Ingredients
Equipment
Method
- In a large bowl, combine ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix just until ingredients are evenly distributed. Don't overmix or burgers will be tough.
- Form mixture into 6 hamburger patties of equal size and thickness. Press a small dimple in the center of each patty to prevent puffing. Wet hands with cold water to prevent sticking.
- Preheat grill, grill pan, or skillet to medium heat.
- Grill patties to desired doneness, being careful as these burgers will be very moist. Use a meat thermometer to check internal temperature: medium-rare 130-135°F, medium 140-145°F, well-done 160°F. Don't press down on patties while grilling and flip carefully to avoid breaking.
- Let burgers rest for a few minutes after grilling to allow juices to redistribute.
- Serve burgers on hamburger buns topped with lettuce, tomato, mustard, mayo, and any other desired toppings.
Notes
Don't overmix the meat or burgers will be tough. Handle patties gently as they're more delicate than regular burgers. Wet hands with cold water when forming patties. Press dimple in center to prevent puffing. Use meat thermometer for accurate doneness. Let burgers rest before serving. Toast buns for added texture.
