Crack Burger Recipe

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This Crack Burger recipe is hands-down the juiciest, most flavor-packed burger I’ve ever made. Bacon, cheddar, and ranch in every single bite.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Cuisine: American

Keyword: crack burger recipe

Servings: servings

Calories: 1053kcal

In a large bowl, mix together the ground beef, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Blend the ingredients until evenly combined using your hands or a sturdy spoon.
Shape the mixture into six hamburger patties. To ensure uniform cooking, aim for patties that are the same size and thickness. Create a small dimple in the center of each patty to prevent puffing during grilling.
Preheat your grill, grill pan, or skillet over medium heat.
Cook the patties to your preferred level of doneness. Use a grill pan, outdoor grill, or skillet on the stovetop. Flip the burgers gently to prevent breaking.
Use a meat thermometer to check the internal temperature:
- For medium-rare, aim for 130–135°F
- For medium, target 140–145°F
- For well-done, cook to 160°F
Let the burgers rest for a few minutes after grilling to allow the juices to redistribute.
Place the burgers on brioche hamburger buns and top with lettuce, tomato, pickles, mustard, and mayonnaise. Add any additional toppings you like, such as raw or caramelized onions or avocado.

Use 80/20 or 85/15 ground beef for the juiciest burgers. Leaner beef tends to dry out quickly during cooking.
Mix the beef just until the ingredients are combined. Overmixing can create a dense, rubbery texture.
Add a small dimple to the center of each patty before cooking. This prevents the burgers from puffing up and helps them cook evenly.
Soften the cream cheese (if adding any) before mixing it into the beef. It blends more smoothly and distributes better.
Wet your hands with cold water before shaping the patties. This helps prevent the meat from sticking to your fingers.
Preheat your grill or skillet before adding the patties. A hot surface gives a better sear and locks in moisture.
Use a meat thermometer to check for doneness. It’s the most reliable way to avoid undercooking or overcooking the burgers.
Avoid pressing down on the patties while they cook. Pressing releases the juices and can dry out the burgers.
Let the burgers rest for a few minutes after cooking. This helps the juices redistribute and keeps every bite flavorful.
You can mix and shape the patties a day in advance. Store them in the fridge and cook just before serving.

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