Crack Burgers Recipe – The Juiciest, Cheesiest Bacon-Ranch Smash Hit!
This Crack Burger is by far the juiciest and most flavorful burger I’ve ever created. Every bite is packed with bacon, cheddar, and ranch goodness.
Why This Recipe Is a Winner
These Crack Burgers check every box for the perfect burger – they’re incredibly juicy, cheesy, and completely addictive. Here’s why this method works so well:
- Bursting with Flavor: The combination of sour cream, ranch seasoning, crisp bacon, and cheddar is mixed directly into the meat, delivering bold, craveable flavor in every mouthful.
- Ultra-Juicy Patties: Bacon and cheese contribute just the right amount of fat to keep the burgers tender and moist – you won’t find any dry patties here.
- All-in-One Flavor: I love that the flavor is infused right into the burger instead of relying on toppings – less stacking, more enjoying.
- Perfect for Grilling Season: Whether you’re using a grill or cooking inside, these burgers always turn out succulent and delicious.
If you give this recipe a try, I’d love to hear how it turned out. Please stop back and leave a rating – your feedback means the world to me! ❤️
Ingredients
- Ground Beef – For patties that are rich in flavor and moisture, opt for 80/20 beef. This fat-to-meat ratio ensures juiciness and a tender texture.
- Sour Cream – This might be an unexpected addition, but it lends a creamy texture and added moisture, making every bite soft and rich.
- Ranch Seasoning Mix – Loaded with savory herbs and spices, this dry mix adds a tangy depth that elevates the burger beyond the ordinary.
- Bacon – Cooked until crisp, then crumbled into the mixture, bacon brings smoky, salty crunch to each bite.
- Shredded Cheddar Cheese – Folded right into the meat mixture, this cheese melts as it cooks, creating gooey, cheesy pockets inside the patty.
- Cheddar Cheese Slices – A slice of cheddar melted on top during the final minute of cooking gives the burger that classic cheeseburger finish.
- Brioche Buns – These soft, buttery buns have a slight sweetness that perfectly complements the savory burger. Toasting them makes them even better.
Instructions
- Combine Ingredients: In a large mixing bowl, blend the ground beef, sour cream, ranch mix, chopped crispy bacon, and shredded cheddar cheese.
- Mix Gently: Stir until just combined—avoid overmixing to preserve a tender texture.
- Portion the Mixture: Divide the mixture into six equal portions and roll each into a ball.
- Shape the Patties: Flatten each ball into a patty of uniform thickness.
- Create a Dimple: Press a slight indentation in the center of each patty to prevent them from puffing up while cooking.
Cook the Burgers: Preheat your grill, skillet, or grill pan over medium heat. Cook the patties to your desired level of doneness, flipping gently. Avoid smashing them down to keep all the flavorful juices inside.
- Add Cheese: During the last minute on the heat, place a slice of cheddar on each patty and allow it to melt.
- Assemble and Serve: Layer your burgers with lettuce, tomato, pickles, mayo, mustard—or whatever toppings you prefer—and serve immediately while hot!
Substitutions & Variations
Here are some swaps and twists I love using:
- Cheese Choices: Cheddar is my go-to for bold flavor, but you can switch things up with pepper jack for a spicy kick or Swiss for a milder, meltier experience. Shredded mozzarella or Colby Jack also blend nicely into the mix.
- Bacon Alternatives: While crispy pork bacon is classic, turkey bacon or even pancetta make great stand-ins. Want even more smoky flavor? Add a pinch of smoked paprika to the meat blend.
- Ground Meat Options: 80/20 ground beef creates the juiciest burgers, but you can use ground chicken or turkey as alternatives. Just steer clear of meat that’s too lean, or the patties might dry out.
What to Serve with Crack Burgers
These burgers are flavorful enough to stand alone, but they pair perfectly with a spread of cookout favorites. Try serving them alongside:
- Air Fryer Chicken Wings
- Grilled Hot Dogs
- Crockpot Pulled Pork Sandwiches
Or pair with comfort sides like:
- Buffalo Chicken Sliders
- Cauliflower Mac and Cheese
Frequently Asked Questions
What’s the best kind of ground beef to use?
Stick with 80/20 or 85/15 ground beef for maximum juiciness and flavor. Leaner mixes may dry out during cooking.
Can I prep the patties in advance?
Absolutely. You can mix and shape the patties a day ahead of time. Just store them in the fridge and place parchment paper between each to prevent sticking.
Why shouldn’t I overmix the burger mixture?
Overworking the meat can result in tough, rubbery patties. Mix only until the ingredients are evenly combined.
Is the center dimple really necessary?
Yes! That small indentation helps the patties cook evenly and prevents them from puffing up in the middle.
Should I press on the burgers while they cook?
No. Pressing down on the patties forces out the juices, leaving the burgers dry. Let them cook undisturbed for the best texture.
How can I tell when the burgers are done?
A meat thermometer is your best bet. For reference:
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Well-done: 160°F
How long do leftovers last?
Store any cooked patties in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave until hot throughout.