Description
This Crack Burger recipe features juicy, flavorful burgers made with ground beef mixed with sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Grilled to perfection and served on soft brioche buns with classic toppings like lettuce, tomato, and pickles, these burgers are a delicious twist on a classic favorite, perfect for any burger lover.
Ingredients
Units
Scale
For the Burgers:
- 2 pounds ground beef (80/20)
- 1/4 cup sour cream
- 3 tablespoons ranch dressing mix
- 8 strips bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 6 slices cheddar cheese
- 6 brioche buns
For the Toppings:
- Lettuce
- Tomato
- Pickles
- Mustard
- Mayonnaise
Instructions
- Mix Ingredients: In a large bowl, combine the ground beef, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix evenly using your hands or a sturdy spoon until all ingredients are uniformly incorporated.
- Shape Patties: Form the mixture into six equal-sized hamburger patties. To ensure even cooking, make sure the patties are consistent in size and thickness. Press a small dimple in the center of each patty to prevent puffing while cooking.
- Preheat Cooking Surface: Heat your grill, grill pan, or skillet over medium heat until hot and ready for cooking.
- Cook Patties: Place the patties on the grill, skillet, or grill pan. Cook to your desired doneness, flipping gently to avoid breaking the patties. Use a meat thermometer to check internal temperature: 130–135°F for medium-rare, 140–145°F for medium, and 160°F for well-done.
- Rest Patties: Remove the burgers from the heat and let them rest for a few minutes to allow the juices to redistribute, ensuring a juicy burger.
- Assemble Burgers: Place each patty on a brioche bun and top with lettuce, tomato, pickles, mustard, and mayonnaise. Add additional toppings if desired, such as raw or caramelized onions or avocado.
Notes
- Use 80/20 or 85/15 ground beef for the juiciest burgers, as leaner beef can dry out quickly.
- Mix the beef just until combined to avoid a dense, rubbery texture.
- Add a small dimple to the center of each patty to prevent puffing and promote even cooking.
- If using cream cheese, soften it before mixing into the beef for a smooth blend.
- Wet your hands with cold water when shaping patties to prevent sticking.
- Preheat the grill or skillet to achieve a good sear and lock in moisture.
- Use a meat thermometer to precisely check cooking doneness for safety and taste.
- Avoid pressing patties during cooking to keep them juicy.
- Let burgers rest after cooking to keep juices distributed and burgers flavorful.
- You can mix and shape the patties a day ahead and refrigerate until ready to cook.
Nutrition
- Serving Size: 1 burger with bun and toppings
- Calories: 650
- Sugar: 3g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg
