Introduction

Crack Burgers are juicy, flavorful, and loaded with cheddar cheese, bacon, and a secret ranch seasoning for a delicious twist on the classic burger. This easy recipe results in perfectly moist patties that are sure to become your new go-to burger for any occasion.

A close-up of a burger shows three main layers. The bottom layer is a toasted bun with a light brown color. On top of this is a juicy beef patty covered in a white creamy sauce with black pepper flecks that drips over the sides. The top layer is a thick slice of melted bright orange cheddar cheese with small black pepper spots. On this cheese, pieces of crispy, reddish-brown bacon strips are scattered. The burger sits on a dark surface with hints of green lettuce peeking from underneath. 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 until well combined using your hands or a sturdy spoon. Be careful not to overmix to avoid tough burgers.
Step 2: Form the mixture into 6 evenly sized hamburger patties. Use wet hands to prevent sticking and press a small dimple in the center of each patty to keep them from puffing up while cooking.
Step 3: Preheat a grill, grill pan, or skillet over medium heat. Grill the patties to your desired doneness, flipping carefully to avoid breaking. Use a meat thermometer to check the temperature: 130-135°F for medium-rare, 140-145°F for medium, and 160°F for well-done.
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 any toppings you like.

Tips & Variations

To prevent tough burgers, mix meat just until the ingredients are combined.
Wet your hands with cold water before forming patties to avoid sticking.
Use a meat thermometer for perfect doneness every time.
Try adding sliced avocado, pickles, or onions for extra flavor.
Toast the buns for added texture and flavor contrast.

Storage

Store leftover cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to preserve moisture. You can also wrap uncooked patties tightly and freeze them for up to 2 months; thaw before grilling.

How to Serve

A close-up image shows a burger with three visible layers. The bottom layer is dark green leafy lettuce with a fresh texture, spread on a white marbled surface. The middle layer is a thick, grilled beef patty with a bumpy, browned texture. On top of the beef patty, there is a layer of melted bright orange cheddar cheese, glossy and soft, covering the patty fully and dripping slightly over the edges. The top layer consists of crispy, dark red and golden-brown bacon strips scattered unevenly on the cheese. Small hints of red tomato and more green lettuce are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers ahead of time?

Yes, you can form the patties and store them in the refrigerator for up to 24 hours before grilling. This allows the flavors to meld even more.

What if I don’t have ranch dressing mix?

You can substitute with a mix of dried herbs like parsley, dill, garlic powder, onion powder, and a pinch of salt to mimic ranch flavor.