Divide into 4–6 patties. Press a small dimple in the center of each patty to prevent puffing.
Grill or cook in a skillet over medium-high heat for about 3–5 minutes per side (depending on thickness),
until cooked to your preferred doneness.
Add cheddar slices in the last minute if using, and cover briefly to melt.
Let burgers rest 2–3 minutes before serving so juices settle.
Toast buns, add sauce, lettuce, burger, and toppings. Serve immediately.
Serving and Storage:
Serve Crack Burgers with fries, onion rings, potato salad, or a crunchy slaw. For a lighter meal, serve with a simple
green salad or grilled vegetables.
Storage: Refrigerate cooked burgers up to 3 days.
Reheating: Warm gently in a covered skillet over low heat, or microwave in short bursts.
Freezing: Freeze uncooked patties separated by parchment paper for up to 2 months.
Thaw overnight before cooking.
Tips:
- Use 80/20 beef: The fat keeps burgers juicy and flavorful.
- Don’t overmix: Mix just until combined to avoid dense patties.
- Chill if needed: If patties feel loose, chill 15 minutes before cooking.
- Toast the buns: Helps prevent sogginess and adds flavor.
- Season carefully: Ranch mix and bacon are salty—taste your ranch brand and adjust.
Variations:
- Spicy Crack Burgers: Add diced jalapeños and pepper jack cheese.
- BBQ Style: Add BBQ sauce to the meat and top with onion rings.
- Turkey Version: Use ground turkey and add 1 tbsp olive oil for moisture.
- Stuffed Burgers: Put a cheddar cube in the center for a surprise cheese pull.
- Lettuce Wrap: Skip buns and wrap in crisp lettuce for a lower-carb option.
Tips:
- Smash burger option: Skip mix-ins in the meat, cook smash patties, and add ranch/cheddar/bacon as toppings.
- Meal prep: Cook bacon and mix sauce ahead so burger night is super fast.
- Juicier patties: Handle the meat less and cook over medium-high, not high-high.
- Safer cooking: Ground beef is typically safest cooked to 160°F (71°C).
Conclusion:
Crack Burgers are a fun, flavor-packed twist on classic burgers—cheddar, bacon, and ranch seasoning all working together to
create a juicy bite that feels “addictive” in the best comfort-food way. They’re easy enough for weeknights, perfect for
grilling, and customizable for every topping style. Make them once, and they’ll quickly become a regular request.
FAQ:
Why are they called “Crack Burgers”?
It’s a nickname people use to describe how craveable the ranch-bacon-cheddar flavor is. It’s not an ingredient—just a
playful way to say “so good you’ll want more.”
Can I cook these in a skillet instead of a grill?
Yes. A cast-iron skillet works especially well for a great sear and juicy interior.
Do the add-ins make the patties fall apart?
If you use too much cheese or bacon, they can crumble. Keep add-ins moderate and press patties firmly.
Chilling patties helps, too.
Can I make the patties ahead?
Yes. Shape patties and refrigerate up to 24 hours. Cook when ready.
What toppings go best with these burgers?
Pickles, crispy lettuce, red onion, cheddar, and a ranch-based sauce pair perfectly with the bacon-ranch flavor.
