Bacon Ranch Turkey Burgers

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  8 Bacon(224g)
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  1 lbs Ground Turkey, 99% Lean
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  3 tbsp 3 Tbsp ranch seasoning ($0.53**)
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  1 tbsp Vegetable oil
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  4 Cheddar Cheese(112g)
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  4 Bread, French Or Hoagie Roll(228g)
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  1 Tomato(123g)
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  4 Lettuce, Iceberg(80g)
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  4 tbsp Mayonnaise, Regular

Instructions

1. 1Cook the bacon in a skillet over medium-high heat for 8–10 minutes, turning occasionally, until crispy and browned. Transfer to a paper towel-lined plate and chop into bite-sized pieces once cooled.
2. 2Combine the ground turkey, the bacon pieces, and the ranch seasoning in a bowl, mixing gently with your hands until just combined—do not overmix.
3. 3Divide the turkey mixture into 4 equal portions and shape each into a patty about 4.5 inches in diameter and ¾ inch thick, making them slightly wider than your buns since they will shrink as they cook.
4. 4Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering, then add the burger patties in a single layer. Cook for 4–5 minutes on the first side without moving them, until the bottom is golden brown.
5. 5Flip the patties and cook for 3–4 minutes on the second side until the internal temperature reaches 165°F and no pink remains in the center. Top each patty with the shredded Cheddar, cover the skillet with a lid, and cook for 1–2 minutes until the cheese is melted.
6. 6While the burgers cook, slice the tomato and separate the lettuce leaves.
7. 7Divide the cooked patties evenly into 4 airtight containers while still warm. Store the bread, tomato slices, lettuce, and mayonnaise in separate airtight containers in the refrigerator for up to 3 days.
8. 8Assemble each burger fresh by spreading mayonnaise on a bun, layering with lettuce and tomato, and topping with one burger patty with melted cheese.