Baconlicious Burgers

Meanwhile, heat a large, dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Discard all but a thin layer of bacon fat from pan. Once cool enough to handle, roughly chop a few bacon slices until you have 2 TBSP (4 TBSP for 4 servings); set the rest aside.

Heat pan with reserved bacon fat over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add ¼ cup water (⅓ cup for 4 servings) and 1 tsp sugar (2 tsp for 4). Cook until caramelized and jammy, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wash out pan.

In a large bowl, combine beef and Steak Spice; season with salt (we used ¾ tsp; use 1½ tsp for 4 servings) and pepper. Form into two patties (four for 4), each slightly wider than a burger bun. Heat a drizzle of oil in same pan over medium-high heat. Add patties; cook 3-5 minutes on first side. Flip, top with gouda, and cook to desired doneness, 3-5 minutes more.

While patties cook, in a second small bowl, combine mayonnaise and mustard. In a separate small bowl, combine sour cream and half the Ranch Spice (use all for 4 servings); add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Halve and toast buns until golden.