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Bacon Cheddar Ranch Pub Burgers

Print Recipe
Bacon, cheddar and a homemade ranch aioli completes these delicious pub burgers.
Course Mains & Entrees
Cuisine American
Keyword bacon, beef, cheddar, pretzel buns, ranch
Prep Time 35 mins
Cook Time 15 mins
Additional Time 10 mins
Total Time 1 hr
Servings 8 servings
Calories 536
Author Laurie McNamara



  • 1 large egg
  • 1 egg yolk
  • 1/2 lemon juiced
  • 1 teaspoon grainy mustard
  • 1 handful parsley roughly chopped
  • 1 handful dill roughly chopped
  • 1 clove garlic roughly chopped
  • 1 tablespoon dried onion
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika


  • 2 pounds ground beef chuck
  • burger seasoning use your favorite or just salt and pepper
  • 1/2 pound thick-cut peppered bacon sliced in half and cooked until crispy
  • 4 slices cheddar cheese quartered
  • 1 large roma tomato sliced
  • Romaine lettuce leaves torn
  • 8 pretzel dinner rolls or slider buns



  • In a mini food processor add an entire egg plus the one egg yolk. Measure and add in a teaspoon of grainy mustard and squeeze in half of a lemon. Secure the lid and turn it on. Slowly stream in the cup of light olive oil.
  • Add in the chopped garlic, parsley and dill. Measure and add in the onion flakes, salt, paprika and oregano. Pulse until the parsley, dill and garlic are blended in and the spices are mixed throughout. Pour into a container with a tight fitting lid and pop it into the fridge for a few hours. Overnight would be best.


  • In a large bowl throw in the two pounds of ground chuck, add in your favorite hamburger seasoning {about a tablespoon} and mix until combined. Be careful not to over mix. Form the mixed hamburger into eight equal portions and then form in to small patties.
  • Grill the burgers on a grill pre-heated to medium-high and cook for 5-7 minutes a side or until fully cooked. Top with two pieces of the quartered cheddar cheese and remove to a clean plate.
  • Toast the pretzel buns halves for a few minutes until golden. Top each bottom bun with a burger, bacon, a slice of tomato and lettuce. Smear some of the ranch aioli on the top bun and place it on top of the burger.
  • Devour


Serving: 1g | Calories: 536kcal | Carbohydrates: 16g | Protein: 29g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 1172mg | Potassium: 428mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 8mg | Calcium: 98mg | Iron: 8mg