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Crack Burgers Your New Go To Burger Recipe

Crack Burgers Your New Go To Burger Recipe

Juicy ground beef patties loaded with ranch seasoning, crumbled bacon, and shredded cheddar mixed directly into the meat. Naturally low carb and packed with flavor in every bite. Serve in a bun or lettuce wrap.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 burgers
Course: Dinner, Lunch
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb 80 to 85 percent lean ground beef
  • 1 packet ranch seasoning mix, about 1 oz
  • 4 strips bacon, cooked and crumbled
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt taste first, ranch and bacon are salty
  • 4 slices cheddar for topping optional
  • 4 whole brioche buns or large lettuce leaves for low carb version
  • 1 to taste sliced tomato, pickles, red onion, ranch or mayo for topping

Equipment

  • Cast Iron Skillet or Grill Pan
  • Large mixing bowl
  • Spatula
  • Paper Towels
  • Plate for Resting

Method
 

  1. Cook and crumble bacon: cook strips in a skillet until crispy. Cool on paper towels, then crumble into small pieces.
  2. Mix the patties: in a large bowl, combine ground beef, ranch seasoning, garlic powder, black pepper, salt, Worcestershire sauce, crumbled bacon, and shredded cheddar. Mix gently until just combined. Do not overwork.
  3. Shape: divide into 4 equal portions. Shape into patties about 3/4 inch thick. Press a shallow dimple in the center of each. Refrigerate 15 minutes.
  4. Cook: heat skillet or grill pan over medium-high heat. Cook patties 4 to 5 minutes per side without pressing down. Do not move them until ready to flip.
  5. Melt cheese: place a cheddar slice on each patty in the last minute of cooking. Cover loosely for 30 to 45 seconds to melt.
  6. Rest and serve: rest patties 2 to 3 minutes. Serve in buns or lettuce wraps with toppings of choice.

Notes

  • Do not overwork the meat when mixing, keep it loose for tender patties.
  • Press a dimple in the center to prevent doming during cooking.
  • Refrigerate shaped patties 15 to 20 minutes before cooking to help them hold together.
  • Do not press down on patties while cooking, it forces out the juices.
  • Freeze raw patties up to 2 months with parchment between each.