Coat the bacon slices evenly with Kinder's Brown Sugar Rub. Cook in a skillet over medium heat for 8-10 minutes, turning once, until caramelized and crispy. Transfer to a paper towel-lined plate and set aside.
Preheat your grill to high heat (450°F). For charcoal, arrange coals to create direct and indirect heating zones.
Divide the ground beef into 4 equal portions. Gently form each into a 3/4-inch-thick patty — handle as little as possible to keep it tender. Press a thumb indent in the center of each patty to prevent puffing.
Season both sides of each patty generously with Kinder's Buttery Steakhouse Seasoning.
Let the seasoned patties rest at room temperature for 20 minutes before grilling.
Place patties on the hot grill in a single layer. Sear for 3-5 minutes until deeply browned and easily releasing from the grates. Flip once.
Cook for 3 more minutes, then move to indirect heat (charcoal) or reduce to medium (gas) and cook 1 additional minute. For 160°F internal temp (well done), add 2 more minutes.
Top each patty with 2 slices of cheddar. Cover and cook until melted, about 1 minute.
Toast the buns on the grill cut-side down for 1 minute until lightly charred.
Spread ranch dressing on the bottom bun. Layer on lettuce, red onion, tomato, and the burger patty with melted cheese.
Top with brown sugar bacon strips, a generous pour of BBQ sauce, and the top bun. Serve immediately.
