Cook the bacon strips in a skillet over medium heat until crispy, about 4-5 minutes per side. Transfer to a paper-towel-lined plate and set aside. Alternatively, cook in the oven at 400°F for 15-18 minutes on a wire rack set over a baking sheet.

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

Divide the seasoned beef into 8 equal portions (about 4 oz each). Flatten each portion into a thin disc roughly ¼-inch thick and 4-5 inches in diameter.

Place one disc on your work surface. Mound about ¼ cup of shredded cheddar cheese in the center, leaving a ½-inch border around the edge.

Place a second beef disc on top and firmly press the edges together all the way around, crimping and sealing tightly to enclose the cheese completely. Repeat to make 4 stuffed patties.

Press a shallow thumbprint into the center of each patty to prevent puffing during cooking. Refrigerate patties for 5-10 minutes while you preheat the grill.

Preheat an outdoor grill or grill pan to medium-high heat (about 400°F). Clean and lightly oil the grates.

Place the stuffed patties on the hot grill. Cook undisturbed for 5-6 minutes on the first side. Flip carefully with a wide spatula and cook for an additional 4-5 minutes on the second side, until the internal temperature reaches 160°F on an instant-read thermometer inserted from the side into the center of the patty.

During the last minute of cooking, toast the split brioche buns cut-side down on the grill until golden, about 1 minute.

Remove patties from the grill and let rest for 2-3 minutes.

Spread ranch dressing on the cut sides of both the top and bottom bun halves.

Place a lettuce leaf on the bottom bun, followed by the stuffed cheddar ranch patty, 2 strips of crispy bacon, a tomato slice, and red onion rings.

Drizzle with additional ranch dressing, cap with the top bun, and serve immediately.