Ultimate Smash Burger Bacon Cheddar (Printable Version)
Bold smash burgers with smoky bacon, melted cheddar, and a spicy ranch drizzle for a delicious grilled meal.
# Everything You’ll Need:
→ Meat and Protein
01 -
1 lb ground beef (80/20 blend)
02 -
4 slices bacon, cooked and crumbled
03 -
1 minced chipotle pepper in adobo
→ Seasonings
04 -
1 tsp garlic powder
05 -
1 tsp smoked paprika
06 -
Salt and black pepper to taste
→ Dairy
07 -
4 slices cheddar cheese
→ Condiments
08 -
1/2 cup ranch dressing
→ Bread
09 -
4 hamburger buns or Texas toast
→ Cooking Fat
10 -
Bacon grease, as needed for cooking
# Steps to Cook:
01 -
Combine ground beef, salt, black pepper, and garlic powder in a large bowl. Fold in crumbled bacon and minced chipotle pepper without overmixing.
02 -
Gently shape the mixture into four loose balls, then chill in the refrigerator for 15 to 20 minutes to help them maintain shape during cooking.
03 -
Preheat a flat top grill or heavy skillet over high heat and grease the surface lightly with bacon grease.
04 -
Place each ball on the hot surface. Immediately smash down firmly using a heavy spatula for 10 to 15 seconds to create thin, crispy edges. Season the exposed side lightly with salt and pepper.
05 -
Allow the patties to cook undisturbed for 60 to 90 seconds to develop a crust.
06 -
Flip the patties and immediately top each with a slice of cheddar cheese. Add a small splash of water around the patties and cover briefly to steam and melt the cheese evenly.
07 -
Whisk ranch dressing with smoked paprika to create a smoky drizzle.
08 -
Toast hamburger buns or Texas toast on medium heat until golden and crisp.
09 -
Build the burgers by layering patties onto the toasted buns, then drizzle with smoky ranch dressing. Serve immediately accompanied by crispy fries or coleslaw.
# Extra Suggestions:
01 -
Use 80/20 ground beef to balance flavor and juiciness. Avoid overmixing to keep patties tender. Cooking over high heat and smashing quickly creates signature crispy edges. Bacon grease enhances flavor but use sparingly. Chilling patties helps them hold shape. Steam cheese with water cover ensures even melting. Store cooked patties refrigerated up to 5 days or frozen for 5 months.