INGREDIENTS
8 slices cooked bacon, crumbled
2 1/2 c. shredded cheddar
2 lb. lean ground beef
Kosher salt
Freshly ground black pepper
Ranch dressing, for serving
Chopped chives, for serving
Bread and butter pickles, for serving
DIRECTIONS
Preheat oven to 400°. In a medium bowl, toss the bacon with the cheddar cheese.
Coat a 12-cup muffin tin with cooking spray. Season beef with salt and pepper. Add a small handful of beef to each muffin tin, then press up the sides to create a cup. Divide the bacon-and-cheese mixture evenly among the cups.
Roast until beef is cooked through and cheese is melted, about 15 minutes. Let cool slightly.
Using an offset spatula, release hamburger bowls from muffin tins. Drizzle with ranch dressing, sprinkle with chives, and serve with pickles.
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