In a large mixing bowl, combine:

• a. 1 lb ground chuck
• b. 1 lb ground sirloin
• c. 1 egg (beaten)
• d. 1 oz packet ranch dip mix
• e. 1/2 cup Italian bread crumbs
• f. 1/2 tsp black pepper

Mix these ingredients thoroughly.

Form the mixture into 8 burger patties of equal size:

• a. Divide the mixture into 8 equal portions.
• b. Shape each portion into a round patty.

Preheat your grill or stovetop pan over medium-high heat:

• a. Ensure the grill or pan is clean and lightly oiled.

Cook the burger patties until they reach your desired level of doneness:

• a. Grill or pan-sear each patty for about 4-5 minutes per side for medium-rare.
• b. Adjust cooking time for your preferred level of doneness.

While the burgers are cooking, prepare the eggs:

• a. In a separate pan, heat the reserved bacon fat over medium heat.
• b. Crack and cook 6 eggs sunny-side up or to your preferred level of doneness.

When the burgers are almost done, add a slice of smoked Romblon cheese on top of each patty:

• a. Let the cheese melt for about 1-2 minutes.

Toast the crusty rolls:

• a. Place the rolls on the grill or in a toaster until they are lightly toasted.

Assemble the burgers:

• a. Spread 1 tablespoon of mayo on the bottom half of each roll.
• b. Place a cheese-topped burger patty on top of the mayo.
• c. Add a sunny-side-up egg on each patty.
• d. Sprinkle crumbled bacon on top.
• e. Garnish with chopped scallions.
• f. Top with the other half of the roll.