Cook thick-cut bacon in a large skillet over medium heat, turning occasionally, until deeply crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and set aside. Alternatively, bake on a foil-lined sheet pan at 400°F for 15-18 minutes until crispy.

In a large bowl, combine ground beef, dry ranch seasoning mix, garlic powder, onion powder, salt, black pepper, and Worcestershire sauce. Mix gently with your hands just until combined — do not overwork the meat.

Divide the beef mixture into 8 equal portions. Flatten each into a thin disc roughly 4-5 inches in diameter.

Place one beef disc on a clean surface. Mound 2 tablespoons of shredded cheddar in the center, leaving a 1/2-inch border around the edge. Top with a second beef disc and firmly pinch and crimp the edges all the way around to completely seal the cheese inside. Repeat with remaining portions to form 4 stuffed patties.

Press a shallow thumbprint dimple into the center of each formed patty. Place patties on a parchment-lined plate and refrigerate for at least 30 minutes to firm up before grilling.

Preheat your grill to high heat, around 450-500°F. Clean the grates and oil them lightly using tongs and a folded paper towel dipped in vegetable oil.

Place stuffed patties on the hot grill. Cook undisturbed for 4-5 minutes until a deep crust forms on the bottom and juices start to pool on the surface.

Flip patties once and cook for an additional 3-4 minutes for medium doneness. If adding a slice of cheddar on top, place it in the last 1-2 minutes of cooking and close the grill lid briefly to melt.

Use an instant-read thermometer to check doneness — 160°F internal temperature for fully cooked ground beef. Remove from grill and let rest on a clean plate for 2-3 minutes.

While burgers rest, brush cut sides of brioche buns with butter and place cut-side down on the grill for 1-2 minutes until golden and lightly toasted.

Spread ranch dressing generously on both the top and bottom bun. Layer the bottom bun with lettuce, then the stuffed cheddar patty, 2 strips of crispy bacon, a tomato slice, and a few rings of red onion.

Drizzle an extra splash of ranch over the toppings, cap with the top bun, and serve immediately with your favorite sides.