Bacon Ranch Burger Recipe

In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup buttermilk, and 1/4 cup sour cream. Whisk until smooth.

Add dried dill, dried parsley, dried chives, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Whisk to combine.

Taste and adjust seasoning or thickness (add up to 1 tbsp more buttermilk if you prefer thinner dressing). Refrigerate while preparing the rest of the burger to allow flavors to meld (at least 15 minutes).

Preheat oven to 400°F (200°C) if cooking bacon in the oven, or prepare a skillet over medium heat if cooking on the stove.

If using the oven: arrange 6 slices of thick-cut bacon on a wire rack set over a rimmed baking sheet (line with foil for easier cleanup). Bake 12–18 minutes until crisp to your liking. If using a skillet: cook bacon in a single layer over medium heat, flipping occasionally, about 8–12 minutes until crisp.

Transfer cooked bacon to a paper towel–lined plate to drain. Reserve on a warm plate; you'll need 3 slices per burger (2 burgers total).

Divide 1 lb ground beef into two equal portions (about 8 oz each). Handle the meat gently and form into patties about 3/4-inch thick, slightly larger than the buns. Make a shallow indentation in the center of each patty with your thumb to reduce puffing during cooking.

Season both sides of each patty with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder divided among them (season evenly; you may not need all of each if you prefer lighter seasoning).

Heat a large cast-iron skillet or heavy pan over medium-high heat and add 1 tbs vegetable oil; swirl to coat. When oil is shimmering, add patties. Cook without moving for 3–4 minutes until a deep brown crust forms.

Flip patties and immediately top each with a slice of cheddar cheese. Cook another 3–4 minutes for medium (internal temperature about 160°F / 71°C for well-done to medium-well; adjust time for desired doneness).

Remove patties to a plate and tent with foil to rest for 3–5 minutes.

While patties rest, spread 1 tbs softened butter across the cut sides of the 2 hamburger buns. Toast the buns, cut-side down, in the same skillet used for the patties over medium heat until golden and slightly crisp, about 1–2 minutes.

Place a toasted bun bottom on each plate. Spoon about 2 tbs (or to taste) ranch sauce onto each bun bottom and spread slightly.

Add a lettuce leaf, then place the cheesy burger patty on top of the ranch.

Top each patty with 3 slices of cooked bacon, 2 pickle slices, 2–3 rings of red onion, and 2–3 slices of tomato (adjust quantities per burger). Spoon an additional 1–2 tbs ranch sauce over the toppings if desired.

Finish with the toasted bun top and serve immediately. Provide extra ranch on the side for dipping.