Hey y'all! If you're craving a ridiculously juicy, flavor-loaded burger, this Crack Burgers Recipe is your new weeknight hero and cookout crowd-pleaser. We're talking smoky bacon, sharp cheddar, zesty ranch, and a creamy crack sauce that drips down a buttery toasted bun in the best way. It’s fast enough for busy nights, impressive enough for game day, and guaranteed to disappear. Let's get cooking!
Why You'll Love This Crack Burgers Recipe
- Big flavor payoff: bacon, cheddar, and ranch bring savory, creamy, and tangy goodness in every bite.
- Quick and easy: 30 minutes from pantry to plate with simple steps and minimal cleanup.
- Versatile: perfect on the grill, in a cast-iron skillet, or as smash burgers.
- Customizable: dial the heat, swap the protein, or make it low-carb with lettuce wraps.
- Family-friendly: familiar flavors that kids and adults both love.
Yield: 4 burgers (⅓ lb patties)
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients for Crack Burgers Recipe
- 1.5 lb (680 g) 80/20 ground beef
- 2 teaspoon dry ranch seasoning (for patties)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 slices thick-cut bacon, cooked and crumbled (about ½ cup / 75 g)
- 4 brioche or potato buns
- 2 tablespoon unsalted butter, softened (for buns)
- 4 slices sharp cheddar cheese (about 4 oz / 113 g), optional but recommended
Crack Sauce
- ½ cup (120 g) mayonnaise
- ¼ cup (60 g) sour cream
- 1 tablespoon dry ranch seasoning
- ½ cup (56 g) shredded sharp cheddar cheese
- 2 tablespoon chopped chives or green onions
- ½ teaspoon garlic powder
- 1 teaspoon lemon juice or dill pickle brine
Optional toppings: lettuce leaves, sliced tomato, dill pickle chips, thin red onion
How to Make Crack Burgers Recipe (Step-by-Step)
Step 1: Make the Crack Sauce
- In a bowl, whisk mayo, sour cream, ranch seasoning, cheddar, chives, garlic powder, and lemon juice until creamy. Cover and chill while you cook (this lets flavors bloom).
Step 2: Form the Crack Burger Patties
- In a large bowl, gently mix ground beef with 2 teaspoon ranch seasoning, Worcestershire, salt, and pepper until just combined. Do not overmix.
- Divide into 4 equal portions (about 6 oz / 170 g each). Shape into ¾-inch thick patties slightly wider than your buns. Press a shallow dimple in the center of each to prevent doming.
Step 3: Cook the Bacon (if needed)
- Oven method for extra-crispy bacon: Heat oven to 400°F (204°C). Arrange bacon on a foil-lined sheet pan with a rack and bake 15–18 minutes until crisp. Drain and crumble.
Step 4: Sear the Crack Burgers
- Skillet: Preheat a cast-iron skillet over medium-high until very hot (2–3 minutes). Lightly oil the pan. Sear patties 3–4 minutes, flip, then cook 2–3 minutes more. Add cheddar slices in the last minute to melt.
- Grill: Preheat to medium-high (about 450°F/232°C). Grill 3–4 minutes per side. Add cheese in the last minute.
- Doneness guide: For safety, ground beef should reach 160°F (71°C) internal. Use an instant-read thermometer for accuracy.
Step 5: Toast the Buttery Buns
- Spread butter on cut sides of buns. Toast cut-side down in the hot skillet or on the grill for 30–60 seconds until golden and crisp.
Step 6: Assemble the Crack Cheeseburgers
- Spread a spoonful of crack sauce on the bottom bun. Add patty, bacon crumbles (2–3 tablespoon per burger), optional lettuce/tomato/pickles/onion, then more sauce. Cap with the top bun and serve immediately.
Notes for the Best Crack Burgers
- Use 80/20 beef for maximum juiciness; leaner blends can taste dry.
- For food safety, ground beef should reach 160°F/71°C; see the official temperature chart at FoodSafety.gov.
- Crispy oven-bacon stays flat and shatters beautifully; here’s a simple method from The Kitchn.
Crack Burgers Variations
- Turkey Crack Burgers: Swap beef for 93% lean ground turkey; add 1 tablespoon olive oil to the mix and cook to 165°F/74°C.
- Spicy Jalapeño Crack Burgers: Mix 1–2 tablespoon minced jalapeño into the patties and add hot sauce to the crack sauce to taste.
- Low-Carb Lettuce Wraps: Ditch the buns and wrap patties in crisp iceberg or romaine; use extra sauce for moisture.
Equipment for Crack Burgers Recipe
- Cast-iron skillet or outdoor grill
- Instant-read thermometer
- Mixing bowls and whisk
- Sheet pan with wire rack (for bacon)
- Sturdy spatula (metal for cast iron)
- Measuring cups and spoons
Storage for Crack Burgers Leftovers
- Cooked patties: Cool, then refrigerate in an airtight container for 3–4 days. Reheat in a skillet over medium heat 2–3 minutes per side or in a 325°F/163°C oven for 8–10 minutes.
- Crack sauce: Refrigerate up to 4 days; stir before using. Do not freeze (dairy can separate).
- Freezing: Uncooked patties can be frozen up to 3 months. Thaw overnight in the fridge before cooking.
Serving & Pairings for Crack Burgers
- Classic sides: Crispy fries, sweet potato wedges, or onion rings.
- Fresh contrast: Creamy coleslaw or a zippy chopped salad.
- Sauce boost: Serve extra crack sauce for dipping fries.
- Drinks: A hoppy IPA, a cold lager, or iced tea; for wine, try a fruit-forward Zinfandel.
Pro Tips for Crack Burgers Recipe
- Cold meat, hot pan: Keep patties chilled until searing for a better crust and juicier interior; preheat the skillet thoroughly.
- Minimal handling: Mix and shape gently to avoid tough burgers; the dimple prevents puffing.
- Master your sear: Don’t press on the patties while cooking—save smashing for thin smash-burger style; see this burger technique guide from Serious Eats.
Crack Burgers Recipe FAQ
Can I make these as smash burgers?
Yes! Use 2 oz (57 g) meat balls per patty, smash on a ripping-hot cast-iron for 10 seconds, then cook 1–2 minutes per side. Pile two patties per bun with crack sauce.
What if I don’t have ranch seasoning?
Mix 1 teaspoon dried parsley, ½ teaspoon dried dill, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, and a pinch of pepper for a quick DIY blend.
How do I keep burgers from drying out?
Use 80/20 beef, avoid overcooking, and rest the patties 3–5 minutes before serving. Verify doneness with a thermometer per FoodSafety.gov.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 slices sharp cheddar cheese
- 4 burger buns
Instructions
-
1Combine ground beef, Worcestershire sauce, salt, black pepper, garlic powder, and onion powder in a bowl. Gently mix until just combined; do not overwork the meat.
-
2Divide the mixture into four equal portions and loosely form into balls. Preheat a heavy skillet or griddle over medium-high heat until very hot.
-
3Place each ball onto the hot surface and press firmly with a spatula to form thin patties (smash technique). Cook 2-3 minutes until the edges brown and juices rise to the top.
-
4Flip the patties and cook an additional 1-2 minutes. Top each patty with a slice of cheddar cheese, cover or tent the pan briefly to melt the cheese.
-
5Toast the burger buns briefly on the griddle if desired. Assemble burgers by placing the cheesy patties on buns and adding preferred toppings such as lettuce, tomato, pickles, and condiments.
-
6Serve hot and enjoy immediately for the juiciest texture and best flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!