Crack Burger (Printable)
Juicy beef patties topped with crispy bacon, melted cheddar, and a creamy homemade sauce, all on toasted brioche buns.
# What You Need:
→ Burger Patties
01 - 1 lb ground beef (80/20 blend recommended)
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - ½ tsp garlic powder
→ Crack Sauce
05 - ½ cup mayonnaise
06 - ¼ cup sour cream
07 - ¼ cup shredded cheddar cheese
08 - 2 tbsp ranch seasoning mix
09 - 2 tbsp chopped fresh chives
→ Toppings
10 - 8 slices bacon, cooked until crispy
11 - 4 slices cheddar cheese
12 - 4 brioche burger buns, toasted
13 - 1 cup shredded iceberg lettuce
14 - 1 large tomato, sliced
15 - ½ small red onion, thinly sliced
16 - Dill pickle slices (optional)
# Directions:
01 - Gently mix ground beef with salt, pepper, and garlic powder in a large bowl. Form into 4 equal patties, pressing a slight indentation into the center of each to prevent puffing during cooking.
02 - Preheat grill or skillet over medium-high heat.
03 - Cook bacon until crispy; drain on paper towels and set aside.
04 - Grill or pan-fry burger patties for 3-4 minutes per side until desired doneness. Top each patty with a slice of cheddar cheese during the last minute of cooking; cover and allow cheese to melt completely.
05 - Combine mayonnaise, sour cream, shredded cheddar, ranch seasoning, and chives in a small bowl. Mix until smooth and well incorporated.
06 - Toast brioche buns until golden brown.
07 - Spread crack sauce on both halves of each bun. Layer bottom bun with shredded lettuce, tomato slices, and red onion. Place cheesy burger patty on top, add 2 slices of bacon, and add pickles if desired. Cover with top bun and serve immediately.
# Expert Tips:
01 -
- The homemade crack sauce keeps in your fridge for a week and somehow makes everything taste better
- Everything cooks in about 15 minutes but tastes like it came from a restaurant
02 -
- The indentation in the center of each patty really does prevent them from turning into spheres while cooking
- Letting the burgers rest for just 2 minutes after cooking keeps all the juices inside instead of running onto your plate
03 -
- Do not press down on the burgers with your spatula while they cook or you will lose all those precious juices
- Let the meat come to room temperature for about 20 minutes before cooking for more even results