In a large mixing bowl, gently combine the ground beef, dry ranch seasoning, and sour cream. Divide the mixture into 6 equal portion balls (do not over-compact the meat, as keeping it loose helps it render quickly on the griddle).
2 lbs ground beef, 1.5 packs dry ranch seasoning, 4 tbsp sour cream
Preheat your flat top griddle to medium-high heat. Lay the split hot dogs, ham slices, and pineapple rounds on the hot surface. Cook for 2–3 minutes per side until the ham is browned, the franks are crisp, and the pineapple develops dark caramelization marks. Move them to the cooler side of the griddle.
6 hot dogs (weenies), 6 slices ham, 6 pineapple rounds
Cook for about 2 minutes until the edges turn crisp and dark brown. Flip the patties, immediately place 2 slices of mild cheddar on each patty, and let cook for another 60 seconds (covering with a melting dome briefly traps steam to melt the cheese uniformly).
12 slices mild cheddar cheese
Butter the burger buns and toast them on the griddle until golden brown (toasting creates a protective barrier so juices don’t make the bottom bun soggy). Build each burger from the bottom up: bun, smashed cheesy patty, grilled ham, split frank, shredded lettuce, a generous scoop of guacamole, caramelized pineapple, and the top bun.
6 burger buns, shredded iceberg lettuce, prepared guacamole