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Crack Burgers are the ultimate quick comfort burger loaded with savory flavor in every bite. The combination of creamy ranch, cheddar cheese, and smoky bacon takes an ordinary burger and turns it into a weeknight hero everyone craves.
The first time I made these for friends at a backyard cookout they were gone before I’d even grabbed mine and I have been asked for the recipe at every gathering since
Ingredients
- Ground chuck: Use eighty twenty beef for juicy burgers that hold together well Choose freshly ground for the best flavor
- Sour cream: Adds richness and moisture making the patties tender Look for full-fat sour cream for the creamiest results
- Ranch dressing mix: Packs in instant savory and herby flavor Hidden Valley is my go to for consistent taste
- Cooked and crumbled bacon: Brings smoky bite to every mouthful Choose bacon that is thick cut and crispy for the best texture
- Shredded cheddar cheese: Melts into the meat for pockets of savory sharpness Use hand-shredded from a block for freshest melt
Step-by-Step Instructions
- Mix and Blend:
- Combine the ground chuck sour cream ranch dressing mix crumbled bacon and shredded cheddar cheese in a large mixing bowl Gently mix with your hands or a spoon just until the ingredients are combined so you do not compact the meat and keep the texture tender
- Shape the Patties:
- Divide the mixture into four even portions Shape each one into a patty about three quarters of an inch thick Press a shallow indent in the center with your thumb to help stop puffing up while cooking
- Rest the Patties:
- Let the formed burgers rest at room temperature for about ten to fifteen minutes This allows the flavors to meld and helps the patties stay together on the grill
- Grill to Perfection:
- Preheat your grill to medium heat Cook the burgers for about four to five minutes on one side until juices appear at the top Flip gently and cook another three to four minutes or until desired doneness For food safety cook to at least one hundred sixty degrees internal temperature for well done
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My kids named these Crack Burgers because they could not stop eating them The mix of cheddar ranch and bacon just feels like pure burger magic Every time I make these for family game nights I have to double the batch to keep everyone happy
Storage Tips
Store leftover cooked burgers in an airtight container in the fridge for three days Reheat gently in a skillet to keep them juicy You can wrap and freeze raw patties for up to two months just separate them with parchment paper
Ingredient Substitutions
You can swap out cheddar for pepper jack or use turkey bacon instead of pork for a lighter option If you want to skip the ranch mix use a blend of garlic powder onion powder dried parsley and salt for similar flavor
Serving Suggestions
Serve these burgers on toasted brioche buns or over a bed of lettuce for a gluten free meal They are delicious with classic burger toppings like lettuce tomato pickles and a smear of extra ranch
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Frequently Asked Questions
- → What type of beef works best for these burgers?
Ground chuck with moderate fat content creates juicy, flavorful burgers that hold together on the grill.
- → How should I combine the ingredients?
Gently mix the beef, sour cream, ranch mix, bacon, and cheddar just until combined. Avoid overworking the meat for tender patties.
- → What grilling tips help achieve perfect results?
Preheat the grill and let patties rest before cooking. Flip only once and check doneness with a thermometer for juicy burgers.
- → Can I make these without a grill?
Yes, cook the patties in a heavy skillet or griddle over medium-high heat, flipping once until they reach your desired doneness.
- → How do I prevent the patties from falling apart?
Let the formed patties rest at room temperature before cooking, so flavors meld and the patties firm up for grilling.
- → What toppings pair well with these burgers?
Lettuce, fresh tomato slices, pickles, or additional cheese all complement the savory, creamy flavors in these burgers.