Crack Burger
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 the griddle or outdoor grill, making it perfect for weeknight dinners or casual summer cookouts. Once you try it, you will understand exactly how it got its name.
Servings 6
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.