Crack Burgers – Juicy, Cheesy, Bacon-Ranch Burgers You’ll Crave Every Time

If you’ve ever taken a bite of something so flavorful and satisfying that it instantly became a regular in your dinner rotation, you’ll understand the obsession with Crack Burgers. These burgers are everything a good burger should be — juicy, cheesy, smoky, and packed with crave-worthy ranch flavor in every bite.

Inspired by the wildly popular “crack chicken” recipe, Crack Burgers combine three unbeatable flavors: cheddar cheese, crispy bacon, and ranch seasoning. Whether you’re firing up the grill or using a stovetop skillet, these burgers are quick to make and guaranteed to impress.

Perfect for weeknight dinners, backyard BBQs, or game-day feasts, this is one recipe you’ll come back to again and again.

Ingredients Overview

Each ingredient in a Crack Burger is selected for maximum flavor and perfect texture. Here’s what you’ll need:

• Ground Beef (80/20): This fat ratio creates juicy, tender patties that sear beautifully without drying out. You can substitute leaner beef, turkey, or chicken, but you’ll lose some richness.

• Cheddar Cheese: Sharp cheddar adds bold flavor and a melty texture. Shredded cheese is mixed into the patties for gooey goodness throughout.

• Cooked Bacon: Finely chopped, crispy bacon is folded into the burger mixture, delivering a smoky, savory crunch in every bite.

• Ranch Seasoning: A dry seasoning packet brings herby, garlicky ranch flavor. You can use a store-bought mix or a homemade blend of garlic powder, onion powder, dried dill, and parsley.

• Garlic Powder: Adds depth and rounds out the flavor profile. Optional, but recommended.

• Brioche Buns: Soft, slightly sweet buns pair perfectly with the rich burger. Potato buns or sesame seed buns also work great.

• Optional Toppings: Lettuce, tomato, pickles, and ranch dressing are all excellent additions, but Crack Burgers are flavorful enough to shine on their own.

Ingredient Swaps & Notes:

• Swap cheddar for pepper jack if you like spice.

• Use turkey bacon and ground turkey for a lighter version.

• Try gluten-free buns or lettuce wraps to make it gluten-free.

Step-by-Step Instructions

1. Cook the Bacon
   Fry 6 slices of bacon in a skillet until crispy. Drain on paper towels and chop into small pieces once cool. This can be done ahead of time and stored in the fridge.

2. Make the Burger Mixture
   In a large bowl, combine:

   • 1.5 lbs ground beef

   • 1 cup shredded cheddar cheese

   • 6 slices chopped bacon

   • 1 packet (about 1 oz) ranch seasoning mix

   • 1/2 tsp garlic powder (optional)

   Gently mix until just combined. Avoid overworking the meat to keep the patties tender.

3. Form the Patties
   Divide the mixture into 4–6 portions, depending on your preferred size. Form into patties about 3/4-inch thick. Press a small dimple in the center of each — this prevents them from puffing up during cooking.

4. Cook the Burgers

   • Grill: Preheat to medium-high and grill for about 4–5 minutes per side until the internal temperature reaches 160°F (71°C).

   • Skillet: Heat a cast-iron pan over medium-high. Add a little oil and sear the burgers for 4–5 minutes per side.

   • Oven: Bake at 400°F (200°C) for 20 minutes, flipping halfway through.

5. Toast the Buns
   While the burgers cook, butter the insides of the buns and toast them in a skillet or on the grill until golden brown.

6. Assemble the Burgers
   Place the cooked patties on toasted buns and add your favorite toppings. Classic lettuce and tomato work well, or keep it simple with a drizzle of ranch dressing.

Tips, Variations & Substitutions

Cooking Tips:

• Use freshly shredded cheese for better melt and flavor.

• Chill the patties for 15 minutes before cooking if you want them to hold their shape better on the grill.

• Let the burgers rest for a few minutes after cooking to retain juices.

Flavor Variations:

• Spicy Ranch Burgers: Add jalapeños or hot sauce to the meat mixture.

• BBQ Bacon Ranch: Mix in a tablespoon of BBQ sauce and top with onion rings.

• Double Cheese: Add a slice of cheddar or American cheese to melt over the top of the patty during the last minute of cooking.

Substitutions:

• Swap ground beef with ground turkey or chicken for a leaner take.

• Use plant-based ground and vegan cheese to make it vegetarian.

• Replace buns with lettuce wraps for a low-carb option.

Serving Ideas & Occasions

Crack Burgers are the ultimate crowd-pleasers. Serve them at:

• Backyard BBQs: Pair with grilled corn, potato salad, or watermelon.

• Game Day Parties: Turn them into sliders and serve with crispy fries or onion rings.

• Weeknight Dinners: Add a side of coleslaw or roasted vegetables for a balanced plate.

• Summer Picnics: Easy to prep ahead and cook onsite or on a portable grill.

They also make great leftovers — reheat gently in a pan and serve on toasted buns the next day.

Nutritional & Health Notes

While Crack Burgers are rich and satisfying, you can customize them to fit your dietary needs:

• High in Protein: Each patty provides around 25–30g of protein depending on the meat used.

• Customizable Fat Content: Use lean ground meat, turkey bacon, or reduced-fat cheese to lighten things up.

• Gluten-Free Option: Just use GF buns or lettuce wraps.

• Low-Carb Friendly: Skip the bun and serve with a salad or grilled veggies.

A standard Crack Burger (with bun and cheese) is around 500–600 calories, but this varies with toppings and portion size.

FAQs

Q1: Can I freeze Crack Burgers?
A1: Yes! Form the patties and freeze between layers of parchment paper. Store in a freezer bag for up to 3 months. Cook from frozen or thaw overnight in the fridge.

Q2: Can I make these in advance?
A2: Absolutely. Form the patties a day ahead and keep them refrigerated until ready to cook. You can also pre-cook the bacon in advance.

Q3: What kind of cheese is best for Crack Burgers?
A3: Sharp cheddar is classic, but Colby Jack, pepper jack, or American cheese all work. Avoid pre-shredded blends with anti-caking agents.

Q4: Can I cook these in the oven?
A4: Yes. Bake at 400°F (200°C) for 20 minutes, flipping halfway through. For a seared finish, broil during the last 2 minutes.

Q5: What’s the best way to keep the patties juicy?
A5: Don’t overmix the meat and avoid pressing the burgers during cooking. Use 80/20 ground beef for moisture.

Q6: Are Crack Burgers gluten-free?
A6: The patty mix is naturally gluten-free (check your ranch seasoning), but be sure to use gluten-free buns or wraps.

Q7: Can I grill these burgers without them falling apart?
A7: Yes! Make sure the patties are well-formed and chilled before grilling. Use a clean, oiled grate and flip gently only once.

Print