Irresistible Crack Burgers Ultimate (Printable version)
Juicy beef patties topped with creamy bacon-cheddar 'crack' and tangy sauce for craveable burgers.
# What you need:
→ Burger Patties
01 - 1½ lbs ground beef, 80/20 blend
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
→ Signature Crack Topping
06 - 6 oz cream cheese, softened to room temperature
07 - 1 cup shredded sharp cheddar cheese
08 - ½ cup cooked crispy bacon, crumbled
09 - ¼ cup sliced green onions
10 - 1 tablespoon ranch seasoning mix
→ Savory Sauce
11 - ¼ cup mayonnaise
12 - 2 tablespoons ketchup
13 - 1 tablespoon yellow mustard
14 - 1 tablespoon dill pickle relish
15 - ½ teaspoon smoked paprika
→ Assembly
16 - 4 burger buns
17 - 4 leaves iceberg lettuce
18 - 4 thick tomato slices
19 - Butter or oil for toasting buns
# How To:
01 - In a medium mixing bowl, combine softened cream cheese, shredded cheddar, crumbled bacon, sliced green onions, and ranch seasoning. Stir until all ingredients are evenly incorporated. Set aside.
02 - In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, dill pickle relish, and smoked paprika until smooth. Refrigerate until ready to serve.
03 - Place ground beef in a large bowl and sprinkle with kosher salt, black pepper, garlic powder, and onion powder. Gently fold the seasonings into the meat without overworking. Divide into 4 equal portions and shape into patties slightly wider than the buns to account for shrinkage.
04 - Preheat a grill or cast-iron skillet over medium-high heat. Cook the patties for 3 to 4 minutes per side until they reach your preferred doneness. Remove from heat and let rest for 2 minutes.
05 - Lightly butter or oil the cut sides of each bun. Toast on the grill or in a skillet over medium heat until golden brown, about 30 seconds per side.
06 - Spread 1 to 2 tablespoons of the prepared crack topping onto each hot patty, allowing the residual heat to soften and slightly melt the cheese mixture.
07 - Spread the savory sauce on the bottom half of each toasted bun. Layer with a lettuce leaf, a tomato slice, and a topped patty. Cap with the top bun and serve immediately.
# Expert Advice:
01 -
- That creamy crack topping is dangerously addictive and tastes like something you would pay good money for at a restaurant.
- The homemade sauce comes together in two minutes and puts any bottled burger sauce to shame.
- Bacon, cheddar, and ranch together on a patty is the trifecta that makes people ask for the recipe every single time.
02 -
- Do not overwork the beef when mixing in the seasonings or your patties will turn dense and tough instead of tender.
- The crack topping can be made a day ahead and refrigerated, which actually makes it easier to scoop and spread onto hot patties.
03 -
- Press a small dimple into the center of each patty with your thumb before cooking to keep it from puffing up into a ball on the grill.
- Use a cast iron skillet if you do not have a grill because the even heat creates the best crust on the beef.