If you love a big, juicy burger with bold flavor, these Crack Burgers are about to become your go-to. We are talking ranch-kissed beef, crispy bacon, melty cheddar, and a tangy sauce that makes every bite sing. They come together fast, work on the grill or in a skillet, and taste like a backyard cookout any night of the week.
Why You’ll Love This Crack Burgers
- Big flavor, simple steps, ready in about 20 minutes.
- Works for grill, skillet, or air fryer.
- Creamy ranch sauce that takes it over the top.
- Easy to scale for a crowd or meal prep.
- Belongs on your best hamburger recipes list.
Crack Burgers Ingredients & Substitutions
- 1 lb ground beef 80/20 for juicy burgers. Sub turkey, chicken, or plant based.
- 1 tsp kosher salt and 1/2 tsp black pepper.
- 1 tsp garlic powder.
- 1 tbsp ranch seasoning mix. Sub homemade ranch blend.
- 1/2 cup cooked bacon, crumbled. Sub turkey bacon.
- 1/2 cup shredded sharp cheddar. Sub pepper jack or Swiss.
- 4 brioche or potato buns. Sub gluten free buns or lettuce wraps.
- Butter for toasting buns.
- Lettuce, tomato, pickles, red onion optional.
Sauce
- 1/2 cup mayo.
- 2 tbsp sour cream or Greek yogurt.
- 1 tbsp ranch seasoning.
- 1 tbsp ketchup.
- 1 tsp hot sauce optional.
- 1 tsp pickle juice or lemon juice.
- 1 small garlic clove, grated.
Step-by-Step Instructions
- Make the sauce: Stir mayo, sour cream, ranch seasoning, ketchup, hot sauce, pickle juice, and garlic until smooth. Chill.
- Mix the beef: In a bowl, gently combine beef, salt, pepper, garlic powder, ranch seasoning, bacon, and cheddar. Do not overwork.
- Form patties: Divide into 4 equal balls, then press into 1/2 inch patties. Make a small thumb dimple in the center.
- Cook: Heat a cast iron skillet or grill to medium high. Cook 3 to 4 minutes per side, or until your preferred doneness. For food safety, cook ground beef to 160 F.
- Toast buns: Spread butter on buns and toast cut side until golden.
- Assemble: Spread sauce on buns, add patty, toppings, more sauce, and the top bun.
Tips for Success
- Use 80/20 beef for the best balance of flavor and juiciness.
- Handle meat lightly to keep patties tender.
- Chill formed patties 10 minutes for cleaner searing.
- Keep heat medium high for a good crust.
- Rest burgers 3 minutes before serving to keep juices in.
Variations
- Smash style: Make thinner patties and smash on a hot griddle for lacy edges.
- Spicy: Add chopped jalapeños and use pepper jack.
- Grilled burger recipes twist: Brush patties with a little BBQ sauce in the last minute.
- Pizza sandwich vibe: Add a spoon of marinara and a slice of mozzarella on toasted ciabatta.
- Lighter: Use ground turkey and Greek yogurt in the sauce.
- Low carb: Lettuce wrap the burger and add extra pickles.
Serving Suggestions
- Classic: Toasted buns, lettuce, tomato, red onion, and crunchy pickles.
- Sides: Oven fries, sweet potato wedges, corn on the cob, or a simple slaw.
- Fun twist: Serve with a quick arroz frito bowl for a craveable surf and turf vibe.
- Party spread: Mini sliders with extra sauce and a pickle on top.
Storage & Reheating
- Store cooked patties and sauce separately in the fridge for 3 to 4 days.
- Reheat patties in a skillet over medium heat or air fryer at 350 F for 3 to 5 minutes.
- Freeze raw patties on a sheet until solid, then bag up to 2 months. Thaw in the fridge overnight.
Memories Made Around the Table
The first time I served these at a backyard hangout, the platter vanished before I could sit down. My friend asked for the recipe with a grin and a sauce stained napkin in hand. That was the moment I knew these belonged in our beef recipes for dinner rotation.
FAQs
Can I make the patties ahead?
Yes. Form and chill up to 24 hours. For the juiciest results, season gently and do not press on them while cooking.
Can I cook these in the air fryer?
Air fry at 375 F for 8 to 10 minutes, flipping halfway. Cook to 160 F. Toast buns while they rest.
How do I keep burgers from drying out?
Use 80/20 beef, avoid overmixing, and let them rest a few minutes after cooking. The ranch sauce also adds moisture to every bite.
Final Thoughts
Crack Burgers are fast, fun, and full of flavor. Save this for your burger recipes beef lineup and make tonight extra tasty.
Crack Burgers
Ranch-seasoned beef patties mixed with crispy bacon and melty cheddar, seared in a skillet or grilled, then stacked on toasted buns with a creamy ranch sauce and classic burger fixings. Big flavor, simple steps—weeknight cookout vibes in about 20 minutes.
Equipment
- 1 Cast iron skillet or grill
- 1 Mixing Bowl
- 1 Spatula
- 1 Instant-read thermometer (optional)
- 1 Air fryer (optional)
Ingredients
Burgers
- 1 lb ground beef 80/20
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp ranch seasoning mix
- 0.5 cup cooked bacon crumbled
- 0.5 cup sharp cheddar shredded
Sauce
- 0.5 cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp ranch seasoning
- 1 tbsp ketchup
- 1 tsp hot sauce optional
- 1 tsp pickle juice or lemon juice
- 1 clove garlic small, grated
To Serve
- 4 brioche or potato buns
- 2 tbsp unsalted butter for toasting buns
- Lettuce tomato, pickles, red onion (optional)
Makes: 4inch round, 0.5inch height
Instructions
Make the Sauce
- Stir together the mayonnaise, sour cream or Greek yogurt, ranch seasoning, ketchup, hot sauce, pickle juice or lemon juice, and grated garlic until smooth. Chill while you cook the burgers.
Make the Burgers
- In a mixing bowl, gently combine the ground beef with kosher salt, black pepper, garlic powder, ranch seasoning mix, crumbled bacon, and shredded cheddar. Do not overwork.
- Divide into 4 equal balls and press into 1/2-inch patties. Make a small thumb dimple in the center of each.
- Heat a cast iron skillet or grill to medium-high. Cook patties 3 to 4 minutes per side, or to your preferred doneness. For food safety, cook ground beef to 160°F.
Toast & Assemble
- Spread butter on the cut sides of the buns and toast until golden.
- Spread sauce on buns, add a patty, your preferred toppings, more sauce, and the top bun. Rest 2 minutes before serving.
Notes
Tips: Use 80/20 beef and handle it lightly for tender patties. Chill formed patties 10 minutes for cleaner searing. Cook to 160°F and rest 2–3 minutes. Air fryer option: 375°F for 8–10 minutes, flipping halfway. Storage: Refrigerate cooked patties and sauce separately 3–4 days; reheat in a skillet or 350°F air fryer for 3–5 minutes. Freeze raw patties up to 2 months; thaw in the fridge overnight.
Tried this recipe?Let us know how it was!