In a large bowl, mix together the ground beef, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese until evenly combined.

Shape the mixture into six hamburger patties and create a small dimple in the center of each patty to prevent puffing.

Preheat your grill, grill pan, or skillet over medium heat.

Cook the patties to your preferred level of doneness, flipping gently to prevent breaking.

Use a meat thermometer to check the internal temperature: 130–135°F for medium-rare, 140–145°F for medium, and 160°F for well-done.

Let the burgers rest for a few minutes after grilling to allow the juices to redistribute.

Place the burgers on brioche hamburger buns and top with lettuce, tomato, pickles, mustard, and mayonnaise.