Ranchero Yippie-Kai-Yai-Yeah Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 pounds ground chuck
1 tablespoon dry ranch dressing mix
Vegetable oil, for brushing the grill rack
9 slices bacon
6 slices cheddar cheese
12 slices Texas toast
1/2 cup Ranch dressing
6 leaves lettuce
12 slices tomato
6 slices red onion



Prepare a medium-hot fire in a charcoal grill with a cover. To make the patties, in a large bowl, combine ground chuck and dressing mix. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into six equal portions, form each portion in a patty, approximately one inch thick. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (5-7 minutes on each side for medium) or until internal temperature reaches at least 160 degrees F. During last 4-5 minutes, place bacon slices on grill and cook until crispy. During last 2-3 minutes of grilling, top each patty with a slice of cheddar cheese. Meanwhile, place toast slices on the outer edges of rack to toast lightly on both sides. To assemble the burgers, spread 1 tablespoon dressing on one side of each slice of bread. Top six slices with a patty, 3 slices bacon, a lettuce leaf, 2 tomato slices and an onion slice. Top with six remaining slices, dressing side down. Serve. Makes 6 burgers.