If you’ve ever dreamed of a burger that’s loaded with flavor, this Ultimate Crack Burger recipe will change the way you think about a classic cheeseburger. Think crispy bacon, melty sharp cheddar, and a creamy, tangy sauce that takes every bite to the next level. It’s indulgent, satisfying, and perfect for burger nights with friends or family.
What Makes a Crack Burger Special?
A Crack Burger is more than just a burger—it’s a combination of bold flavors and textures. The crispy bacon adds a salty crunch, sharp cheddar melts beautifully over the patty, and ranch seasoning gives it a savory punch. To top it all off, a creamy, slightly tangy sauce ties everything together. While rich, this burger is addictive, and even a single patty will satisfy your cravings. For those who dare, a double patty is the ultimate indulgence.
Quick Tip
Crack Burgers are all about balance: crispy, juicy, cheesy, and tangy. Use a light hand with additional seasoning since the ranch already provides a lot of flavor.
Ingredients for the Perfect Burger
Burger Patties
- Ground beef chuck (80/20) – perfect for juicy, flavorful patties with browned edges
- Cooked bacon – crumbled small for even distribution
- Sharp cheddar cheese – adds a rich, bold flavor
- Full-fat sour cream – enhances juiciness and helps bind the patties
- Ranch seasoning mix – store-bought or homemade
- Worcestershire sauce – deepens savory notes
- Salt & pepper – just a pinch
Optional Toppings
- Leaf lettuce – adds crunch and freshness
- Tomato slices – balances the richness
- Dill pickle chips – optional, but adds tang and texture
- Brioche buns – lightly buttered and toasted for softness
- Extra cheddar cheese – melts over the patty for maximum cheesiness
- Creamy crack sauce – the flavor that ties everything together
Make-Ahead Tips
You can prepare your patties in advance and store them in the fridge separated by parchment. The crack sauce can also be made a few days ahead, making it easy to assemble the burgers quickly for lunch or dinner.
What to Serve With Crack Burgers
These burgers pair wonderfully with sides that complement their richness. Consider serving them with:
- Pasta Salads: Creamy macaroni salad is a classic choice.
- Fresh Salads: A fruit salad adds a refreshing balance.
- Roasted Sides: Sweet potato wedges or roasted veggies round out the meal.
How to Make the Ultimate Crack Burger
Start by mixing the patty ingredients in a large bowl. Handle the meat gently to avoid overworking it, which keeps the burgers tender. Form small balls (around 3 ounces each) and keep them chilled until ready to cook.
Heat your griddle or cast-iron skillet to high (around 400–450°F). While the surface heats, whisk together the crack sauce ingredients in a small bowl and chill until ready to use.
Place two meat balls on the hot griddle, cover with parchment, and smash them firmly with a spatula or burger press to about a ¼-inch thickness. Hold for a few seconds to form a golden crust. Remove the parchment, season lightly with pepper, and cook until the edges are deeply browned and juices bubble through the top. Flip carefully, top with cheese, and cover briefly to melt.
While the patties cook, butter and toast the buns on the cooler side of the griddle until golden.
To assemble, spread crack sauce on both sides of the bun, layer with lettuce, tomato, one or two patties, pickles if desired, and serve immediately. These burgers are best enjoyed hot, fresh off the griddle.
Print
Ultimate Crack Burger: Juicy, Cheesy, and Irresistible
- Total Time: 20 min
Ingredients
For the Patties:
1 ½ pounds ground beef chuck (80/20), very cold
⅓ cup cooked and crumbled bacon (about 5–6 slices)
½ cup shredded sharp cheddar cheese
3 tablespoons full-fat sour cream
2 tablespoons ranch seasoning mix
1 teaspoon Worcestershire sauce
Salt & pepper, to taste
For the Crack Sauce:
½ cup mayonnaise
1 tablespoon pickle relish
1 teaspoon ranch seasoning mix
1 teaspoon hot sauce (adjust to taste)
For Assembly:
8 slices sharp cheddar cheese
4–8 brioche buns, softened and buttered
4–8 leaf lettuce slices
4–8 tomato slices
Dill pickle chips (optional)
Instructions
- Prepare the Patties:
In a large bowl, gently mix all patty ingredients until just combined. Form into 8 loose 3-ounce balls and keep chilled. - Make the Crack Sauce:
In a small bowl, whisk together mayonnaise, pickle relish, ranch seasoning, and hot sauce. Chill until ready to use. - Cook the Patties:
Heat a griddle or large cast-iron skillet to 400–450°F. Place two beef balls on the hot surface, cover with parchment, and smash firmly to about ¼-inch thickness. Hold for 10 seconds to form a crust. Remove parchment and season lightly with pepper. - Brown and Melt Cheese:
Cook patties for 60–90 seconds until edges are browned and juices bubble. Flip carefully, top with a slice of cheddar, cover with a lid for 30–45 seconds to melt cheese. Transfer to a plate. For double burgers, stack two patties while hot. - Toast the Buns:
Butter the buns and toast cut-side down on the cooler side of the griddle until golden. - Assemble the Burgers:
Spread crack sauce on both bun halves. Layer with lettuce, tomato, patty (single or double), pickles if desired. Serve immediately.
Notes
- If the patty breaks while flipping, press it back together and add the cheese—this also helps hold the burger.
- Covering the patties while melting cheese ensures it becomes gooey and fully melted.
- Store leftover patties in an airtight container in the fridge for up to 3 days; reheat in a hot skillet.
- Crack sauce can be refrigerated for up to 5 days. Assemble burgers fresh for best texture.
- Prep Time: 20 min
