Steakhouse Bacon Ranch Burger Recipe

Form Patties

Divide the ground beef into two equal portions (about 8 oz each). Lightly form each into a patty about 3/4 inch thick and slightly wider than the buns. Make a shallow 1/2-inch dimple in the center of each patty with your thumb to prevent doming during cooking.

Season both sides of the patties evenly with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil shimmers and is hot, add the patties (work in batches if needed). Cook undisturbed for 3-4 minutes until a brown crust forms.

Flip the patties and cook another 3 minutes for medium doneness. During the last 1 minute of cooking, top each patty with one slice American cheese and one slice white cheddar (layering both). Cover the pan with a lid to help melt the cheese. Remove patties to a warm plate and tent with foil to rest for 3-5 minutes.

While the patties are coming to room temperature, heat a separate skillet over medium heat. Add the bacon strips in a single layer and cook 3-5 minutes per side until crisp to your liking.

Transfer cooked bacon to a paper towel-lined plate to drain and cool slightly. Reserve 1 tablespoon bacon fat in the skillet if desired for extra flavor (optional); discard excess.

Make the smoked bacon ranch by combining 1/2 cup ranch dressing, 1/2 teaspoon smoked paprika and 1/4 teaspoon liquid smoke (optional) in a small bowl. Stir until smooth. Taste and adjust smoky flavor or seasoning as desired. Keep refrigerated until assembly.

Halve the brioche buns and butter the cut sides with the softened unsalted butter.

Toast the buttered cut sides in a clean skillet or on a griddle over medium heat until golden and crisp, about 1-2 minutes. If you reserved bacon fat, you can toast buns briefly in that for extra flavor—use sparingly.

To assemble each burger: spread about 1.5 tablespoons of the smoked bacon ranch onto the bottom bun. Place a leaf of green leaf lettuce onto the sauce, then the cheese-topped patty. Arrange three slices of smoked bacon (or desired amount) over the melted cheese. Top with 2-3 tomato slices from the beefsteak (about 1/4 inch thick total) and place a dill pickle spear on the side inside the bun or serve on the plate. Spread a small amount of ranch on the top bun if desired, then close the sandwich.

Serve immediately with the remaining dill pickle spear and extra smoked bacon ranch for dipping. Enjoy.