Introduction

Crack Burgers are a flavorful twist on the classic burger, packed with cheddar, bacon, and a tangy ranch seasoning. These juicy, cheesy patties are easy to make and guaranteed to become your new go-to for burger night.

A close-up of a stacked cheeseburger with five layers: bottom layer is a toasted, light brown bun; on top sits a slice of melted yellow cheddar cheese; next a thick, juicy beef patty with a textured, grilled surface; above the patty is a smooth, creamy layer of light orange sauce dripping down the sides; then another slice of melted cheddar cheese covers the patty; on top is a generous pile of crispy, golden-brown bacon bits. The background shows more burgers slightly blurred, all on a grill with a white marbled texture. 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 with your hands or a spoon until the ingredients are evenly distributed. Avoid overmixing to keep the burgers tender.
Step 2: Form the mixture into 6 even hamburger patties. To prevent puffing, press a small dimple in the center of each patty. Wet your hands with cold water to stop the meat from sticking. Keep patties uniform in size and thickness for even cooking.
Step 3: Preheat your grill, grill pan, or skillet to medium heat. Cook the patties carefully, flipping once when ready. Avoid pressing down on the patties to retain their juices. Use a meat thermometer to check doneness: 130-135°F for medium-rare, 140-145°F for medium, and 160°F for well-done.
Step 4: Let the cooked burgers rest a few minutes before serving. Assemble on toasted buns with lettuce, tomato, mustard, mayo, and any additional toppings you like such as pickles, onions, or avocado.

Tips & Variations

Toast the buns to add crunch and prevent sogginess from the juicy patties.
For an extra smoky flavor, use smoked bacon or add a dash of smoked paprika to the mix.
Experiment with different cheese varieties like pepper jack or gouda to change the flavor profile.

Storage

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep them moist. Avoid overcooking during reheating to prevent drying out the patties.

How to Serve

A close-up image of a thick burger patty topped with bright orange melted cheddar cheese that covers the entire surface of the patty. Crispy strips of brown bacon are layered on top, adding texture and rich color contrast. The burger sits on a bed of fresh green leafy lettuce that peeks out from underneath the patty. The background features a white marbled surface, creating a clean and simple setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ground meat for these burgers?

Yes, you can substitute ground chuck with ground turkey, chicken, or a blend of beef and pork. Keep in mind that leaner meats may require additional fat or moisture to keep the burgers juicy.

Is it okay to freeze the formed patties before cooking?

Absolutely. Freeze the patties on a baking sheet before transferring them to a sealed bag or container. Thaw in the refrigerator before grilling for best results.

Crack Burgers: Your New Go-To Burger Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

Crack Burgers are juicy, flavorful hamburgers made by blending ground chuck with sour cream, ranch dressing mix, crumbled bacon, and cheddar cheese. These patties are grilled to perfection and served on toasted buns with your favorite fresh toppings, delivering a deliciously moist and cheesy burger experience perfect for any casual meal or barbecue.

Author: Kai
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Grilling
Cuisine: American

Ingredients

Scale

For the Burger Patties

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

For Serving

Hamburger buns
Lettuce leaves
Tomato slices
Mustard
Mayo

Instructions

Combine Ingredients: In a large bowl, mix together the ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Use your hands or a sturdy spoon to gently combine until ingredients are evenly distributed. Be careful not to overmix to keep the burgers tender.
Form Patties: Shape the mixture into six equal-sized hamburger patties. To ensure even cooking, make sure they are the same thickness and size. Press a small dimple into the center of each patty to prevent puffing while cooking. Wet your hands with cold water to prevent sticking during shaping.
Grill Patties: Heat a grill pan, outdoor grill, or skillet over medium heat. Place the patties on the grill and cook to your preferred level of doneness—medium-rare (130-135°F), medium (140-145°F), or well-done (160°F). Avoid pressing down on the patties while cooking to retain juices. Flip carefully and monitor cooking time for even results. Let the burgers rest a few minutes before serving.
Assemble and Serve: Toast the hamburger buns if desired. Place each grilled patty on a bun and top with lettuce, tomato, mustard, and mayo. Feel free to add other toppings like pickles, onions, or avocado for a customized burger experience.