Double Bacon Jalapeño Burgers With Chipotle Ranch

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 double burgers
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Quick Ingredients

Burgers: 1 1/2 pounds ground beef, preferably 80/20, divided into 8 thin patties
Seasoning: 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika
Bacon: 12 slices thick-cut bacon
Cheese: 8 slices sharp cheddar cheese
Toppings: 1/2 cup sliced pickled jalapeños, 1 cup shredded iceberg lettuce, 1 large tomato sliced, 1/2 small red onion thinly sliced
Buns: 4 brioche burger buns, split
Chipotle ranch: 1/2 cup ranch dressing, 2 tablespoons mayonnaise, 1 tablespoon minced chipotle pepper in adobo, 1 teaspoon adobo sauce, 1 teaspoon lime juice
For cooking: 1 tablespoon neutral oil, plus 2 tablespoons softened butter for toasting buns

Do This

1. Cook 12 slices of bacon in a skillet over medium heat for 8 to 10 minutes, then drain.
2. Mix ranch, mayonnaise, chipotle, adobo sauce, and lime juice; chill while you cook.
3. Divide 1 1/2 pounds ground beef into 8 thin 3-ounce patties; season both sides.
4. Toast buttered buns in a skillet or on a griddle for 1 to 2 minutes until golden.
5. Cook patties on a 400°F griddle or hot skillet for 3 minutes per side, topping each with cheddar during the last minute, until beef reaches 160°F.
6. Build each burger with chipotle ranch, lettuce, tomato, onion, 2 cheesy patties, bacon, and pickled jalapeños.
7. Serve immediately while the cheese is melty, bacon is crisp, and sauce is tucked into every bite.

Why You’ll Love This Recipe

Big, bold flavor: Smoky bacon, sharp cheddar, tangy pickled jalapeños, and creamy chipotle ranch make every bite spicy, salty, and rich.
Restaurant-style at home: Thin double patties cook quickly and give you that stacked burger-shop feel without special equipment.
Great for a hungry crowd: The recipe makes 4 very hearty double burgers and can be scaled easily for game day, cookouts, or weekend dinners.
Customizable heat: Keep it moderately spicy with pickled jalapeños, or add extra chipotle and fresh jalapeño if your crew loves fire.

Grocery List

Meat: 1 1/2 pounds 80/20 ground beef, 12 slices thick-cut bacon
Produce: Iceberg lettuce, tomato, red onion, lime
Dairy: 8 slices sharp cheddar cheese, butter
Bakery: 4 brioche burger buns
Pantry: Pickled jalapeños, ranch dressing, mayonnaise, canned chipotle pepper in adobo, neutral oil, kosher salt, black pepper, garlic powder, smoked paprika, optional ketchup

Full Ingredients

For the Double Bacon Jalapeño Burgers

1 1/2 pounds ground beef, preferably 80/20, cold
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon neutral oil, such as avocado, canola, or vegetable oil
8 slices sharp cheddar cheese
12 slices thick-cut bacon
4 brioche burger buns, split
2 tablespoons unsalted butter, softened

For the Chipotle Ranch

1/2 cup ranch dressing
2 tablespoons mayonnaise
1 tablespoon finely minced chipotle pepper in adobo
1 teaspoon adobo sauce from the can
1 teaspoon fresh lime juice
1/8 teaspoon kosher salt, or to taste

For Assembly

1/2 cup sliced pickled jalapeños, drained
1 cup shredded iceberg lettuce
1 large tomato, sliced into 4 thick slices
1/2 small red onion, thinly sliced
2 tablespoons ketchup, optional
Extra chipotle ranch, for serving, optional

Double Bacon Jalapeño Burgers With Chipotle Ranch – Closeup

Step-by-Step Instructions

Step 1: Cook the bacon until crisp

Place the bacon in a large cold skillet in a single layer, working in batches if needed. Set the skillet over medium heat and cook for 8 to 10 minutes, turning occasionally, until the bacon is browned and crisp around the edges. Transfer the bacon to a paper towel-lined plate and set aside. If you like a softer bacon bite in burgers, stop cooking when the bacon is browned but still slightly bendable.

Carefully pour off the bacon fat into a heat-safe bowl, leaving about 1 teaspoon in the skillet if you plan to toast the buns in the same pan. Do not wipe the pan completely clean; a little bacon flavor on the buns is a good thing.

Step 2: Mix the chipotle ranch

In a small bowl, stir together the ranch dressing, mayonnaise, minced chipotle pepper, adobo sauce, lime juice, and 1/8 teaspoon kosher salt. Taste and adjust: add another 1/2 teaspoon adobo sauce for more smoky heat, or add 1 tablespoon extra ranch if you want it milder.

Cover and refrigerate the sauce while you make the burgers. Even 10 to 15 minutes of chilling helps the smoky chipotle flavor blend into the creamy ranch.

Step 3: Shape and season the patties

Divide the cold ground beef into 8 equal portions, about 3 ounces each. Gently shape each portion into a thin patty about 4 1/2 inches wide and 1/3 inch thick. Make the patties slightly wider than the buns because they will shrink as they cook. Press a shallow dimple in the center of each patty with your thumb to help prevent puffing.

In a small bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika. Season both sides of the patties evenly just before cooking. Try not to overwork or compress the beef; a loose, gently formed patty stays juicier and more tender.

Step 4: Toast the buns

Spread the cut sides of the brioche buns with the softened butter. Heat a large skillet, griddle, or grill surface over medium heat to about 350°F. Place the buns cut-side down and toast for 1 to 2 minutes, until golden and lightly crisp. Transfer the buns to a plate or wooden board.

Toasting is worth the extra minute. The crisp surface helps the buns hold up to the chipotle ranch, juicy beef, melted cheddar, bacon, and jalapeños without turning soggy right away.

Step 5: Cook the beef patties

Heat a large cast-iron skillet or griddle over medium-high heat until it reaches about 400°F. Add 1 tablespoon neutral oil and swirl or spread it in a thin layer. Place as many patties as will fit without crowding. Cook for 3 minutes on the first side, pressing lightly with a spatula only during the first 10 seconds to ensure good contact with the pan.

Flip the patties and cook for 2 minutes more. Top each patty with 1 slice of cheddar cheese, then cook for 1 additional minute, until the cheese softens and the beef reaches an internal temperature of 160°F on an instant-read thermometer. Repeat with any remaining patties. If cooking in batches, keep finished patties on a plate loosely tented with foil for no more than 5 minutes.

Step 6: Stack the double burgers

Spread 1 tablespoon chipotle ranch on each bottom bun. Add a small handful of shredded lettuce, 1 tomato slice, and a few slices of red onion. Place 1 cheddar-topped patty on top, then add a second cheddar-topped patty. Break or fold 3 slices of bacon over each double stack, then scatter about 2 tablespoons pickled jalapeños over the bacon.

Spread another 1 tablespoon chipotle ranch on each top bun. Add ketchup if using, then close the burgers gently. For the cleanest bite, press down lightly with your palm just enough to settle the layers together without squeezing out the sauce.

Step 7: Serve hot

Serve the burgers immediately, while the cheddar is melted and the bacon is still crisp. These are rich, spicy, salty burgers, so simple sides work best: oven fries, kettle chips, coleslaw, grilled corn, or a cold crunchy pickle spear.

If serving a crowd, set out extra chipotle ranch and pickled jalapeños so everyone can control the heat level. For a sturdy presentation, you can insert a wooden skewer through each burger before serving.

Pro Tips

Use 80/20 beef: The fat content keeps thin patties juicy and flavorful, especially with the high-heat sear.
Season right before cooking: Salt draws out moisture if it sits too long on raw beef. Season the patties just before they hit the pan.
Drain the jalapeños well: Pickled jalapeño brine is delicious, but too much liquid can make the burger slippery and soggy.
Toast the buns firmly: Brioche is soft and rich, so a good golden toast gives it the structure needed for a double burger.
Keep sauce on both buns: A little chipotle ranch on the bottom and top spreads the smoky, spicy flavor through the whole burger.

Variations

Extra-spicy version: Add 1 thinly sliced fresh jalapeño, 1/4 teaspoon cayenne to the seasoning blend, and an extra 1 teaspoon adobo sauce to the ranch.
BBQ bacon jalapeño burger: Replace the optional ketchup with 2 tablespoons smoky barbecue sauce and use pepper jack instead of cheddar.
Single-patty version: Shape the beef into 4 larger 6-ounce patties and cook for 4 to 5 minutes per side, topping with 2 slices cheddar during the final minute, until the beef reaches 160°F.

Storage & Make-Ahead

For best texture, assemble these burgers right before serving. You can cook the bacon up to 3 days ahead; refrigerate it in an airtight container and re-crisp it in a 375°F oven for 4 to 6 minutes. The chipotle ranch can be made up to 5 days ahead and stored covered in the refrigerator. The patties can be shaped up to 24 hours ahead; place parchment paper between them, cover tightly, and refrigerate until ready to cook. Store leftover cooked patties in an airtight container in the refrigerator for up to 3 days, then reheat in a covered skillet over medium-low heat for 3 to 4 minutes, or until warmed through. Store buns, toppings, sauce, and patties separately whenever possible.

Nutrition (per serving)