Real, Juicy, Bacon Cheeseburgers
Nothing says “summer” quite like thick, juicy, hamburgers — even better when they’re topped with bacon, melty cheese, and prepared just the way you like ’em.
Wanna try my recipe? It’s sure-fire, can’t-miss, and tummy-pleasin’. Come on, I’ll show you.
Here’s what you’ll need.
First things first. Grab a stick of butter and set it out on the counter so it can be softening.
Now. Let’s start with the bacon. There are lots of ways to cook bacon, but I like good old fashioned frying in a skillet. I also like to cut it in half before frying it — makes it the perfect size for burgers.
I’m using the thinly sliced, “center cut” bacon. What’s your favorite kind?
Okay. Now. Arrange your bacon in a skillet over medium to medium low heat. Leave it just like that for right now and we’re gonna go prepare our hamburger patties.
For hamburgers you’ll need ground beef with at least 15 to 20% fat. If you try to make burgers with anything leaner, they’ll be crumbly and fall apart. And that would be sad.
Now! Take your hamburger meat and place it in a shallow dish. Mine always ends up breaking in half, and that’s okay.
Over the meat, pour 2 tbsp Dale’s…
Sprinkle 1/2 package of dry Ranch Dressing… then flip it over and do the other side with the other 1/2 package…
Now crack an egg in a coffee mug or bowl
Scramble it with a fork
And pour it over the meat
With clean hands, gently break apart the meat and gently work everything into the meat. But you don’t want to over handle the meat or else your burgers will be tough.
It should look about like this when you’re done.
Form it into kind of a log and with a knife, divide the meat into 6 even sections
Grab one of those sections and gently form a ball. Do you have one of these nifty hamburger presses? They make patty-makin’ easy. If so, drop the meat into the hamburger mold (I guess that’s what you call it.)
Press it down it down with the, uh, press.
And you have a perfectly shaped patty! If you don’t have a press, you can just press it down with your hands.
And repeat! As you go, be sure to arrange your patties in the shape of a flower on the plate. This is critical to your burgers’ success.
Generously season both sides with Montreal Steak seasoning.
Whoa, I almost forgot about our bacon!! Let’s check on it. This is the bacon after it’s been cooking 10 mins. It’s not quite ready yet.
That butter should be nice and soft by now, so go ahead and butter up six hamburger buns — six tops and six bottoms.
After that, check your bacon again. This is the bacon after 15 mins.
When the fat starts turning translucent and the bottom side is getting brown, it’s time to flip the bacon.
I only had to cook the other side about 5 mins before it was done.
Remove the bacon to a paper towel to drain.
Drain off the excess bacon grease, leaving enough in the bottom of the pan to coat it.
Turn the heat up to medium high and once the bacon grease is nice and hot…
…arrange your hamburgers in the skillet.
After 3 mins, flip em’ over. They’re going to cook on this side for another 3 mins.
So let the burgers sizzle for about 30 seconds or so, then add your bacon…
And your cheese… Whoops! I didn’t have enough cheese. One burger will be left out.
Cover and cook for the remaining 2 mins or so.
At this point, put those buttered buns under the broiler in your oven.
After a couple of mins, the burgers should be done and the cheese all nice and melty.
You want toasted buns?? Go sit on a microwave!
Ahem, I mean, and the buns should be nice all nice and toasty.
These burgers have got so much flavor, they really don’t need any condiments.
So when you’re ready, dive right in! That’s what I did.
Real, Juicy, Bacon Cheeseburgers
- 1 lb bacon
- 1 lb hamburger meat (85% lean)
- 2 tablespoon Dale’s steak seasoning
- 1 pkg dry ranch dressing mix
- 1 egg, beaten
- Montreal Steak Seasoning
- 6 slices colby jack cheese
- 6 hamburger buns
- Set out a stick of butter to soften on the counter. Cut bacon in half and fry in a large skillet over medium to medium low heat about 10 mins each side.
- Meanwhile, place hamburger meat in a shallow dish, pour over Dale’s, ranch dressing, and beaten egg. Mix together with hands, being careful not to over mix. Divide the meat into 6 even sections. Grab a section and gently form a ball. Press down to form into patty. Season both sides with Montreal Steak seasoning.
- Butter six hamburger buns with the softened butter. When all your bacon is done, leave just enough bacon grease in the skillet to coat the bottom. Turn the heat up to medium high. Once the bacon grease is hot, arrange the patties in the skillet. Cook for three mins, then flip. Let sizzle for about 30 seconds or so, then add your bacon and cheese. Cover and cook for another remaining 2 mins or so.
- Toast buttered buns under broiler in oven. When your burgers and buns are done, build and eat!