Cheddar Bacon Ranch Cheeseburgers

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Cheddar Bacon Ranch Cheeseburgers are the ultimate grilled summer burgers! Ranch dressing seasoned ground beef and bacon patties stuffed with cheddar cheese.

From Philly Cheesesteak Burgers to Bacon Cheeseburger Sloppy Joes, this is the place to find the ultimate exciting, drool-worthy Burger and Sandwich Recipes that are easily made for weeknight dinners!

Cheddar Bacon Ranch Cheeseburgers on serving plate

Is it really summer until you’ve sunk your teeth into a delicious, fresh from the grill burger? There’s something magical about chargrilled beef and cheddar cheese on a buttery bun. And piling all your favorite toppings between that bun and burger is half the fun.

While a traditional cheeseburger is good (great), sometimes your cookout needs to be taken to the next level. Fourth of July, Memorial Day, and Labor Day are all big celebrations that need these Cheddar Bacon Ranch Cheeseburgers! They are the ultimate cookout burger filled with so much flavor and greasy, melty, goodness in every bite.

Cheddar Bacon Ranch Cheeseburgers collage

Cheddar Bacon Ranch Cheeseburgers solve that problem of uneven toppings, missing bacon or cheese in some bites. The bacon is mixed with the ground beef and ranch dressing. Then the patties are gently stuffed with cheddar cheese so it’s a bacon cheeseburger from start to finish. 

This recipe for Cheddar Bacon Ranch Cheeseburgers uses ranch dressing mix, not the liquid dressing. If you want to make your own, use 2 tablespoons of this Homemade Ranch Dressing Mix recipe to replace the store-bought kind.

Cheddar Bacon Ranch Cheeseburgers cut patty oozing melty cheese

If you don’t have a grill, you can still make these burgers! The best way to make them on the stovetop is with a cast-iron skillet or a deep heavy-bottomed skillet. You just want to make sure it’s not a thin pan that will get too hot and cook the burgers unevenly. Cook Cheddar Bacon Ranch Cheeseburgers in a cast-iron skillet over medium-high heat like usual.

Top your Cheddar Bacon Ranch Burgers with all your favorite toppings like lettuce, tomato, red onions, and condiments like ketchup and yellow mustard. Get bacon wild and top with more crispy bacon slices. Serve Cheddar Bacon Ranch Cheeseburgers with Loaded Garlic Fries, Potato Wedges, or Onion Rings.


Cheddar Bacon Ranch Cheeseburgers on serving plate


  • Meat: Instead of ground beef, make these burgers with ground turkey or ground chicken. When using a leaner white meat, you should add a tablespoon of olive oil to keep the ground meat moist.
  • Taco Burgers: Make Cheddar Bacon Taco Burgers by using Homemade Taco Seasoning instead of the ranch dressing. Top with avocado, shredded lettuce, and tomatoes.
  • Spicy: For a super spicy cheeseburger, add a teaspoon of cayenne pepper to the ranch dressing mix before adding to the ground beef. You can also fold diced fresh jalapeños into the meat and top with pepper jack cheese.
  • Cheese: So many cheeses can go with this burger. Try blue cheese, Monterey Jack, white cheddar, smoked mozzarella, or any other of your favorites.
  • Sliders: Divide the meat mixture into 16-18 small patties and stuff as usual. Finish slider patties should be the size of a large meatball. Cook about 2-3 on minutes each side and serve on Hawaiian rolls.
  • BBQ Sauce: You can smother these Cheddar Bacon Ranch Cheeseburgers in your favorite BBQ sauce or swap BBQ seasoning for the ranch dressing mix.
  • Keto: Of course you can always serve these burgers without buns, but how about make into delicious burger bowls below?

Keto Cheddar Bacon Ranch Cheeseburger Bowls

Prepare ground beef and bacon mixture as usual. Roll into four baseball size mounds. Using a soda can, make a deep well in a burger ball, pressing flat on the bottom and shaping meat around the can. Repeat with the remaining beef. Fill with a mixture of shredded cheese, more bacon, ranch dressing. Chill for 2 hours. Grill at 350 degrees over indirect heat for 20 minutes.

Cheddar Bacon Ranch Cheeseburgers on serving plate

Burger Spreads for Cheddar Bacon Ranch Cheeseburgers



  • Serve: These cheeseburgers can be kept at room temperature for up to 2 hours. Cover burger patties with foil to keep warm if not serving right away.
  • Store: Leftover burger patties will stay fresh in the refrigerator for about 2-3 days. Store in an airtight container.
  • Freeze: Freeze raw or cooked burgers in a sealed container for up to 2 months. To freeze raw patties, flash freeze on a baking sheet for one hour before transferring to a bag or airtight container. Use parchment between layers if stacking.

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Cheddar Bacon Ranch Cheeseburgers

Cheddar Bacon Ranch Cheeseburgers are ultimate grilled summer burgers! Ranch dressing seasoned ground beef and bacon patties stuffed with cheddar cheese.
Yield 4
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main
Cuisine American
Author Sabrina Snyder


  • 1 1/2 pounds ground chuck
  • 1 packet Ranch dressing mix
  • 1/2 cup bacon , cooked and crumbled
  • 4 slices cheddar cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper


  • Mix the ground beef, ranch mix and bacon then form it into 8 patties.
  • Trim 1 inch off the sides of the cheese and stack it onto the center of the cheese (this makes it less wide but taller).
  • Place the cheese onto one patty, then top with the second patty and seal the sides well with your fingers until there is one combined patty (avoid trapping air inside, and do this carefully so they don't come apart while cooking).
  • Mix the salt and pepper in a small bowl then season the top of the patties.
  • Heat the grill to medium-high heat and cook for 4-5 minutes on each side to ensure the patties are cooked throughout.
  • Top with your favorite toppings.


Calories: 560kcal | Carbohydrates: 5g | Protein: 36g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 149mg | Sodium: 1560mg | Potassium: 520mg | Fiber: 1g | Sugar: 1g | Vitamin A: 172IU | Calcium: 156mg | Iron: 4mg
Keyword: Cheddar Bacon Ranch Cheeseburgers
Cheddar Bacon Ranch Cheeseburgers collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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