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Jalapeño Ranch Bacon Burger

21 May, 2026

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Jalapeño Ranch Bacon Burger

Recipe Overview

The ultimate Texas burger. Pre-made Nolan Ryan Beef patties make this incredibly easy - just grill and load them up with crispy bacon, melted cheddar, homemade jalapeño ranch, and pickled jalapeños. It's the kind of burger that's messy in the best way and tastes like summer. Perfect for Memorial Day cookouts or Father's Day grilling.

Ingredients

For the Burgers:

  • 4 Nolan Ryan Ground Beef Patties (pre-made, 1/3 to 1/2 lb each)
  • 8 slices thick-cut bacon
  • 4 slices sharp cheddar cheese
  • 4 brioche hamburger buns
  • 2 tablespoons butter (for toasting buns)
  • Salt and pepper

For the Jalapeño Ranch:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons buttermilk (or regular milk)
  • 2 pickled jalapeños, finely minced
  • 1 tablespoon pickled jalapeño juice (from the jar)
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon dried dill (or 1 tbsp fresh)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For Toppings:

  • Pickled jalapeño slices
  • Crispy lettuce (iceberg or butter lettuce)
  • Sliced tomatoes
  • Sliced red onion
  • Extra pickles (optional)

Instructions

Make the Jalapeño Ranch (Can Be Made Ahead):

  1. Mix sauce: In a small bowl, whisk together mayonnaise, sour cream, buttermilk, minced pickled jalapeños, jalapeño juice, minced garlic, lime juice, dill, onion powder, and garlic powder. Season with salt and pepper to taste.
  2. Chill: Cover and refrigerate for at least 30 minutes to let flavors meld (can be made up to 3 days ahead). The sauce will thicken as it sits.

Cook the Bacon:

  1. Crisp the bacon: Cook bacon in a skillet over medium heat (or on the grill on lower heat) until crispy, 8-10 minutes. Transfer to a paper towel-lined plate. Set aside.

Grill the Burgers:

  1. Preheat grill: Heat grill to medium-high (about 375-400°F). Oil the grates.
  2. Season patties: Remove pre-made patties from packaging. Season both sides lightly with salt and pepper (they may already be seasoned, so taste first if possible).
  3. Grill: Place patties on the grill. Cook for 4-5 minutes without moving them (this creates a good crust). Flip and cook another 3-4 minutes for medium (internal temp 145-150°F) or 4-5 minutes for medium-well (160°F).
  4. Add cheese: In the last minute of cooking, place a slice of cheddar on each patty. Close the grill lid to melt the cheese.
  5. Remove and rest: Transfer burgers to a plate and let rest for 2-3 minutes.

Toast the Buns:

  1. Butter and grill: While burgers rest, butter the cut sides of the brioche buns. Place cut-side down on the grill for 1-2 minutes until golden and toasted.

Assemble the Burgers:

  1. Build: Spread jalapeño ranch generously on both sides of each toasted bun. On the bottom bun, add lettuce, then the cheeseburger patty, then 2 slices of crispy bacon (broken in half to fit). Top with pickled jalapeño slices, tomato, and red onion. Add the top bun.
  2. Serve: Serve immediately with extra jalapeño ranch on the side for dipping fries or drizzling.