Go Back
Delicious comfort food burger with toppings and a side of fries

Crack Burgers

Enjoy these juicy, cheesy Crack Burgers, a flavor-packed weeknight classic that's easy to prepare and kid-approved.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb ground chuck
  • 3 Tbsp sour cream Use room-temperature for easy mixing.
  • 2 Tbsp ranch dressing mix
  • ⅓ cup cooked and crumbled bacon Crumble finely for even distribution.
  • 1 cup shredded cheddar cheese Shredded melts faster than slices.
  • Hamburger buns Toast for structure.
  • Lettuce, tomato, mustard, mayo For topping.

Method
 

Preparation
  1. Put the ground chuck in a large bowl and add the sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese.
  2. Mix gently with your hands or a sturdy spoon until ingredients look evenly distributed; stop as soon as you can see a uniform blend. Don’t overmix.
  3. Divide and form the mixture into 6 patties, making each about the same size and thickness; press a small dimple in the center of each to prevent doming.
Cooking
  1. Heat a grill, grill pan, or skillet over medium heat until hot and shimmering.
  2. Place patties on the surface; listen for a steady sizzle and smell the bacon-cheddar aroma. Cook without pressing.
  3. Flip once when the edges look browned and juices start to rise on top, about 4–5 minutes per side for medium.
  4. Check doneness with a thermometer: 130–135°F for medium-rare, 140–145°F for medium, 160°F for well-done. Remove and rest for 3–5 minutes.
Assembly
  1. Toast buns, assemble with lettuce, tomato, mustard, and mayo, and enjoy juicy, cheesy bites with crisp toppings.

Notes

Time-saver: Cook and crumble bacon ahead — freeze extras for quick mixes. Common mistake + fix: Overworking makes dense patties; mix just until combined. Simple variation: Stir in chopped chives or a pinch of smoked paprika for a smoky lift.