I made this recipe to nail bold, smoky flavors and an addicting tang. I use 1 lb ground beef, crumbled bacon, a minced chipotle in adobo, garlic powder, smoked paprika, ranch dressing, and four buns. The mix is simple and pantry-friendly.
I cook on a Traeger Flatrock flat top grill because it gives fast, even heat, great crust, and easy batch cooking. I season the surface first, smash thin patties hard for a crispy edge, then top them so cheese melts perfectly.
This version leans into the crack smash burgers trend by folding ranch into the flavor profile while keeping a clean, weeknight workflow: mix, chill, press, flip, melt, and drizzle. The result is crisp edges, juicy centers, and a creamy finish that made this my new favorite for casual bbq nights.
Key Takeaways
- Simple pantry list: beef, bacon, chipotle, garlic powder, smoked paprika, ranch, buns.
- Flat top advantage: even heat, big crust, easy cleanup.
- Quick workflow: mix, chill, smash, flip, melt, drizzle.
- Texture focus: lacy crisp edges and melty centers balance the creamy tang.
- Flexible serving: swap buns for toast or dial spice to taste.
Why This Chipotle-Bacon Cheddar Smash Burger with Smoky Ranch Drizzle Hits the Spot
My goal was a bold, smoky stack that tastes like a roadside classic but comes together at home. I lean on a ranch-forward trick that acts as the recipe’s addictive core while keeping the other flavors balanced.
The crack smash influence and ranch-forward flavor
The crack idea centers on ranch as the hook. I nod to Hidden Valley as a familiar benchmark when you want a dry option, though I mainly use ranch dressing plus smoked paprika to shape the finish.
My smoky-spin for present-day flat top cooking
The Traeger Flatrock flat top gives diner-level crust and lets me toast bread in a separate heat zone. Seasoning the flatrock flat first ensures a slick surface and better browning, so the quick smash locks in juices and creates the crisp edge I want.
- Flavor core: ground beef, bacon, chipotle in adobo, garlic powder, cheese, ranch dressing, smoked paprika.
- Why it works: simple beef seasoning plus a creamy drizzle equals a new favorite burger that’s easy to repeat.
| Feature | Benefit | Result |
|---|---|---|
| Ranch-forward sauce | Addictive, creamy tie | Balanced savory finish |
| Chipotle in adobo | Smoky, moderate heat | Layered warmth |
| Traeger Flatrock flat top | Divided zones, even sear | Roadside crust at home |
Ingredients You’ll Need (Simple, Bold, and Pantry-Friendly)
This build uses a few simple pantry items to deliver bold flavor fast. Below I list what I measure out and the small extras I use to riff on classic crack-style builds.
Core ingredients for the patties and drizzle
- 1 lb ground beef — the base of the beef mixture.
- 4 slices bacon, cooked and crumbled (or use bacon bits if preferred).
- 1 minced chipotle pepper in adobo, 1 tsp garlic powder, salt, and pepper.
- 4 slices cheddar and 4 hamburger buns for finishing.
- 1/2 cup ranch dressing plus 1 tsp smoked paprika for the drizzle.
Optional add-ins inspired by crack smash builds
I sometimes fold in a pinch of ranch seasoning or a splash of worcestershire sauce to boost umami. A light dusting of a beef rub like Heath Riles BBQ or a riles bbq beef style blend adds savory bark without hiding the chipotle.
| Ingredient | Role | Usage |
|---|---|---|
| Ground beef | Base protein | 1 lb for 4 patties |
| Bacon / bacon bits | Crunch and smoke | 4 slices cooked, crumbled or 1/3 cup bits |
| Ranch dressing / seasoning | Creamy hook | 1/2 cup dressing; seasoning to taste |
| Worcestershire / beef rub | Umami boost | Dash of sauce or light rub dusting |
Gear and Setup: Flat Top Grill Wins for Smash Burgers
A clean, hot flat top is where this recipe really takes shape. I rely on the Traeger Flatrock Flat Top Grill for steady, divided heat that lets me sear and toast at once. Staging bowls of formed beef, crumbled bacon, sliced cheese, and a whisked ranch-paprika drizzle keeps the line moving.
Traeger Flatrock flat top setup and divided heat zones
I set zones: a hot zone for quick sears and a medium zone for toasting buns or holding finished patties. The traeger flatrock flat design means I can hit a deep mahogany crust while keeping bread warm on the same surface.
Seasoning and cleaning the flat top with bacon grease
I season the flatrock flat top before first use and oil between batches. A light smear of bacon-up bacon grease or neutral oil helps browning and adds a faint smoky note without overpowering the beef.
Tools I keep close: spatula, mixing bowls, and a burger press
A wide metal spatula for smashing and scraping is essential. I also keep a burger press for consistency, mixing bowls for staged parts, and a small squeeze bottle of water for quick cheese steam.
| Item | Purpose | Why it matters |
|---|---|---|
| Traeger Flatrock Flat Top Grill | Divided heat chambers | Toast and sear simultaneously for efficient bbq timing |
| Wide metal spatula / press | Smash & scrape | Creates thin, crispy edges and eases cleanup |
| Bacon-up bacon grease | Seasoning and flavor | Primes the surface and adds subtle smoke when toasting |
| Mixing bowls & staging | Prep workflow | Speeds the cook and keeps toppings ready |
| Small water bottle | Flash-melt cheese | Helps steam cheese under a cloche for even melt |
How I Cook My Chipotle-Bacon Cheddar Smash Burger with Smoky Ranch Drizzle
I keep the cook fast and focused so the patties get a lacy edge and stay juicy. First, I mix 1 lb ground beef with salt, pepper, and 1 tsp garlic powder.
Then I fold in four slices cooked, crumbled bacon and a minced chipotle pepper. I portion the beef mixture into loose balls and chill 15–20 minutes so they hold shape on the flat top.
Mix, chill, and prep: building a flavorful beef mixture
Gentle handling keeps the meat tender. Chill helps the formed balls keep their texture during the quick sear.
Smash technique on a flat top: crust, flip, melt
I preheat the flat top until it’s ripping hot and add a whisper of bacon-up bacon grease. Set the balls down, press immediately with firm, even pressure for those thin, crispy edges.
I season the exposed side lightly. For extra umami I sometimes dust a bbq beef rub or a bit of riles bbq beef style seasoning before flipping.
Cheddar melt and that smoky ranch drizzle
I lay slice after slice of cheese onto each patty, squirt a bit of water, and cover briefly to steam the cheese glossy. While it melts I whisk 1/2 cup ranch dressing with 1 tsp smoked paprika to finish.
Toasted buns vs. Texas toast: choosing your base
I toast buns cut side down until golden for a soft, crisp bite. When I want structure and extra crunch, I swap to texas toast and toast it on the flat top for that diner feel.
| Step | Action | Why it matters | Quick tip |
|---|---|---|---|
| Mix | Combine beef, salt, pepper, garlic, bacon, chipotle | Builds base flavor | Do not overwork the meat |
| Chill | Portion and rest 15–20 min | Helps patties hold shape | Short chill is enough |
| Sear & Smash | High heat, immediate press | Creates lacy crust and quick cook | Use bacon-up bacon grease lightly |
| Melt & Toast | Steam cheese; toast buns or texas toast | Even melt and sturdy bread base | Cover briefly to speed melt |
Pro Tips, Swaps, and Seasonings I Love
I focus on small flavor punches—ranch seasoning and a light smear of bacon grease—to lift the whole build. These moves keep the cook fast and the results consistent.
Using a creamy dressing or dry mix for the “crack” effect
For a bolder crack profile, I whisk a bit of ranch seasoning into a creamy dressing and taste before adding smoked paprika. That keeps the drizzle balanced and avoid oversalting.
Heat control, bacon-up bacon grease, and rubs
I run a true hot zone for searing and a moderate zone for holding so patties finish without drying. A minimal swipe of bacon-up bacon grease on the surface amps browning; use just enough to shimmer.
- Keep patties thin and don’t overwork the beef.
- Dust a bbq beef rub like heath riles or riles bbq right after the initial press so it sticks to the crust.
- Press firmly only the first 10–15 seconds and test one patty to confirm timing.
| Tip | Why it helps | When to use |
|---|---|---|
| Ranch seasoning in drizzle | Bright, herby lift | For parties or bold eaters |
| Bacon grease swipe | Better browning and aroma | Start of the batch |
| Heath Riles / riles bbq rub | Balanced bark and umami | After smashing patties |
Serving Ideas, Sides, and Leftovers
A simple serving board makes these easy to share during backyard bbq nights. I set out buns or texas toast, lettuce, pickles, and both a classic all-american burger sauce and my paprika-spiked dressing so people can pick their lane.
Perfect pairings and all-american burger sauce vibes
All-American burger sauce is a classic complement for diner-style builds. I offer a small bowl of burger sauce alongside the smoky dressing so guests can mix and match flavors.
- I pair these burgers with crisp fries, cabbage slaw, or a cool potato salad.
- For more tang, I add a dash of worcestershire sauce to a mayo-ketchup relish to echo that all-american burger flavor.
- Swap buns for toasted texas on the flat top grill for extra crunch and buttery edges.
- I keep the drizzle in a squeeze bottle so it streaks evenly over each patty.
Storing patties: fridge and freezer timelines
Leftover ground beef patties keep well. I refrigerate cooked patties in an airtight container up to five days or freeze them for up to five months.
To reheat, I warm patties on the hot zone of the top grill to refresh the crust, then add cheese at the end for a fresh melt. I store the sauce separately so it stays creamy; add it after reheating for best texture.
| Item | Storage | Reheat method | Tip |
|---|---|---|---|
| Cooked patties | Fridge: up to 5 days / Freezer: up to 5 months | Top grill hot zone, 1–2 min per side | Finish with cheese for fresh melt |
| All-american burger sauce | Refrigerate 1–2 weeks | Serve cold | Add a dash of Worcestershire for depth |
| Smoky dressing | Refrigerate 1–2 weeks | Serve cold or room temp | Keep in squeeze bottle for even coverage |
| Texas toast / buns | Room temp 1 day, freeze longer | Toast on flat top medium zone | Toast until edges are golden for best texture |
Conclusion
If you want reliable, repeatable results, the Traeger Flatrock setup makes this an easy go-to. The traeger flatrock flat and the flatrock flat top give me divided heat, fast browning on the top grill, and a clean surface that handles quick cooks well.
I keep the build simple: ground beef, bacon, chipotle, garlic, ranch dressing, and smoked paprika. A light swipe of bacon-up bacon grease seasons the steel and helps toast texas toast or buns evenly.
For variety, I reach for heath riles bbq or a mild beef rub, or add a dash of Hidden Valley or bear burton sauce in a side burger sauce. Store cooked patties up to five days, or freeze for months, and use a quick water spritz to finish a perfect melt.
Want a fun riff? Try this bacon-jalapeno popper stuffed recipe for an extreme pull: bacon-jalapeno popper stuffed recipe. Keep heat high, seasons purposeful, and you’ll have a new favorite burger recipe that’s great for weeknights and bbq alike.
FAQ
What cut and grind of beef do I use for my chipotle-bacon cheddar smash burger?
I use an 80/20 ground beef blend for the best balance of flavor and fat. That ratio gives me juicy patties and a good crust on the flat top without needing excessive oil or bacon grease.
Can I make the patties ahead and freeze them?
Yes. I portion the beef into loose balls, flash-freeze them on a tray, then store in a freezer bag. They keep well for up to three months; cook from frozen on a hot flat top with a little extra time to ensure even heat through.
How do I get the thin, crispy edge and crust from a flat top?
I preheat the flat top to high, press firmly with a heavy spatula just after placing the ball, and let it sear without moving for 60–90 seconds. That initial smash creates maximum Maillard reaction for a crispy edge and deep flavor.
Do I need to use bacon grease for flavor, or are there substitutes?
I prefer bacon-up bacon grease for its smoky depth, but you can use clarified butter or neutral oil mixed with a dash of smoked paprika for a similar effect if you avoid pork or want a lighter option.
What seasoning mix do I use on the beef?
I keep it simple: kosher salt, freshly cracked black pepper, and a light sprinkle of a beef rub like Riles BBQ beef or Heath Riles BBQ for an extra savory hit. Worcestershire sauce in the mix adds umami without overpowering.
How do I make the smoky ranch drizzle taste authentic without overpowering the burger?
I blend ranch dressing or Hidden Valley ranch seasoning with a touch of smoked paprika, a little mayonnaise like Bear Burton sauce or All-American burger sauce for creaminess, and a splash of chipotle or chipotle powder—used sparingly—to add smoke without heat.
Should I toast buns or use Texas toast?
I prefer toasted Texas toast for a hearty bite and to stand up to juicy patties and sauces. For a more classic experience, lightly butter and toast brioche or potato rolls on the flat top until golden.
Can I replicate this recipe on a home stovetop griddle instead of a Traeger Flatrock?
Absolutely. Any flat top or heavy skillet works. The key is even, high heat and a sturdy spatula for the smash. Adjust heat control and work in batches to avoid overcrowding the surface.
How do I prevent the cheese from sliding off when I melt it?
I place the cheese on right after flipping and immediately cover with a dome or lid for 20–30 seconds. That traps heat, creating a quick, even melt that adheres to the patty.
What are good side dishes to serve with this burger?
I like classic fries, onion rings, or a crisp slaw to cut the richness. Pickles, a side of all-American burger sauce, or bacon bits garnish also pair well.
How should I store leftover cooked patties and sauce?
Cooked patties keep in the fridge for 3–4 days in an airtight container and up to three months frozen. Store the smoky ranch drizzle separately in a sealed jar for up to a week refrigerated.
Any tips for adding a “crack smash” element without over-salting?
I add a tiny amount of ranch seasoning and a touch of sugar-free Worcestershire to mimic that addictive quality. Use a light hand with salt and rely on the beef rub and bacon grease for most seasoning.
Can I use store-bought bacon bits instead of real bacon?
You can, but I prefer using cooked, crispy bacon or bacon-up bacon and saving the rendered grease. Real bacon delivers better texture and flavor; store-bought bits are a convenient swap in a pinch.
What temperature and technique do I use to reheat frozen patties?
I thaw in the fridge overnight when possible, then reheat on a medium-low flat top with a lid so the center warms without drying. From frozen, use medium heat and cover, turning once until heated through.
I Made My Chipotle-Bacon Cheddar Smash Burger with Smoky Ranch Drizzle
- Total Time: 30
- Yield: 4 1x
Description
Bold, smoky chipotle-bacon smash burgers with addictive smoky ranch drizzle. Crafted for discerning home chefs seeking restaurant-quality results with flat top grill mastery.
Ingredients
1 lb ground beef (80/20 blend)
4 slices bacon, cooked and crumbled
1 minced chipotle pepper in adobo
1 tsp garlic powder
Salt and pepper to taste
4 slices cheddar cheese
4 hamburger buns or Texas toast
1/2 cup ranch dressing
1 tsp smoked paprika
Bacon grease for cooking
Optional: ranch seasoning, worcestershire sauce, BBQ beef rub
Instructions
1. Mix ground beef with salt, pepper, and garlic powder in large bowl
2. Fold in crumbled bacon and minced chipotle pepper
3. Gently form mixture into 4 loose balls, avoiding overworking
4. Chill formed balls for 15-20 minutes to hold shape
5. Preheat flat top grill to high heat, season with bacon grease
6. Place balls on hot surface, immediately smash with heavy spatula
7. Press firmly for 10-15 seconds to create thin, crispy edges
8. Season exposed side lightly, cook 60-90 seconds without moving
9. Flip patties, immediately top with cheddar cheese slices
10. Add splash of water and cover briefly to steam cheese
11. Whisk ranch dressing with smoked paprika for drizzle
12. Toast buns or Texas toast on medium heat zone until golden
13. Assemble burgers with smoky ranch drizzle
14. Serve immediately with crispy fries or slaw
Notes
Use 80/20 ground beef for optimal flavor and juiciness.
Don’t overwork the meat mixture to keep patties tender.
High heat and firm initial smash creates the signature crispy edges.
Bacon grease adds authentic flavor – use sparingly.
Chilling the formed balls helps maintain shape during cooking.
Steam cheese with water under cover for even melting.
Store cooked patties up to 5 days refrigerated, 5 months frozen.
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- Prep Time: 15
- Cook Time: 15
- Category: brunch-classics
- Method: grilling
- Cuisine: american
Nutrition
- Serving Size: 1
- Calories: 650
- Sugar: 3g
- Sodium: 1200mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg