Crack Burgers Bacon Cheese (Printable Version)
Rich ground chuck patties with sour cream, ranch mix, cheddar, and bacon, perfect on toasted buns.
# What You'll Need:
→ Meat Mixture
01 -
1.5 pounds ground chuck
02 -
3 tablespoons sour cream
03 -
2 tablespoons ranch dressing mix
04 -
0.33 cup cooked and crumbled bacon
05 -
1 cup shredded cheddar cheese
→ Assembly
06 -
6 hamburger buns
07 -
Lettuce leaves
08 -
Sliced tomato
09 -
Mustard
10 -
Mayonnaise
# Step-by-Step Guide:
01 -
In a large bowl, combine ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix gently with hands or a sturdy spoon just until all ingredients are evenly incorporated; avoid overmixing to prevent tough texture.
02 -
Divide mixture into six equal portions and shape each into a patty approximately 1.25 cm (0.5 inch) thick. To maintain uniformity, use a burger press or a flat lid. Press a slight dimple into the center of each patty to minimize puffing during cooking. Wet hands with cold water to reduce sticking.
03 -
Preheat grill pan or skillet over medium heat. Cook patties carefully without pressing down, flipping once when the bottom is well seared. Use a meat thermometer to check doneness: 54-57°C (130-135°F) for medium-rare, 60-63°C (140-145°F) for medium, and 71°C (160°F) for well done. Allow patties to rest for several minutes before serving.
04 -
Place each patty on a hamburger bun and top with lettuce, tomato slices, mustard, and mayonnaise. Toast buns prior to assembling for added texture if desired. Add any preferred additional condiments or toppings.
# Additional Notes:
01 -
Avoid excessive mixing of the meat mixture to ensure tender burgers. Rest cooked patties to allow juices to redistribute.
02 -
Wetting hands before forming patties helps prevent sticking and creates a uniform shape.
03 -
Preheat the cooking surface well to achieve even searing and reduce sticking.