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.