In a large mixing bowl, combine ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix gently with your hands for about 30 seconds, just until ingredients are distributed. Avoid overworking the mixture as this creates tough burgers.

Divide mixture into 6 equal portions (about 5-6 ounces each). Wet your hands with cold water, then gently form each portion into a patty about 3/4 inch thick. Press a shallow dimple about 1/2 inch deep into the center of each patty with your thumb to prevent doming during cooking.

Preheat grill, grill pan, or skillet to medium heat. Place patties on cooking surface and cook for 4-5 minutes on first side without pressing down. These burgers are more delicate than regular patties due to the cheese and sour cream, so handle carefully.

Using a wide spatula, carefully flip the burgers. Continue cooking for 4-5 minutes for medium doneness (140-145°F internal temperature), or adjust time based on preference. For medium-rare aim for 130-135°F, for well-done cook to 160°F. Remove from heat and let rest for 2-3 minutes to allow juices to redistribute.

Toast hamburger buns on grill or in dry skillet for 1-2 minutes until golden. Assemble burgers with lettuce, tomato, mustard, mayo, or your favorite toppings.