Crack Burgers with Bacon (Print Version)
# Ingredients:
→ Burger Patties
01 -
1 ½ lb ground chuck
02 -
3 Tbsp sour cream
03 -
2 Tbsp ranch dressing mix
04 -
⅓ cup cooked and crumbled bacon
05 -
1 cup shredded cheddar cheese
→ Burger Assembly
06 -
Hamburger buns
07 -
Lettuce
08 -
Tomato
09 -
Mustard
10 -
Mayonnaise
# Instructions:
01 -
In a large bowl, combine the ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix until well combined using your hands or a sturdy spoon. Avoid overmixing to prevent tough burgers. Ensure all ingredients are distributed evenly for consistent flavor.
02 -
Divide the mixture into 6 equal portions and form hamburger patties. Use a burger press or container lid for uniform size and thickness. Press a small dimple in the center of each patty to prevent puffing during cooking. Wet hands with cold water to prevent sticking while forming patties.
03 -
Preheat a grill, skillet, or grill pan. Cook patties over medium heat to your preferred doneness, flipping carefully to avoid breaking. For medium-rare, cook to 130-135°F; for medium, cook to 140-145°F; for well-done, cook to 160°F. Avoid pressing down on the patties to retain their juices. Let patties rest briefly after cooking for optimal juiciness.
04 -
Place the cooked burgers on hamburger buns. Add lettuce, tomato, mustard, mayo, or any preferred toppings such as pickles, onions, or avocado. Optionally, toast the buns beforehand for added texture.
# Notes:
01 -
Don’t overmix the meat to avoid tough burgers.
02 -
Wet your hands with cold water when forming patties.
03 -
Use a meat thermometer to ensure proper doneness.