Discover how to elevate a classic burger with the Crack Burger, a luscious combination of sharp Cheddar, smoky bacon, zesty ranch seasoning, and a creamy, tangy sauce. This burger turns an everyday meal into a savory, crave-worthy delight.
Perfectly smashed patties create a caramelized crust, locking in juicy flavor, while the signature Crack Sauce adds a burst of tang and spice. Whether served single or doubled, this burger is bound to become a family favorite or the star of your next cookout.
- The cheese and ranch seasonings infuse bold, balanced flavor throughout the beef.
- Smashing patties thinly creates crispy, caramelized edges for texture.
- Homemade crack sauce adds creamy, tangy heat for an irresistible finish.
- Quick prep and cook time make it ideal for busy weeknights or gatherings.
Ingredients
- Ground beef 80/20 (1 1/2 pounds): Use cold, high-fat chuck for juicy, flavorful burger patties with a tender texture.
- Cooked and crumbled bacon (1/3 cup): Adds smoky depth and crisp texture that complements the beef perfectly.
- Shredded sharp Cheddar cheese (1/2 cup): Melts into the patties, boosting savory richness and sharp flavor accents.
- Full-fat sour cream (3 tablespoons): Brings moisture and tang, helping bind the patty ingredients without drying.
- Ranch seasoning mix (2 tablespoons for patties, plus 1 teaspoon for sauce): Adds herbaceous, zesty spices for characteristic Crack Burger flavor enhancement.
- Worcestershire sauce (1 teaspoon): Enhances umami depth and balances seasoning with subtle tang.
- Salt and black pepper: Essential for seasoning, highlighting the natural beef flavor.
- Mayonnaise (1/2 cup): The creamy base for Crack Sauce, providing richness and smooth texture.
- Pickle relish (1 tablespoon): Offers sweet and tangy crunch inside the sauce for vibrant contrast.
- Hot sauce (1 teaspoon, or to taste): Adds spicy heat to balance the creamy sauce with boldness.
- Sharp Cheddar slices (8 slices): Melted atop patties for that classic gooey cheese finish.
- Brioche buns (4 to 8 buns): Soft, buttery buns toasted and buttered for a golden, tender finish.
- Leaf lettuce (4 to 8 leaves): Provides fresh, crisp texture under the burger.
- Tomato slices (4 to 8 slices): Juicy, sweet tomato adds freshness and balances richness.
- Dill pickle chips (optional): Adds tangy crunch for topping, complementing flavors and textures.
Instructions
- Combine Patty Ingredients
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In a large bowl, gently mix cold ground beef with crumbled bacon, shredded Cheddar, sour cream, ranch seasoning, Worcestershire sauce, salt, and pepper. Knead just until combined to avoid toughening the meat and to distribute flavors evenly.
- Form and Chill Burger Balls
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Divide the meat mixture into eight loose 3-ounce balls, chilling them to keep the fat solid before cooking. This step ensures the patties hold together well and develop a crispy crust when smashed.
- Prepare the Crack Sauce
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While the grill or griddle heats, whisk together mayonnaise, pickle relish, ranch seasoning, and your choice of hot sauce in a small bowl. Chill the sauce to let the flavors meld and keep it cool until serving.
- Heat Your Cooking Surface
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Set an electric griddle or flat-top pan to high heat (400–450°F). A hot surface is crucial for smashing the patties thin, encouraging caramelization and juicy, flavorful edges.
- Smash the Patties Thin
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Place two meatballs on the hot surface, cover each with parchment paper, and press firmly with a burger press or heavy spatula until about 1/4-inch thick. Hold for 10 seconds to develop a crust, then remove the paper and season with black pepper.
- Cook the First Side
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Cook the smashed patties for 60–90 seconds without moving, allowing the edges to brown deeply and juices to bubble up. This intense heat creates the signature crispy crust that gives crack burgers their unique texture.
- Flip and Melt Cheese
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Scrape under each patty with a sharp metal spatula, flip carefully, then immediately place a slice of sharp Cheddar on top. Cover the patties with a pot lid to trap heat and melt the cheese evenly in 30–45 seconds.
- Assemble Double Patties (Optional)
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If making double burgers, stack two hot patties to combine flavors and achieve a hearty meal. This layering adds a lovely contrast in texture and richness.
- Toast the Buns
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Butter the brioche buns lightly and toast them cut-side down on the cooler side of the griddle until golden brown. This step adds crunch and buttery flavor while keeping buns from becoming soggy.
- Build the Burgers
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Spread a generous layer of crack sauce on both top and bottom buns. Add leaf lettuce, tomato slices, a single or double patty, and optional dill pickle chips. Serve immediately for the best juicy, melty experience.
- Use cold beef and minimal mixing to keep patties tender and juicy.
- Smashing thin and cooking on high heat develops the ideal crust and flavor.
- Customize heat level in the sauce by adjusting hot sauce quantity for your taste.
- Butter and toast buns to avoid sogginess and add crunch contrast.
Storage Tips
Store leftover cooked patties and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat patties gently on a griddle to maintain juiciness before assembling fresh buns and toppings.
Serving Suggestions
Serve these Crack Burgers with crispy fries or a fresh coleslaw for texture balance. Pair with a crisp cold beer or a sparkling soda to complement the rich, smoky flavors.
- For best crust, use a metal spatula and scrape hard to release patties without tearing.
- Letting the cheese melt under a lid traps steam, ensuring gooey, even melting.
- Using brioche buns adds buttery flavor and soft texture that balances the savory burger layers.
FAQs
- Can I make Crack Burgers ahead of time?
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Yes, prepare patties and sauce in advance but cook and assemble just before serving to enjoy optimal freshness and texture.
- What’s the best beef for Crack Burgers?
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Choose ground chuck with 80/20 fat ratio; the higher fat content ensures juicy, flavorful patties.
- How do I get the perfect crust on smashed burgers?
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Heat griddle to 400–450°F, smash thinly with parchment cover, and press firmly for 10 seconds before cooking without disturbance.
- Can I make this burger spicy?
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Absolutely! Adjust the hot sauce in the crack sauce to your heat preference, or add jalapeño slices.
- What are good bun substitutions?
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Brioche buns are recommended for their texture but potato rolls or sturdy sandwich buns work well too.
- Can I use this recipe for singles instead of doubles?
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Yes, form 3-ounce patties to make singles, perfect for lighter servings or kids.
- Is the ranch seasoning necessary?
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It’s key for flavor; ranch seasoning adds herby, tangy notes that define the crack burger profile.
Crack Burger with Cheddar Sauce
Equipment
- 1 griddle large electric or flat-top, preheated to 400–450°F
- 1 burger press or heavy spatula for smashing patties
- 1 mixing bowl for combining ingredients
Ingredients
- 1 1/2 pounds very cold 80/20 ground beef chuck
- 1/3 cup cooked and crumbled bacon 5-6 slices
- 1/2 cup shredded sharp Cheddar cheese
- 3 tablespoons full-fat sour cream
- 2 tablespoons ranch seasoning mix
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 tablespoon pickle relish preferably Heinz
- 1 teaspoon ranch seasoning mix
- 1 teaspoon hot sauce Frank's original, or to taste
- 8 slices sharp Cheddar cheese
- 4 to 8 brioche buns softened butter for toasting
- 4 to 8 leaves leaf lettuce
- 4 to 8 slices tomato
- Dill pickle chips optional for topping
Instructions
- In a large bowl, combine ground beef, crumbled bacon, shredded cheddar, sour cream, ranch seasoning, Worcestershire sauce, salt, and pepper. Gently knead until just combined.
- Divide mixture into 8 loose balls (about 3 ounces each) and keep chilled until ready to cook.
- Preheat a large electric or flat-top griddle to 400–450°F.
- Meanwhile, whisk together mayonnaise, pickle relish, ranch seasoning, and hot sauce in a small bowl. Chill until serving.
- Place 2 beef balls on the hot griddle. Cover each with parchment paper and press firmly with a burger press or heavy spatula to about 1/4 inch thickness. Hold for 10 seconds to form a crust.
- Remove parchment and season patties with pepper. Cook 60 to 90 seconds until edges brown and juices bubble through the top.
- Scrape under the patties with a sharp metal spatula, flip, and immediately top each with a slice of cheddar cheese.
- Cover patties with a lid to melt the cheese and cook for another 30 to 45 seconds. Transfer to a plate; stack two patties together for doubles.
- Butter the brioche buns and toast cut-side down on the cooler side of the griddle until golden brown.
- Spread crack sauce on both top and bottom buns.
- Assemble burgers with lettuce, tomato, one or two patties, and optional dill pickle chips.
- Serve immediately while hot for best flavor and texture.
Notes
- Don’t overwork the beef to keep patties tender.
- Use parchment to achieve perfectly smashed thin crusts.
- Toast buns on griddle for extra flavor.
- Store leftover burger sauce in fridge up to 3 days.
