Chipotle Bacon Cheddar Smash Burger
Bold and smoky chipotle-bacon smash burgers topped with cheddar and a smoky ranch drizzle, perfect for achieving restaurant-quality flavors at home with a flat top grill.
Equipment
- 1 flat top grill or heavy skillet
- 1 heavy spatula for smashing burgers
- 1 bowl
- 1 whisk
Ingredients
- 1 lb ground beef 80/20 blend
- 4 slices bacon cooked and crumbled
- 1 minced chipotle pepper in adobo
- 1 tsp garlic powder
- Salt and pepper to taste
- 4 slices cheddar cheese
- 4 hamburger buns or Texas toast
- 1/2 cup ranch dressing
- 1 tsp smoked paprika
- Bacon grease for cooking
- Optional: ranch seasoning Worcestershire sauce, BBQ beef rub
Instructions
- In a large bowl, mix ground beef with salt, pepper, and garlic powder.
- Fold in crumbled bacon and minced chipotle pepper evenly.
- Form the mixture into 4 loose balls without overworking the meat.
- Chill the meat balls for 15-20 minutes to hold their shape.
- Preheat the flat top grill to high heat and grease it with bacon grease.
- Place the meat balls on the hot grill and immediately smash them with a heavy spatula.
- Press firmly for 10-15 seconds to create thin, crispy edges.
- Season the exposed side lightly, then cook for 60-90 seconds without moving.
- Flip the patties and immediately top each with a slice of cheddar cheese.
- Add a splash of water to the grill and cover briefly to steam and melt the cheese.
- Whisk ranch dressing with smoked paprika to make a smoky ranch drizzle.
- Toast buns or Texas toast on a medium heat zone until golden brown.
- Assemble burgers by placing patties on buns and drizzling with smoky ranch.
- Serve immediately with crispy fries or slaw.
Notes
- Use 80/20 ground beef for best flavor and juiciness.
- Avoid overworking meat mixture to keep burgers tender.
- High heat and firm smash creates crispy edges.
- Bacon grease adds authentic flavor—use sparingly.
- Chilling meat balls helps maintain shape during cooking.
- Steam cheese melts evenly under water splash and cover.
- Store cooked patties refrigerated up to 5 days, frozen up to 5 months.