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Crack Burger Recipe

Crack Burger Recipe

Crack Burger Recipe transforms a regular burger with Cheddar, ranch seasoning, bacon, and creamy sauce for an extraordinary meal.
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Prep Time 20 minutes
Total Time 20 minutes
Course Main
Cuisine American
Servings 4 double-burgers
Calories 762 kcal

Equipment

  • Food scale
  • Electric griddle
  • Burger Press

Ingredients
  

Patties

  • 1.5 pounds ground beef 80/20 (ground beef chuck), very cold
  • ⅓ cup cooked and crumbled bacon 5-6 slices
  • ½ cup shredded sharp Cheddar cheese
  • 3 tablespoons sour cream full-fat
  • 2 tablespoons ranch seasoning mix
  • 1 teaspoon Worcestershire sauce
  • Salt & pepper

Crack Sauce

  • ½ 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 buns brioche plus softened butter
  • 4 to 8 slices leaf lettuce
  • 4 to 8 slices tomato
  • dill pickle chips optional, for topping

Instructions
 

Preparation

  • In a large bowl, combine all patty ingredients. Gently knead with your hands until just combined; don’t overwork the meat. Divide into 8 loose 3-ounce balls and keep chilled.
  • 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 until ready to use.
  • Place 2 beef balls on the hot surface. Cover each with a square of parchment and smash down firmly until about ¼-inch thin. Season with a pinch of pepper.
  • Cook 60-90 sec until the edges are deeply brown and juices bubble through the top. Flip, top with a slice of cheese and cover to melt. Transfer to a plate.
  • Butter the buns and toast cut-side down on the cooler side of the griddle until golden.
  • Spread crack sauce on both bun halves. Layer with lettuce, tomato, a single or double patty, and pickles if using. Serve immediately.

Notes

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

Nutrition

Serving: 1burgerCalories: 762kcalCarbohydrates: 24gProtein: 35gFat: 57gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 141mgSodium: 923mgPotassium: 470mgFiber: 1gSugar: 5gVitamin A: 1083IUVitamin C: 3mgCalcium: 223mgIron: 2mg
Keyword bacon, burger, cheddar, Crack Burger Recipe, creamy sauce, ranch
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