Love This Recipe
I’ve always loved a good burger, but sometimes they need a little something extra. This recipe delivers that “extra” in a big way. The magic happens when you mix all the delicious toppings right into the ground beef—the sour cream and dry ranch dressing mix keep the burger incredibly juicy and flavorful, while the bacon and shredded cheddar melt right into the patty, creating a cheesy, savory bite every single time. It’s a foolproof way to ensure a perfectly seasoned and juicy burger without any fuss. The end result is so good, you don’t even need a lot of extra toppings!
Ingredients
(Serves 6)
- 1 1/2 lbs ground chuck (80/20 fat ratio recommended)
- 3 tablespoons sour cream
- 2 tablespoons dry ranch dressing mix
- 1/3 cup cooked and crumbled bacon
- 1 cup shredded sharp cheddar cheese
- 6 hamburger buns
- Optional Toppings: Lettuce, tomato, onion, pickles, mustard, mayo
Swaps and Notes
- Ground Beef: I recommend using ground chuck with an 80/20 fat ratio. The fat is what keeps these burgers so incredibly juicy. You can use a leaner blend, but they might be a little drier.
- Sour Cream: Greek yogurt is an excellent substitute for sour cream. It will add a similar tang and moisture to the patties.
- Cheese: While sharp cheddar is a perfect match for the bacon and ranch, feel free to get creative! Pepper jack would add a spicy kick, and smoked Gouda would give the burgers a wonderful smoky flavor.
- Buns: Toasting the buns is a simple step that makes a huge difference. A brioche bun works especially well with these rich flavors.
Step-by-Step Instructions
- Prepare the Patties: In a large bowl, gently combine the ground chuck, sour cream, dry ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Use your hands to mix just until everything is combined. Do not overwork the meat, as this can make the burgers tough.
- Shape the Burgers: Divide the mixture into 6 equal portions and form them into patties, about 3/4-inch thick. Press a small dimple into the center of each patty with your thumb. This simple trick helps the burgers cook evenly and prevents them from puffing up into a ball.
- Cook: Preheat your grill or a large skillet over medium-high heat. Cook the patties for 4-6 minutes per side, or until they reach your desired level of doneness. An instant-read thermometer should register 160°F for a well-done burger.
- Rest: Once the burgers are cooked, let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the patty, ensuring a juicy, flavorful burger.
- Assemble and Serve: Serve the burgers on toasted buns with your favorite toppings. A simple combination of lettuce, tomato, and onion is all you need, but feel free to add mustard or mayo if you like.
Tips for Success
- Don’t Press the Burgers: Avoid pressing down on the burgers with a spatula while they cook. This squeezes out all the delicious, flavorful juices and can make them dry.
- Toast the Buns: Toasting the buns on the grill or in a dry skillet for the last minute of cooking adds a great texture and prevents the buns from getting soggy.
- Keep It Gentle: Be gentle when mixing and forming the patties. The less you handle the meat, the more tender the burger will be.
Serving Suggestions and Pairings
These ranch burgers are fantastic on their own, but they’re even better with some classic sides. Crispy french fries or onion rings are a perfect match, and a simple side salad would add a nice, fresh crunch. For a fun, party-friendly spread, you could serve them with a variety of dips.
Nutritional Information (per burger)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 550 kcal
- Protein: Approx. 30g
- Fat: Approx. 39g
- Carbohydrates: Approx. 29g
Storage and Leftover Tips
The raw burger patties can be prepared ahead of time and stored, covered, in the refrigerator for up to a day. This makes them perfect for quick cooking. The cooked burgers are best enjoyed fresh, but leftovers can be stored in an airtight container for a day or two and reheated in a skillet or microwave.
More Recipes You Will Love
If you love a good hearty, satisfying meal, you’ll love these other recipes:
- This Crockpot Nacho Dip is guaranteed to disappear in minutes.
- This Cheesy Hot Dip is my favorite way to turn a classic sandwich into an ultimate cheesy dip.
- These Easy Cheesy Chicken Sliders are perfect for a party or a quick meal.
- This Beer Cheese Dip is always a great choice.
- And my Walking Taco Bar is a fantastic idea for a no-fuss party.
Final Thoughts
These Juicy Ranch Burgers with Bacon are a testament to the fact that with a few simple, smart additions, you can take a classic and make it even better. They’re easy, delicious, and a guaranteed hit with everyone who tries them.
I hope you give this recipe a try! Let me know in the comments below what your favorite toppings were. Happy grilling!
The Ultimate Juicy Ranch Burgers for Your Next Cookout
Ingredients
- 3 cups cooked and crumbled bacon
- 1 cup shredded sharp cheddar cheese
- 2 pounds ground beef
- 1 packet ranch seasoning mix
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Burger buns
- Lettuce, tomato, and onion for toppings
Instructions
- In a large mixing bowl, combine the ground beef, cooked bacon, cheddar cheese, ranch seasoning, Worcestershire sauce, salt, and pepper.
- Mix until just combined, being careful not to overwork the meat.
- Form the mixture into 6 equal patties.
- Preheat your grill or stovetop skillet over medium-high heat.
- Cook the patties for about 5-7 minutes on each side, or until they reach your desired doneness.
- Serve on burger buns with lettuce, tomato, and onion, if desired.
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