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Four raw Crack Burger patties made with ground chuck, ranch seasoning, crumbled bacon, and shredded cheddar ready for the grill

Crack Burgers

Juicy and smoky Crack Burgers mix ranch seasoning, crumbled bacon, cheddar cheese, and sour cream directly into ground chuck for a burger packed with flavor in every bite. Ready in just 17 minutes.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 471
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground chuck 80/20 fat ratio strongly recommended
  • 3 tbsp sour cream full-fat preferred
  • 2 tbsp dry ranch dressing mix one standard packet
  • 1/3 cup cooked and crumbled bacon freshly cooked recommended over store-bought bacon bits
  • 1 cup shredded cheddar cheese freshly shredded from a block blends more evenly

Equipment

  • Grill or cast iron skillet
  • Large mixing bowl
  • Instant-read thermometer
  • Spatula

Method
 

  1. Preheat your grill or skillet to medium-high heat. While it heats, combine ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar in a large bowl. Mix until just combined. Do not overwork the meat.
  2. Divide the mixture into four equal portions and shape each into a patty about 3/4 inch thick. Press a small indent into the center of each patty with your thumb to prevent puffing during cooking.
  3. Cook patties for 3 to 4 minutes on the first side without pressing down. Flip once and cook another 3 to 4 minutes. Cook to 145 degrees F for medium or 160 degrees F for well-done.
  4. Rest the patties for 2 minutes off the heat before serving. Serve on toasted buns with your favorite toppings.

Notes

Use 80/20 ground chuck for best juiciness. Do not overwork the meat mixture or patties will be dense. If mixture feels too soft to handle, refrigerate shaped patties for 15 minutes before grilling. Uncooked patties can be stored covered in the refrigerator for up to 24 hours before cooking.