Mk Ranch Burger Recipe

Name: MK Ranch Bar & Grills MK Ranch Burger Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 7 oz ground Angus beef (80/20); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tsp vegetable oil (for grill or pan); 2 slices thick-cut bacon; 1 slice cheddar cheese slices; 1 each brioche burger bun; 1 tsp butter (softened); 1 leaf leaf lettuce (iceberg or romaine); 2 slices tomato; 3 slices red onion; 3 slices dill pickle slices; 1 tbs mayonnaise; 0.5 tsp yellow mustard; 1 tsp ketchup

Inspired by MK Ranch Bar & Grill

Time30m

Serves1

The classic. A charbroiled 7 oz. Angus bacon cheeseburger, served with all the fixings: lettuce, tomato, onion, and pickle on a brioche bun.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Burger Patties

7 oz ground Angus beef (80/20)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tsp vegetable oil (for grill or pan)

Bacon & Cheese

2 slices thick-cut bacon

1 slice cheddar cheese slices

Bun & Toppings

1 each brioche burger bun

1 tsp butter (softened)

1 leaf leaf lettuce (iceberg or romaine)

2 slices tomato

3 slices red onion

3 slices dill pickle slices

Optional / Condiments

1 tbs Mayonnaise

1/2 tsp yellow mustard

1 tsp Ketchup

Method

Prepare Ingredients

Form patty

Take 7 oz ground Angus beef and gently form into a 3/4-inch thick patty slightly wider than the bun. Handle meat minimally to avoid compacting. Make a shallow 1/2-inch dimple in the center of the patty with your thumb to reduce doming while cooking.

Season both sides of the patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

Pat bacon dry with paper towel if needed; have cheddar slice ready. Slice tomato and onion into even slices and wash/dry lettuce leaf. Butter inside cut faces of brioche bun and set aside.

Cook Bacon & Toast Bun

Cook bacon

In a medium skillet over medium heat, cook 2 slices thick-cut bacon 6–8 minutes, turning occasionally, until crisp but still slightly pliable. Transfer to paper towel-lined plate and keep warm.

Toast bun

While bacon rests, reduce heat to medium-low, wipe skillet if excess grease, then add buttered brioche cut sides down to the skillet (or place on hot grill). Toast 1–2 minutes until golden and slightly crisp. Remove and set aside.

Cook Patty & Melt Cheese

Charbroil/grill method

Preheat grill (or grill pan) to high heat (450–500°F / 230–260°C). Lightly oil grates or pan. Place seasoned patty on hot grill, close lid, and cook 3–4 minutes for medium-rare to medium. Flip once and cook another 3–4 minutes. During the final 30–60 seconds of cooking, place cheddar slice on top of patty and close lid to melt.

Pan-sear alternative

Heat a cast-iron skillet or heavy pan over medium-high until very hot. Add 1 tsp vegetable oil and swirl. Place patty in pan and sear 3–4 minutes without moving. Flip and cook 3–4 minutes more. Place cheddar on patty during last 30–60 seconds and cover pan with a lid to help cheese melt.

Cook to an internal temperature of 160°F (71°C) for well-done or 145°F (63°C) for medium-rare/medium depending on preference. Remove patty and let rest 2–3 minutes.

Assemble Burger

Spread mayonnaise on the bottom bun and a thin smear of ketchup and mustard on the top bun, if using.

Place the butter-toasted bottom brioche bun on a plate. Top with leaf lettuce, then the cheese-topped Angus patty, two slices of cooked bacon (cross them if desired), tomato slices, red onion rings, and dill pickle slices.

Cap with top bun. Press gently to set. Serve immediately with fries or your preferred side.