Juicy Ranch Burgers with Bacon (Print Version)
# Ingredients:
→ Burger Patties
01 -
680 g ground chuck (80/20 blend)
02 -
45 ml sour cream
03 -
16 g dry ranch dressing mix
04 -
35 g cooked and crumbled bacon
05 -
100 g shredded sharp cheddar cheese
→ Assembly
06 -
6 hamburger buns
07 -
Optional: lettuce leaves
08 -
Optional: sliced tomato
09 -
Optional: sliced onion
10 -
Optional: pickles
11 -
Optional: mustard
12 -
Optional: mayonnaise
# Instructions:
01 -
In a large bowl, gently combine ground chuck, sour cream, dry ranch dressing mix, crumbled bacon, and shredded cheddar cheese by hand until just mixed. Do not overwork to maintain tenderness.
02 -
Divide the mixture into 6 equal portions and form each into a patty approximately 2 cm thick. Press a slight dimple in the centre with your thumb for even cooking.
03 -
Preheat a grill or skillet over medium-high heat. Cook patties for 4–6 minutes per side until fully cooked or an internal temperature of 71°C is reached for well-done.
04 -
Let cooked burgers rest for 5 minutes off the heat to allow juices to redistribute.
05 -
Serve patties on toasted buns with desired toppings such as lettuce, tomato, onion, pickles, mustard or mayonnaise.
# Notes:
01 -
Wet your hands with cold water to prevent sticking when shaping burger patties.
02 -
Avoid pressing down on patties while cooking to retain natural juices for a moist result.
03 -
Toast buns on the grill during the last minute of cooking for enhanced flavor and texture.
04 -
For added heat, include finely chopped jalapeños or a pinch of cayenne pepper to the meat mixture.
05 -
Substitute cheddar with pepper jack, smoked gouda, or blue cheese for a unique flavor profile.