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Crack Burgers take classic cheeseburgers to a new level by mixing ranch, bacon, and sharp cheddar right into the patty. These juicy burgers are a backyard cookout favorite. Every time I make them for my family, the grill turns into the main event and nobody can resist coming back for seconds.
The first time I tried adding ranch to the burgers, my family did not stop talking about it for days. Now, these crack burgers are a frequent request at our summer cookouts and my kids will not let me go back to plain burgers.
Ingredients
- Ground chuck: rich beef flavor and enough fat for juicy patties choose fresh ground beef from the butcher case for the best texture
- Sour cream: keeps the burgers extra moist and tender opt for full-fat for the creamiest texture
- Ranch dressing mix: brings a herby savory punch store-bought packets make this step easy just check the expiration date for freshness
- Cooked and crumbled bacon: adds smoky crunch and depth use thick-cut bacon and cook it until crispy
- Shredded cheddar cheese: sharp cheddar adds gooey richness grate it yourself for the best melt and flavor
- Hamburger buns: sturdy yet soft buns hold these loaded patties together try brioche buns for a hint of sweetness
- Lettuce, tomato, mustard, mayo: the classic toppings crisp lettuce and ripe tomato balance the richness use whatever you have on hand or mix it up
Step-by-Step Instructions
- Combine the Mixture:
- In a large bowl add ground chuck sour cream ranch dressing mix crumbled bacon and shredded cheddar cheese. Use your hands or a sturdy spoon to mix everything together. Focus on combining just until there are no visible streaks but do not overwork the meat or you might end up with tough burgers. This step makes sure every bite is loaded with flavor.
- Form the Patties:
- Divide the meat mixture evenly and shape into six patties. Keep them the same size and thickness so they cook evenly. Press a small dimple in the center of each patty with your thumb so they do not puff up while cooking. If the mixture is sticky wet your hands with water which helps form neat even patties.
- Grill the Burgers:
- Fire up your grill or preheat a skillet to medium heat. Place burgers on the hot surface and let them cook on one side without pressing down. This lets the crust form and seals in juices. Carefully flip them after about five minutes or once you see browning at the edges. Continue grilling until they reach your preferred doneness 130 to 135 degrees for medium-rare 140 to 145 degrees for medium and 160 for well done. Use a meat thermometer for reliable results. Once done let the burgers rest for a few minutes to keep the juices inside.
- Assemble and Serve:
- Slice and toast your buns to get them crisp and golden. Pile on the cooked burger patties and top with lettuce tomato mustard mayo or any of your favorite extras. Serve immediately while everything is hot and melty. Every bite should have a bit of everything for maximum flavor.
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Cheddar cheese is always my favorite part of this recipe. I love how it melts into the meat and creates gooey pockets of flavor. My family jokes that if the burger does not have cheese melted inside it is not really finished. Some of our best picnic memories started with a plate piled high with these burgers fresh off the grill.
Storage Tips
Store leftover cooked patties in an airtight container in the fridge for up to three days. Place parchment paper between layers to prevent sticking. For longer storage freeze individually wrapped patties for up to three months. Reheat gently in a skillet or oven to keep them juicy and prevent drying out. Buns and toppings should always be stored separately to keep everything fresh.
Ingredient Substitutions
If you are out of sour cream swap in Greek yogurt for the same moisture and tang. Use turkey bacon for a lighter flavor or try pepper jack instead of cheddar for a sharp spicy kick. The base mixture is forgiving so you can mix in chopped jalapeños caramelized onions or even a handful of spinach if you want to sneak in a few veggies without losing the signature taste.
Serving Suggestions
Crack burgers are made for a crowd so set up a toppings bar and let everyone pick their favorites. Classic potato salad crunchy pickles or sweet corn on the cob round out the meal perfectly. If you want to go bold serve with homemade ranch dipping sauce for the ultimate flavor pairing.
Cultural Context
The tradition of adding mix-ins to burgers has been around for decades but the ranch and bacon combo really took off as American comfort food evolved. Crack burgers are now a twist that brings together the best of diner-style burgers and backyard innovation. Every cook can put their spin on it and create a version that reflects their family's taste.
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A burger is never just a burger when you mix the flavor right into the patty. Crack burgers will make your next cookout unforgettable.
Common Questions
- → What type of ground beef is best for these burgers?
Ground chuck with a good fat content gives the juiciest, most flavorful burgers for this dish.
- → Can I cook these burgers indoors?
Yes, these burgers can be cooked in a skillet or grill pan on the stovetop if outdoor grilling isn't possible.
- → How do I prevent the patties from sticking when forming?
Wet your hands with cold water before shaping the patties to keep the mixture from sticking.
- → What toppings go well with these patties?
Lettuce, tomato, mustard, mayo, pickles, or crispy onions all pair well with the bold flavors.
- → How do I know when the burgers are cooked through?
Use a meat thermometer: aim for 130-135°F for medium-rare, up to 160°F for well-done burgers.
- → Why add sour cream to the mix?
Sour cream ensures extra moisture and tenderness, helping the patties stay juicy while cooking.