Prep the bacon. Line a sheet pan with foil. Lay the bacon strips flat and place in a cold oven. Set to 400°F and bake 15–18 minutes, until crisp. Drain on paper towels. Keep the oven on if you plan to toast the buns there.

Make the ranch spread. In a small bowl, stir together Greek yogurt, ranch seasoning, lemon juice, and herbs. Chill until serving so it thickens slightly.

Mix the patties. In a large bowl, combine ground beef, ranch seasoning, egg, Worcestershire, garlic powder, onion powder, pepper, and salt. Use your hands or a fork to mix just until combined. Do not overwork or the burgers will get tough.

Form the burgers. Divide into 4 equal portions and shape into patties about 3/4 inch thick. Press a small dimple in the center of each patty with your thumb. This helps them cook evenly and prevents doming.

Preheat your cooking surface. Heat a cast-iron skillet or grill to medium-high. Lightly oil the grates or pan. You want it hot enough to sear the outside quickly.

Cook the patties. Add the burgers and cook 3–4 minutes per side for medium, or until the internal temperature reaches 160°F if you prefer well-done. Avoid pressing down with a spatula; you’ll squeeze out juices.

Add cheese (optional). In the final minute, top each patty with a cheese slice. Cover the pan or close the grill lid to melt.

Toast the buns. Split the buns and toast cut-side down in the skillet, on the grill, or in the 400°F oven for 2–3 minutes until lightly crisp.

Assemble. Spread the yogurt ranch on both bun halves. Layer lettuce, the cheesy ranch burger, two slices of bacon, tomato, onion, and pickles. Cap with the top bun.

Rest and serve. Let the burgers rest 2 minutes so the juices settle. Serve with a simple green salad or roasted veggies.