I always start with the bacon. Fry it in a skillet until it’s crisp and golden. Drain it on a paper towel, but don’t throw away all the bacon grease—you’ll use it later for the buns.

In a large mixing bowl, combine ground beef, shredded cheddar, ranch seasoning, sour cream, and crumbled bacon. Mix gently with your hands or a spoon. Overmixing will make the patties tough, so I just fold the ingredients until they’re evenly blended.

Divide the mixture into four equal portions. Shape each into round patties about 4 ounces each. Don’t stress about making them perfectly round—slightly rustic patties actually look more homemade and taste amazing.

Heat your skillet or griddle to medium-high (around 400°F). Place patties on the hot surface and season each side with SPG seasoning. Cook for 3–4 minutes per side until golden brown. During the last minute, place a slice of Colby Jack cheese on top so it melts beautifully.

Here’s where the saved bacon grease shines. Spread it lightly on the buns and toast them in the skillet until golden and crisp. This keeps them from getting soggy under the juicy burger.

To build the perfect burger, place the cheesy patty on the bottom bun. Then I like to add lettuce, pickles, or even a drizzle of barbecue sauce. Top it with the other half of the bun and serve right away while everything is warm and melty.