Ingredients:

  • 1.5 lb 80/20 ground chuck
  • 6 slices thick-cut bacon, cooked and finely minced
  • 1 cup sharp cheddar cheese, freshly shredded
  • 3 tbsp full-fat sour cream
  • 1 packet (28g) ranch seasoning
  • 2 tbsp green onions, finely sliced
  • 4 brioche buns
  • 1 tbsp salted butter
  • 1/4 cup mayonnaise
  • 1 tsp ranch seasoning
  • 1 tsp pickle juice
  • 4 leaves Bibb lettuce
  • 8 dill pickle chips

Instructions:

  1. In a large mixing bowl, whisk together the sour cream, 28g ranch seasoning, and green onions until fully combined to ensure even flavor distribution.
  2. Fold the minced bacon and shredded cheddar cheese into the sour cream mixture until the inclusions are well-coated.
  3. Add the ground chuck to the bowl. Use a gentle 'claw' motion with your hands to incorporate the meat with the binders without overworking the proteins.
  4. Divide the mixture into four 6-ounce portions. Form into patties and press a shallow thumbprint into the center of each to prevent doming during cooking.
  5. Chill the patties in the refrigerator for 15 minutes to allow the fats to solidify.
  6. Heat a cast iron skillet over medium-high heat. Sear patties for approximately 4 minutes per side until the internal temperature reaches 160°F (71°C).
  7. Mix mayonnaise, 1 tsp ranch seasoning, and pickle juice to create the crack sauce. Toast buttered brioche buns and assemble with sauce, lettuce, pickles, and the prepared patties.