Description
Learn how to make the ultimate Crack Burger at home with our easy recipe. Discover the secret to juicy patties and perfect toppings for a mouthwatering burger experience.
Ingredients
- – 1-1/2 pounds (680 g) ground beef chuck, very cold
- – 1/3 cup (80 ml) cooked and crumbled beef bacon
- – 1/2 cup (60 g) shredded sharp Cheddar cheese
- – 3 tablespoons (45 ml) full-fat sour cream
- – 2 tablespoons (30 ml) ranch seasoning mix
- – 1 teaspoon (5 ml) Worcestershire sauce
- – Salt & pepper
- – 1/2 cup (120 ml) mayo
- – 1 tablespoon (15 ml) pickle relish (I like Heinz)
- – 1 teaspoon (5 ml) ranch seasoning mix
- – 1 teaspoon (5 ml) hot sauce or to taste (I use Frank’s original)
- – 8 slices sharp Cheddar cheese
- – 4 to 8 brioche buns plus softened butter
- – 4 to 8 slices leaf lettuce
- – 4 to 8 slices tomato
- – dill pickle chips optional, for topping
Instructions
- In a large bowl, mix together all the ingredients for the patties. Use your hands to gently combine them, ensuring not to overmix. Shape into 8 loose balls, each weighing about 3 ounces, and keep them cold.
- Preheat a large electric or flat-top griddle to a high temperature (400–450°F). Meanwhile, in a small bowl, whisk all the ingredients for the crack sauce and refrigerate until needed.
- Place two beef balls on the preheated surface. Quickly cover each with a piece of parchment paper and press down firmly with a burger press or heavy spatula until they are about ¼-inch thick. Hold for 10 seconds to create a crust, then remove the parchment and sprinkle with a little pepper.
- Cook for 60-90 seconds until the edges turn a deep brown and juices start to appear on the top. Using a sharp metal spatula, scrape underneath each patty, flip them over, and place a slice of cheese on top. Cover with a lid to melt the cheese and continue cooking for another 30-45 seconds. Move to a plate. If making double burgers, stack two patties together while they are still hot.
- While the patties are cooking, spread butter on the buns and toast them, cut-side down, on the cooler part of the griddle until they turn golden brown.
- Spread the crack sauce on both sides of the buns. Add lettuce, tomato, a single or double patty, and pickles if you like. Serve right away, as these burgers are best enjoyed fresh off the griddle!
Notes
- Mix chopped onions or garlic into the ground beef mixture for added flavor before shaping patties.
- Experiment with pepper jack or blue cheese for a unique twist on the classic burger.
- For a spicier kick, add diced jalapeños or a sprinkle of cayenne pepper to the beef mixture.
