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

Name: I Made My Chipotle-Bacon Cheddar Smash Burger with Smoky Ranch Drizzle
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: american
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

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

Scale

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

Cook Mode Prevent your screen from going dark

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.

PIN THIS RECIPE: Save to your Pinterest boards for your gourmet collection!

FOLLOW CRENNRECIPES: For chef-tested recipes that deliver restaurant results every time.

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