---
title: "Beef & Mushroom Ranch Burgers with Bacon"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/beef-and-mushroom-ranch-burgers-with-bacon-62fba6533234607f410f00a4
prep time: 25 minutes
cook time: 20 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Wheat
  - Milk
  - Eggs
  - Soy
tags: []
rating: 4.5
rating_count: 271
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many loved the burger's taste, especially the mushroom-infused patty. Some found the ranch seasoning too prominent."
  - theme: Ease of prep
    text: "While not difficult, a few felt it was time-consuming with many components. Others appreciated the straightforward process."
nutrition:
  calories: 1530
  protein: 50
  fat: 108
  saturated fat: 30
  carbohydrates: 76
  sugar: 11
  fiber: 5
  cholesterol: 215
  sodium: 1780
  trans fat: 1.5
  potassium: 1050
  calcium: 240
  iron: 7.1
image: "https://images.recipes.furrysalamander.com/Burger%20Recipes/beef-mushroom-ranch-burgers-with-bacon.avif"
---
Adjust rack to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.

Trim and slice @button mushrooms{8%oz} (skip if your mushrooms are pre-sliced!). Cut @potatoes{24%oz} into 1/2-inch-thick wedges. Roughly crush @croutons{2%unit} in their bag. TIP: Cut a small slit in the bag to let some air out first.

Heat a drizzle of @cooking oil{5%tsp} in a #large pan{} over medium-high heat. Add mushrooms, a pinch of @salt{1%tsp}, and @black pepper{1%tsp}. Cook, stirring occasionally, until browned and slightly crispy, ~{5%minutes} to ~{7%minutes}.

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

While mushrooms cook, toss potatoes on a #baking sheet{} with a large drizzle of oil, half the @ranch spice{2%tbsp} (you'll use the rest later), a big pinch of salt, and pepper.

Roast on top rack until browned and tender, ~{20%minutes} to ~{25%minutes}.

Heat pan used for mushrooms over medium-high heat. Add @bacon{8%oz}; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, ~{6%minutes} to ~{10%minutes}.

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).

While bacon cooks, in a #small bowl{}, combine @mayonnaise{8%tbsp} and @buttermilk ranch dressing{3%oz}. Taste and season with salt and pepper if desired.

Halve @potato buns{4%unit}. Toast directly on middle rack, cut sides up, until golden, ~{2%minutes} to ~{3%minutes}.

Transfer mushrooms to a #cutting board{}; finely chop.

In a #medium bowl{}, gently combine @ground beef{20%oz}, chopped mushrooms, half the @parmesan cheese{6%tbsp}, remaining ranch spice, salt (we used 1/2 tsp; 1 tsp for 4 servings), and pepper.

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

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.

In the last ~{1%minutes} to ~{2%minutes} of cooking, top each patty with @monterey jack cheese{½%cup}; cover and cook until cheese melts and patties reach desired doneness.

In a #large bowl{}, toss @mixed greens{4%oz} (reserve a bit of the mixed greens for burgers) with @caesar dressing{3%oz}; taste and season with salt and pepper if desired. Sprinkle with crushed croutons and remaining parmesan.

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.

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