Introduction

Crack Burgers are juicy, flavorful patties packed with cheddar cheese, bacon, and a special ranch seasoning. These burgers are easy to make at home and deliver a deliciously cheesy and savory bite every time.

A close-up image of a cheeseburger patty topped with bright orange melted cheddar cheese, with crispy brown bacon strips layered on top. The burger patty looks juicy and browned, sitting on a bed of fresh green lettuce that peeks out slightly from the bottom. The background is a white marbled texture, highlighting the rich colors and textures of the meat, cheese, and bacon. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, combine the ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix gently until all ingredients are evenly distributed, being careful not to overmix to keep the burgers tender.
Step 2: Form the mixture into 6 equal-sized hamburger patties. To help with even cooking, make the patties the same thickness and press a small dimple in the center of each. Wetting your hands with cold water before shaping will prevent sticking.
Step 3: Preheat a grill, grill pan, or skillet over medium heat. Cook the patties carefully, flipping once to avoid breaking. Use a meat thermometer to check doneness: 130-135°F for medium-rare, 140-145°F for medium, and 160°F for well-done. Avoid pressing down on the patties to retain juices.
Step 4: Let the burgers rest a few minutes after cooking to allow the juices to redistribute. Serve on toasted hamburger buns with lettuce, tomato, mustard, mayo, or your favorite toppings.

Tips & Variations

Toast the buns for extra crispiness and texture.
Add pickles, onions, or avocado for extra flavor and variety.
Use a burger press or the lid of a container to shape uniform patties more easily.
Do not overmix the meat mixture; mixing just enough to combine will keep burgers tender.
Press a dimple in the center of each patty to prevent puffing up during cooking.

Storage

Store cooked Crack Burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain juiciness. Patties can also be frozen before cooking for up to 2 months; thaw overnight in the refrigerator before grilling.

How to Serve

A close-up image of a thick burger patty topped with a layer of melted bright orange cheddar cheese that smoothly covers the meat, with several strips of crispy cooked bacon laid unevenly on top. Underneath the patty, fresh green spinach leaves peek out, adding a vibrant color contrast. The textures of the melted cheese are shiny and gooey, while the crispy bacon adds a rough, crunchy look. The background is a white marbled surface, and a woman's hand is gently holding part of the burger from the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef other than chuck for these burgers?

Yes, but ground chuck is recommended for its fat content which keeps the burgers juicy and flavorful. Leaner beef may produce drier patties.

How do I prevent the burgers from falling apart while cooking?

Mix the ingredients gently without overworking the meat and avoid pressing down on the patties during grilling. Pressing a small dimple in the center of each patty also helps maintain shape.