Crack Bacon Cheddar Burgers (Print Version)
# Ingredients:
→ Burger Mixture
01 -
680 g ground chuck
02 -
45 g sour cream
03 -
2 tablespoons ranch dressing mix
04 -
55 g cooked, crumbled bacon
05 -
110 g shredded cheddar cheese
→ Assembly
06 -
6 hamburger buns
07 -
Lettuce leaves
08 -
Sliced tomato
09 -
Mustard
10 -
Mayonnaise
# Instructions:
01 -
In a large mixing bowl, gently blend ground chuck, sour cream, ranch dressing mix, bacon, and cheddar cheese until evenly incorporated. Use your hands or a sturdy spoon, mixing only until combined to keep the patties tender.
02 -
Shape the mixture into 6 equally sized patties. Flatten each patty evenly to ensure consistent cooking and form a shallow dimple in the center of each. Wet hands with cold water to minimize sticking.
03 -
Preheat a grill, grill pan, or skillet to medium heat. Place the patties on the hot surface and cook to desired doneness: 54–57°C for medium-rare, 60–63°C for medium, or 71°C for well-done. Flip gently and avoid pressing on the patties to retain juiciness. Let the patties rest for several minutes after cooking.
04 -
Toast the hamburger buns if desired. Place each burger patty on a bun and top with lettuce, tomato, mustard, and mayonnaise, or other toppings of your choice. Serve immediately.
# Notes:
01 -
Avoid overmixing the meat blend, as this can lead to dense patties. Always allow grilled burgers to rest briefly before serving to maximize juiciness.
02 -
Use a meat thermometer to ensure burgers reach your preferred level of doneness for optimal safety and flavor.
03 -
For added texture and flavor, toast the hamburger buns just before assembling.