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Crack Burgers: Your New Go-To Burger - Tasty

Crack Burgers: Your New Go-To Burger

This Crack Burger recipe elevates a standard burger with cheddar cheese, ranch seasoning, bacon, and a creamy sauce.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 double-burgers
Course: Dinner, Lunch
Cuisine: American
Calories: 762
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Patties
  • 1.5 pounds ground beef 80/20 (ground beef chuck), very cold
  • 1/3 cup cooked and crumbled bacon 5-6 slices
  • 1/2 cup shredded sharp Cheddar cheese
  • 3 tablespoons sour cream full-fat
  • 2 tablespoons ranch seasoning mix
  • 1 teaspoon Worcestershire sauce
  • Salt & pepper
Crack Sauce
  • 1/2 cup mayo
  • 1 tablespoon pickle relish I like Heinz
  • 1 teaspoon ranch seasoning mix
  • 1 teaspoon hot sauce or to taste (I use Frank's original)
To Finish
  • 8 slices sharp Cheddar cheese
  • 4 to 8 brioche buns plus softened butter
  • 4 to 8 leaf lettuce
  • 4 to 8 tomato
  • dill pickle chips optional, for topping

Equipment

  • Food scale
  • Electric griddle or flat-top griddle, or large cast iron skillet
  • Burger Press or a flat spatula

Method
 

  1. Combine all patty ingredients in a large bowl. Gently knead with your hands until just combined; do not overwork the meat. Divide into 8 loose 3-ounce balls and keep chilled.
  2. Heat a large electric or flat-top griddle to hot (400–450°F). Whisk together all crack sauce ingredients in a small bowl and chill.
  3. Place 2 beef balls on the hot surface. Immediately cover each with parchment paper and smash down firmly using a burger press or heavy spatula until about ¼-inch thin. Hold for 10 seconds to form a crust. Peel off parchment paper and season with pepper.
  4. Cook for 60-90 seconds until the edges are deeply brown and juices bubble through the top. Scrape under each patty, flip, and top with a slice of cheese. Cover with a pot lid to melt the cheese and cook for 30-45 seconds more. Transfer to a plate. If making doubles, stack two patties together while hot.
  5. Butter the buns and toast cut-side down on the cooler side of the griddle until golden.
  6. Spread crack sauce on both bun halves. Layer with lettuce, tomato, a single or double patty, and pickles if using. Serve immediately.

Nutrition

Calories: 762kcalCarbohydrates: 24gProtein: 35gFat: 57gSaturated Fat: 20gCholesterol: 141mgSodium: 923mgPotassium: 470mgFiber: 1gSugar: 5gVitamin A: 1083IUVitamin C: 3mgCalcium: 223mgIron: 2mg

Notes

Store leftover cooked patties in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet. Crack sauce can be refrigerated for up to 5 days. Assemble burgers fresh for best texture.

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