Introduction

Crack Burgers are juicy, flavorful patties packed with cheese, bacon, and a tangy ranch twist. These burgers offer a deliciously moist and savory bite that’s easy to make at home and sure to impress.

A close-up image of a cheeseburger patty topped with melted golden-orange cheddar cheese and crispy reddish-brown bacon bits. Underneath the patty, there is a layer of fresh green lettuce, and some chopped red tomatoes are visible blurred in the background. The surface beneath the burger has a white marbled texture softly out of focus. The cheese looks smoothly melted, slightly dripping down the sides of the thick, juicy patty with a well-seared brown crust. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lb ground chuck
3 Tbsp sour cream
2 Tbsp ranch dressing mix
⅓ cup cooked and crumbled bacon
1 cup shredded cheddar cheese
Hamburger buns
Lettuce, tomato, mustard, mayo (for topping)

Instructions

Step 1: In a large bowl, combine the ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix until well combined using your hands or a sturdy spoon. Be careful not to overmix to avoid tough burgers; mix just until the ingredients are evenly distributed.
Step 2: Form the mixture into 6 hamburger patties of even size and thickness. Wet your hands with cold water to prevent sticking and press a small dimple in the center of each patty to keep them from puffing up during cooking.
Step 3: Preheat a grill, grill pan, or skillet over medium heat. Cook the patties carefully to your desired doneness, flipping gently to avoid breaking. Use a meat thermometer: 130-135°F for medium-rare, 140-145°F for medium, and 160°F for well-done. Avoid pressing down on the patties to keep them juicy.
Step 4: Let the burgers rest for a few minutes after cooking to allow the juices to redistribute.
Step 5: Serve the burgers on toasted hamburger buns topped with lettuce, tomato, mustard, mayo, or your favorite additional toppings like pickles or avocado.

Tips & Variations

To prevent the patties from falling apart, wet your hands before forming them and handle the meat gently.
Try adding different cheeses like pepper jack or Swiss for a unique flavor twist.
Toast the buns on the grill or skillet to add extra texture and prevent sogginess.
Swap sour cream for Greek yogurt to lighten the mixture without sacrificing creaminess.

Storage

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through, then serve immediately to maintain juiciness. Uncooked patties can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 3 months; thaw in the refrigerator before cooking.

How to Serve

A close-up view of a cheeseburger with multiple layers, starting from the bottom with a toasted bun that has a light golden-brown color and a slightly crisp texture. Above the bun is a layer of melted yellow cheese with smooth, glossy texture, followed by a thick beef patty with a charred, grilled look and juicy surface. On top of the patty is another layer of melted cheese, this time a mix of orange and white cheese, creating a creamy, flowing texture. The top layer is scattered with crispy bacon bits that have a reddish-brown color and a crunchy texture. The burger sits on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ground meat?

Yes, you can substitute ground chuck with ground turkey, chicken, or a leaner beef blend, but keep in mind the flavor and fat content will affect juiciness and taste.

How do I prevent the burgers from drying out?

Mix the ingredients just until combined to avoid tough meat, avoid pressing the patties during cooking, and let them rest after cooking to keep the juices inside.