Hidden Valley Ranch Crack Burger
ID: 97ee6312...
A mouthwatering and incredibly juicy burger seasoned with Ranch and SPG, topped with a rich, savory mixture of shredded cheddar cheese, mayonnaise, and crumbled bacon, then melted to gooey perfection on a griddle.
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🍳 Cooking Flow
Season the beef patties with Ranch seasoning and SPG. → Mix cheddar cheese, mayonnaise, bacon, and Ranch seasoning for the topping. → Grill patties, sauté onions, and toast the buttered buns on the griddle. → Top patties with onions and the cheese mixture, cover to melt, then assemble the burgers.
Cooking Steps
Brief Cooking Order
Season the beef patties with Ranch seasoning and SPG. → Mix cheddar cheese, mayonnaise, bacon, and Ranch seasoning for the topping. → Grill patties, sauté onions, and toast the buttered buns on the griddle. → Top patties with onions and the cheese mixture, cover to melt, then assemble the burgers.
Introduction
A mouthwatering and incredibly juicy burger seasoned with Ranch and SPG, topped with a rich, savory mixture of shredded cheddar cheese, mayonnaise, and crumbled bacon, then melted to gooey perfection on a griddle.
Step 1
Season both sides of the beef patties generously with Hidden Valley Ranch seasoning and SPG. Pat the seasoning gently into the meat, and roll the edges of the patties in the remaining seasoning on the tray.
Step 2
Prepare the cheese mixture: in a bowl, mix together the mayonnaise, a sprinkle of Ranch seasoning, shredded cheddar cheese, and crumbled bacon until well combined.
Step 3
Brush the inner sides of the burger buns with melted butter.
Step 4
Place the seasoned patties on a hot griddle, drizzle with a little oil, and add diced onions onto the griddle next to the patties to sauté.
Step 5
Place the buttered buns on the cooler side of the griddle to toast. Flip the beef patties once they develop a nice, seared crust on one side.
Ingredients List
Important Notes
Rolling the edges of the patties ensures that no seasoning is wasted and seasons the entire burger evenly.
Using freshly shredded cheese from a block melts much better and smoother than pre-packaged shredded cheese.
The dual-zone griddle setup is essential for toast-browning the buns on the cooler side without burning them while searing the meat on the hot side.
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