Smoked Bacon Ranch Stuffed Burgers
These smoked bacon ranch stuffed burgers seal a cheddar, bacon, cream cheese, and ranch filling inside 80/20 chuck patties, smoked at 225F then seared to a crusty 160F finish.
Equipment
- Pellet Smoker or Smoker
- Instant-Read Thermometer
- Cast Iron Griddle or Grill Grates
- Mixing Bowls
- Spatula
Ingredients
Burgers
- 2 lbs 80/20 ground chuck do not use lean beef
- 1 tbsp Worcestershire sauce
- 1 tsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 packet ranch seasoning mix half only; a full packet masks the beef flavor
- 2 tbsp fresh parsley, finely chopped
Cheese Filling
- 8 oz freshly shredded sharp cheddar shred fresh; pre-shredded doesn't melt as well
- 6 slices bacon, cooked crispy and finely chopped
- 2 oz cream cheese, softened
- 1 tbsp chopped chives
- 1 tsp ranch seasoning
- 1 diced jalapeno optional
Beer Butter Onions
- 2 sweet onions, sliced
- 2 tbsp butter
- 1/4 cup lager beer
- 1 tsp brown sugar
- 1 tsp Worcestershire sauce
- fresh cracked pepper
Burger Sauce
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp Dijon mustard
- 1 tbsp ketchup
- 2 tsp pickle juice
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp minced fresh dill
- fresh cracked pepper refrigerate sauce until serving
Assembly
- 6 brioche buns buttered and toasted
- 6 slices white cheddar or smoked gouda
- lettuce
- dill pickle chips
- extra bacon optional
Instructions
- Preheat your smoker to 225F.
- Cook the bacon until crispy. Let cool before chopping into small pieces.
- Combine all filling ingredients until well mixed. Refrigerate while preparing the burgers.
- In another bowl, gently combine the ground chuck with Worcestershire, ranch seasoning, parsley, garlic powder, onion powder, smoked paprika, and black pepper. Mix only until combined; overworking the beef creates dense burgers.
- Divide the meat into twelve equal portions and flatten into thin patties. Place several tablespoons of filling in the center of six patties, top with the remaining patties, and completely seal the edges.
- Place the burgers on the smoker and smoke until the internal temperature reaches 120-125F, approximately 45-60 minutes depending on thickness.
- While the burgers smoke, melt the butter over medium heat, add the onions, and cook 10 minutes. Pour in the beer, add the Worcestershire, brown sugar, and pepper, and cook until deeply caramelized.
- Whisk together every burger sauce ingredient until smooth. Refrigerate until serving.
- Increase the grill temperature to 450-500F or move the burgers over direct heat. Sear 1-2 minutes per side, top with white cheddar or smoked gouda, and cook until the burgers reach 160F.
- Butter the brioche buns and toast until golden. Build each burger: bottom bun, burger sauce, lettuce, stuffed burger, beer butter onions, pickles, extra bacon, more burger sauce, top bun. Serve immediately.
Notes
Don't Use Lean Beef: 80/20 chuck gives you the fat needed to stay juicy during the smoke.
Freshly Shred Your Cheese: Pre-shredded cheese contains anti-caking agents that don't melt nearly as well.
Use Only Half the Ranch Packet: Too much ranch masks the beef flavor.
Seal the Edges Well: Any openings let the melted cheese leak out.
Smoke First, Sear Last: Smoking builds wood-fired flavor; the final sear creates the crust. Rest five minutes before serving.
Wood: Oak, hickory, pecan, or a competition blend; avoid mesquite unless you want a very bold smoke.
Nutrition: Values are estimates and will vary depending on the ingredients and brands used. Prep and cook times are estimates; James's recipe specifies the 45-60 minute smoke and 1-2 minute-per-side sear.