Juicy Beef and Mushroom Ranch Burgers with Crispy Bacon and Oven Fries

Craving a burger that’s truly unforgettable? These beef and mushroom ranch burgers are packed with umami from finely chopped mushrooms and Parmesan, then grilled to juicy perfection. Topped with crispy bacon and melted Monterey Jack cheese, they’re served on soft potato buns with a creamy ranch drizzle.

On the side, enjoy crispy oven-fried potatoes seasoned with ranch spice and a refreshing mixed greens salad tossed in Caesar dressing. It’s a complete meal that will earn applause at your dinner table.

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Ingredients

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Cut the potatoes into ½-inch wedges. Toss with 2 teaspoons cooking oil, half the ranch spice, salt and pepper. Spread on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes bake, finely chop the mushrooms. In a bowl, combine ground beef, chopped mushrooms, Parmesan cheese and a pinch of salt and pepper. Mix gently and shape into 2 patties, each about ½-inch thick.
3. Cook the bacon in a skillet over medium heat until crispy, about 4-6 minutes per side. Transfer to a paper towel-lined plate. Pour off most of the bacon fat, leaving about 1 teaspoon in the pan.
4. In the same skillet, cook the patties over medium-high heat for 4-5 minutes per side or until cooked through. During the last minute, top each patty with Monterey Jack cheese and cover the pan to melt.
5. Toast the potato buns in the oven or a dry skillet until lightly golden. Spread mayonnaise on the bottom buns and buttermilk ranch dressing on the top buns.
6. Assemble the burgers: place a patty on each bottom bun, top with two slices of bacon and close with the top bun.
7. Toss the mixed greens with Caesar dressing and croutons. Serve alongside the burgers and oven fries.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, cheddar, provolone or Swiss would work well in place of Monterey Jack.

Can I make the patties ahead of time?

Absolutely. Form the patties and refrigerate for up to 24 hours. Cook directly from the fridge, adding a minute or two to the cook time.

How do I make this recipe gluten-free?

Use gluten-free buns and croutons and ensure your Caesar dressing and ranch spice are gluten-free.