Introduction

Crack Burgers are juicy, flavorful patties packed with cheese, bacon, and a hint of ranch seasoning. This easy recipe elevates classic burgers with simple ingredients that create irresistibly rich and moist results. Perfect for grilling season or any meal that calls for a delicious burger.

A close-up of a thick, juicy beef patty topped with a bright orange melted cheddar cheese layer, covered with crispy, dark red-brown bacon strips arranged unevenly. Under the patty, there is a fresh, dark green leafy lettuce layer. A small piece of red tomato is partially visible in the background, all placed on a white marbled surface. The textures show edges of the beef with a grilled crust and shiny, gooey cheese dripping slightly over the sides. 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, as this can make the burgers tough. Mix just until all ingredients are evenly distributed for consistent flavor.
Step 2: Form the mixture into 6 hamburger patties, making sure they are the same size and thickness for even cooking. To help shape the patties, you can use a burger press or the lid of a container. Press a small dimple in the center of each patty to prevent puffing up while grilling. Wet your hands with cold water before handling the meat to prevent sticking.
Step 3: Preheat your grill, grill pan, or skillet to medium heat. Grill the patties carefully, flipping once, until they reach your desired doneness. 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. Avoid pressing down on the patties to keep them juicy. Let the burgers rest a few minutes after grilling to redistribute the juices.
Step 4: Serve the burgers on toasted hamburger buns with lettuce, tomato, mustard, and mayo. Feel free to add other toppings like pickles, onions, or avocado to customize your burger experience.

Tips & Variations

Toast the buns before serving for added texture and flavor.
Add diced onions or garlic powder to the meat mixture for extra savory notes.
Try swapping cheddar for pepper jack or Swiss cheese to change up the taste.
Use turkey or chicken instead of ground chuck for a lighter version.

Storage

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through to maintain moisture. For the patties before cooking, keep them wrapped tightly and refrigerate up to 24 hours, or freeze for up to 3 months.

How to Serve

A close-up view of a burger without the top bun, showing five layers from bottom to top: a grilled white bun with char marks, a slice of melted yellow cheddar cheese, a thick grilled beef patty with visible juices and seasonings, a layer of creamy light orange sauce dripping down the sides, and crispy bacon bits scattered generously on top. The background has a white marbled texture and parts of more burgers are blurry 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 the patties ahead of time?

Yes, you can prepare and shape the patties up to 24 hours in advance. Keep them covered tightly in the refrigerator to preserve freshness.

What is the best way to avoid dry burgers?

Incorporating sour cream and cheese helps keep these burgers moist. Additionally, avoid pressing down on the patties while cooking, and allow them to rest after grilling to retain their juices.