Ranch Burger

In a small skillet, heat olive oil over medium heat. Add onion, mushrooms and garlic; cook 4 to 6 minutes, or until tender. While cooling, make the ranch sauce by combining the mayonnaise, sour cream and dressing mix. In a large bowl, combine ground chuck, onion mixture, blue cheese, salt and pepper until well blended.

Makes 8 Servings

• 3 pounds ground beef chuck (20% fat)

• Kosher salt

• 8 ounces clothbound cheddar (such as Cabot), thinly sliced

• 8 sesame buns, toasted

• 16 slices bacon, cooked

• Green leaf lettuce, sliced tomato, sliced red onion, and sliced pickles (for serving)

Prepare grill for medium-high heat. Divide beef into 8 portions (about 6 oz. each). Working with 1 portion at a time, cup your hands around the meat and begin to gently shape it into a round patty, being careful not to pack the meat too tightly. Lightly press down on patty to flatten, then press a slight indentation into the center with your thumb (this will prevent patties from bulging when cooked).

Generously season both sides of patties with salt and grill 5 minutes. Turn and top with cheese. Cover grill and cook until cheese is melted and patties are medium-rare, about 5 minutes more. Transfer to a platter and let rest 5 minutes.

Build burgers with buns, patties, bacon, lettuce, tomato, onion, pickles.