Crack Burgers Bacon Cheddar (Printable)

Juicy beef patties topped with crispy bacon, melted cheddar, and tangy ranch-mayo sauce on toasted brioche buns.

# What You Need:

→ For the Burgers

01 - 1½ lbs ground beef (80/20 blend)
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 1 tsp garlic powder
05 - 1 tsp onion powder

→ For the Crack Sauce

06 - ½ cup mayonnaise
07 - 2 tbsp ranch dressing
08 - 1 tbsp chopped chives
09 - 1 tsp Worcestershire sauce
10 - ½ tsp smoked paprika

→ Toppings

11 - 8 slices cooked crispy bacon
12 - 4 slices sharp cheddar cheese
13 - 1 cup shredded iceberg lettuce
14 - 1 large tomato, sliced
15 - 4 brioche burger buns, toasted
16 - ¼ cup sliced pickles

# Directions:

01 - Combine ground beef, salt, pepper, garlic powder, and onion powder in a large bowl. Mix gently and form into 4 equal patties, pressing a slight dimple in the center of each to prevent puffing during cooking.
02 - Heat grill or skillet over medium-high heat until hot.
03 - Place patties on the grill and cook for 3-4 minutes per side until desired doneness is reached. During the final minute, top each patty with a slice of cheddar cheese and cover to melt.
04 - While burgers cook, whisk together mayonnaise, ranch dressing, chives, Worcestershire sauce, and smoked paprika in a small bowl until smooth and well combined.
05 - Lightly toast the brioche buns on the grill or in a toaster until golden brown.
06 - Spread crack sauce on both halves of each bun. Layer bottom bun with shredded lettuce, cheese-topped burger patty, 2 slices bacon, tomato slices, and pickles. Cover with top bun and serve immediately.

# Expert Tips:

01 -
  • The crack sauce is dangerously addictive and doubles as an amazing fry dip
  • That perfect 80/20 beef blend ensures every single bite stays incredibly juicy
  • Brioche buns hold everything together without falling apart halfway through
02 -
  • Never press down on your burgers with a spatula while they cook or you will lose all those precious juices that make them incredible
  • Let the patties rest for about 2 minutes after cooking so the juices redistribute instead of running out the moment you take a bite
  • The crack sauce actually tastes better if you make it a few hours ahead and let those flavors meld together in the fridge
03 -
  • Grind your own beef from chuck roast for next-level texture and flavor control
  • Butter and toast the cut sides of the buns for extra richness and crunch

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