Add some pizzazz to your dinner with these Bacon Cheddar Ranch Burgers!
These turkey ranch burgers don’t use bottled salad dressing or a packet mix, but I bet you have the ingredients you need on hand right now. Serve these up with chips or fries, and your family just might carry you around the house on their shoulders. OK, they might at least say, “Thanks, Mom!” (or Dad), which is about the best we can hope for.
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 8 slices bacon
- 1 lb. ground turkey beef or chicken is OK too
- 1/3 c. plain Greek yogurt
- 1 tbsp. dried parsley
- 2 tsp. dried dill
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 3/4 tsp. kosher salt
- freshly ground black pepper to taste
- 4 slices cheddar cheese
- 4 hamburger buns or torta rolls as shown here
- sliced tomato
- lettuce
- your choice of condiments
Ingredients
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Instructions
- Cook your bacon using whatever method you like. I prefer cooking it in the microwave for 3-4 minutes between layers of paper towels or in a 400 degree oven for about 20 minutes.
- Meanwhile, stir together turkey, yogurt, parsley, dill, garlic powder, onion powder, salt, and pepper. Form into four patties.
- Spray a large skillet with cooking spray, and heat over medium-high heat. Carefully place burger patties in hot skillet, and cook for about 7 minutes per side, until cooked through. In the last few minutes of cooking, place a cheese slice on top of each burger to melt.
- Dress your buns with mustard or whatever condiments you like, then place burger patties on buns. Top with bacon, lettuce, and tomato. Enjoy!
Well this is a man pleasing sandwich! Actually it would please my entire family! I love every single layer Andi!
Thank you, Tanya! I may like man food a little too much ;) These are a somewhat healthier burger option since they use turkey, but the cheese and bacon probably make up for that!
I have never been happy with the way I’ve cooked my burgers (broiling usually, it’s been forever), and my husband is a burger snob, but I have been wanting to perfect my burger cooking. These look delish! And he does love a Ranch burger. I’ll have to give these a try!
Hi, Buttons! Thank you! A hot iron skillet works great for me for burgers or pretty much any other kind of meat. Or quesadillas. Or pancakes. Or eggs. Frankly, it’s just “the skillet” unless I need a really big pan or am going to cook something acidic like tomato sauce.
I need a cast iron skillet! I mostly have stainless steel, and one horrible teflon skillet (it was a replacement for my perfect sized stainless steel one that I destroyed in a kitchen accident…). I have a cast iron dutch oven, but I hardly ever use it because I use my crockpot so much.
Come on now, Buttons. You can’t say you destroyed a skillet “in a kitchen accident” and not tell me the rest of the story! ;)
Oh, it’s super embarrassing! What happened was…I read in a cooking magazine that it is better to add oil to a heated pan, instead of putting oil in a cool pan and heating together. I had my favorite pan heating while I chopped an onion. I poured the oil in the pan and it just burst into flames! Our kitchen is right by the back door, closer than the cupboard where the pan lid was or anything else I could think of to smother the flame without destroying my stove (ask me how I know about doing that! No, don’t… Read more »
Holy crap! That’s not embarrassing, it’s scary! So glad you didn’t have a bigger fire or burn yourself trying to put it out. Let this be a lesson to us all not to add oil to a hot pan, although I’ve done that lots of times and no fires so far. I’ll count myself lucky!
Now that I’ve hijacked your post with my kitchen disaster story, I should get back on topic and say that I will be trying to make these burgers! They’re on the menu for late lunch on Wednesday since we have Open House at school that night and no time for family dinner! Hopefully without any tears. Or flames.
I hope you like the burgers! The meat is pretty delicately held together, so you have to be careful transferring them to the pan and flipping them, but once they are cooked they are fine. You could add egg/milk/breadcrumbs to make them sturdier, but I thought it was easier to just be careful.