Crack Burgers Ready in 30 Min | Ultimate Recipe

Instructions:

1. In a large glass bowl, combine the 680g beef, 115g bacon, 115g cheddar, ranch packet, sour cream, cream cheese, and pepper. Note: Use a fork to mix gently so you don't overwork the proteins.
2. Divide the mixture into 4 equal portions of roughly 170g each. Note: Form them into patties about 2cm thick and press a thumbprint into the center to prevent bulging.
3. Place the shaped patties in the fridge for 15 minutes. Note: This sets the fats and ensures they don't fall apart when they hit the hot skillet.
4. Spread 30g of butter onto the cut sides of the brioche buns. Note: Toast them in a dry pan over medium heat until golden and smelling like a bakery.
5. Heat your skillet over medium high heat until a drop of water flicked onto it dances and evaporates instantly. Note: This takes about 3 full minutes of preheating.
6. Place patties in the pan and cook for 4 minutes without moving them. Note: You are waiting for that sizzling, deep brown crust to form.
7. Flip the patties carefully using a wide spatula. Note: You should see a dark, caramelized surface that looks almost like a crust.
8. Cook for another 4 minutes until the internal temperature hits 71°C. Note: Remove from heat and let them rest on a plate for 3 minutes before serving.