If you’re ready to take burger night to the next level, these Crack Burgers are going to change your game. Packed with savory ground chuck, creamy ranch dressing mix, crispy bacon, and gooey cheddar cheese, these burgers deliver everything you love about classic backyard burgers — but turned up to 11.
The name says it all: they’re so crave-worthy you’ll want to make them again and again. Whether you’re planning a summer barbecue, a casual weekend cookout, or even a cozy winter burger night, these Crack Burgers will be the talk of the table.
Why You’ll Love These Crack Burgers
- Packed with flavor in every bite
- Easy enough for beginner cooks
- Family-friendly and crowd-pleasing
- Juicy, cheesy, and loaded with bacon
- Perfect for outdoor grilling or stovetop cooking
- Customizable with your favorite toppings
Ingredients
- 1 ½ lbs ground chuck
- 3 tablespoons sour cream
- 2 tablespoons ranch dressing mix
- ⅓ cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- 6 hamburger buns
- Lettuce, tomato, mustard, mayo (for serving)
How to Make Crack Burgers
Step 1: Mix the Burger Base
In a large mixing bowl, combine the ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Use your hands or a sturdy spoon to gently mix until just combined — overmixing will make your burgers tough.
Beginner Tip: Wet your hands with cold water to keep the meat from sticking while mixing.
Step 2: Form the Patties
Divide the mixture into 6 equal portions and gently shape into patties. For even cooking, aim for the same thickness and diameter on each burger.
Beginner Tip: Press a small dimple into the center of each patty with your thumb — this helps them cook evenly and prevents them from puffing up.
Step 3: Grill the Burgers
Heat a grill, grill pan, or skillet over medium heat. Lightly oil the cooking surface if needed.
Add the patties and grill to your preferred doneness:
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Well-done: 160°F
Flip the burgers carefully with a spatula and avoid pressing down on them, which can squeeze out their juices and make them dry.
Beginner Tip: Use a meat thermometer for consistent results.
Step 4: Serve and Enjoy
Transfer the cooked patties to a plate and let them rest for a couple of minutes so the juices can redistribute.
Toast the hamburger buns for an extra crispy bite, then assemble the burgers with your favorite toppings: crisp lettuce, juicy tomato, tangy mustard, and creamy mayo. Feel free to add pickles, onions, or avocado to build your perfect burger.
Tips for Success
- Use 80/20 ground chuck for the perfect juicy texture
- Don’t skip the dimple in the center of the patty to help them cook evenly
- Rest the burgers before serving for maximum juiciness
- Toast the buns for texture and flavor
- Try smoked cheddar for even more depth of flavor
Serving Suggestions
These Crack Burgers are the star of the show but pair beautifully with:
- Crispy oven-baked fries
- Sweet potato wedges
- Coleslaw
- Corn on the cob
- A refreshing lemonade or iced tea
Storage & Make-Ahead Tips
Store any cooked patties in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over medium-low heat or microwave for 30–45 seconds.
You can also freeze raw patties: layer them between sheets of parchment paper and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before cooking.
FAQs
Can I use ground turkey instead of ground chuck?
Yes! Ground turkey works great — just note that it will be a bit leaner, so watch carefully to avoid overcooking.
Can I make these burgers gluten-free?
Absolutely — just serve them with gluten-free buns or wrapped in lettuce.
What makes these “crack” burgers?
It’s the combo of ranch, bacon, and cheddar cheese — irresistibly good, you’ll want them on repeat!
Let’s Stay Connected
If you try these Crack Burgers, I’d love to see your creations! Leave a comment below or tag me on social media with your burger masterpieces — they always inspire me.
The Goods
Crack Burgers
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Recipes
- 1 ½ lbs ground chuck
- 3 tablespoons sour cream
- 2 tablespoons ranch dressing mix
- ⅓ cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- 6 hamburger buns
- Lettuce tomato, mustard, mayo (for serving)
Instructions
Step 1: Mix the Burger Base
- In a large mixing bowl, combine the ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Use your hands or a sturdy spoon to gently mix until just combined — overmixing will make your burgers tough.
Beginner Tip: Wet your hands with cold water to keep the meat from sticking while mixing.
Step 2: Form the Patties
- Divide the mixture into 6 equal portions and gently shape into patties. For even cooking, aim for the same thickness and diameter on each burger.
Beginner Tip: Press a small dimple into the center of each patty with your thumb — this helps them cook evenly and prevents them from puffing up.
Step 3: Grill the Burgers
- Heat a grill, grill pan, or skillet over medium heat. Lightly oil the cooking surface if needed.
Add the patties and grill to your preferred doneness:
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Well-done: 160°F
- Flip the burgers carefully with a spatula and avoid pressing down on them, which can squeeze out their juices and make them dry.
Beginner Tip: Use a meat thermometer for consistent results.
Step 4: Serve and Enjoy
- Transfer the cooked patties to a plate and let them rest for a couple of minutes so the juices can redistribute.
- Toast the hamburger buns for an extra crispy bite, then assemble the burgers with your favorite toppings: crisp lettuce, juicy tomato, tangy mustard, and creamy mayo. Feel free to add pickles, onions, or avocado to build your perfect burger.
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