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–+ servings
A tall, juicy Crack Burgers stacked high with melted cheese, bacon bits, and creamy sauce on a brioche bun.

Crack Burgers: Your New Go-To Burger

This recipe takes a standard burger and makes it special using Cheddar, ranch seasoning, bacon, and a creamy sauce.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 double-burgers or 8 singles
Course: Dinner, Lunch
Cuisine: American
Calories: 762
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Patties
  • 1.5 pounds ground beef 80/20 (ground beef chuck), very cold
  • 1/3 cup cooked and crumbled bacon (5-6 slices)
  • 1/2 cup shredded sharp Cheddar cheese
  • 3 tablespoons sour cream full-fat
  • 2 tablespoons ranch seasoning mix
  • 1 teaspoon Worcestershire sauce
  • 1 pinch Salt & pepper
Crack Sauce
  • 1/2 cup mayo
  • 1 tablespoon pickle relish (Heinz)
  • 1 teaspoon ranch seasoning mix
  • 1 teaspoon hot sauce (Frank's original) or to taste
To Finish
  • 8 slices sharp Cheddar cheese
  • 4 to 8 brioche buns plus softened butter
  • 4 to 8 slices leaf lettuce
  • 4 to 8 slices tomato
  • 1 serving dill pickle chips optional, for topping

Equipment

  • Electric griddle or flat-top griddle, or large cast iron skillet
  • Burger Press or a flat spatula with firm pressure

Method
 

  1. Combine all patty ingredients in a large bowl. Gently knead with your hands until just combined; do not overwork the meat. Divide into 8 loose 3-ounce balls and keep chilled.
  2. Heat a large electric or flat-top griddle to hot (400–450°F). While it heats, whisk together all crack sauce ingredients in a small bowl and chill until ready to use.
  3. Place 2 beef balls on the hot surface. Immediately cover each with a square of parchment and smash down firmly using a burger press or heavy spatula until about ¼-inch thin. Hold for 10 seconds to form a crust. Peel off parchment paper and season with a pinch of pepper.
  4. Cook 60-90 seconds until the edges are deeply brown and juices bubble through the top. Scrape hard under each patty, using a sharp metal turner, flip, and top with a slice of cheese. Cover with a pot lid to melt the cheese and cook 30-45 seconds more. Transfer to a plate. If making doubles, stack two patties together while hot.
  5. While the patties cook, butter the buns and toast cut-side down on the cooler side of the griddle until golden.
  6. Spread crack sauce on both bun halves. Layer with lettuce, tomato, a single or double patty, and pickles if you use them. Serve immediately.

Nutrition

Calories: 762kcalCarbohydrates: 24gProtein: 35gFat: 57gSaturated Fat: 20gCholesterol: 141mgSodium: 923mgPotassium: 470mgFiber: 1gSugar: 5gVitamin A: 1083IUVitamin C: 3mgCalcium: 223mgIron: 2mg

Notes

If the patty breaks apart when flipping, press it back together as best you can and add the cheese. The cheese on top helps hold everything in place. Covering the patties with a large pot lid while the cheese melts helps it get extra gooey and fully melted. Store leftover cooked patties in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet. Crack sauce can be refrigerated for up to 5 days. Assemble burgers fresh for best texture.

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