Bacon Ranch Burger Steaks Slow Cooker. A rich, comforting slow cooker dish featuring juicy beef patties layered with smoky bacon, creamy ranch sauce, and tender onions, delivering bold flavor in a simple, satisfying family-style meal.
The 5 ingredients along with crumbling bacon bits over beef patties into a slow cooker makes a hearty dinner that is never a no in my house.
This slow cooker bacon ranch burger steak is my response to the question, What can I put in the crock and have everybody actually cheering when we eat dinner? It is constructed on a very basic principle: put smoky bacon bits crumbled all over the seasoned beef patties in the pantry, then a couple of pantry ingredients with it and leave the rest to the slow cooker. Inspired flavors of old Midwestern diner burgers, such as beef, bacon, ranch, onions and a creamy finish are brought to the hands off style of a weekday friendly format. It is good and comforting, and the type of food that insidiously finds its way into the rotation.
Servings: 4
Ingredients
- ground beef (80-85% lean), divided into 4 thick patties → 1/2 lb.
- cooked bacon bits or crumbled bacon → 1 cup
- condensed cream of mushroom soup → 1 (10.5-ounce)
- dry packet ranch seasoning mix → 1 (1-ounce)
- medium yellow onion, thinly sliced → 1
- beef broth → 1/2 cup
- black pepper (fresh, or ground, to taste) → 1/4 teaspoon
Bacon Ranch Burger Steaks Slow Cooker
Bacon Ranch Burger Steaks: Directions
- Spray the inside of a 4 to 6 quart slow cooker with cooking spray to aid in not sticking and easy cleanup.
- Evenly sprinkle the onion, which has been sliced thinly, over the bottom of the slow cooker; this makes the burger steaks a tasty base, and the patties will not rest directly on the heat.
- Combine the condensed cream of mushroom soup, the dry ranch seasoning mix, and the beef broth in a small bowl and mix thoroughly till smooth. Keep this mixture aside this will form the savory sauce.
- Prepare the ground beef into 4 thick and even, approximately 3/4 inch thick, patties. Lightly press the centers thinner than the edges in order that they cook evenly and not to puff excessively.
- Put the patties of raw beef in a single layer on the sliced onions in the slow cooker. It is okay when the sides meet, however, do not pile up.
- With your hands, rip up the bits of bacon, all around and over the raw beef patties, scooping some to fall down the sides and into the crevices between the patties so that you can have a taste of smoky goodness with each bite. Goal is to have the tops covered adequately and also to surround the patties with bacon.
- Pour the soup-and-ranch mixture on the patties and bacon and be sure that all the meat is lightly covered. Lift with a spoon and press the sauce in towards the patties and down to the onions.
- Add on freshly ground black pepper on top, if desired. The ranch and bacon is already salty and therefore it does not normally require more salt.
- Lid with the lid and cook, on LOW, 5 to 6 hours, or in HIGH, 2 1/2 to 3 hours, until the burger steaks are thoroughly cooked (no red in the middle) and very tender. The sauce is going to be bubbly and partially thickened.
- When it is cooked up taste the sauce and add a little more pepper. Carefully remove the burger steaks with a wide spatula because they will be very tender and pour the bacon-onion ranch gravy over the top at the time of serving.