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Crack Burgers hit all the right notes at any backyard cookout or weeknight dinner These ultra juicy burgers are packed with cheddar bacon and ranch flavor making every bite a guaranteed crowd pleaser This recipe has saved many of my last minute summer gatherings and is a favorite with my kids who always ask for seconds
When I entered this recipe in our neighborhood grill off my six year old declared it the best of the lot and proudly handed burgers to everyone with a cheeky smile
Ingredients
- Ground chuck: Lends full meaty flavor and keeps burgers juicy Use eighty percent lean for best texture
- Sour cream: Adds creaminess and helps lock in moisture Look for full fat for rich results
- Ranch dressing mix: Delivers that craveable tang and herby kick Go for a high quality packet or your favorite homemade blend
- Cooked crumbled bacon: Brings smoky salty crunch For best flavor cook bacon until crisp and let it cool completely before adding
- Shredded cheddar cheese: Melts into gooey pockets of cheesy goodness Choose a sharp or extra sharp cheddar for extra punch
- Hamburger buns: Serve as the perfect soft cushion for your burger Toast them lightly for added texture
- Lettuce, tomato, mustard, mayo: These toppings brighten and balance every bite Ripe lettuce and tomato add freshness while classic condiments pull it all together
Step-by-Step Instructions
- Mix the Burger Base:
- Combine ground chuck sour cream ranch mix crumbled bacon and cheddar cheese in a large bowl Use clean hands or a sturdy spoon Mix until just blended so the meat does not get tough You want the mixture to look streaked but evenly incorporated
- Shape the Patties:
- Divvy the mixture into six portions Wet your hands with cold water to prevent sticking and gently press into even rounds Aim for patties of the same thickness so they cook evenly Make a shallow dimple in the center of each patty as this prevents puffing up on the grill
- Grill the Patties:
- Preheat your grill skillet or grill pan to medium heat Gently lay patties on the hot surface Cook undisturbed for five to six minutes then carefully flip Cook to your preferred doneness around three to five more minutes for medium Use a thermometer if you have one Let the burgers rest for a couple of minutes off the heat so juices redistribute
- Build and Serve Burgers:
- Lightly toast buns if you like for extra crunch Place a hot patty on each bun Top with lettuce tomato mustard and mayo or any other favorite fixings Serve fresh with plenty of napkins
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My go to cheese for these burgers is extra sharp cheddar Its bold flavor stands out even with the rich bacon and tangy ranch I will never forget the summer we grilled sixty of these for a family reunion serving a line of hungry cousins who cheered for round two
Storage Tips
Leftover burgers can be cooled wrapped tightly and refrigerated for up to three days For longer storage freeze individually wrapped patties and thaw overnight in the fridge before reheating Reheat gently in a skillet with a splash of water or covered in the microwave with a damp paper towel to prevent drying out
Ingredient Substitutions
Feel free to swap ground chuck for ground turkey or chicken if you want a lighter option Greek yogurt stands in nicely for sour cream Smoked gouda or Monterey jack make good alternatives to cheddar if you are feeling adventurous
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Serving Suggestions
These burgers shine with crispy fries grilled corn or a simple garden salad For a fun twist top with spicy pickles avocado slices or barbecue sauce Or set up a burger bar with a mix of toppings so everyone can build their favorite
Burger Origins
American hamburgers have humble roots dating back to the late eighteen hundreds as minced beef patties grew popular at street carts and diners The ranch bacon and cheddar combo is a delicious modern update inspired by flavors loved throughout the United States
Common Questions
- → How do I keep the burgers juicy?
Avoid overmixing the meat and cook the patties to the correct temperature. Letting them rest after grilling helps retain juices.
- → What toppings go well with these burgers?
Classic choices include lettuce, tomato, mustard, and mayo. Pickles, onions, and avocado add extra flavor and texture.
- → Can I cook these burgers indoors?
Yes, use a grill pan or skillet on the stovetop over medium heat. Just be careful when flipping as they’re quite moist.
- → How do I shape the patties evenly?
Form six equal portions, use a burger press or a container lid for shaping, and press a small dimple in the center of each.
- → Is it okay to prepare the patties ahead of time?
Yes, shape the patties and refrigerate them, separated by parchment, for up to a day before grilling.
- → How do I know when the burgers are done?
Use a meat thermometer: 130-135°F for medium-rare, 140-145°F for medium, and 160°F for well-done patties.