What is a crack burger?

A crack burger is a beef patty with bacon, shredded cheddar, ranch seasoning, and sour cream mixed directly into the meat before cooking. The name comes from the flavor combination. It's the same bacon, cheddar, and ranch trio that made crack chicken popular. Everything is in the patty, not just on top. Cook it on a flat griddle or skillet for a seared crust and even melt.

What ground beef is best for crack burgers?

Use 85/15 or 90/10. The bacon and cheddar inside the mix are already adding fat, so 80/20 tips the balance toward greasy. The leaner options keep the patty from becoming heavy while the ingredients inside take care of the moisture and flavor. Form the patties loosely. Tight packing makes them dense, and there's enough going on inside the meat that you want some texture variation.

Can I make crack burgers ahead of time?

Yes. Mix and form the patties up to 24 hours in advance and refrigerate them on a sheet pan covered with plastic wrap. Cold patties hold together better on the griddle than warm ones. You can also freeze raw patties. Freeze flat first, then bag them. Cook from frozen on medium-low heat, about 8 to 10 minutes per side. Don't rush the heat. The cheese inside needs time to melt through, not just on the surface.

Crack Burger Recipe (Bacon, Cheddar, and Ranch)

Name: Crack Burger Recipe (Bacon, Cheddar, and Ranch)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 pound ground beef, 85/15 recommended; 3 tablespoons sour cream; 2 tablespoons ranch dressing powder; 1/2 cup cooked and crumbled bacon; 1 cup shredded cheddar cheese; 1 tablespoon Canyon Crust Beef Seasoning; 4 brioche or potato buns; 1 tablespoon unsalted butter; 4 slices American cheese

Ingredients

Scale

For the Patties:

1 pound ground beef, 85/15 recommended
3 tablespoons sour cream
2 tablespoons ranch dressing powder
1/2 cup cooked and crumbled bacon
1 cup shredded cheddar cheese
1 tablespoon Canyon Crust Beef Seasoning

For the Buns:

4 brioche or potato buns
1 tablespoon unsalted butter
4 slices American cheese

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Instructions

Cook the bacon. Cook the bacon on the griddle or in the oven until fully crispy. Once cooled, chop into fine crumbles, roughly pea-sized. Set aside.
Mix the patties. Combine the ground beef, sour cream, ranch powder, bacon crumbles, and shredded cheddar in a large bowl. Mix until just combined, about 30 seconds by hand. Do not overmix.
Form and season. Divide into 4 equal patties, about 4 ounces each. Press a slight dimple into the center of each with your thumb. Season all sides with Canyon Crust Beef Seasoning. Refrigerate on a sheet pan for 10 minutes while the griddle heats up.
Toast the buns. Preheat the griddle to medium heat. Toast the buns cut-side down in butter until golden brown, about 90 seconds. Set aside.
Cook the burgers. Increase the griddle to medium-high, around 375 to 400°F. Add the patties and press down slightly. Cook undisturbed for 4 to 5 minutes until the bottom releases cleanly. Flip and cook the second side for 3 to 4 minutes. Pull at 155°F internal. Add a slice of American cheese on top during the last minute and cover to melt.
Build and serve. Stack on toasted buns, add toppings, and serve immediately.

Notes

80/20 ground beef is too fatty for this recipe. The bacon and cheddar inside the mix already add significant fat. Stick with 85/15 or 90/10.
Do not overmix the patty. Thirty seconds by hand is enough. Overmixing produces a dense, tough texture.
Patties can be mixed and formed up to 24 hours ahead. Keep refrigerated on a sheet pan covered with plastic wrap.
Cooked burgers keep in the fridge for 3 days. Reheat in a skillet over medium heat with a lid on, about 3 minutes per side.
To freeze raw patties: freeze flat on a sheet pan first, then transfer to a zip bag. Cook from frozen on medium-low heat, 8 to 10 minutes per side.

Author: Brad Prose
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Beef
Method: Cast Iron, Griddle
Cuisine: American

Nutrition

Serving Size:
Calories: 457
Sugar: 4.1 g
Sodium: 1118.7 mg
Fat: 20 g
Carbohydrates: 28.3 g
Protein: 33.5 g
Cholesterol: 106.9 mg