What inspired me to try this Doritos BBQ Ranch Smash Burger with Cheddar Flood right away?

I was curious about combining crunchy flavored chips, tangy dressing, and an over-the-top cheese pour on a high-heat smash patty. I wanted to test texture contrasts—crispy edges, soft bun, melty cheese—and see if the flavors married well in every bite.

What does “Cheddar Flood” mean in my kitchen?

For me, a “cheddar flood” means layering hot, fully melted cheddar so it cascades over stacked patties and toppings. It’s about controlled melt—enough cheese for richness without turning the bun into a soggy mess.

Why do I use simple staples like ground beef, salt, and black pepper for the patties?

I keep the patty seasoning minimal so the Maillard crust and fat-driven beef flavor shine through. Salt and black pepper let me control seasoning, and a high-fat grind gives the juiciness that complements the crunchy and tangy elements.

How do I decide between American cheese and sharp cheddar for melt and flavor?

I choose American when I want instant, ultra-creamy melt and a seamless blanket over the patty. I pick sharp cheddar for stronger bite and more pronounced cheddar character, but I plan the “flood” technique to get it evenly melted.

Why include bacon, ranch-style dressing, and dill pickles together?

I like the salty-smoky crunch of bacon, the creamy tang from a ranch-style sauce, and the bright acidity of dill pickles. Together they balance richness, cut through fat, and add textural contrast.

Which buns do I prefer and why—potato or brioche?

I prefer butter-toasted potato or brioche buns for their slight sweetness and structure. They toast nicely on the griddle, resist sogginess, and complement the savory, tangy layers inside.

How important is a ripping-hot surface like cast-iron or a griddle?

Very important. I use a ripping-hot cast-iron or griddle to get a golden-brown crust and crispy edges fast. High heat ensures quick Maillard reaction while keeping the interior juicy.

What’s my prep routine before hitting the hot surface?

I portion beef into loose balls, season them lightly, and have buns buttered and ready. I also stack cheese slices or prepare shredded cheddar for the melt so everything goes quickly when the patties hit the griddle.

How do I toast buns to golden brown without overdoing them?

I spread a thin layer of butter and press buns face-down on the hot griddle for 30–60 seconds until golden. I watch closely—once they reach color I remove them immediately to avoid burning.

What’s my smash technique for the best crust and edges?

I place the beef ball on the hot surface, then press firmly and immediately with a heavy spatula (or double-spatula) to thin the patty. I hold steady for the first 10–15 seconds to lock the sear, then scrape excess fond for crispy bits.

How long do I cook per side and when do I add cheese?

I cook roughly 1–2 minutes per side on high heat. I flip once the edges are deeply browned, then add cheese on the second side during the last 30–45 seconds so it melts fully without overcooking the patty.

How do I assemble to keep the bun from getting soggy?

I add a thin layer of sauce (ranch-first), then stack the patty, bacon, pickles, and cheese flood. Toasted buns and a measured sauce amount help keep the sandwich tidy and prevent sogginess.

What’s the safest way I execute a cheddar flood without a huge mess?

I pile thin sliced or grated cheddar on the hot patty, cover briefly with a dome or lid to melt, and then spoon the molten cheese where I want it. That gives control and cuts clean-up compared to pouring hot cheese from a pot.

What swaps and variations did I test that work well?

I swapped bacon for crispy fried shallots for a pork-free crunch and used blue cheese dressing in place of ranch for bolder tang. I also tried a turkey smash for a lighter option—adjusting timing and moisture to keep it juicy.

What pro tips do I rely on to nail the smash every time?

Use a high-fat grind, keep patties loose before smashing, employ a double-spatula for a firm press, and rest patties 1–2 minutes after cooking so juices redistribute. Also, keep the griddle hot and work fast.

What sides and pairings do I recommend?

I pair the sandwich with kettle chips, a wedge salad, potato salad, or slaw. For add-ons I like extra dill pickles, mustard, caramelized onions, or jalapeños for heat and balance.

How do I store and reheat leftovers to preserve texture?

I refrigerate patties and components separately in airtight containers. To reheat, I use a skillet over medium heat to revive crust and melt cheese quickly; avoid microwaving stacked sandwiches to prevent sogginess.

What approximate macros should I expect and what affects them most?

Macros vary by patty size, cheese amount, and bacon. The biggest factors are meat fat percentage and added cheeses or sauces. Reducing cheese or using leaner beef lowers calories and fat significantly.

My Experience with Doritos BBQ Ranch Smash Burger with Cheddar Flood Review

Name: My Experience with Doritos BBQ Ranch Smash Burger with Cheddar Flood Review
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: American
Ingredients: 1 lb ground beef (80/20 blend); 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 8 slices American cheese; 4 strips bacon; 4 dill pickle slices; 2 tbsp ranch dressing; 4 potato or brioche hamburger buns; 2 tbsp unsalted butter

Description

Ultimate smash burger with cheddar flood featuring crispy beef patties, melted American cheese, bacon, and tangy dill pickles on butter-toasted buns. High-heat technique creates perfect crust and juicy interior.

Ingredients

Scale

1 lb ground beef (80/20 blend)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

8 slices American cheese

4 strips bacon

4 dill pickle slices

2 tbsp ranch dressing

4 potato or brioche hamburger buns

2 tbsp unsalted butter

Cook Mode Prevent your screen from going dark

Instructions

1. Heat cast-iron skillet or griddle over high heat until smoking

2. Cook bacon strips until crispy, set aside

3. Portion ground beef into four 4-oz balls, season with salt and pepper

4. Butter and toast bun halves until golden brown, about 30-45 seconds per side

5. Place beef balls on hot surface and immediately smash to 1/4 inch thickness

6. Cook undisturbed for 1.5-2 minutes until deep brown crust forms

7. Flip patties and immediately top with American cheese slices

8. Cook 1 more minute until cheese melts completely

9. Spread ranch dressing on bottom buns

10. Stack cheese-topped patty, add second patty, bacon, and pickles

11. Cap with top bun and rest 1-2 minutes before serving

Notes

Use high-fat ground beef (80/20) for best flavor and juiciness

Don’t press patties after initial smash – let crust develop naturally

Cast-iron or heavy griddle essential for proper sear

Rest assembled burgers briefly to redistribute juices

Cook in batches if necessary to maintain high heat

Prep Time: 10
Cook Time: 8
Category: Main Course
Method: Pan-Fried
Cuisine: American

Nutrition

Serving Size: 1
Calories: 664
Sugar: 3
Sodium: 1250
Fat: 44
Saturated Fat: 18
Unsaturated Fat: 22
Trans Fat: 1
Carbohydrates: 19
Fiber: 2
Protein: 44
Cholesterol: 125