Loaded Ranch Bacon Cheeseburgers
Juicy skillet cheeseburgers topped with sharp cheddar, crisp bacon, and a creamy dill and chive ranch drizzle.
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.
Notes
Nutrition values are an estimate and vary with the beef, bacon, bun, and ranch used. Cook the patties to 160 degrees F. Leftover patties keep up to 3 days in the refrigerator.