Description
This Crack Burger recipe is an indulgent, flavorful twist on the classic burger, combining ground beef mixed with sour cream, ranch seasoning, crumbled bacon, and cheddar cheese. Grilled to perfection and served on brioche buns with fresh toppings, these juicy burgers are perfect for a satisfying meal that takes your burger game to the next level.
Ingredients
Units
Scale
For the Burgers:
- 2 pounds ground beef (80/20 preferred)
- 1/4 cup sour cream
- 3 tablespoons ranch dressing mix
- 8 strips bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 6 slices cheddar cheese
- 6 brioche buns
For the Toppings:
- Lettuce
- Tomato
- Pickles
- Mustard
- Mayonnaise
Instructions
- Mix Ingredients: In a large bowl, combine the ground beef, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Use your hands or a sturdy spoon to blend the mixture evenly without overmixing to avoid dense texture.
- Shape Patties: Divide the mixture into six equal portions and form hamburger patties of uniform size and thickness. Press a small dimple into the center of each patty to prevent puffing during cooking.
- Preheat Cooking Surface: Preheat your grill, grill pan, or skillet over medium heat to ensure a hot surface for searing and locking in moisture.
- Cook Burgers: Place the patties on the grill or skillet and cook to your preferred doneness, flipping gently to avoid breaking. Use a meat thermometer to check internal temperature: 130–135°F for medium-rare, 140–145°F for medium, and 160°F for well-done.
- Rest Burgers: Remove the patties from heat and let them rest for a few minutes to allow juices to redistribute, keeping the burgers juicy.
- Assemble Burgers: Place each patty on a brioche bun and top with lettuce, tomato, pickles, mustard, and mayonnaise. Add any additional toppings like onions or avocado as desired before serving.
Notes
- Use 80/20 or 85/15 ground beef for juiciest burgers; leaner options can dry out.
- Mix beef only until combined to prevent dense texture.
- Press a dimple in each patty’s center before cooking to avoid puffing.
- If adding cream cheese, soften it before mixing to blend smoothly.
- Wet your hands with cold water when shaping patties to prevent sticking.
- Always preheat your grill or skillet for a perfect sear.
- Use a meat thermometer for accurate doneness checks.
- Do not press down on the patties while cooking to retain juices.
- Let burgers rest post-cooking for flavor retention.
- Patties can be formed a day ahead and refrigerated until cooking.
Nutrition
- Serving Size: 1 burger with bun and toppings
- Calories: 700
- Sugar: 3g
- Sodium: 850mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg
