introduction
Crack Burgers are an addictive, flavor-packed twist on the classic burger — juicy ground chuck mixed with sour cream, ranch seasoning, bacon, and cheddar for an extra-rich patty. If you like bold, no-fuss recipes that shine at weeknight dinners or backyard cookouts, this one delivers every time. For a fun, simple dessert pairing idea, check out this 3-ingredient melt-in-your-mouth butter cookies recipe.
why make this recipe
- Incredible flavor built right into the patty — no need for complicated sauces.
- Moist, tender burgers thanks to the sour cream and cheese.
- Quick and kid-friendly: mix, form, and grill.
- Great for scaling up when feeding a crowd or making ahead and freezing.
how to make Crack Burgers
Ingredients :
- 1 ½ lb ground chuck
- 3 Tbsp sour cream
- 2 Tbsp ranch dressing mix
- ⅓ cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- Hamburger buns
- Lettuce, tomato, mustard, mayo (for topping)
Directions :
In a large bowl, combine the ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix until well combined. Use your hands or a sturdy spoon to mix the ingredients thoroughly. Beginner Note: Don’t overmix the meat, as this can result in tough burgers. Mix just until the ingredients are evenly distributed. Ensure all ingredients are well incorporated for a consistent flavor.
Form the mixture into 6 hamburger patties. To ensure even cooking, try to make the patties the same size and thickness. Use a burger press or the lid of a container to help shape the patties. Press a small dimple in the center of each patty before grilling. This will help prevent the burgers from puffing up in the middle. Beginner Note: Wet your hands with cold water before forming the patties to prevent the meat from sticking. Make sure the patties are not too thick, or they will take longer to cook.
Grill the patties to your desired doneness, being careful as the burgers will be very moist. Use a grill pan, outdoor grill, or even a skillet on the stovetop. Cook the burgers over medium heat. Flip them carefully to avoid breaking. Use a meat thermometer to check the internal temperature. For medium-rare burgers, cook to 130-135°F. For medium burgers, cook to 140-145°F. For well-done burgers, cook to 160°F. Don’t press down on the patties while they are grilling, as this will release the juices and make the burgers dry. Beginner Note: Preheat the grill or skillet before adding the patties. Use a timer to ensure even cooking. Let the burgers rest for a few minutes after grilling to allow the juices to redistribute.
Serve the burgers on your favorite hamburger buns, topped with lettuce, tomato, mustard, and mayo. You can add other toppings, such as pickles, onions, avocado, or your favorite condiments. Beginner Note: Toast the buns for a crispier texture. Consider using a variety of toppings to create a unique burger experience.
how to serve Crack Burgers
Serve hot on toasted buns with crisp lettuce and sliced tomato. Offer classic condiments like mustard and mayo, plus optional toppings (pickles, red onion, avocado) so guests can customize. Pair with fries, chips, coleslaw, or a simple green salad for a balanced plate.
how to store Crack Burgers
- Refrigerate: Cooked burgers can be stored in an airtight container for 3–4 days. Reheat gently in a skillet or oven to preserve juiciness.
- Freeze: Form patties raw and freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw in the fridge before cooking.
- Make-ahead: You can mix the meat and seasonings, form patties, and refrigerate for up to 24 hours before grilling for convenience.
tips to make Crack Burgers
- Don’t overwork the meat when mixing to keep burgers tender.
- Make a small dimple in each patty to reduce center puffing while cooking.
- Use a meat thermometer to ensure perfect doneness.
- Toast buns to add texture and prevent sogginess from the moist patties.
- Crisp up extra bacon and add it as a topping for more crunch.
variation (if any)
- Swap cheddar for pepper jack for a spicy kick.
- Mix in chopped green onions or minced garlic for extra aromatics.
- Replace ranch mix with taco seasoning for a southwestern twist.
- Use ground beef blends (80/20) for a different fat profile and flavor.
FAQ
Q: Can I make these with leaner beef?
A: Yes, but leaner beef can be drier; add a tablespoon of olive oil or an extra tablespoon of sour cream to maintain juiciness.
Q: Can I cook these in a skillet instead of a grill?
A: Absolutely — a heavy skillet or grill pan over medium heat works very well.
Q: Are these safe to eat medium-rare?
A: Ground beef should be handled carefully; use fresh, quality meat and follow food safety guidelines. Use a thermometer to confirm temperatures.
Conclusion
For a tried-and-true Crack Burger recipe with detailed inspiration and variations, see the original Crack Burger Recipe – Chelsea’s Messy Apron.
Crack Burgers
Ingredients
Method
- In a large bowl, combine the ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix until well combined but do not overmix.
- Form the mixture into 6 hamburger patties, ensuring they are the same size and thickness.
- Press a small dimple in the center of each patty to prevent puffing while grilling.
- Grill the patties on medium heat until they reach desired doneness, checking with a meat thermometer.
- Let the burgers rest for a few minutes after grilling.
- Serve the burgers on toasted buns with lettuce, tomato, mustard, and mayo.
