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This Crack Burger is juicy, cheesy, and packed with bold flavor in every bite. Bacon, ranch seasoning, and cheddar cheese get mixed right into the ground beef patty for a burger that feels next level without any extra work. It cooks fast on a flat-top griddle, making it perfect for weeknight dinners or casual summer cookouts. Once you try it, you will understand exactly how it got its name.
For another variation on this delicious ‘crack’ flavor combo – be sure and try Crockpot Crack Chicken. My family loves these served as shredded chicken sandwiches on buns (similar to a sloppy joe).
Viral Crack Burger Recipe
A crack burger is a flavor-packed burger (cheeseburger) made with ranch seasoning, cheddar cheese, and bacon mixed directly into the ground beef. The combination creates an incredibly juicy burger packed with savory flavor that requires very little effort and prep, and the flavor combo is hard to resist.
These crack burgers are juicy, cheesy, bacon-loaded burgers packed with ranch flavor that will keep everyone wanting more and more. These burgers are incredibly easy to make on the grill for an outdoor dinner or gathering, or inside your kitchen for a weeknight dinner on the stove top on a griddle or skillet.
The best part is that these juicy burgers are ready in under 30 minutes and there are only a few minutes if prep needed – no extra work, no knife + cutting board prep, and just barely a few minutes of hands-on prep needed.
Why You’ll Love Crack Burgers
- 🥓 Super juicy and flavorful with minimal effort
- 🥓 Loaded with bacon, cheese, and ranch seasoning – the ‘crack’ flavors
- 🥓 Easy to grill or cook in a skillet on the stove top
- 🥓 Perfect for BBQs and family dinner
- 🥓 Restaurant-quality burgers at home
- 🥓 Ready in under 30 minutes
Only 7 Simple Ingredients Needed
- Ground Beef : Use an 80/20 or 85/15 cut of ground beef for your burgers. If you use an even leaner cut, like 93/7 or 90/10, you will want to add 1 tablespoon softened butter to the ground beef mixture.
- Shredded Cheddar Cheese
- Crispy Bacon Strips
- Sour Cream
- Green Onions
- Ranch Seasoning Packet
- Sliced Cheddar Cheese
How To Make Crack Burgers (Printable Recipe Card)
In a large bowl, combine the ground beef, shredded cheddar cheese, chopped bacon, sour cream, green onions, and ranch seasoning. Mix together gently until everything is thoroughly mixed together. Form the burger mixture into 6 balls.
On the grill, in a skillet pan or griddle pan, that has been heated over medium-high heat; place the burger balls and then smash them down until they’re thinner and flat. Cook until the bottom has browned, about 3-4 minutes. Flip the burger and add a slice of cheddar cheese on top. Continue cooking for 2-3 minutes until browned and the center of the burger has reached an internal temperature of 160°F.
Transfer the burgers to hamburger buns and top with your favorite toppings. Enjoy!
How To Store Leftover Crack Cheeseburgers
Leftover crack burgers should be stored in an airtight container, or ziplock bag, in the refrigerator for up to 4-5 days. The buns should be stored separately at room temperature in a large Ziploc bag.
Serving Suggestions
These burgers can be served with all sorts of sides dishes! Here are a few favorites and ideas to get you started.
- Frozen french fries, onion rings, or tater tots cooked until crispy in the oven
- Your favorite Mac and cheese recipe – try my Copycat Chick-Fil-A Mac and Cheese
- BBQ Baked Beans
- Potato salad such as Steakhouse Potato Salad, Honey Mustard Potato Salad, or your favorite store-bought potato salad
- A sweeter side dish such as Pineapple Pretzel Salad, Pear Jello, Watergate Salad, or Marshmallow Cherry Fluff
- Assortment of your favorite chips
- Pasta Salad – we love Deviled Egg Pasta Salad, Ranch Pasta Salad, and Coleslaw Pasta Salad for summer cookouts and grilling dinner
Pro Tips From The Test Kitchen
- Choose from mild cheddar, sharp cheddar, or extra sharp cheddar cheese. It’s best to use freshly grated cheddar cheese from a block, rather than pre-shredded bagged cheese.
- Use an 80/20 or 85/15 ground beef. If you are using a lean meat (like 93/7 or 90/10) then you will need to add 1 tablespoon of softened butter into the ground beef mixture with the other ingredients.
- It’s best to use fresh bacon strips that have been cooked your preferred way until crispy. Microwaveable bacon is another good choice. I do not recommend using bacon bits as they are saltier and don’t have the fresh savory bacon flavor.
- These burgers are so much better on toasted buns! You can spread butter, or spray with cooking spray, on both buns and then broil in the oven for a few minutes. If you’re grilling outside, throw the buns on the grill. Using a toasted bun also helps to stand up to the moisture of the patty and cheese and toppings added.
- I love using this grill press to flatten the burger balls when cooking. You can also use the flat-bottom of a cup or bowl, or even a stainless steel flat spatula. To avoid sticking and the burger patties falling apart when you pull off the spatula or press; lay a piece of parchment paper on top of the burger patty before pressing it down.
- We’re cooking up these crack burgers ‘smashburger’ style, which means you form the meat into a ball, put it on the grill, and then quickly and firmly smash it down flat. This allows the exterior to become crisp and browned. If you prefer regular burgers that are formed into beef patties and then cooked that works also; you don’t have to make smash burgers if you don’t want that style. The cook time will be longer for standard sized and shaped burger patties.
- You can use any variety of cheese slices that you prefer but I like to stick with cheddar to match the ‘crack’ flavor profile. Use pepper jack cheese for some spice, muenster cheese, American cheese, colby jack cheese, or white cheddar cheese also work well.
- To make the ground beef patty mixture ahead of time; Follow the instructions through the step of forming the balls. Then store the balls in a single-layer in an airtight container, in the fridge, until you’re ready to cook. Patties can be made up to 48 hours in advance.
- To better melt the cheese on top of the burgers – once you add the sliced cheese, cover the patties with a griddle cover or bowl, which allows the heat and steam to circulate over the patty and more thoroughly melt the cheese.
Recipe FAQs
Should I Toast The Hamburger Buns?
You do not have to but I highly recommend toasting the buns. This will add texture, flavor, and a slight crunch to the bun. It also helps the buns stand up against the moisture of the patty and whatever toppings you add. You can either toast the buns in the oven on broil – spread each side with softened butter or spray with nonstick spray – or you can throw the buns on the grill if you’re grilling these burgers.
What Are Some Topping Ideas?
Mayonnaise, ketchup, your favorite mustard, you could also add fresh caramelized onions, tomato, green leaf lettuce, pickles are all pretty standard options for burgers.
Can I Mix The Patties Ahead of Time?
Yes, you can mix the patties ahead of time. Follow the instructions through the step of forming the balls. Then store the balls in a single-layer in an airtight container, in the fridge, until you’re ready to cook. Patties can be made up to 48 hours in advance.
How Can I Get The Cheese To Melt Better On Top Of The Patties?
When you add the cheese to the top of the patty, you can cover it with a griddle cover or bowl, allowing the heat and steam to circulate over the patty and more thoroughly melt the cheese.
Crack Burger
Equipment
Ingredients
- 1 pound ground beef (use 80/20 or 85/15)
- 1 cup shredded cheddar cheese
- 4 strips bacon (cooked or raw, chopped, see notes)
- 2 tablespoons sour cream
- 2 green onions thinly sliced
- 1 packet (1 oz) ranch seasoning
- 6 slices cheddar cheese
Instructions
- In a large bowl, combine the ground beef, shredded cheddar cheese, chopped bacon, sour cream, green onions, and ranch seasoning. Mix together gently until everything is thoroughly mixed together. Form the burger mixture into 6 balls.1 pound ground beef, 1 cup shredded cheddar cheese, 4 strips bacon, 2 tablespoons sour cream, 2 green onions, 1 packet (1 oz) ranch seasoning
- On a flat-top griddle, that has been heated over medium-high heat; place the burger balls and then smash them down until they're thinner and flat. *Use a grill press or large stainless steel spatula to smash the burgers down. To avoid sticking and crumbling, you can lay a piece of parchment paper on top of the burger before smashing it.
- Cook until the bottom has browned, about 3-4 minutes. Flip the burger and add a slice of cheddar cheese on top. Continue cooking for 2-3 minutes until browned and the center of the burger has reached an internal temperature of 160°F.6 slices cheddar cheese
- Transfer the burgers to hamburger buns and top with your favorite toppings. Enjoy!
Notes
- BACON : The recipe photos show the bacon raw and finely chopped. That way works just fine, but you can also use already cooked crispy bacon that has been chopped. It depends on what texture of the bacon you want. My family prefers it cooked and crispy, so I always pre-cook it before adding up the chopped bacon to the mix. Either way works just fine!
- Choose from mild cheddar, sharp cheddar, or extra sharp cheddar cheese. It’s best to use freshly grated cheddar cheese from a block, rather than pre-shredded bagged cheese.
- Use an 80/20 or 85/15 ground beef. If you are using a lean meat (like 93/7 or 90/10) then you will need to add 1 tablespoon of softened butter into the ground beef mixture with the other ingredients.
- It’s best to use fresh bacon strips that have been cooked your preferred way until crispy. Microwaveable bacon is another good choice. I do not recommend using bacon bits as they are saltier and don’t have the fresh savory bacon flavor.
- These burgers are so much better on toasted buns! You can spread butter, or spray with cooking spray, on both buns and then broil in the oven for a few minutes. If you’re grilling outside, throw the buns on the grill. Using a toasted bun also helps to stand up to the moisture of the patty and cheese and toppings added.
- I love using this grill press to flatten the burger balls when cooking. You can also use the flat-bottom of a cup or bowl, or even a stainless steel flat spatula. To avoid sticking and the burger patties falling apart when you pull off the spatula or press; lay a piece of parchment paper on top of the burger patty before pressing it down.
- We’re cooking up these crack burgers ‘smashburger’ style, which means you form the meat into a ball, put it on the grill, and then quickly and firmly smash it down flat. This allows the exterior to become crisp and browned. If you prefer regular burgers that are formed into beef patties and then cooked that works also; you don’t have to make smash burgers if you don’t want that style. The cook time will be longer for standard sized and shaped burger patties.
- To make the ground beef patty mixture ahead of time; Follow the instructions through the step of forming the balls. Then store the balls in a single-layer in an airtight container, in the fridge, until you’re ready to cook. Patties can be made up to 48 hours in advance.
- To better melt the cheese on top of the burgers – once you add the sliced cheese, cover the patties with a griddle cover or bowl, which allows the heat and steam to circulate over the patty and more thoroughly melt the cheese.
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