August 13, 2008

Real, Juicy, Bacon Cheeseburgers

real juicy bacon ranch 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.

real juicy bacon ranch cheeseburgers

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.

real juicy bacon ranch cheeseburgers

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.

real juicy bacon ranch cheeseburgers

I’m using the thinly sliced, “center cut” bacon. What’s your favorite kind?

real juicy bacon ranch cheeseburgers

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.

real juicy bacon ranch cheeseburgers

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.

real juicy bacon ranch cheeseburgers
Now! Take your hamburger meat and place it in a shallow dish. Mine always ends up breaking in half, and that’s okay.

real juicy bacon ranch cheeseburgers
Over the meat, pour 2 tbsp Dale’s…

real juicy bacon ranch cheeseburgers

Sprinkle 1/2 package of dry Ranch Dressing… then flip it over and do the other side with the other 1/2 package…

real juicy bacon ranch cheeseburgers
Now crack an egg in a coffee mug or bowl

real juicy bacon ranch cheeseburgers
Scramble it with a fork

real juicy bacon ranch cheeseburgers
And pour it over the meat

real juicy bacon ranch cheeseburgers

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.

real juicy bacon ranch cheeseburgers
It should look about like this when you’re done.

real juicy bacon ranch cheeseburgers
Form it into kind of a log and with a knife, divide the meat into 6 even sections

real juicy bacon ranch cheeseburgers

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.)

real juicy bacon ranch cheeseburgers

Press it down it down with the, uh, press.

real juicy bacon ranch cheeseburgers

And you have a perfectly shaped patty! If you don’t have a press, you can just press it down with your hands.

real juicy bacon ranch cheeseburgers

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.

Just kidding.

real juicy bacon ranch cheeseburgers
Generously season both sides with Montreal Steak seasoning.

real juicy bacon ranch cheeseburgers

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.

real juicy bacon ranch cheeseburgers

That butter should be nice and soft by now, so go ahead and butter up six hamburger buns — six tops and six bottoms.

real juicy bacon ranch cheeseburgers
After that, check your bacon again. This is the bacon after 15 mins.

real juicy bacon ranch cheeseburgers

When the fat starts turning translucent and the bottom side is getting brown, it’s time to flip the bacon.

real juicy bacon ranch cheeseburgers
I only had to cook the other side about 5 mins before it was done.

real juicy bacon ranch cheeseburgers

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…

real juicy bacon ranch cheeseburgers
…arrange your hamburgers in the skillet.

real juicy bacon ranch cheeseburgers

After 3 mins, flip em’ over. They’re going to cook on this side for another 3 mins.

real juicy bacon ranch cheeseburgers
So let the burgers sizzle for about 30 seconds or so, then add your bacon…

real juicy bacon ranch cheeseburgers

And your cheese… Whoops! I didn’t have enough cheese. One burger will be left out.

real juicy bacon ranch cheeseburgers
Cover and cook for the remaining 2 mins or so.

At this point, put those buttered buns under the broiler in your oven.

real juicy bacon ranch cheeseburgers

After a couple of mins, the burgers should be done and the cheese all nice and melty.

real juicy bacon ranch cheeseburgers

You want toasted buns?? Go sit on a microwave!

Ahem, I mean, and the buns should be nice all nice and toasty.

real juicy bacon ranch cheeseburgers
These burgers have got so much flavor, they really don’t need any condiments.

real juicy bacon ranch cheeseburgers

So when you’re ready, dive right in! That’s what I did.

Real, Juicy, Bacon Cheeseburgers

1 lb bacon
1 lb hamburger meat (85/15)
2 tbsp 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. With a knife, 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!



Make for: Dinner / Main Dish
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24 Comments



 
 

1
Lori August 13, 2008 at 9:08 pm

Those look soooo good! I can’t wait to make them for Bill!

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2
dee August 13, 2008 at 10:03 pm

Cool recipe – thanks!

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3
Doris August 14, 2008 at 5:14 am

Looks great. I’ve made burgers with Ranch dressing, but not the other ingedients. Will give it a try. Sounds wonderful.

If we don’t have Dale’s steak seasoning, could you advise what it would be similar to? Is it something like A-1?

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4
Michelle August 14, 2008 at 6:09 am

These look so yummy…love the tips for burgers (egg, steak sauce, and powdered ranch dressing) never would have thought of that!

Can’t wait to try it!
Michelle

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5
dee August 14, 2008 at 12:27 pm

Are these considered kosher?

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6
Jamie August 14, 2008 at 7:25 pm

Those do look good and you are right. Nothing healthy there. :)

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7
dee August 15, 2008 at 11:43 pm

What side dish do you serve?

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8
Deanna September 22, 2008 at 8:34 am

We don’t eat a lot of red meat in our house anymore but when decided to break the diet and have burgers for my daughters first birthday, I knew I had to try this recipe. It did not disappoint! We switched it up a bit and decided to BBQ them with some corn on the cob and sliced potatoes. Thanks for making our day a lot tastier. :)

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9
Stacy October 28, 2008 at 3:53 pm

Just made these tonight! They were soooo good. My husband is now a big fan of this recipe! Thanks for sharing!

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10
Kim December 9, 2008 at 4:44 am

I tried these out today, although with a few different things (im in australiaand cant get some of the things you listed, but with my funky alternatives they made a yummy dinner!

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11
Ali January 13, 2009 at 9:20 am

I just made these last night. They are to die for! My hubby was in love as was I. I didn’t have any Dale’s sauce so I used Worchestershire instead and they came out great. Thanks for all of your awesome recipes! I’m making your Alfredoi Tortellni tonight and I can’t wait to try it. Thanks again!

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12
Merredith July 6, 2009 at 7:40 pm

We just finished up eating these delicious cheeseburgers! Barely handling the meat really made a difference. Two thumbs up from all four diners tonight!

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13
Leslie July 11, 2009 at 2:13 pm

Loved that I had most of the ingredients to make this Americana summer recipie already in my pantry. These were Yummy!

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14
ashley April 30, 2010 at 7:03 am

I will have to make these soon!! Dale’s is a staple in my kitchen haha! These sound delicious!

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15
Cyndi Solis June 5, 2010 at 7:39 pm

These burgers are a new favorite for my family! My son almost cried the first time he ate them, he loved them that much! I just wanted to thank you, from a mom who is happy to get a 50% approval on any meal these give me a 100% and I love that! I will pass this along to all my friends!

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16
Heidi November 29, 2010 at 9:07 pm

Now I’ve found tomorrows dinner. I love that you love Colby Jack cheese because it’s my favorite.

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17
Merideth May 3, 2011 at 5:32 pm

Made these tonight for my family. BIG hit, they loved them!

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18
Christina November 16, 2011 at 5:46 am

Wow- just came acrosse this recipe and I cant wait to try it. I <3 burgers and a good one is hard to come by here in Austria. I'll be making these soon :)

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19
Eerie May 2, 2012 at 1:36 am

Do you think using pre made/bottled ranch dressing would work, and just use a little extra and leave out the egg?

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20
Veronica September 25, 2012 at 2:15 am

My boyfriend will seriously love this one! Thanks, can’t wait to make it for him in a couple of weeks.

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21
Evan November 11, 2012 at 2:48 pm

just made these and they are the best burgers i’ve ever made. you’re makin’ me look like a genius. keep it up.

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22
Tex October 27, 2013 at 5:49 pm

1) Best way to cook bacon: (SERIOUSLY, 15 minutes!? ) Just put a single layer of 1/2 slices in a 1000 watt microwave for 2 minutes on a piece of paper towel, and they’re perfect; no flipping, very little greasy fat left, and no freaking 15 minute wait. (Alternatively turn up the heat on your stove top and soak up grease with a paper towel/napkin).
2) Best way to cook burgers: Grill them, don’t fry them. You’re right about being hands-off; don’t flip burgers too early (shouldn’t flip more than once), don’t stab them, and don’t squish them. And burgers should be cooked medium well (hot pink center) not well-done, or you lose the best of the flavor and texture of the beef.
3) Ground beef quality/forming patties: You should ALWAYS use 90/10 beef, this will make all the difference in the taste and texture of your burgers. You already figured out that you need to add 1 egg per 1 lb of beef, this acts as the binder to keep the meat together. If you have trouble with the meat staying together when you put it ON THE GRILL, prepare the meat as you mentioned and throw it in the freezer for 5-10 minutes. This will help keep the burger formed until the cooking process binds up the meat with the egg you added to it.

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