Description

These Crack Burgers are the ultimate grilled burgers for beef lovers, featuring juicy seasoned patties, melty cheddar, crispy bacon, and a creamy, tangy crack sauce. Perfect for backyard BBQs, family dinners, or any occasion where you want a bold, crave-worthy burger.

Ingredients

Scale

2 pounds ground beef (80/20 blend recommended)
1 packet (1 oz) ranch seasoning mix
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon ranch seasoning mix
1 tablespoon ketchup
1 teaspoon hot sauce (optional)
8 slices sharp cheddar cheese (or pepper jack)
8 slices cooked bacon
4 large burger buns (brioche or potato buns recommended)
1 cup shredded lettuce
1 large tomato, sliced
1/2 red onion, thinly sliced
Dill pickle chips

Instructions

In a small bowl, mix together mayonnaise, sour cream, ranch seasoning, ketchup, and hot sauce (if using) to make the crack sauce. Whisk until smooth, cover, and refrigerate.
In a large bowl, combine ground beef, ranch seasoning, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gently mix until just combined.
Divide the beef mixture into 4 equal portions and shape into patties about 3/4 inch thick. Make a slight indent in the center of each patty.
Preheat your grill to medium-high (about 400°F). Clean and oil the grates.
Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels.
Place burger patties on the hot grill. Cook for 4-5 minutes on the first side without pressing down. Flip and cook another 3-4 minutes, or until internal temperature reaches 160°F.
With 1 minute left, add a slice of cheddar to each patty and close the grill lid to melt the cheese. Toast the buns cut-side down on the grill for 30 seconds if desired.
To assemble, spread crack sauce on the bottom bun, add lettuce, cheesy burger patty, bacon, tomato, onion, and pickles. Top with more crack sauce and the top bun.
Serve immediately. Keep assembled burgers warm on a tray covered with foil if needed.

Notes

For gluten-free, use GF buns or lettuce wraps. Don’t overmix the beef for juicier burgers. Indent patties to prevent puffing. Rest burgers 3-4 minutes before serving. Crack sauce can be made ahead and improves with time. Variations include using turkey, chicken, or plant-based patties, and swapping cheeses or toppings.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 burger with bun, cheese, bacon, and sauce
Calories: 800
Sugar: 7
Sodium: 1700
Fat: 55
Saturated Fat: 22
Carbohydrates: 35
Fiber: 2
Protein: 45

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