Crack Burgers

Serves 4
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Directions

  1. 1Mix the ground beef, sour cream, ranch dressing mix, Meat Church BLANCO, cooked and crumbled bacon, and shredded cheddar cheese in a bowl.
  2. 2Mix the ground beef, sour cream, ranch dressing mix, Meat Church BLANCO, cooked and crumbled bacon, and shredded cheddar cheese in a bowl.
  3. 3Mix the ground beef, sour cream, ranch dressing mix, Meat Church BLANCO, cooked and crumbled bacon, and shredded cheddar cheese in a bowl.
  4. 4Set up the Traeger flat rock on medium heat, around 400 degrees Fahrenheit.
  5. 5Set up the Traeger flat rock on medium heat, around 400 degrees Fahrenheit.
  6. 6Set up the Traeger flat rock on medium heat, around 400 degrees Fahrenheit.
  7. 7Lightly coat the griddle with cooking oil.
  8. 8Lightly coat the griddle with cooking oil.
  9. 9Lightly coat the griddle with cooking oil.
  10. 10Divide the meat mixture into four equal parts and form them into patties.
  11. 11Divide the meat mixture into four equal parts and form them into patties.
  12. 12Divide the meat mixture into four equal parts and form them into patties.
  13. 13Place the patties on the hot griddle.
  14. 14Place the patties on the hot griddle.
  15. 15Place the patties on the hot griddle.
  16. 16Cook the patties until you see a little doneness on the outside, then flip them.
  17. 17Cook the patties until you see a little doneness on the outside, then flip them.
  18. 18Cook the patties until you see a little doneness on the outside, then flip them.
  19. 19Measure the internal temperature of the burgers; aiming for around 125 degrees Fahrenheit.
  20. 20Measure the internal temperature of the burgers; aiming for around 125 degrees Fahrenheit.
  21. 21Measure the internal temperature of the burgers; aiming for around 125 degrees Fahrenheit.
  22. 22Place slices of cheddar cheese on top of the cooking burgers.
  23. 23Place slices of cheddar cheese on top of the cooking burgers.
  24. 24Place slices of cheddar cheese on top of the cooking burgers.
  25. 25Toast the buns with a little butter for about 30 seconds.
  26. 26Toast the buns with a little butter for about 30 seconds.
  27. 27Toast the buns with a little butter for about 30 seconds.
  28. 28Assemble the burgers by placing the cheese-topped patties on the toasted buns.
  29. 29Assemble the burgers by placing the cheese-topped patties on the toasted buns.
  30. 30Assemble the burgers by placing the cheese-topped patties on the toasted buns.
  31. 31Add condiments like ketchup and mustard as desired.
  32. 32Add condiments like ketchup and mustard as desired.
  33. 33Add condiments like ketchup and mustard as desired.
  34. 34Serve and enjoy the "next-level burger."
  35. 35Serve and enjoy the "next-level burger."
  36. 36Serve and enjoy the "next-level burger."

Ingredients

  • 1 lb ground beef
  • 1 lb ground beef
  • 1 lb ground beef
  • 3 T sour cream
  • 3 T sour cream
  • 3 T sour cream
  • 2 T ranch dressing mix
  • 2 T ranch dressing mix
  • 2 T ranch dressing mix
  • 1 T Meat Church BLANCO
  • 1 T Meat Church BLANCO
  • 1 T Meat Church BLANCO
  • 0.25 C cooked & crumbled bacon
  • 0.25 C cooked & crumbled bacon
  • 0.25 C cooked & crumbled bacon
  • 1 C shredded cheddar cheese
  • 1 C shredded cheddar cheese
  • 1 C shredded cheddar cheese
  • cooking oil
  • cooking oil
  • cooking oil
  • buns
  • buns
  • buns
  • butter
  • butter
  • butter
  • cheddar cheese
  • cheddar cheese
  • cheddar cheese
  • ketchup
  • ketchup
  • ketchup
  • mustard
  • mustard
  • mustard

Equipment

Traeger flat rockbowlspatulabaking sheetmeat thermometer

Tips

  • Using 80-20 ground beef provides enough fat for a delicious burger.
  • Cooking on a griddle gives the best crust.
  • Add more cheese if desired.