Spicy Bacon Cheeseburgers with Ranch Sauce and Garlic Potato Wedges

If you love a burger with a kick, this recipe is for you. We blend ground beef with tangy hot sauce and Frank’s seasoning for layers of spicy, zesty flavor, then top with Monterey Jack for the perfect melt. Sandwiched between toasted potato buns and topped with crispy fried onions and a generous swipe of creamy ranch, these burgers are a flavor explosion.

Serve alongside garlic potato wedges roasted until golden and tender. The cool ranch dressing balances the heat, making every bite irresistible. Get ready for a burger that brings the heat and the comfort.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the garlic powder and a big pinch of salt and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
2. While potatoes roast, in a small bowl, combine sour cream, ranch dressing and remaining garlic powder; season with salt and pepper. If you like things spicy, add a dash of hot sauce-just be sure to save some for forming your patties!
3. In a large bowl, combine beef, Frank’s Seasoning, a dash of hot sauce and salt. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. Heat a large drizzle of oil in a large pan over medium heat. Add patties and cook until browned and cooked to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top patties with Monterey Jack; cover pan to melt cheese.
4. While patties cook, halve and toast buns. Spread cut sides with creamy ranch sauce, then fill with patties and crispy fried onions. Divide burgers between plates and serve with potato wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, cheddar or pepper jack would also work well.

How do I make the potato wedges extra crispy?

Soak the cut wedges in cold water for 30 minutes, then dry thoroughly before tossing with oil and seasoning.

Can I grill the patties instead of pan-frying?

Absolutely. Grill over medium-high heat for about 4-5 minutes per side.