Crack Burger (Ranch & Cheddar)

Ingredients

• 8 oz Ground beef (80/20) (Divided into two 4‑oz patties; keep cold until cooking)
• 3 tsp Hidden Valley Ranch seasoning mix (2 tsp for patty seasoning, 1 tsp for sauce)
• 1.5 tsp Salt, Pepper, Garlic Powder (SPG) (1/2 tsp each; mixed with ranch for patty seasoning)
• 1/4 cup Duke's Mayonnaise (Used as base for the cheese sauce)
• 1/3 cup Sharp cheddar cheese, shredded (Adds flavor and meltiness to the sauce)
• 4 slices Thick‑cut bacon (Crisp on the griddle; about a fist‑size amount)
• 1/2 cup Yellow onion (Thinly sliced for quick sauté)
• 1 Tbsp Unsalted butter, softened (For brushing buns)
• 2 pieces Hamburger buns (soft, sesame‑seed or plain) (Split and buttered)

Instructions

1. Mix seasoning for patties

   Combine 2 tsp Hidden Valley Ranch seasoning with ½ tsp each of salt, pepper, and garlic powder in a small bowl.

   Time: PT2M

2. Season the beef patties

   Pat the two 4‑oz beef patties dry, then sprinkle the seasoning mix over both sides, pressing lightly to adhere.

   Time: PT2M

3. Prepare the cheese‑ranch sauce

   In a mixing bowl combine ¼ cup Duke’s mayo, 1 tsp ranch seasoning, and ⅓ cup shredded sharp cheddar. Stir until smooth.

   Time: PT3M

4. Pre‑heat the griddle

   Turn the Blackstone griddle to medium‑high and let it heat up to about 400°F.

   Time: PT5M

   Temperature: 400°F

5. Cook the bacon

   Lay the 4 slices of bacon on the hot griddle. Cook, turning once, until crisp, about 5 minutes.

   Time: PT5M

   Temperature: 400°F

6. Butter the buns

   While the bacon cooks, spread ½ Tbsp softened butter on each cut side of the buns.

   Time: PT2M

7. Sear the burger patties

   Place the seasoned patties on the griddle. Sear 2‑3 minutes per side until a dark brown crust forms.

   Time: PT6M

   Temperature: 400°F

8. Sauté the onions

   Add the sliced onion to a cooler part of the griddle. Toss and sauté for 1‑2 minutes until just softened.

   Time: PT2M

   Temperature: 400°F

9. Add cheese sauce and onions to burgers

   Spoon a generous dollop of the cheese‑ranch sauce onto each patty, then add a handful of the sautéed onions. Let melt for about 2 minutes.

   Time: PT2M

   Temperature: 400°F

10. Toast the buns

    Move the buttered side of each bun onto the hot griddle. Toast 1 minute until golden brown.

    Time: PT1M

    Temperature: 400°F

11. Assemble the burgers

    Place the cheese‑sauce‑topped patty on the bottom bun, layer the crisp bacon, then cap with the top bun.

    Time: PT2M

Nutrition Facts

Calories

1055

Protein

61 g

Carbohydrates

28 g

Fat

78 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ground beef (80/20): Ground turkey, Plant‑based burger patty
• Instead of Hidden Valley Ranch seasoning mix: Homemade ranch mix, Other ranch seasoning
• Instead of Salt, Pepper, Garlic Powder (SPG): Seasoned salt, All‑purpose seasoning
• Instead of Duke's Mayonnaise: Hellmann's mayo, Vegan mayo
• Instead of Sharp cheddar cheese, shredded: Monterey Jack, Pepper Jack, Vegan cheddar
• Instead of Thick‑cut bacon: Turkey bacon, Smoked pancetta
• Instead of Yellow onion: White onion, Sweet onion
• Instead of Unsalted butter, softened: Margarine, Olive oil brush
• Instead of Hamburger buns (soft, sesame‑seed or plain): Potato rolls, Gluten‑free buns

Equipment Needed

• Blackstone griddle or flat‑top grill
• Mixing bowl
• Spatula (metal or silicone)
• Tongs
• Cheese shredder (hand‑held) (optional)
• Butter brush (optional)
• Knife
• Cutting board

Critical Steps — Do Not Skip

• Season both sides of the patties evenly with the ranch‑SPG mix.
• Maintain a hot griddle (≈400°F) for a proper sear.
• Melt the cheese‑ranch sauce just enough to become gooey without burning.
• Toast the buttered buns quickly to avoid soggy bread.

Chef Tips from the Video

• Use a thin layer of oil on the griddle to help the bacon crisp without sticking.
• For extra smoky flavor, add a few drops of liquid smoke to the cheese sauce.
• Let the cooked patties rest 1 minute after removing from the griddle; this redistributes juices.

Troubleshooting

Storage

Refrigerator: Store leftover burgers (unassembled) in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months; reheat on the griddle or in a skillet.

Room temperature: Do not leave assembled burgers at room temperature for more than 2 hours.

Make-Ahead Tips

• Mix the cheese‑ranch sauce up to 24 hours ahead and refrigerate.
• Cook the bacon a day before; reheat on the griddle before assembling.
• Butter the buns and store them in a sealed bag; toast just before serving.