Description
These Crack Burgers are outrageously flavorful, combining juicy beef patties with a rich, creamy, and tangy “crack sauce” that’s totally addictive. Topped with melted cheese, crispy bacon, and a toasted bun, they’re perfect for cookouts, game days, or weeknight dinners!
Ingredients
Units
Scale
For the Burgers:
- 1 1/2 lbs (680 g) ground beef (80/20 lean-to-fat ratio for juicy burgers)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 4 slices cheddar or American cheese
- 4 hamburger buns, toasted
- 4 slices of cooked bacon
For the Crack Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup ranch dressing
- 2 tbsp barbecue sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for a kick)
Optional Toppings:
- Lettuce
- Tomato slices
- Pickles
- Sautéed onions
Instructions
1. Make the Crack Sauce:
- In a bowl, whisk together mayonnaise, sour cream, ranch dressing, barbecue sauce, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.
2. Prepare the Burger Patties:
- In a large bowl, combine ground beef, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently—don’t overwork the meat.
- Divide the beef mixture into 4 equal portions and shape into patties slightly larger than the buns (they will shrink as they cook).
3. Cook the Burgers:
- Heat a grill or skillet over medium-high heat. Cook the burger patties for about 3-4 minutes per side, or until they reach your desired doneness.
- In the last minute of cooking, place a slice of cheese on each patty and cover with a lid or foil to melt the cheese.
4. Assemble the Burgers:
- Spread the crack sauce generously on the bottom and top buns.
- Place the cooked patty on the bottom bun.
- Top with crispy bacon and any optional toppings like lettuce, tomato, or pickles.
- Cover with the top bun and serve immediately.
Notes
- Bacon Upgrade: Use candied bacon for an extra layer of flavor.
- Make Ahead: The crack sauce can be made up to 3 days in advance and stored in the refrigerator.
- Burger Press: Use a burger press or your hands to ensure even cooking and patty thickness.