Start by crisping up your bacon in a skillet over medium heat. Once golden and perfect, transfer it to a paper towel to drain excess grease. Keep a little bacon grease aside for later toasting the buns.

Grab a large mixing bowl and combine the ground beef, ranch seasoning, sour cream, shredded cheddar, and crumbled bacon. Gently mix the ingredients with your hands or a spoon. Don’t overwork it; just make sure everything is blended evenly.

Divide the mixture into four equal portions and shape them into round patties about 4 ounces each. Don’t worry if they’re a bit rustic in shape; it adds charm to your burgers.

Heat your griddle or skillet to 400°F (medium-high heat). Place each patty on the surface and season both sides with SPG seasoning. Cook for 3–4 minutes per side. Add a slice of Colby Jack cheese on top during the last minute to melt.

Using the reserved bacon grease, toast the burger buns until they’re golden and slightly crisp. This adds extra texture and keeps them from getting soggy under the juicy patties.

To build your burgers, layer the cheesy patty on the bottom bun. Top it off with your favorite garnishes, like lettuce, pickles, and a drizzle of barbecue sauce, before adding the top bun. Serve immediately and savor every bite!