Crack Burgers are juicy, cheesy, and full of bacon flavor. This recipe makes six rich burgers that cook fast and taste bold. If you want a warm side, try pairing them with a hamburger potato soup recipe for a cozy meal.
Why make this recipe
- Fast to mix and form.
- Big, bold flavors from ranch, sour cream, bacon, and cheddar.
- Great for weeknights or a casual cookout.
- Easy to change with toppings you like.
How to prepare Crack Burgers
Start by mixing the beef and flavorings gently. Shape into even patties and press a small dimple in each. Grill or cook in a pan to the doneness you like. Let the burgers rest a few minutes before serving so they stay juicy.
Ingredients:
- 1 ½ lb ground chuck
- 3 Tbsp sour cream
- 2 Tbsp ranch dressing mix
- ⅓ cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- Hamburger buns
- Lettuce, tomato, mustard, mayo (for topping)
Steps:
- In a large bowl, combine the ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix until well combined. Use your hands or a sturdy spoon to mix the ingredients thoroughly. Beginner Note: Don’t overmix the meat, as this can result in tough burgers. Mix just until the ingredients are evenly distributed. Ensure all ingredients are well incorporated for a consistent flavor.
- Form the mixture into 6 hamburger patties. To ensure even cooking, try to make the patties the same size and thickness. Use a burger press or the lid of a container to help shape the patties. Press a small dimple in the center of each patty before grilling. This will help prevent the burgers from puffing up in the middle. Beginner Note: Wet your hands with cold water before forming the patties to prevent the meat from sticking. Make sure the patties are not too thick, or they will take longer to cook.
- Grill the patties to your desired doneness, being careful as the burgers will be very moist. Use a grill pan, outdoor grill, or even a skillet on the stovetop. Cook the burgers over medium heat. Flip them carefully to avoid breaking. Use a meat thermometer to check the internal temperature. For medium-rare burgers, cook to 130-135°F. For medium burgers, cook to 140-145°F. For well-done burgers, cook to 160°F. Don’t press down on the patties while they are grilling, as this will release the juices and make the burgers dry. Beginner Note: Preheat the grill or skillet before adding the patties. Use a timer to ensure even cooking. Let the burgers rest for a few minutes after grilling to allow the juices to redistribute.
- Serve the burgers on your favorite hamburger buns, topped with lettuce, tomato, mustard, and mayo. You can add other toppings, such as pickles, onions, avocado, or your favorite condiments. Beginner Note: Toast the buns for a crispier texture. Consider using a variety of toppings to create a unique burger experience.
How to serve Crack Burgers
Place each patty on a toasted bun. Add lettuce and sliced tomato. Spread mustard and mayo on the bun. Serve hot with fries, chips, or a fresh salad.
How to store Crack Burgers
- Fridge: Keep cooked burgers in an airtight container for up to 3 days.
- Freezer: Freeze cooked patties in a sealed bag for up to 2 months. Thaw in the fridge before reheating.
- Reheat: Warm in a skillet or oven until heated through. Avoid microwaving for best texture.
Tips to make Crack Burgers perfectly
- Don’t overmix the meat. Mix until just combined.
- Make patties even in size for steady cooking.
- Press a small dimple in the center of each patty.
- Use a meat thermometer for safe doneness.
- Let patties rest 3–5 minutes after cooking.
Variations (if possible)
- Add chopped green onions or jalapeños for spice.
- Use pepper jack cheese instead of cheddar.
- Swap sour cream for Greek yogurt for a tangy twist.
- Make sliders by forming smaller patties.
FAQ
Q: Can I use a different type of beef?
A: Yes. Ground chuck is best for fat and flavor, but 80/20 ground beef works well too.
Q: Can I make the patties ahead of time?
A: Yes. Form patties and keep them in the fridge for a day or freeze for longer storage.
Q: How do I keep burgers from falling apart on the grill?
A: Wet your hands when shaping, make firm but not overworked patties, and preheat the grill.
Q: Can I skip the bacon or cheese?
A: Yes. The burgers will still taste good. You can add other mix-ins to keep flavor.
Q: What is the best bun to use?
A: A sturdy brioche or potato bun works great to hold the juicy patty.
Crack Burgers
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
Juicy, cheesy burgers loaded with bacon flavor, perfect for weeknight meals or casual cookouts.
Ingredients
- 1 ½ lb ground chuck
- 3 Tbsp sour cream
- 2 Tbsp ranch dressing mix
- ⅓ cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- Hamburger buns
- Lettuce, tomato, mustard, mayo (for topping)
Instructions
- In a large bowl, combine the ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix until well combined, being careful not to overmix.
- Form the mixture into 6 even hamburger patties, pressing a small dimple in the center of each patty.
- Grill the patties over medium heat to your desired doneness, using a meat thermometer to check internal temperature.
- Let the burgers rest for 3-5 minutes after cooking.
- Serve each patty on a toasted bun and add desired toppings.
Notes
For best results, make sure patties are even in size and avoid pressing down during cooking to keep them juicy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American