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My family calls these Crack Burgers for a reason They are juicy loaded with cheese and ranch flavors plus a hit of smoky bacon They come together quickly and always disappear first at cookouts whether I am whipping them up for a summer BBQ or a cozy weeknight dinner
My first time making these I realized just how fast four burgers can vanish when the whole family lines up at the stove Adults and kids alike are all about that ranchy rich flavor
Ingredients
- Ground beef: 80 20 blend ensures a juicy patty Pick meat that looks fresh and has a bright red color
- Ranch seasoning mix: brings craveworthy flavor Use a favorite brand or homemade for the best punch
- Garlic powder and onion powder: boost savory depth Reach for finely ground powders for even mixing
- Smoked paprika: gives a hint of smokiness but is optional Go for a deep red color for boldest flavor
- Salt and pepper: round everything out Freshly ground pepper tastes best
- Shredded cheddar cheese: melts into the patties For best melt choose a quality block and shred it yourself
- Cooked bacon: adds crunch and smoky bite Use thick cut bacon for better texture
- Chopped green onions or chives (optional): bring freshness and mild onion zing Look for crisp vibrant stalks
- Cheddar or American cheese slices: create that classic burger melt Either works but cheddar is my personal favorite
- Burger buns: brioche or potato buns add softness and a buttery touch Check that they are still pillowy to the touch
- Optional lettuce tomato red onion and pickles: supply fresh crunch and classic toppings
- Crack sauce (optional): made with mayo sour cream ranch dressing garlic powder smoked paprika chopped pickles or relish and bacon bits Go for real mayonnaise and tangy relish for maximum flavor
Step-by-Step Instructions
- Cook the Bacon:
- Fry or bake the bacon until deeply crisp I prefer using the oven at 400 degrees to get even cooking and easy clean up Chop into small pieces and let cool
- Mix the Burger Patties:
- In a large bowl combine ground beef ranch seasoning garlic powder onion powder smoked paprika cheddar cheese chopped bacon and green onions if using Use clean hands to blend everything just until combined Overmixing here can make the burgers dense
- Form the Patties:
- Split the beef mixture into four even portions Gently shape each into a thick patty about three quarters of an inch thick Press a shallow indent in the center of each for even cooking and to prevent bulging
- Cook the Burgers:
- Heat a grill or skillet to medium high oil lightly Lay down the patties and let cook undisturbed for four to five minutes per side Adjust for your preferred doneness Lay a cheese slice on each during the last minute and cover so the cheese melts deeply into the beef
- Make the Crack Sauce:
- While burgers cook blend together mayonnaise sour cream ranch dressing garlic powder smoked paprika pickles or relish and bacon bits Taste and adjust seasoning Chill until assembly
- Toast the Buns:
- Butter the insides of the buns Lightly toast facedown in a skillet or grill until golden and crisp This step keeps the burgers from getting soggy
- Assemble the Crack Burgers:
- Generously spread the crack sauce on both inner sides of the buns Add a hot cheesy beef patty Layer with any toppings like lettuce tomato pickles or red onion Top with the other half of the bun Press gently and get ready to dive in
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My favorite ingredient has to be the freshly shredded cheddar Melting it right into the patty guarantees you get creamy pockets of cheese in every bite One time we hosted ten people for an impromptu barbecue and everyone asked for the recipe after their first bite
Storage Tips
Shape patties up to a day in advance and keep them wrapped in the refrigerator Leftover cooked patties stay juicy if reheated in a skillet with a splash of water and a lid Crack sauce can be made up to a week ahead and actually gets better after a day of chilling
Ingredient Substitutions
Swap ground beef for ground turkey or chicken for a lighter version but be sure to use a bit of oil to keep them moist If ranch seasoning is not on hand mix dried parsley dill garlic powder and onion powder as a quick fix Try pepper jack or smoked gouda instead of cheddar for a different cheese twist
Serving Suggestions
Pile high with crispy fried onions or even a fried egg for breakfast vibes Serve with classic fries sweet potato wedges or pressed into a lettuce wrap for a low carb spin For parties assemble sliders using small dinner rolls
Cultural Context
The American cheeseburger has long been a summer cookout staple The crack burger is a new take that amps up classic comfort with bold ranch and bacon for crowd pleasing flavor Inspired by potluck fare and diner burgers across the Midwest these are summer nostalgia on a bun
Frequently Asked Questions
- → What beef blend is best for these burgers?
An 80/20 ground beef blend provides juiciness and rich flavor, making it perfect for these patties.
- → How do I keep the burgers tender?
Mix the ingredients gently and avoid overworking the meat. This helps the patties stay juicy and tender.
- → Can I use a different cheese?
Absolutely! Try pepper jack for spice, or use American, Swiss, or your favorite melty cheese.
- → What's the purpose of the indent in each patty?
Pressing a small indent in the center helps the burgers cook evenly and prevents them from puffing up.
- → How do I store leftovers?
Cooked patties last 3–4 days in the fridge. Crack sauce can be kept in a sealed container for up to a week.
- → Can I customize the toppings?
Yes! Add lettuce, tomato, pickles, red onion, or even a fried egg for extra flair and flavor.