These juicy bacon ranch cheeseburgers are marinated in creamy ranch dressing for just 15 minutes before being cooked to perfection. You’ve never had a burger with so much flavor!
It might seem strange to marinate your burger in something so thick and creamy like Ranch Salad Dressing, but it will actually be the best marinade you try all summer.
The patties are completely white at first, but there are only remnants of the creamy dressing peeking through the burgers after they’ve been cooked. The dressing seeps into the meat during the cooking process, giving it the perfect touch of juicy, delicious flavor.
How to Make Hamburger Patties
- Use Ground Chuck. 80% lean, 20% fat is best.
- Don’t overwork the meat, handle it gently when forming the patties.
- Use your thumb to create an indentation in the middle. This helps the patty remain in a nice uniform shape, without puffing up or shrinking.
- Handle the meat as minimally as possible while they cook. Refrain from pressing them down with a spatula, etc. This will only cause them to release juices and dry out/lose flavor.
Tips for Grilling Burgers
- Preheat the grill prior to adding the burgers.
- Cook over medium-high heat, (about 400°).
- Heat the first side for 4 minutes prior to serving.
- Heat for another 4 minutes for medium-rare burgers. Increase time by a minute or two for medium/well done burgers.
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Marinated Bacon Ranch Cheeseburgers
- 1 ¼ lb. ground chuck, (80% lean)
- 1 24 oz. bottle Hidden Valley® Original Ranch Dressing
- 1 ½ tablespoons canola oil
- 4 slices American cheese, cheddar works well, too
- 8 strips cooked bacon
- 4 large burger buns
- 4 leaves iceberg lettuce
- 4-8 slices vine-ripened tomato
- Divide the meat into 4 portions of equal size.
- Handle the meat gently and mold them into 4 patties, each ¾ inch thick. (Any thicker and the middles won’t sufficiently cook per the cooking times/temperatures below.)
- Use your thumb to create deep indentations in the middle of each one.
- Place the burger patties on a plate and generously drizzle Hidden Valley Ranch Dressing over them. Use your hands to evenly coat each burger. (Yes, it’s a little messy.)
- Cover the plate with foil or plastic wrap and refrigerated for 15-30 minutes prior to cooking.
- Heat the grill to medium-high and close the lid for 5 minutes.
- Add the burger patties to the grill and close the lid. Cook for about 4 minutes on the first side, until the bottom is golden brown and slightly charred.
- Use a spatula to flip the patties. Heat for 4 minutes for medium-rare. Increase by a minute or two for medium/medium-well burgers.
- Top the burgers with cheese during the last minute of cooking and close the lid to allow the cheese to melt.
- Remove the burgers from the grill and place onto a fresh bun. Top with bacon and desired toppings and serve!
- Note: You may choose to cook your bacon on the grill as well.
- *A Cast Iron Skillet should be used if possible.
- It’s preferable that you cook the bacon in the same pan that you’re using for the burgers and leave the drippings in the pan to cook the burgers in.
- (Otherwise, add 1 ½ tablespoons canola oil to the pan over medium-high heat.)
- Add the burgers to the preheated pan; ensure there’s enough room around each so that they’re not touching. (Otherwise, cook in batches.)
- Cook for about 4 minutes on the first side, until the bottoms are golden brown and slightly charred.
- Use a thin spatula to flip the patty. Heat for 4 minutes for medium-rare. Increase by a minute or two for medium/medium-well burgers.
- Add the cheese during the last minute of cooking and place a lid on top to allow the cheese to melt. (A large plate works as well.)
- Remove the burger from the pan and place onto a fresh bun. You may choose to toast the inside of the bun in the pan with the bacon drippings or butter as well.
- Top with bacon and additional burger toppings and enjoy!