Crack Burgers are taking backyard grilling by storm, and once you taste the combination of juicy beef, tangy ranch, crispy bacon, and melted cheddar, you’ll understand why they’ve earned their addictive name. This is the burger recipe you’ll be making all summer long.
I still remember the first time my grandson brought this recipe to our Sunday cookout. He’d discovered it at a friend’s barbecue and couldn’t stop raving about it. We fired up the grill that afternoon, and within minutes, the whole family was gathered around, drawn by the irresistible aroma of bacon and cheese mingling with perfectly seasoned beef. My husband took one bite and declared it the best burger he’d had in fifty years of marriage, high praise from a man who’s tried every burger joint from here to the coast. Now, these Crack Burgers have become our go-to for every gathering, and I’ve lost count of how many neighbors have asked me to share the secret. Time to get that grill ready.
What Makes Crack Burgers So Special
When I first started making these burgers in my kitchen, I was skeptical about mixing everything directly into the meat. But after one taste, I understood why this method works so beautifully, every single bite delivers that perfect combination of flavors.
These burgers stand out because they:
- Use ingredients you already have in your pantry and refrigerator, no specialty shopping required
- Come together in just 22 minutes, making them perfect for busy weeknight dinners or last-minute gatherings
- Deliver restaurant-quality results every single time, even if you’re new to grilling
- Stay incredibly moist and juicy thanks to the sour cream mixed right into the patties
- Pack serious protein with approximately 35-40 grams per serving, keeping everyone satisfied
- Adapt easily to your preferences, whether you want to swap cheeses or adjust the heat level
The beauty of Crack Burgers is their reliability. I’ve served these to picky eaters, burger enthusiasts, and everyone in between, they always disappear within minutes.
Ingredient Spotlight
Ground chuck forms the foundation of these burgers, and I always choose the 80/20 blend for the perfect balance of flavor and juiciness without excessive grease.
Sour cream is the secret ingredient that keeps these Crack Burgers incredibly moist and tender, adding a subtle tang that complements the ranch seasoning beautifully.
Ranch dressing mix delivers that signature savory-herby flavor without any extra work, and I prefer using the packet mix for consistent results every time.
Cooked and crumbled bacon adds smoky, salty crunch throughout each patty, and I always cook extra because it tends to disappear before I finish mixing the meat.
Shredded cheddar cheese melts into pockets of gooey goodness inside the burgers, creating surprising bites of creamy richness with every mouthful.
Hamburger buns should be sturdy enough to hold these juicy burgers without falling apart, and I always toast mine lightly for added texture and flavor.
How to Make Crack Burgers
Step 1. I’ve learned that the key to perfect Crack Burgers starts with gentle mixing. Combine the ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese in a large bowl just until everything is evenly distributed, being careful not to overwork the meat.
Step 2. Form the mixture into 6 equal-sized patties, pressing a small dimple in the center of each one to prevent puffing during cooking, and wet your hands with cold water to keep the meat from sticking to your fingers.
Step 3. Betty always preheats her grill or skillet to medium heat before adding the patties, ensuring even cooking and those beautiful grill marks everyone loves.
Step 4. After years of making burgers, I learned to handle these Crack Burgers with extra care since they’re more delicate than regular patties. Grill them without pressing down, which would squeeze out all those precious juices.
Step 5. Use a meat thermometer to check doneness: 130-135°F for medium-rare, 140-145°F for medium, or 160°F for well-done, flipping carefully just once to keep the patties intact.
Step 6. Let the burgers rest for a few minutes after grilling so the juices redistribute throughout the meat, making every bite perfectly moist.
Step 7. Serve your Crack Burgers on toasted buns with fresh lettuce, ripe tomato slices, mustard, and mayo, or customize with your favorite toppings.
Keeping Crack Burgers Fresh
I typically store leftover Crack Burgers in an airtight container in the refrigerator for up to 3 days, though they rarely last that long in our house. The sour cream in the mixture helps keep them moist even after refrigeration, so they reheat beautifully without drying out.
These burgers freeze reasonably well if you need to prep ahead. Betty’s method is to wrap each cooked burger individually in plastic wrap, then place them all in a freezer-safe bag for up to 2 months. The cheese and bacon maintain their flavor nicely, though the texture is best when the burgers are freshly made.
For the best texture when reheating, I warm Crack Burgers in a skillet over medium-low heat with a lid on top to trap moisture, or in the oven at 300°F wrapped in foil. The microwave works in a pinch, but it can make the edges a bit tough, so I add a damp paper towel over the burger to help retain moisture.
Perfect Partners for Crack Burgers
- Classic French fries or crispy sweet potato fries provide that satisfying crunch and saltiness that complements the rich, cheesy burgers perfectly
- Creamy coleslaw offers a cool, tangy contrast to the warm, savory Crack Burgers, and the crisp cabbage adds textural variety to every bite
- Tangy potato salad made with mustard and pickles echoes the ranch flavors in the burgers while adding a comforting, classic cookout element
- Crispy onion rings double down on the indulgence factor and provide an extra layer of savory satisfaction alongside these already loaded burgers
- Fresh dill pickles cut through the richness with their bright acidity and provide a refreshing crunch between bites
- Grilled corn on the cob brings summery sweetness and a slight char that pairs beautifully with the smoky bacon in the burgers
If you’re looking for more sides to round out your meal, try these creamy scalloped potatoes or this easy caprese dip for a fresh appetizer option.
FAQs
I recommend forming the patties up to 24 hours in advance and keeping them refrigerated until you’re ready to grill, which actually helps the flavors meld together beautifully.
Greek yogurt or mayonnaise work wonderfully in place of sour cream, though Greek yogurt adds a bit more tang while mayo makes the burgers slightly richer.
The most common issue is overworking the meat or not handling these moist patties gently enough. Use a wide spatula and flip only once to prevent breaking.
Crack Burgers
Ingredients
Equipment
Method
- In a large bowl, combine ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix just until ingredients are evenly distributed. Don’t overmix or burgers will be tough.
- Form mixture into 6 hamburger patties of equal size and thickness. Press a small dimple in the center of each patty to prevent puffing. Wet hands with cold water to prevent sticking.
- Preheat grill, grill pan, or skillet to medium heat.
- Grill patties to desired doneness, being careful as these burgers will be very moist. Use a meat thermometer to check internal temperature: medium-rare 130-135°F, medium 140-145°F, well-done 160°F. Don’t press down on patties while grilling and flip carefully to avoid breaking.
- Let burgers rest for a few minutes after grilling to allow juices to redistribute.
- Serve burgers on hamburger buns topped with lettuce, tomato, mustard, mayo, and any other desired toppings.
