🎉 Introduction
If you’ve never had a Crack Burger, prepare to become obsessed. Packed with bold flavor from ranch seasoning, crispy bacon, and gooey cheddar cheese, these juicy burgers live up to their addictive name. The term “crack” comes from the wildly popular flavor combo of bacon, cheese, and ranch – and when it’s built right into the burger patty? Pure magic.
Whether you’re firing up the grill for a weekend BBQ or craving something comforting on a weeknight, these burgers are quick, easy, and bursting with rich, savory deliciousness. Plus, they’re a one-bowl wonder — no topping assembly line needed.
Get ready to impress your taste buds and everyone at the table with this irresistible Crack Burger recipe.
🧰 Equipment Needed
You don’t need fancy gear to make this mouthwatering burger. Just some kitchen basics:
- Mixing bowl
- Skillet, cast iron pan, or grill
- Spatula
- Measuring cups and spoons
- Meat thermometer (optional)
- Burger press (optional, for even patties)
🛒 Ingredients
🥩 Viandes:
- 1½ lb ground chuck (80/20 preferred) – Juicy and flavorful, ideal fat ratio for burgers
- ⅓ cup cooked bacon, crumbled – Adds smoky crunch and salty richness
🧂 Aides culinaires et épices:
- 2 tablespoons ranch dressing mix – Bold seasoning without needing extra spices
🧀 Produits laitiers:
- 1 cup cheddar cheese, shredded – Melty, sharp, and classic
- 3 tablespoons sour cream – Adds creaminess and enhances the ranch flavor
👩🍳 Directions
Step 1: Prep the Bacon
Cook your bacon until crispy. Drain on paper towels and crumble into bits.
Tip: For a shortcut, use store-bought real bacon bits – just make sure they’re crunchy.
Step 2: Mix the Meat
In a large bowl, combine:
- Ground chuck
- Ranch seasoning mix
- Sour cream
- Shredded cheddar cheese
- Crumpled bacon
Mix gently until just combined. Do not overmix – it can toughen the meat.
The sour cream keeps things moist while the ranch mix adds a powerful savory kick.
Step 3: Form the Patties
Divide the mixture into 4 large patties or 6 medium-sized patties.
Shape each patty about ¾ inch thick. Use your thumb to create a small indent in the center – this helps them cook evenly and prevents puffing.
Step 4: Preheat Your Cooking Surface
Heat your grill, griddle, or skillet to medium-high. Lightly oil the surface.
A cast iron skillet gives that crispy sear – ideal for stovetop or grill grates.
Step 5: Cook the Crack Burgers
Place patties on the hot surface. Cook for 4–5 minutes per side, depending on thickness, until deeply browned and cooked through (internal temp: 160°F for ground beef).
Avoid pressing down with a spatula — you’ll lose those flavorful juices!
Optional: Add extra cheddar on top during the last minute for a molten cheese cap.
Step 6: Assemble and Serve
Let the burgers rest for 2 minutes, then serve on toasted buns with optional toppings like:
- More bacon
- Lettuce & tomato
- Pickles
- Ranch dressing
- Onion rings
Or keep it classic — these patties are flavorful enough to stand alone!
🍽️ Servings & Timing
- Servings: 4 large or 6 medium burgers
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: ~20–25 minutes
Perfect for weeknight dinners, cookouts, or feeding a hungry crowd fast.
🧊 Storage & Reheating
Storage:
- Store cooked patties in an airtight container in the fridge for up to 4 days.
Freezing:
- Wrap uncooked or cooked patties individually and freeze for up to 2 months.
- Thaw in fridge overnight before cooking.
Reheating:
- Reheat patties in a skillet over medium heat with a splash of water and covered for moisture, 3–4 minutes per side.
- Or microwave on medium power for 1–2 minutes.
🥄 Variations
Want to mix it up? Try these creative spins on the Crack Burger:
- Jalapeño Crack Burger: Add sliced pickled jalapeños to the patty mix.
- Buffalo Crack Burger: Mix in 2 tablespoons buffalo sauce and blue cheese crumbles.
- Breakfast Crack Burger: Top with a fried egg and hash browns on a brioche bun.
- Crack Sliders: Make mini patties for sliders — perfect for game day!
- Keto Crack Burger: Skip the bun and wrap in lettuce for a low-carb option.
- Smash Crack Burger: Flatten patties on a hot griddle for crispy edges and caramelized flavor.
❓ 10 FAQs
1. What’s the best type of meat for Crack Burgers?
Ground chuck (80/20) is ideal — it’s juicy, flavorful, and holds up well to add-ins like cheese and bacon.
2. Do I have to use sour cream?
It’s optional but recommended — it adds moisture and helps bind the mix. You can substitute Greek yogurt or mayo.
3. Can I make these burgers ahead of time?
Yes! Form the patties and refrigerate them for up to 24 hours before cooking.
4. Are these burgers spicy?
Not at all. But you can spice them up with hot sauce, crushed red pepper, or pepper jack cheese.
5. Can I use pre-cooked bacon?
Absolutely! Use high-quality store-bought bacon crumbles for faster prep.
6. Can I grill these burgers?
Yes, they’re great on the grill — just be careful flipping since they’re cheese-loaded.
7. Do I need a binder like breadcrumbs?
Nope! The cheese and sour cream help hold everything together — no filler needed.
8. Can I stuff these with more cheese?
Yes! Form two thinner patties and press cheese between them for a stuffed Crack Burger.
9. Can I use ranch dressing instead of dry mix?
Stick to dry ranch seasoning mix — the dressing is too wet and will affect texture.
10. What’s the best cheese to use?
Sharp cheddar gives the best flavor, but feel free to mix in Monterey Jack or pepper jack for a twist.
🏁 Conclusion
These Crack Burgers are meaty, cheesy, bacon-packed flavor bombs that belong on every dinner table and summer grill. With juicy ground chuck, savory ranch seasoning, melty cheddar, and crispy bacon in every bite, they offer maximum flavor with minimum effort.
Whether you’re hosting a backyard BBQ or just need to take burger night to the next level, this recipe is a guaranteed crowd-pleaser. Get ready to make room in your recipe box — this is one burger you’ll be making on repeat!
Crack Burgers Recipe – The Juiciest, Cheesiest Bacon-Ranch Smash Hit!
Ingredients
Equipment
Method
- Cook your bacon until crispy. Drain on paper towels and crumble into bits.
- Tip: For a shortcut, use store-bought real bacon bits – just make sure they’re crunchy.
- In a large bowl, combine:
- Ground chuck
- Ranch seasoning mix
- Sour cream
- Shredded cheddar cheese
- Crumpled bacon
- Mix gently until just combined. Do not overmix – it can toughen the meat.
- The sour cream keeps things moist while the ranch mix adds a powerful savory kick.
- Divide the mixture into 4 large patties or 6 medium-sized patties.
- Shape each patty about ¾ inch thick. Use your thumb to create a small indent in the center – this helps them cook evenly and prevents puffing.
- Heat your grill, griddle, or skillet to medium-high. Lightly oil the surface.
- A cast iron skillet gives that crispy sear – ideal for stovetop or grill grates.
- Place patties on the hot surface. Cook for 4–5 minutes per side, depending on thickness, until deeply browned and cooked through (internal temp: 160°F for ground beef).
- Avoid pressing down with a spatula — you’ll lose those flavorful juices!
- Optional: Add extra cheddar on top during the last minute for a molten cheese cap.
- Let the burgers rest for 2 minutes, then serve on toasted buns with optional toppings like:
- More bacon
- Lettuce & tomato
- Pickles
- Ranch dressing
- Onion rings
- Or keep it classic — these patties are flavorful enough to stand alone!
Notes
Storage:
Store cooked patties in an airtight container in the fridge for up to 4 days. Freezing:
Wrap uncooked or cooked patties individually and freeze for up to 2 months. Thaw in fridge overnight before cooking. Reheating:
Reheat patties in a skillet over medium heat with a splash of water and covered for moisture, 3–4 minutes per side. Or microwave on medium power for 1–2 minutes. 🥄 Variations
Want to mix it up? Try these creative spins on the Crack Burger: Jalapeño Crack Burger: Add sliced pickled jalapeños to the patty mix. Buffalo Crack Burger: Mix in 2 tablespoons buffalo sauce and blue cheese crumbles. Breakfast Crack Burger: Top with a fried egg and hash browns on a brioche bun. Crack Sliders: Make mini patties for sliders — perfect for game day! Keto Crack Burger: Skip the bun and wrap in lettuce for a low-carb option. Smash Crack Burger: Flatten patties on a hot griddle for crispy edges and caramelized flavor. ❓ 10 FAQs
1. What’s the best type of meat for Crack Burgers?
Ground chuck (80/20) is ideal — it’s juicy, flavorful, and holds up well to add-ins like cheese and bacon. 2. Do I have to use sour cream?
It’s optional but recommended — it adds moisture and helps bind the mix. You can substitute Greek yogurt or mayo. 3. Can I make these burgers ahead of time?
Yes! Form the patties and refrigerate them for up to 24 hours before cooking. 4. Are these burgers spicy?
Not at all. But you can spice them up with hot sauce, crushed red pepper, or pepper jack cheese. 5. Can I use pre-cooked bacon?
Absolutely! Use high-quality store-bought bacon crumbles for faster prep. 6. Can I grill these burgers?
Yes, they’re great on the grill — just be careful flipping since they’re cheese-loaded. 7. Do I need a binder like breadcrumbs?
Nope! The cheese and sour cream help hold everything together — no filler needed. 8. Can I stuff these with more cheese?
Yes! Form two thinner patties and press cheese between them for a stuffed Crack Burger. 9. Can I use ranch dressing instead of dry mix?
Stick to dry ranch seasoning mix — the dressing is too wet and will affect texture. 10. What’s the best cheese to use?
Sharp cheddar gives the best flavor, but feel free to mix in Monterey Jack or pepper jack for a twist. 🏁 Conclusion
These Crack Burgers are meaty, cheesy, bacon-packed flavor bombs that belong on every dinner table and summer grill. With juicy ground chuck, savory ranch seasoning, melty cheddar, and crispy bacon in every bite, they offer maximum flavor with minimum effort. Whether you’re hosting a backyard BBQ or just need to take burger night to the next level, this recipe is a guaranteed crowd-pleaser. Get ready to make room in your recipe box — this is one burger you’ll be making on repeat!
