Ingredients:

  • 1.5 lbs 80/20 ground beef chuck
  • 6 strips thick-cut bacon, cooked until crisp and crumbled
  • 1 oz dry ranch seasoning packet
  • 1 cup sharp cheddar cheese, freshly shredded
  • 0.5 tsp coarse black pepper
  • 4 brioche buns, split and buttered
  • 4 tsp unsalted butter
  • 0.25 cup mayonnaise
  • 4 leaves leaf lettuce
  • 1 large heirloom tomato, sliced
  • 12 pickle chips

Instructions:

  1. In a large mixing bowl, break the ground beef into small chunks. Evenly sprinkle the dry ranch seasoning, crumbled bacon, shredded cheddar, and black pepper over the meat.
  2. Using cold hands, gently toss the mixture until ingredients are distributed. Avoid squeezing or overworking the meat to maintain a tender texture.
  3. Divide the mixture into four equal portions. Form into discs approximately 2 cm thick. Use your thumb to create a small indentation in the center of each patty to prevent doming during cooking.
  4. Heat a cast iron skillet over medium-high heat until wisps of smoke appear. Place the patties in the pan and sear for 4–5 minutes per side until a deep mahogany crust forms and the internal temperature reaches your desired level of doneness.
  5. While burgers rest, toast the buttered brioche buns in the skillet. Assemble by spreading mayonnaise on the buns and layering with the patty, lettuce, tomato, and pickles.