If you want a burger that tastes like a loaded diner order but comes together in about 30 minutes, these ranch bacon cheeseburgers are the answer. Each patty is seasoned with only salt and pepper, topped with sharp cheddar and thick-cut bacon, and finished with a creamy ranch drizzle packed with fresh chives and dried dill.
Everything cooks in one skillet, so you get a deep brown crust without lighting the grill. The recipe makes four generous burgers with 6 ounce patties, and you can stir together the sauce and toast the buns while the bacon cooks. It works as a quick weeknight dinner and as an easy cookout dish when the weather will not cooperate.
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Why This Works
Plain seasoning lets the beef taste like beef, and the toppings do the rest. Sharp cheddar melts fast on a hot patty, the bacon adds salt and crunch, and the ranch sauce brings cool, herby creaminess that balances all that richness. Stirring dill and chives into the dressing gives it a fresh finish that bottled ranch alone does not have.
Using 80/20 ground beef matters. The fat keeps the patties juicy in a hot skillet, and it renders into the pan to help a crust form. Resist pressing the patties while they cook, because pressing squeezes out the juices you worked to keep inside.
Ingredients
- 1 1/2 lb 80/20 ground beef
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 slices sharp cheddar cheese
- 8 strips thick-cut bacon
- 4 brioche buns
- 1 tbsp butter, for the buns
- 1/2 cup ranch dressing
- 1 tsp dried dill
- 2 tbsp fresh chives, chopped
How to Make Ranch Bacon Cheeseburgers
1. Cook the bacon. Lay the bacon strips in a large cold skillet, turn the heat to medium, and cook, turning as needed, until browned and crisp. Move the bacon to a paper towel lined plate and pour off most of the fat, leaving a thin film in the pan.
2. Make the ranch drizzle. Stir the ranch dressing, dried dill, and half of the chopped chives together in a small bowl. Set it aside in the fridge while you cook the burgers.
3. Shape the patties. Divide the beef into four equal portions of about 6 ounces each. Gently shape each portion into a patty slightly wider than your bun, because the meat shrinks as it cooks. Press a shallow thumbprint into the center of each patty so it stays flat.
4. Season. Sprinkle both sides of each patty with the salt and pepper right before cooking.
5. Sear the burgers. Heat the skillet over medium-high heat. Add the patties with space between them and cook for 3 to 5 minutes per side without pressing, until the center reaches 160 degrees F on an instant-read thermometer. Lay a slice of cheddar on each patty during the last minute so it melts.
6. Toast the buns. Butter the cut sides of the buns and toast them cut side down in a second pan or in the same skillet after the burgers come out, until golden.
7. Build. Set each patty on a bottom bun, add two strips of bacon, spoon over the ranch drizzle, and sprinkle with the remaining chives. Add the top bun and serve right away.
How to Serve
These burgers are rich, so crisp sides work well. Shredded lettuce, sliced tomato, and pickles add freshness if you want them on the burger. If you like a simple patty to compare, our classic homemade hamburgers are a good starting point, and the beef burger patties recipe covers the basics of shaping and seasoning.
For crunchier edges, try the smash burger method on a flat griddle. And if the ranch and bacon combination is your favorite flavor, the crack chicken with bacon and cheddar uses the same idea in a different dinner.
How to Store and Reheat
Store leftover patties and bacon separately from the buns and sauce in airtight containers in the refrigerator for up to 3 days. Cool leftovers within 2 hours of cooking. Reheat the patties in a skillet over medium-low heat with a splash of water and a lid until hot all the way through, and re-crisp the bacon in a dry pan. Assemble fresh buns and sauce just before eating.
Tips and Variations
Use a thermometer. The FDA safe food handling guide lists 160 degrees F as the safe internal temperature for ground beef, and a thermometer is the only reliable way to check a thick patty.
Keep the beef cold until the last minute so the fat stays firm and the patties hold together. Handle the meat as little as possible, because overworked beef turns dense. For a spicy version, add sliced pickled jalapenos under the bacon. For extra crunch, add a handful of crispy fried onions. Swap the cheddar for pepper jack or Swiss if you want a different melt.
FAQ
Can I grill these ranch bacon cheeseburgers?
Yes. Oil the grates, cook over medium-high heat, and keep the lid open so flare-ups are easier to manage. Cook until the center reaches 160 degrees F.
How thick should the patties be?
Aim for about 3/4 inch thick and slightly wider than the bun. They will shrink and puff a little, and the thumbprint keeps the middle from bulging.
Can I make the ranch drizzle ahead?
Yes. The dill and chive ranch keeps in a covered container in the refrigerator for up to 3 days, and the flavors improve as it sits.
What is the best cheese for these burgers?
Sharp cheddar is the classic pick because it melts well and stands up to the bacon and ranch. Pepper jack, Swiss, and American also work.
Are these burgers cooked through if they are still a little pink?
Color is not a reliable guide. Use an instant-read thermometer and cook the patties to 160 degrees F in the center.
Loaded Ranch Bacon Cheeseburgers
Ingredients
Main Ingredients
- 1 ½ lb 80/20 ground beef
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 slices sharp cheddar cheese
- 8 strips thick-cut bacon
- 4 brioche buns
- 1 tbsp butter for the buns
- ½ cup ranch dressing
- 1 tsp dried dill
- 2 tbsp fresh chives chopped
Instructions
Cooking
- Cook the bacon in a large skillet over medium heat, turning as needed, until browned and crisp. Drain on paper towels and pour off most of the fat.
- Stir the ranch dressing, dried dill, and half of the chives together in a small bowl and chill.
- Divide the beef into four 6 ounce portions and shape each into a patty slightly wider than the bun. Press a shallow thumbprint into the center of each.
- Season both sides of each patty with the salt and pepper right before cooking.
- Heat the skillet over medium-high heat. Cook the patties 3 to 5 minutes per side without pressing, until the center reaches 160 degrees F. Add a slice of cheddar during the last minute.
- Butter the cut sides of the buns and toast them cut side down until golden.
- Build each burger with a patty, two strips of bacon, a spoonful of ranch drizzle, and the remaining chives. Add the top bun and serve.
