If you’ve never had a crack burger, get ready to be instantly addicted! This juicy, cheesy, bacon-loaded creation is the stuff dreams are made of.
They’re loaded with ground chuck, sour cream, ranch seasoning, bacon crumbles, and cheddar cheese. The first time I tried them, I thought I’d died and gone to heaven.
Grill them up for your next backyard BBQ. One bite, and you’ll understand where the “crack” name comes from.
This recipe will rock your world!
Why You’ll Love These Crack Burgers
There are so many reasons these burgers are so addictive!
- Flavor Explosion: The combination of cheddar cheese, bacon, and ranch seasoning is irresistible.
- Crowd-Pleaser: Crack burgers are sure to be a hit at any barbecue or gathering. Your friends and family won’t be able to get enough.
- Easy Prep: With just a handful of ingredients and minimal prep time, you can whip up a batch in no time.
- Freezer-Friendly: Make a double batch and freeze the extra patties for later for another delicious meal.
Ingredients
You only need a few simple ingredients to make these delicious burgers:
- Ground Chuck: The star of the show! It makes for the juiciest burgers.
- Sour Cream: The tangy, creamy goodness adds moisture and flavor to the beef.
- Ranch Dressing Mix: A seasoning powerhouse bursting with herbs and spices. It’s the not-so-secret ingredient.
- Cooked and Crumbled Bacon: It takes the burgers to the next level!
- Shredded Cheddar Cheese: Sharp, melty cheddar oozes over the patties. Freshly shredded is best for maximum gooeyness.
- Salt and Pepper: To enhance the taste.
- Hamburger Buns: Any type will do just fine!
- Optional Toppings: Ad lettuce, tomato, onion, mayo, mustard, or whatever else you like.
How to Make Crack Burgers
Follow these easy steps to make crack burgers:
- Mix the ingredients. In a large bowl, combine the ground chuck, sour cream, ranch dressing mix, cooked and crumbled bacon, shredded cheddar cheese, salt, and pepper. Do not overmix.
- Form the patties. Divide the mixture into 4 equal portions and shape into patties about 1 inch thick. Make a slight depression in the center of each patty to prevent puffing up during cooking.
- Preheat the grill. Preheat your grill or cast iron skillet to medium-high heat. Lightly oil the grates or pan.
- Cook the burgers. Place the patties on the grill or in the skillet and cook for about 4 minutes. Flip carefully and cook for an additional 3-5 minutes, until the internal temperature reaches 160°F for well done.
- Melt the cheese. Place a slice of cheese on each patty during the last minute of cooking to melt.
- Rest and toast. Remove the burgers and let them rest for a few minutes. Meanwhile, lightly toast the buns.
- Assemble and serve. Place the burgers on the toasted buns and add your favorite toppings. Serve immediately.
Tips for the Best Crack Burgers
Follow these tips to make your burgers the very best.
- The fattier, the better. Choose ground chuck with 20-30% fat content for the juiciest burgers. Lean meat won’t provide the same rich taste.
- Be gentle! Mix the ground meat and seasonings quickly and gently with your hands to avoid overworking the meat.
- Let it chill. Keep the ground meat cold before forming the patties. This stops the fat from melting and making the burgers dense.
- Flip sparingly. Only flip the burgers once on the grill. Let them cook for 4-5 minutes per side for medium doneness. Flipping too often can cause them to fall apart.
- Resist the urge to press! Avoid pushing on the burgers with a spatula while they’re cooking. This will press out the juices.
- Get toasty. Lightly toast the buns before serving to prevent them from getting soggy. Have toppings prepped and ready to go.
How to Store
Here’s how to store your leftover burgers to keep them fresh.
To Store: Wrap each cooled burger patty tightly in plastic wrap. Place in an air-tight container or zip-top bag. Store in the refrigerator for up to 4 days.
To Freeze: Place the wrapped burger patties in a single layer on a baking sheet. Freeze until solid, about 2 hours.
Transfer the frozen patties to a freezer-safe bag or container. Separate layers with parchment paper. Store in the freezer for up to 3 months.
To Reheat: Reheat burger patties separately from the bun in a 350°F oven on a rack for 7-10 minutes. Flip them halfway through.
Or, heat them in a skillet with a splash of water or beef broth over medium heat. Toast the buns lightly if desired and reassemble the burgers with toppings.
Crack Burgers
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10
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kcalThese crack burgers are as addictive as they sound! Juicy beef is combined with ranch, sour cream, bacon, and cheese for a flavor explosion.
Ingredients
1½ pounds ground chuck (80/20 or 85/15 fat content)
3 Tbsp sour cream
2 Tbsp ranch dressing mix
⅓ cup cooked and crumbled bacon
1 cup shredded cheddar cheese
Salt and pepper to taste
4 hamburger buns
Optional toppings: lettuce, tomato, onion, mayo, mustard
Instructions
- In a large bowl, gently combine the ground chuck, sour cream, ranch dressing mix, crumbled bacon, shredded cheddar cheese, salt and pepper. Do not overmix to avoid tough burgers.
- Divide the mixture into 4 equal portions and shape into patties about 1 inch thick. Make a slight depression in the center of each patty to prevent puffing up during cooking.
- Preheat your grill or cast iron skillet to medium-high heat. Lightly oil the grates or pan.
- Place the patties on the grill or in the skillet and cook for about 4 minutes. Flip carefully and cook for an additional 3-5 minutes, until the internal temperature reaches 160°F for well done.
- If desired, place a slice of cheese on each patty during the last minute of cooking to melt.
- Remove the burgers and let rest for a few minutes. Meanwhile, lightly toast the buns.
- Assemble the burgers on the toasted buns and add your favorite toppings like lettuce, tomato, onion, mayo, and mustard.
- Serve immediately and enjoy your juicy, flavorful crack burgers!
Notes
- Use fatty ground beef for flavor and moisture.
- Handle the meat gently, and not overcooking the patties.
the taste was wonderful but I must have done something wrong causey burger just fell apart while cooking
Help!
Hi Sandra!
Sorry to hear that. Here are a few things that might’ve been the cause:
1. Overmixing the Meat: Mixing the ingredients too much can break down the meat’s protein structure, making the patties less cohesive.
A good way to avoid this is to combine everything but the meat in a bowl until smooth, then add the meat.
2. Cooking Method: Handling the patties too much while cooking or flipping them too often can cause them to break apart. It’s best to flip them only once during cooking.
I usually make the meat mixture and then chill it to let the flavors meld. Then form the patties and let them warm a little before cooking, to keep them from shrinking.
Portion the meat into round balls and press them flat right in the pan. A bit of breakage on the edges it okay, but it should keep them from falling apart.
3. Cooking Temp: Cooking at a higher temperature will sear the outside, creating a nice crust that helps hold the burger together.
Ensure your grill or skillet is properly preheated before adding the burgers. Medium-high heat is generally ideal for burgers.
Also, keep in mind that overcooking can make burgers dry and more prone to falling apart. They should only need about 4 minutes per side, and then a few minutes to rest after cooking to let the juices redistribute.
Hope this helps!