In a medium bowl, mix together the ground beef, dry ranch dressing packet and cooked bacon pieces. Form into 4 equal patties. Salt and pepper both sides and grill until done; about 5 minutes per side. In the last minute of cooking, melt the cheese on top of burger.
Preheat oven to 350 degrees.
In a medium bowl, combine all the ingredients except for the Gorgonzola cheese and 1/2 cup of the Sir Kensington's Ketchup. Mix with hands until well combined.
Preheat 350° and lightly grease a 2-quart baking dish.
In a large skillet, add the ground beef and onion with the olive oil. Cook until onion is translucent and ground beef is cooked through. Add butter and slowly stir in the flour. Add broth, Worcestershire, peas, carrots and salt and pepper to taste. Spoon mixture into prepared baking dish.
In a large bowl, combine the water chestnuts, teriyaki sauce, onions, salt and pepper, cubed cheese and beef, and mix well with your hands.
Shape into patties of desired size. Make a dent in the center of the burger using your thumb to keep nice and juicy. Grill.
Serve with fresh pineapple, tomato and lettuce on a Yoke’s Hamburger Bun.