Cheesy Bacon Crack Burgers

This hearty crack burger recipe transforms a simple patty into a flavor-packed experience that my friends request every time they visit. The combination of creamy ranch seasoning, savory bacon, and cheese creates a burger so addictive it earned its playful name.

I first made these burgers for a backyard cookout when I was tired of the same old hamburgers. My neighbor actually asked for the recipe before she even finished her first bite, and now it's become our neighborhood cookout staple.

Ingredients

• Ground chuck: the 80/20 fat ratio keeps these burgers juicy and prevents them from drying out while cooking
• Sour cream: adds remarkable moisture and helps bind everything together while tenderizing the meat
• Ranch dressing mix: the secret flavor booster that gives these burgers their addictive quality, look for buttermilk ranch for best results
• Cooked bacon: provides smoky flavor and textural contrast, cook it until crisp for best results
• Shredded cheddar cheese: melts within the burger creating pockets of gooey goodness, sharp cheddar offers the most flavor impact

Step-by-Step Instructions

Combine the ingredients:

Place ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar in a large mixing bowl. Use clean hands to gently fold everything together until just incorporated. Overmixing will result in tough burgers, so stop once everything is evenly distributed.

Form the patties:

Divide the mixture into four equal portions and shape into patties about ¾ inch thick. Create a slight dimple in the center of each patty with your thumb to prevent them from puffing up during cooking.

Rest the patties:

Allow the formed patties to rest at room temperature for 10-15 minutes. This crucial step helps the flavors meld together and ensures the fat is at the right temperature for optimal cooking.

Cook to perfection:

Preheat your grill to medium heat and cook the patties for approximately 4-5 minutes per side for medium doneness. Flip only once to maintain juiciness and develop a nice crust. Cook until internal temperature reaches 145°F for medium-rare or 160°F for well-done.

The first time I served these to my teenage son and his friends, they devoured eight burgers between four of them and started calling them "crack burgers" because they couldn't stop eating them. The name stuck, and now my son requests them for every birthday dinner.

Best Bun Options

The richness of these burgers pairs beautifully with brioche buns, which offer a slight sweetness to balance the savory patty. If you prefer something sturdier, pretzel buns stand up remarkably well to the moisture. For a lighter option, lightly toasted ciabatta rolls provide excellent texture without competing with the flavor-packed patty. Whatever bun you choose, toasting it lightly helps prevent sogginess from the juicy burger.

Topping Suggestions

While these burgers are flavorful enough to enjoy plain, certain toppings complement them particularly well. Crisp lettuce and sliced tomatoes provide freshness that balances the richness. Caramelized onions enhance the savory notes already present in the burger. Surprisingly, thinly sliced pickles work wonderfully by cutting through the richness with their acidity. I typically avoid ketchup with these burgers as it can overwhelm the ranch flavor profile.

Make-Ahead Options

You can prepare these burger patties up to 24 hours in advance and store them in the refrigerator, separated by parchment paper in an airtight container. This actually improves their flavor as the seasonings have more time to permeate the meat. If making far in advance, you can freeze the raw patties for up to three months. Thaw overnight in the refrigerator before cooking. Do not refreeze raw patties that have been previously frozen.

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Frequently Asked Questions

→ How do I prevent the burgers from falling apart?

Mix the ingredients gently and let the patties rest before grilling. This helps bind them together naturally.

→ What internal temperature should I cook the patties to?

For medium-rare, aim for 145°F. For well-done, cook until the internal temperature reaches 160°F.

→ Can I cook these burgers on a stovetop?

Yes, you can use a cast-iron skillet or griddle on medium heat. Cook evenly on both sides until desired doneness.

→ Can I use ground turkey instead of beef?

Absolutely! Ground turkey works, but be cautious of overcooking as it can dry out due to lower fat content.

→ What toppings pair well with these burgers?

Lettuce, pickles, tomatoes, and crispy fried onions are great options to balance the rich flavors.