Ingredients:

  • 1.5 lbs ground beef (80/20 blend)
  • 4 oz cream cheese, softened
  • 0.5 cup sharp cheddar cheese, freshly shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1 packet (28g) dry ranch seasoning
  • 2 tbsp fresh chives, finely minced
  • 0.5 tsp cracked black pepper
  • 0.25 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tsp dijon mustard
  • 0.5 tsp garlic powder
  • 1 tsp pickle juice
  • 4 brioche buns, split and buttered
  • 4 slices sharp cheddar cheese

Instructions:

  1. In a large mixing bowl, combine the softened cream cheese, dry ranch seasoning, minced chives, and crumbled bacon into a smooth paste.
  2. Add the ground beef and shredded cheddar to the paste. Gently fold the ingredients together by hand until just combined; do not overwork the meat.
  3. Divide the mixture into 4 equal portions and form into thick patties. Press a slight thumbprint indentation into the center of each patty to ensure even cooking.
  4. Prepare the crack sauce by whisking together the sour cream, mayonnaise, dijon mustard, garlic powder, and pickle juice in a small bowl. Set aside.
  5. Heat a cast-iron skillet or heavy-bottomed griddle over medium-high heat. Once hot, sear the patties for approximately 4-5 minutes per side for medium doneness.
  6. Place one slice of sharp cheddar cheese on each patty during the last minute of cooking and cover the pan briefly to melt.
  7. Toast the buttered brioche buns on the griddle until golden brown. Assemble the burgers by spreading the crack sauce on the buns and adding the cooked patties with melted cheese. Add optional lettuce or tomatoes if desired.