Delicious Crack Burgers with toppings ready to enjoy.

Crack Burgers

BySavannah Brooks
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Why Make This Recipe

Crack Burgers are a delicious and easy choice for any cookout or weeknight dinner. These burgers are not just any burgers; the combination of sour cream, ranch dressing mix, crumbled bacon, and cheddar cheese makes them incredibly flavorful and juicy. They are perfect for anyone who loves a tasty twist on a classic meal. Plus, they are fun to make and can be customized with your favorite toppings!

How to Make Crack Burgers

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)

Directions

  1. In a large bowl, combine the ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix until well combined. Use your hands or a sturdy spoon to mix the ingredients thoroughly. Beginner Note: Don’t overmix the meat, as this can result in tough burgers. Mix just until the ingredients are evenly distributed for a consistent flavor.

  2. Form the mixture into 6 hamburger patties. To ensure even cooking, try to make the patties the same size and thickness. Use a burger press or the lid of a container to help shape the patties. Press a small dimple in the center of each patty before grilling. This helps prevent the burgers from puffing up in the middle. Beginner Note: Wet your hands with cold water before forming the patties to prevent the meat from sticking.

  3. Grill the patties to your desired doneness. Use a grill pan, outdoor grill, or even a skillet on the stovetop. Cook the burgers over medium heat. Flip them carefully to avoid breaking. Use a meat thermometer to check the internal temperature:

    • For medium-rare burgers, cook to 130-135°F.
    • For medium burgers, cook to 140-145°F.
    • For well-done burgers, cook to 160°F.
      Beginner Note: Preheat the grill or skillet before adding the patties for best results.

  4. Let the burgers rest for a few minutes after grilling to allow the juices to redistribute.

  5. Serve the burgers on your favorite hamburger buns, topped with lettuce, tomato, mustard, and mayo. Feel free to add other toppings like pickles, onions, avocado, or your favorite condiments. Beginner Note: Toast the buns for a crispier texture.

How to Serve Crack Burgers

Serve Crack Burgers hot and fresh from the grill. They pair well with classic sides like french fries, chips, or a simple salad. You can also set up a topping bar so everyone can customize their burger just how they like it!

How to Store Crack Burgers

If you have leftovers, let the burgers cool down before storing. Place them in an airtight container in the refrigerator. They will stay good for up to 3-4 days. To reheat, warm them in a skillet or microwave until heated through.

Tips to Make Crack Burgers

  • Use high-quality ground chuck for better flavor and texture.
  • Don’t overhandle the meat when mixing and forming patties.
  • Allow the burgers to rest after grilling to keep them juicy.
  • Experiment with different toppings and sauces to find your perfect combination.

Variation

You can easily modify Crack Burgers by trying different types of cheese or adding spices like garlic powder or smoked paprika to the meat mixture for added flavor. You might also consider using turkey or plant-based ground meat for a lighter option.

FAQs

Q: Can I make the patty mixture ahead of time?
A: Yes! You can prepare the meat mixture a few hours in advance and keep it covered in the refrigerator until you’re ready to shape and grill the patties.

Q: What are some good toppings for Crack Burgers?
A: Besides lettuce, tomato, mustard, and mayo, consider adding pickles, jalapeños, fried onions, or even a slice of avocado for extra flavor.

Q: Can I use a different type of meat?
A: Absolutely! You can use ground turkey, chicken, or even a plant-based alternative if you want a different flavor or need a healthier option.

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Crack Burgers

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: None
Print Recipe

Description

Delicious and juicy burgers made with ground chuck, sour cream, ranch dressing mix, bacon, and cheddar cheese – perfect for any cookout.

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

  1. In a large bowl, combine ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix until well combined.
  2. Form the mixture into 6 hamburger patties, ensuring even size and thickness. Press a small dimple in the center of each patty.
  3. Grill the patties to your desired doneness over medium heat. Use a meat thermometer to check internal temperature.
  4. Let the burgers rest for a few minutes after grilling.
  5. Serve on hamburger buns with lettuce, tomato, mustard, and mayo, and other desired toppings.

Notes

Use high-quality ground chuck for better flavor. Don’t overhandle the meat when mixing. Allow burgers to rest after grilling to keep them juicy.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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