Beef & Mushroom Ranch Burgers with Bacon

🥘 Ingredients

• bacon
  8 oz
• black pepper
  1 tsp
• buttermilk ranch dressing
  3 oz
• button mushrooms
  8 oz
• caesar dressing
  3 oz
• cooking oil
  5 tsp
• croutons
  2 unit
• ground beef
  20 oz
• mayonnaise
  1/2 c
• mixed greens
  4 oz
• monterey jack cheese
  ½ cup
• paper towels
• parmesan cheese
  6 tbsp
• potato buns
  4 unit
• potatoes
  24 oz
• ranch spice
  2 tbsp
• salt
  1 tsp

🍳 Cookware

• large pan
• baking sheet
• small bowl
• cutting board
• medium bowl
• large bowl

1. 

   1

   Adjust rack to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
2. 

   2

   Trim and slice button mushrooms (skip if your mushrooms are pre-sliced!). Cut potatoes into 1/2-inch-thick wedges. Roughly crush croutons in their bag. TIP: Cut a small slit in the bag to let some air out first.

   button mushrooms: 8 oz, potatoes: 24 oz, croutons: 2 unit
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms, a pinch of salt , and black pepper . Cook, stirring occasionally, until browned and slightly crispy, ⏱️ 5 minutes to ⏱️ 7 minutes .

   cooking oil: 5 tsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Turn off heat; transfer to a paper towels -lined plate. Wipe out pan.

   paper towels
5. 

   5

   While mushrooms cook, toss potatoes on a baking sheet with a large drizzle of oil, half the ranch spice (you'll use the rest later), a big pinch of salt, and pepper.

   ranch spice: 2 tbsp
6. 

   6

   Roast on top rack until browned and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .
7. 

   7

   Heat pan used for mushrooms over medium-high heat. Add bacon ; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, ⏱️ 6 minutes to ⏱️ 10 minutes .

   bacon: 8 oz
8. 8

   Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat (you'll use it to cook the patties in step 6).
9. 9

   While bacon cooks, in a small bowl , combine mayonnaise and buttermilk ranch dressing . Taste and season with salt and pepper if desired.

   mayonnaise: 1/2 c, buttermilk ranch dressing: 3 oz
10. 10

    Halve potato buns . Toast directly on middle rack, cut sides up, until golden, ⏱️ 2 minutes to ⏱️ 3 minutes .

    potato buns: 4 unit
11. 11

    Transfer mushrooms to a cutting board ; finely chop.
12. 12

    In a medium bowl , gently combine ground beef , chopped mushrooms, half the parmesan cheese , remaining ranch spice, salt (we used 1/2 tsp; 1 tsp for 4 servings), and pepper.

    ground beef: 20 oz, parmesan cheese: 6 tbsp
13. 13

    Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.
14. 14

    Heat a drizzle of oil in pan with bacon fat over medium-high heat. Add patties and cook until browned, ⏱️ 3 minutes to ⏱️ 5 minutes per side.
15. 15

    In the last ⏱️ 1 minutes to ⏱️ 2 minutes of cooking, top each patty with monterey jack cheese ; cover and cook until cheese melts and patties reach desired doneness.

    monterey jack cheese: ½ cup
16. 16

    In a large bowl , toss mixed greens (reserve a bit of the mixed greens for burgers) with caesar dressing ; taste and season with salt and pepper if desired. Sprinkle with crushed croutons and remaining parmesan.

    mixed greens: 4 oz, caesar dressing: 3 oz
17. 17

    Spread cut sides of top buns with as much ranch mayo as you like. Fill buns with patties and bacon; top with reserved mixed greens.
18. 18

    Divide burgers, potatoes, and salad between plates. Serve with any remaining ranch mayo on the side for dipping.