Crack Burgers with Bacon Cheddar (Printable)
Juicy beef patties topped with crispy bacon, sharp cheddar, and homemade ranch-mayo sauce on toasted brioche buns.
# What You Need:
→ Burger Patties
01 - 1½ lbs ground beef (80/20 blend)
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
→ Crack Sauce
06 - ½ cup mayonnaise
07 - 2 tbsp ranch dressing
08 - 1 tbsp chopped chives
09 - 1 tsp Worcestershire sauce
10 - ½ tsp smoked paprika
→ Toppings and Buns
11 - 8 slices cooked crispy bacon
12 - 4 slices sharp cheddar cheese
13 - 1 cup shredded iceberg lettuce
14 - 1 large tomato, sliced
15 - 4 brioche burger buns, toasted
16 - ¼ cup sliced pickles
# How-To:
01 - In a large bowl, gently combine ground beef, salt, pepper, garlic powder, and onion powder. Form into 4 equal patties, pressing a slight dimple in the center of each to prevent puffing during cooking.
02 - Preheat a grill or skillet over medium-high heat until hot.
03 - Grill the patties for 3-4 minutes per side, or until desired doneness is reached. In the last minute of cooking, top each patty with a slice of cheddar cheese and cover to allow melting.
04 - While burgers cook, whisk together mayonnaise, ranch dressing, chives, Worcestershire sauce, and smoked paprika in a small bowl until well combined.
05 - Toast the brioche buns on the grill or in a toaster until golden brown.
06 - Spread crack sauce on both halves of each bun. Layer bottom bun with shredded lettuce, a burger patty, 2 slices bacon, tomato, and pickles. Top with the upper bun.
07 - Serve immediately while hot and juicy.
# Expert Advice:
01 -
- The sauce is honestly good enough to put on everything not just burgers
- That crispy bacon and melted cheddar combo is basically unfair to your self control
02 -
- That dimple in the patty center prevents the burger from puffing up into a hockey puck shape
- Covering the cheese for the last minute makes all the difference between melted cheese and just warm cheese
03 -
- Let the patties come to room temperature for about 20 minutes before cooking so they cook evenly
- Dont press down on the burgers with your spatula unless you want all those juices to escape onto the coals