Buckle up for a flavor explosion! This marinated bacon ranch cheeseburger is a bit like a rollercoaster at a state fair—unexpectedly thrilling and heart-stoppingly delicious. I remember the first bite feeling like discovering a hidden gem in a thrift store—a little messy but so worth it.
Steps
- Divide the ground chuck into four equal portions and gently form each into a patty about ¾ inch thick. Press your thumb into the center of each patty to create an indentation, which helps maintain their shape during cooking.
- Place the patties on a plate and generously coat them with ranch dressing using your hands. Cover the plate with foil or plastic wrap and refrigerate for 15 to 30 minutes to marinate.
- Preheat your grill to medium-high heat and close the lid for about 5 minutes to ensure it’s hot. Place the marinated patties on the grill, close the lid, and cook the first side for approximately 4 minutes, until golden brown.
- Flip the patties with a spatula and cook for another 4 minutes for medium-rare, adjusting the time for desired doneness. During the last minute of cooking, add slices of cheese and close the lid to melt.
- Remove the patties from the grill and place them on fresh buns. Top each burger with cooked bacon, lettuce, tomato, and any other desired toppings, then serve immediately.
- For stovetop cooking, use a cast iron skillet and cook the bacon first, leaving the drippings in the pan. Add the patties to the preheated skillet, ensuring they don’t touch, and cook as instructed above.
- Optionally, toast the inside of your buns in the skillet using bacon drippings or butter for added flavor. Assemble the burgers with bacon and desired toppings, then enjoy!
Ingredients
- 1 ¼ pounds ground chuck (80% lean)
- 1 24-ounce bottle Ranch dressing
- 1 ½ tablespoons canola oil
- 4 slices American cheese (cheddar can also be used)
- 8 strips cooked bacon
- 4 large hamburger buns
- 4 leaves iceberg lettuce
- 4-8 slices vine-ripened tomato
Nutritional Values
Calories: 2588kcal | Carbohydrates: 92g | Protein: 152g | Fat: 172g | Saturated Fat: 68g | Cholesterol: 548mg | Sodium: 3760mg | Potassium: 2480mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1860IU | Vitamin C: 18mg | Calcium: 1288mg | Iron: 18.4mg
FAQ
- Why marinate the burgers in ranch dressing?
- Marinating burgers in ranch dressing might sound unusual, but it infuses the meat with incredible flavor. The creamy dressing seeps into the patties during cooking, resulting in juicy and delicious burgers.
- What type of ground beef is best for making burger patties?
- It’s recommended to use ground chuck with an 80% lean and 20% fat ratio. This balance ensures the patties are juicy and flavorful without being overly greasy.
- How should I handle the burger patties for the best results?
- Handle the patties gently and as little as possible. Form them with care, using your thumb to create an indentation in the middle to maintain their shape and prevent them from puffing up during cooking.
- What are the grilling instructions for these burgers?
- Preheat your grill to medium-high heat, around 400°F. Cook the patties for about 4 minutes on one side until they’re golden brown and slightly charred, then flip and cook for another 4 minutes for medium-rare, adjusting the time as needed for your preferred doneness.
- Can these burgers be cooked on the stovetop?
- Yes, you can use a cast-iron skillet on the stovetop. Cook the burgers in bacon drippings if available, or add canola oil to the pan. Ensure the patties have space around them and cook similarly to grilling instructions for the desired doneness.
Tips
- Gentle Handling: When shaping the patties, handle the ground chuck delicately to avoid overworking the meat, which helps maintain a tender texture.
- Thumb Indentation: Create a thumb-sized indentation in the center of each patty to ensure even cooking and prevent the burger from puffing up.
- Preheat and Grill: Make sure to preheat the grill to a medium-high temperature before cooking the burgers, ensuring a nice sear and proper cooking.
- Cheese Melting: Add cheese during the last minute of cooking and close the lid to let it melt perfectly over the burger.
Equipment
- Cast Iron Skillet – If you don’t have a grill or prefer cooking on the stovetop, a cast iron skillet is recommended for cooking the burgers.
- Grill – For those who prefer grilling, a charcoal or gas grill would be necessary.
- Thin Spatula – Useful for flipping the burger patties without compressing them.
