Juicy Crack Burger (Printable)

A juicy beef patty topped with crispy bacon, melted cheddar, and a creamy homemade ranch sauce on a toasted brioche bun.

# What You Need:

→ Burger Patties

01 - 1 lb ground beef, 80/20 fat ratio
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp garlic powder

→ Crack Sauce

05 - 1/2 cup mayonnaise
06 - 1/4 cup sour cream
07 - 1/4 cup shredded cheddar cheese
08 - 2 tbsp ranch seasoning mix
09 - 2 tbsp chopped fresh chives

→ Toppings

10 - 8 slices bacon, cooked until crispy
11 - 4 slices cheddar cheese
12 - 4 brioche burger buns, toasted
13 - 1 cup shredded iceberg lettuce
14 - 1 large tomato, sliced
15 - 1/2 small red onion, thinly sliced
16 - Dill pickle slices

# How-To:

01 - Combine ground beef with kosher salt, black pepper, and garlic powder in a large bowl. Gently mix until just incorporated. Form into 4 equal patties, pressing a shallow thumbprint into the center of each to prevent puffing during cooking.
02 - Heat grill or cast-iron skillet over medium-high heat until hot.
03 - Fry bacon strips until crispy and golden brown. Transfer to paper towels to drain excess grease.
04 - Place patties on hot grill or skillet. Cook for 3-4 minutes per side for medium doneness. During the final minute, place cheddar slice on each patty and cover to melt cheese.
05 - Whisk together mayonnaise, sour cream, shredded cheddar cheese, ranch seasoning, and fresh chives in a small bowl until smooth and well combined.
06 - Lightly butter brioche buns if desired and toast on grill or in a skillet until golden brown.
07 - Generously spread crack sauce on both cut sides of each bun. Build each burger starting with lettuce on the bottom bun, followed by tomato slices and red onion. Place cheesy patty on top, add 2 crispy bacon slices, and finish with pickles. Cap with top bun and serve immediately.

# Expert Advice:

01 -
  • The sauce alone will have you looking for excuses to put it on everything
  • That perfect moment when the cheddar melts over the juicy patty and mixes with the bacon
  • Brioche buns hold everything together without falling apart, unlike the disasters I've had with regular bread
02 -
  • Don't press down on your burgers with the spatula while they cook, all those delicious juices will run out and you'll end up with dry meat
  • Letting the sauce sit for even five minutes makes a huge difference in how the flavors come together
  • The indentation in the center of each patty really does prevent that annoying rounded shape that makes toppings slide off
03 -
  • Make double the sauce and keep it in the fridge for up to a week, it's incredible on sandwiches and fries
  • Room temperature beef patties cook more evenly than cold ones, take them out about 20 minutes before grilling

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