Go Back

Crack Burgers

Crack Burgers are irresistibly addictive burgers packed with bacon, ranch seasoning, and cheddar cheese mixed right into the beef, ensuring every bite is flavorful and juicy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 burgers
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Burger Patties
  • 1.5 lb ground chuck (80/20 blend) The fat content is crucial for juicy burgers
  • 3 Tbsp sour cream Keeps burgers moist and adds tang
  • 2 Tbsp ranch dressing mix (dry packet) Use Hidden Valley for best results
  • ⅓ cup cooked crumbled bacon About 4-5 strips, cooked crispy
  • 1 cup shredded cheddar cheese Sharp cheddar works best
For Assembly
  • Hamburger buns (brioche or potato buns recommended)
  • Lettuce
  • Tomato slices
  • Mustard
  • Mayo
  • Optional: pickles, onions, avocado, jalapeños

Method
 

Preparation
  1. Cook 4-5 strips of bacon until crispy. Let cool, then crumble into small pieces.
  2. In a large bowl, combine ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar.
  3. Mix gently with your hands just until combined. Don’t overmix or the burgers will be tough.
  4. Wet your hands with cold water, divide mixture into 6 equal portions, and form into patties about ¾-inch thick.
  5. Press a dimple in the center of each patty with your thumb to prevent puffing.
Cooking
  1. Preheat grill to medium-high (375-400°F) and oil the grates.
  2. Cook patties 4-5 minutes per side, flipping only once.
  3. For stovetop, heat cast-iron skillet over medium heat and add a small amount of oil.
  4. Cook patties 4-5 minutes per side and flip carefully.
  5. Check internal temperature: Medium-rare 130-135°F, Medium 140-145°F, Well-done 160°F.
Finishing Touches
  1. Let burgers rest for 3-5 minutes after cooking.
  2. Toast buns while burgers rest and butter buns before toasting for extra flavor.
Assembly
  1. Layer the bottom toasted bun with mayo, lettuce, tomato, Crack burger patty, optional toppings, mustard, and top bun.

Notes

Store cooked burgers in an airtight container for up to 3-4 days in the fridge. Freeze uncooked patties for up to 3 months. Cook directly from frozen, adding 5-7 minutes to cooking time.