Description
The best beef burger recipe ever, featuring a juicy beef patty infused with sour cream, ranch dressing mix, and crispy beef bacon, topped with melted cheddar cheese.
Ingredients
Scale
- 1 ½ lb ground chuck
- 3 Tbsp sour cream
- 2 Tbsp ranch dressing mix
- ⅓ cup cooked and crumbled beef bacon
- 1 cup shredded cheddar cheese
- Beef Hamburger buns
- Lettuce, tomato, mustard, mayo (for topping)
Instructions
- In a large bowl, combine the 1 ½ lb of ground chuck with the 3 Tbsp of sour cream and the 2 Tbsp of ranch dressing mix. Gently fold in the ⅓ cup of cooked and crumbled beef bacon. Be careful not to overmix.
- Divide the mixture into four equal portions and gently shape each into a patty, about ¾ inch thick. Create a slight indentation in the center of each patty with your thumb. Chill the patties for at least 15-30 minutes.
- Preheat your grill to medium-high heat or heat a tablespoon of neutral oil in a skillet over medium-high heat. Carefully place the chilled patties onto the hot grill or into the hot skillet.
- Cook for about 4-5 minutes per side for medium-rare, or adjust to your desired doneness. Resist pressing down on the burgers.
- About 2 minutes before the burgers are done, generously sprinkle the 1 cup of shredded cheddar cheese over each patty. Cover to melt the cheese.
- While the cheese is melting, lightly toast your beef hamburger buns. Remove burgers from heat and let them rest for 1-2 minutes.
- Assemble the burgers by placing a cheese-topped patty on a toasted bun bottom, then add lettuce, tomato, mustard, and mayo, and top with the bun.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling or Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Crack Burgers, Beef Burger