Crack Burgers
Juicy burgers loaded with ranch seasoning, gooey cheddar, and crispy bacon, topped with a creamy crack sauce.
Ingredients
For the Burgers
- 2 pounds ground chuck (80/20 recommended) The fat content is the secret to juicy burgers.
- 1 packet ranch seasoning mix Acts as an all-in-one salt, herb, and umami booster.
- 1 cup shredded cheddar cheese Pick a sharp cheddar for more flavor.
- 6 strips cooked bacon, chopped Adds smoky crunch.
- salt and black pepper to taste Season according to preference.
- burger buns (brioche or sesame work well) Provides the base for the burger.
- 2 tablespoons butter for toasting buns Gives a slightly sweet, golden edge.
- sliced pickles For added crunch.
- lettuce For freshness.
- tomatoes For juiciness.
- onions For flavor.
- more cheese (optional) For extra cheesiness.
- crack sauce (a mix of mayo, mustard, and ranch) Ties all flavors together.
Instructions
Preparation
- In a large bowl, gently fold the ground chuck with the ranch seasoning, shredded cheddar, and chopped cooked bacon until everything is evenly distributed.
- Divide the mixture into six even portions and shape each into a patty, pressing a small indentation in the center to prevent doming.
Cooking
- Preheat a grill or heavy skillet over medium-high heat until hot.
- Cook the patties about 4–5 minutes per side for medium, adding more cheese during the last minute.
Toasting
- Spread butter on the cut buns and toast until golden in a skillet or on the grill.
Assembly
- Layer lettuce, tomato, onion, pickles, extra cheese (if desired), and a generous spoon of crack sauce; serve immediately.
Notes
Keep the meat cold until just before cooking; don't press the patties while cooking to maintain juiciness. Store cooked patties in an airtight container for up to 3 days.