Introduction to the Recipe
There are burgers—and then there are Crack Burgers. If you’re someone who believes that a great burger should be juicy, cheesy, smoky, and absolutely irresistible, then this Crack Burgers Recipe is about to become your new favorite. Made with an 80/20 ground beef blend for maximum juiciness, these burgers are packed with shredded cheddar, crispy bacon crumbles, sour cream, and ranch seasoning—infusing flavor in every single bite. It’s not just a burger—it’s an experience.
What makes this burger truly special is that the flavor doesn’t just sit on top. Instead, it’s built right into the patty. The combination of sour cream and ranch seasoning gives the meat a creamy, zesty depth, while sharp cheddar and bacon crumbles add richness and a salty crunch. It’s the kind of burger that doesn’t need a ton of toppings—but when you do want to go big, options like caramelized onions, pickles, and your favorite burger sauce make it even better.
Whether you’re firing up the grill for a backyard BBQ or craving a gourmet-style meal indoors, Crack Burgers are perfect for any occasion. And the best part? They’re easy to customize. You can adjust the toppings, choose different cheeses, or even make dietary tweaks (more on that later).
Want to take your burger mastery to the next level? Learn how to get the perfect burger sear with this guide from Serious Eats. And if you’re looking for a side dish to serve with your burger, check out these crispy oven fries that pair perfectly.
This Crack Burgers Recipe brings you a mouthwatering balance of textures and flavors—cheesy, juicy, smoky, and savory. One bite and you’ll see why it lives up to the name.
Ingredients and Instructions
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Cheesy Crack Burgers Recipe
Description
Crack Burgers Recipe: a rich, cheesy, bacon‑crumble delight with ranch seasoning—juicy, indulgent, and perfect for burger lovers everywhere.
Ingredients
- 1.5 lbs ground beef (80/20 blend)
- 1 cup shredded cheddar cheese
- ¼ cup sour cream
- ½ cup bacon crumbles (equivalent to about six strips of cooked, crumbled bacon)
- 2 Tbsp ranch seasoning
- 6 cheese slices (American, cheddar, or your favorite melting cheese)
- 6 brioche hamburger buns
Optional Toppings:
- Burger sauce (e.g. mayo‑ketchup blend, garlic aioli)
- Caramelized onions
- Pickles
Instructions
- Prep the bacon: Cook six strips of bacon until crisp. Drain on paper towels, then crumble to make about ½ cup bacon crumbles.
- Combine fillings: In a large bowl, add 1.5 lbs of 80/20 ground beef, 1 cup shredded cheddar, ¼ cup sour cream, ½ cup bacon crumbles, and 2 Tbsp ranch seasoning. Gently mix—just until combined; do not overwork the meat, or the burgers become dense.
- Form patties: Divide mixture into 6 equal portions and gently shape into thick burger patties, pressing a slight dimple into the center of each to prevent doming while cooking.
- Preheat your cooking surface: Heat a cast‑iron skillet or grill over medium‑high heat. Lightly oil or brush surface with neutral oil for a nice sear.
- Cook the patties: Place patties onto the hot surface. Cook 4–5 minutes per side for medium doneness, or adjust timing to your preferred doneness. Resist pressing down on the patties—juices = flavor.
- Add cheese slices: In the last minute of cooking, top each patty with a cheese slice. Cover the pan (or close the grill lid) to melt the cheese completely.
- Toast the buns (optional but recommended): While cheese is melting, lightly toast brioche buns cut‑side down in a dry pan or on the grill until golden.
- Assemble: Spread burger sauce (if using) on buns, then add the cheesy, melty patty. Top with caramelized onions and pickles if desired. Serve immediately.
Notes
Don’t overmix—gentle handling keeps burgers juicy and tender.
Dimple patties to keep them flat and cook evenly.
Medium‑high heat ensures a well‑seared crust while keeping the interior juicy.
Cheese timing—add cheese near the end and cover to fully melt without overcooking.
Let rest briefly (1–2 minutes) to lock in juices before serving.
Keywords: Crack Burgers
Advanced Techniques
Double-Searing for Maximum Crust
For an incredibly flavorful crust, use the double-sear method. First, sear the patty on high heat for 2–3 minutes per side to build a golden crust. Then, reduce the heat and finish cooking gently. This creates a crisp outside and juicy inside. You can even reintroduce the patties to the hot pan briefly just before serving to reinvigorate the outer layer and seal in moisture.
Garlic-Butter Basting
Halfway through cooking, add a pat of butter, a crushed garlic clove, and fresh thyme or rosemary to the skillet. Spoon the melted butter over the patties to infuse the meat with rich, herby flavors. This technique enhances the beef and complements the ranch-cheddar-bacon blend beautifully.
Smoked Bacon & Hickory Grilling
Upgrade your bacon with applewood or hickory-smoked varieties for even deeper flavor. You can also add wood chips to your grill and smoke the patties indirectly before searing. This gives your Crack Burgers a gentle, smoky undertone without overwhelming the cheesy richness.
Cheese Layering
Layer two different cheeses for more complexity. Start with cheddar mixed into the meat, then melt a slice of American, pepper jack, or smoked provolone on top. The result is a gooey, cheesy bite with contrasting sharpness or spice, depending on your choice.
Stuffed Crack Burgers
For an extra indulgent version, try stuffing the patties with cheese. Flatten two thinner patties, place shredded cheese in the center, and seal the edges tightly. Cook gently to ensure the cheese melts while the meat cooks through. The center surprise takes this burger to the next level.
See more advanced recipes at cookingwhite.com
Storage, Shelf Life, and Maintenance Tips
Refrigeration
Store leftover patties in an airtight container for up to 3–4 days. To reheat, warm them in a skillet with a splash of water or broth and cover. This method keeps the burger moist and avoids drying out the meat.
Freezing Patties
Crack Burgers freeze beautifully. Place cooked or raw patties on a baking sheet to freeze individually, then transfer to a zip-top freezer bag. Label with the date and use within 3 months. Cook from frozen or thaw overnight for best results.
Storing Buns
Keep brioche buns soft by storing them in an airtight container or zip-top bag for up to 3 days at room temperature. Freeze extras and toast from frozen when needed. This preserves the texture and avoids waste.
Avoiding Soggy Leftovers
If storing assembled burgers, add a thin layer of mayo or butter to the bun to create a moisture barrier. Wrap burgers in parchment, then foil, to keep the buns from getting soggy and help retain structure.
Smart Reheating
When reheating leftovers, avoid the microwave. Instead, heat the burger in a skillet with a lid or use the oven at 325°F until warmed through. Always toast buns separately before reassembling to revive their texture.
Dietary Adaptations and Substitutions
Gluten-Free Version
Swap regular brioche buns with gluten-free buns or use large lettuce leaves. Make sure your ranch seasoning and bacon are certified gluten-free. The burger patty itself contains no gluten, so this is a simple adjustment.
Keto & Low-Carb Option
Skip the bun entirely or use grilled portobello mushrooms or chaffles (cheese waffles) instead. All other ingredients are keto-friendly—cheddar, sour cream, bacon, and beef—making it a great low-carb meal.
Vegetarian/Vegan Adaptation
Use plant-based ground meat, vegan cheddar shreds, dairy-free sour cream, and vegan bacon. Choose buns and sauces that align with vegan or vegetarian preferences. It’s easy to maintain the flavors with the right substitutes.
Low-Fat Substitution
Use 90/10 lean ground beef or ground turkey, reduce sour cream to 1 tablespoon, and swap cheddar for low-fat cheese. Turkey bacon is a good alternative, and you can serve open-faced to cut calories even further.
Dairy-Free Version
Use dairy-free shredded cheese, sour cream alternatives (like cashew-based), and ensure your ranch seasoning contains no dairy. Choose dairy-free buns and sauces. These changes make the burger fully dairy-free while keeping it flavorful.
FAQs About the Recipe
Why is my burger mix too soft?
If your mixture feels loose, it may be due to too much sour cream or low-fat meat. Stick to 80/20 ground beef for optimal binding. Chilling the mix for 15–30 minutes before shaping patties helps them hold together better.
Can I make these ahead of time?
Yes! Shape your patties and refrigerate them up to 24 hours in advance. Separate them with parchment paper and cover tightly. Let them sit at room temp for 15–20 minutes before cooking.
Can I cook them from frozen?
Absolutely. Freeze the patties on a tray, then store in a zip-top bag. Cook straight from frozen—just add a couple of extra minutes per side and check internal temperature to ensure it’s safe to eat.
Why isn’t the cheese melting?
If your cheese isn’t melting, it may be too cold or thick. Let it sit at room temperature while you cook. Add it with 1–2 minutes left and cover the pan to trap steam, which helps the cheese melt evenly.
How do I prevent dry burgers?
Use 80/20 beef for more fat and flavor. Avoid overcooking—pull burgers off the heat around 155–160°F and let them rest before serving. Never press the patties while cooking, as it squeezes out the juices.
Conclusion & Final Thoughts
Crack Burgers aren’t just another burger—they’re a flavor-packed powerhouse of cheesy, creamy, smoky indulgence. By mixing cheddar, ranch, bacon, and sour cream directly into the beef, this recipe takes your standard patty and transforms it into something crave-worthy. Each bite delivers juicy satisfaction with bold, comforting flavors that keep you coming back for more.
This recipe is incredibly adaptable. Whether you want to keep it classic or take it over the top with layered cheeses, garlic butter basting, or stuffing techniques, there’s always room to make it your own. And with easy substitutions for gluten-free, keto, dairy-free, and vegetarian diets, Crack Burgers are for everyone.
Perfect for cookouts, game days, or any night you’re ready for something extra, this is one burger that lives up to its name. It’s rich, juicy, and deeply satisfying—the kind of burger that disappears quickly and leaves everyone asking for seconds.
So fire up the grill, mix up those ingredients, and prepare to impress. Once you try this Crack Burgers Recipe, you’ll wonder how you ever settled for ordinary patties again.