Crack Burgers changed my weeknight dinner game last July when I needed something special for a backyard cookout. My neighbor brought regular burgers, and I wanted to one-up him (friendly competition, of course).
The first time I mixed ranch seasoning, crispy bacon, and sharp cheddar right into the beef, I knew I had something special. My husband took one bite and declared these the best burgers he’d ever had. There’s real magic in how the sour cream keeps everything incredibly juicy while the bacon adds smoky crunch throughout. These burgers earned their name honestly because once you try them, you’ll crave them constantly.
Table of Contents
Ingredients for Crack Burgers
I always use ground chuck with an 80/20 fat ratio for these burgers. The higher fat content provides perfect moisture, especially with all the mix-ins. After testing both pre-shredded and block cheese, I can tell you freshly shredded melts better throughout the patties. Here’s what you’ll need:
- 1 1/2 lb ground chuck (80/20 fat ratio recommended)
- 3 Tbsp sour cream (full-fat works best for moisture)
- 2 Tbsp ranch dressing mix (I prefer Hidden Valley for consistent flavor)
- 1/3 cup cooked and crumbled bacon (about 5-6 strips, cooked until extra crispy)
- 1 cup shredded cheddar cheese (sharp cheddar provides the best flavor – freshly shredded melts better than pre-packaged)
- 6 hamburger buns (I usually toast mine for extra texture)
- Lettuce leaves (crisp romaine or iceberg)
- 2 medium tomatoes (sliced)
- Mustard (yellow or Dijon)
- Mayonnaise (regular or light)
Pro tip: Cook your bacon until it’s extra crispy since it needs to hold up when mixed into the beef. In my experience, using freshly shredded cheese instead of pre-shredded creates better melting throughout the patties. I recommend keeping all ingredients cold until you’re ready to mix – this makes forming patties easier.
Step-by-Step Instructions
I recommend working with cold ingredients straight from the refrigerator to make forming the patties easier and to keep the fat from breaking down before cooking. You’ll need a wide spatula for these since they’re more delicate than regular burgers.
Step 1: In a large mixing bowl, combine 1 1/2 pounds ground chuck, 3 tablespoons sour cream, 2 tablespoons ranch dressing mix, 1/3 cup crumbled bacon, and 1 cup shredded cheddar cheese. Mix gently with your hands for about 30 seconds, just until ingredients are distributed throughout the meat. Stop as soon as you no longer see separate ingredients – overmixing creates tough, dense burgers.
Step 2: Divide the mixture into 6 equal portions (about 5-6 ounces each). Wet your hands with cold water to prevent sticking, then gently form each portion into a patty about 3/4 inch thick. Press a shallow dimple (about 1/2 inch deep) into the center of each patty with your thumb – this prevents the burgers from puffing into a dome shape while cooking and ensures even thickness throughout.
Step 3: Preheat your grill, grill pan, or skillet to medium heat. Before placing the patties down, note that these burgers are more delicate than regular patties due to the cheese and sour cream, so handle them carefully. Once the cooking surface is hot, place the patties down and cook for 4-5 minutes on the first side without pressing down, which would squeeze out all those delicious juices.
Step 4: Using a wide spatula, carefully flip the burgers. Continue cooking for 4-5 minutes for medium doneness (internal temperature of 140-145°F) or adjust time based on your preference. For medium-rare, aim for 130-135°F, and for well-done, cook to 160°F. Look for juices starting to pool on top as a visual cue. Remove from heat and let rest for 2-3 minutes – this allows juices to redistribute throughout the meat for maximum juiciness.
Step 5: While burgers rest, toast your hamburger buns on the grill or in a dry skillet for 1-2 minutes until golden. Assemble your burgers with lettuce, tomato, mustard, and mayo, or your favorite toppings.
Perfect Pairings for Crack Burgers
These rich, savory burgers pair wonderfully with classic sides that offer textural contrast and fresh flavors to balance the indulgent patties.
Crispy French Fries: The classic burger companion works beautifully here. The salty, crispy exterior and fluffy interior of cheesy ranch potatoes or traditional fries complement the juicy, flavor-packed burgers. Consider sweet potato fries for added nutrition and a subtle sweetness that plays nicely with the ranch seasoning.
Creamy Coleslaw: A tangy, crunchy coleslaw provides refreshing contrast to these rich burgers. The acidity from the vinegar-based dressing cuts through the cheese and bacon, while the crisp cabbage adds satisfying crunch. This pairing also adds vegetables to your plate for better nutritional balance.
Dill Pickle Spears: The sharp, briny flavor of dill pickles cleanses your palate between bites of these intensely flavored burgers. Their crisp texture and acidic punch prevent flavor fatigue and make each bite of burger taste as good as the first.
Onion Rings: Golden, crispy onion rings add another layer of savory satisfaction. The sweet onion flavor complements the bacon and cheese, while the crunchy coating provides textural variety. They’re especially great for summer cookouts when you want to go all-in on comfort food.
Loaded Baked Potato Soup: For a heartier meal, serve these burgers alongside a cup of creamy potato soup. The combination creates the ultimate comfort food dinner that’s perfect for cooler evenings when you’re craving something filling and satisfying.
How to Store and Reheat Your Burgers
Store leftover cooked Crack Burgers in an airtight container in the refrigerator for up to 3 days at 40°F or below. Place parchment paper between patties to prevent sticking. I recommend storing the patties separately from the buns and toppings for best quality.
When reheating, I prefer using a skillet over medium-low heat for 3-4 minutes per side. This method helps retain moisture better than the microwave. Add a tablespoon of water to the pan and cover with a lid to create steam, which keeps the burgers from drying out. You can also reheat in a 350°F oven for 10-12 minutes wrapped in foil.
Due to the high moisture content from the sour cream and cheese, these burgers don’t freeze well as formed patties. However, you can prepare the uncooked mixture and freeze it in portions for up to 2 months. Thaw in the refrigerator overnight before forming and cooking. These burgers also make fantastic leftovers sliced cold on a salad the next day.
FAQs
Can I make these burgers ahead of time?
Yes! You can form the patties up to 24 hours in advance. Place them on a parchment-lined plate, cover tightly with plastic wrap, and refrigerate. This actually helps the flavors meld together beautifully. Just bring them to room temperature for 15 minutes before grilling.
What if I don’t have ranch dressing mix?
You can make your own blend using 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. It works wonderfully as a substitute.
Why do my burgers fall apart on the grill?
The cheese and sour cream make these burgers more delicate than regular patties. Make sure you’re not overhandling the meat when mixing, form them gently but firmly, and let them cook undisturbed for at least 4 minutes before attempting to flip. A wide spatula helps tremendously.
Crack Burgers
Ingredients
Equipment
Method
- In a large mixing bowl, combine ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix gently with your hands for about 30 seconds, just until ingredients are distributed. Avoid overworking the mixture as this creates tough burgers.
- Divide mixture into 6 equal portions (about 5-6 ounces each). Wet your hands with cold water, then gently form each portion into a patty about 3/4 inch thick. Press a shallow dimple about 1/2 inch deep into the center of each patty with your thumb to prevent doming during cooking.
- Preheat grill, grill pan, or skillet to medium heat. Place patties on cooking surface and cook for 4-5 minutes on first side without pressing down. These burgers are more delicate than regular patties due to the cheese and sour cream, so handle carefully.
- Using a wide spatula, carefully flip the burgers. Continue cooking for 4-5 minutes for medium doneness (140-145°F internal temperature), or adjust time based on preference. For medium-rare aim for 130-135°F, for well-done cook to 160°F. Remove from heat and let rest for 2-3 minutes to allow juices to redistribute.
- Toast hamburger buns on grill or in dry skillet for 1-2 minutes until golden. Assemble burgers with lettuce, tomato, mustard, mayo, or your favorite toppings.
