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

In a large bowl, combine the ground beef with the ranch seasoning packet, garlic powder, onion powder, smoked paprika, salt, and black pepper. Using your hands, gently mix just until the seasoning is evenly distributed — do not overwork the meat.

Divide the seasoned beef into 8 equal portions. Flatten each into a thin disc approximately 4 inches in diameter. Place about 1 oz of cubed sharp cheddar in the center of 4 of the discs.

Place the remaining 4 plain discs on top of the cheese-topped discs. Press the edges firmly together all the way around, sealing completely so no cheese can escape during cooking. Press a shallow thumb dimple into the center of each patty. Refrigerate for 10 minutes while you preheat the grill.

Preheat your grill to medium-high heat, approximately 400–425°F. Clean and lightly oil the grates.

Place the stuffed patties on the grill. Cook for 4–5 minutes on the first side without moving or pressing. Flip once and cook for an additional 4–5 minutes, or until the internal temperature reaches 160°F for fully cooked through. Rest patties for 2–3 minutes before assembling.

While the patties rest, spread butter on the cut sides of the brioche buns. Place butter-side down on the grill grates or a skillet over medium heat for 1–2 minutes until golden and toasted.

Spread ranch dressing on the bottom bun. Layer with a lettuce leaf, tomato slice, red onion, and the stuffed burger patty. Top with 2 slices of crispy bacon, pickles if using, and any additional condiments. Place the top bun on and serve immediately while the cheese inside is still melty and gooey.