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)

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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.

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.