Crack Burgers are juicy, cheesy, and loaded with creamy ranch and bacon flavor in every bite. The texture is soft from the sour cream, rich from the cheddar, and slightly crispy on the outside when you sear them right. This recipe is simple: mix the filling into ground chuck, form even patties, then grill or pan-sear to your preferred doneness. It’s a hands-off comfort-food winner that’s quick enough for weeknights and special enough for guests. For an easy side, serve with oven fries or a crisp salad, or pair with an air-fryer chicken recipe like this maple-glazed chicken for a simple, crowd-pleasing meal.
Why You’ll Love This Crack Burgers: Your New Go-To Burger Recipe
- Melty cheddar inside each patty for cheesy pockets in every bite.
- Ranch seasoning and sour cream add tang and creaminess without extra hands-on steps.
- Bacon adds smoky crunch mixed right into the meat for built-in flavor.
- Uses simple pantry ingredients you likely already have.
- Easy to shape into 6 even patties for consistent cooking.
- Versatile toppings let you make them classic or bold in minutes.
- Works on a grill, grill pan, or skillet — flexible for any kitchen.
- Beginner-friendly notes help avoid common burger mistakes.
What Is Crack Burgers: Your New Go-To Burger Recipe?
Crack Burgers are blended patties of ground chuck mixed with sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar. They taste rich, salty, and savory with a tangy ranch note and a creamy texture inside. The cheddar melts into the meat so each bite is cheesy; the sour cream keeps the patty moist and tender. You cook them like traditional burgers — on a grill, in a grill pan, or in a skillet — and they give a comfort-food vibe perfect for weeknight dinners, casual get-togethers, or a relaxed weekend brunch.
Ingredients for Crack Burgers: Your New Go-To Burger Recipe
For the Base
- 1 ½ lb ground chuck
For the Mix-Ins
- 3 Tbsp sour cream
- 2 Tbsp ranch dressing mix
- ⅓ cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
To Serve
- Hamburger buns
- Lettuce
- Tomato
- Mustard
- Mayo
Ingredient Notes (Substitutions, Healthy Swaps)
- Ground chuck: Use 80/20 for good flavor and juiciness. For lower fat, use 90/10 but expect less juiciness.
- Sour cream: Plain Greek yogurt works as a healthier swap; it will add tang and moisture.
- Ranch dressing mix: Use a homemade mix (dried dill, onion powder, garlic powder, salt, pepper) if you don’t have a packet. Reduce salt if your bacon is very salty.
- Bacon: Turkey bacon can lower fat but change the flavor slightly. Cook and drain well before adding.
- Cheddar: Sharp cheddar gives stronger flavor; mild cheddar is creamier. You can use pepper jack for a spicy kick (optional).
- Buns and toppings: Use whole-wheat buns for more fiber or lettuce wraps to cut carbs.
Step-by-Step Instructions
Step 1 – Mix the ingredients
- In a large bowl, combine the ground chuck, 3 Tbsp sour cream, 2 Tbsp ranch dressing mix, ⅓ cup cooked and crumbled bacon, and 1 cup shredded cheddar cheese.
- Mix until evenly combined using your hands or a sturdy spoon.
Visual cue: Stop mixing when the ingredients look evenly distributed; do not mash into a paste.
Beginner Note: Don’t overmix the meat, as this can result in tough burgers. Mix just until the ingredients are evenly distributed.
Step 2 – Shape the patties
- Divide the mixture into six equal portions and form into patties.
- Wet your hands with cold water to prevent sticking and press a small dimple in the center of each patty to prevent puffing.
Visual cue: Each patty should be the same diameter as your bun and about ¾ inch thick.
Beginner Note: Use a burger press or the lid of a container to get even patties.
Step 3 – Preheat your cooking surface
- Preheat a grill, grill pan, or skillet over medium heat. If using a grill, clean and oil the grates lightly. If using a skillet, add a small amount of oil and let it shimmer.
Pro cue: Preheat for at least 5 minutes so you get a good sear.
Step 4 – Cook the burgers
- Place patties on the hot surface. Cook over medium heat. Flip carefully once halfway through cooking.
- Use a meat thermometer: medium-rare 130–135°F, medium 140–145°F, well-done 160°F.
Pro cue: Don’t press down on the patties while they grill — that forces out juices and dries the burger.
Beginner Note: The burgers will be moist and may stick at first. Let them develop a crust and then flip.
Step 5 – Rest and assemble
- Let the burgers rest for a few minutes after grilling to allow juices to redistribute. Toast buns if you like.
- Serve on hamburger buns topped with lettuce, tomato, mustard, and mayo. Add pickles, onions, or avocado if desired.
Beginner Note: Toast the buns for a crispier texture and to help them hold up to the juicy patty.
Pro Tips for Success
- Keep it cold: Chill the mixed meat for 10–15 minutes before shaping if your kitchen is warm. Cold patties hold shape better.
- Don’t overwork: Mix just until combined to avoid dense burgers.
- Even thickness: Make all patties the same size so they cook at the same rate.
- Dimple trick: Press a small dimple in each patty center to prevent doming.
- Use a thermometer: Avoid guessing doneness. Remove patties a few degrees before target temp — they’ll rise while resting.
- Resting matters: Let burgers rest 3–5 minutes to lock in juices.
- Clean flip: Use a thin metal spatula to flip; lift gently to avoid tearing.
Flavor Variations
- OPTIONAL: Spicy ranch — add 1 tsp cayenne or ½ tsp crushed red pepper to the mix for heat.
- OPTIONAL: Smoky BBQ — fold in 1–2 Tbsp BBQ sauce and swap sharp cheddar for smoked cheddar.
- OPTIONAL: Mushroom & Swiss twist — add ½ cup finely chopped cooked mushrooms and swap cheddar for Swiss.
- OPTIONAL: Herb bright — mix in 2 Tbsp chopped fresh chives or parsley for a fresh note.
- OPTIONAL: Blue cheese upgrade — substitute ½ cup crumbled blue cheese for half the cheddar for bold flavor.
- OPTIONAL: Gluten-free — serve on gluten-free buns or lettuce wraps.
Serving Suggestions
- Classic plate: Serve with a side of oven fries and a pickle spear.
- Lighter meal: Pair with a simple mixed-green salad and a lemon vinaigrette.
- Party platter: Cut sliders from smaller patties and offer assorted toppings for guests.
- Cozy dinner: Serve with creamy coleslaw and baked beans for a backyard vibe.
- Kid-friendly: Offer ketchup and plain buns for picky eaters; slice patties for smaller hands.
- Brunch twist: Top a warmed patty with a fried egg for a breakfast burger.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix the meat and form patties up to 24 hours ahead. Store uncooked patties in a single layer in the fridge covered.
- Fridge storage: Cooked burgers last 3–4 days in an airtight container in the refrigerator. Uncooked patties last 1–2 days.
- Reheating: Reheat gently in a skillet over low heat with a lid for 3–5 minutes, or in a 325°F oven until warmed through. Avoid high heat microwave reheats which can dry them out.
- Texture changes: Reheated burgers may lose some juiciness. Add a small pat of butter or a splash of beef broth when reheating to regain moisture.
Storage and Freezing Instructions
- Freezing patties (recommended): Place uncooked patties on a baking sheet separated so they don’t touch and freeze until firm, about 1–2 hours. Transfer to a freezer bag and freeze up to 3 months. Thaw in the fridge overnight before cooking.
- Freezing cooked burgers: Cooked patties can be frozen, but texture and juiciness will decline. Freeze wrapped tightly up to 2 months. Reheat gently.
- If you prefer not to freeze: Cook and refrigerate for up to 4 days and use within that time for best texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
400 kcal | 34 g | 2 g | 32 g | 0.5 g | 750 mg
Estimates vary by brands and portions.
FAQ About Crack Burgers: Your New Go-To Burger Recipe
Q: My patties are too thick and don’t cook evenly.
A: Make them thinner and uniform — about ¾ inch thick. Use a press or the lid of a container to get consistent thickness.
Q: The mix seems watery after adding sour cream.
A: Some moisture is normal. Chill the mixture for 10 minutes so the sour cream firms up and the patties hold shape. You can also squeeze a little excess out of cooked bacon before mixing.
Q: How do I know when they’re done without a thermometer?
A: Cut into the center to check color, but that releases juices. A thermometer is best. Aim for 140–145°F for medium.
Q: Can I skip the bacon?
A: Yes. Leave it out or replace with a small amount of finely chopped smoked salt or smoked paprika if you still want a smoky note.
Q: My burgers fall apart on the grill. What went wrong?
A: They may be too loose or overhandled. Chill patties before cooking and handle gently when flipping.
Q: Can I make these into sliders?
A: OPTIONAL: Yes. Make smaller patties and reduce cooking time slightly.
TastyInspo Notes
- Toast the buns on the grill for 30–45 seconds to add flavor and structure.
- Add a thin layer of mayo on the bun to create a moisture barrier and keep buns from getting soggy.
- For a clean presentation, wipe the edges of the plate and stack toppings neatly.
- Serve a small ramekin of extra ranch or pickles on the side for guests to customize.
- If you like a charred crust, finish patties over higher heat for the last 30–60 seconds per side.
Troubleshooting
- Bland flavor: Increase ranch mix slightly or add a pinch of salt and pepper to the mixture.
- Overcooked/dry: Remove patties from heat a few degrees before target temperature and let rest. Use medium heat rather than high.
- Too soft and falling apart: Chill patties before cooking, and avoid overmixing the meat.
- Patties sticking to the pan: Ensure the grill/skillet is well preheated and lightly oiled. Flip only after a good sear forms.
- Cheese leaking out too early: Use shredded cheese mixed in rather than large chunks so it melts evenly and stays in the patty.
- Excess grease: Drain rendered fat from the pan between batches and pat cooked patties on paper towels briefly.
Final Thoughts
These Crack Burgers are a simple, flavorful upgrade to your usual burger routine — cheesy, moist, and easy to make for any meal. The mix-ins keep each patty exciting without extra fuss, making them a reliable weeknight favorite or a crowd-pleasing option for guests. Want to compare versions or see a similar classic recipe? See the original inspiration at Crack Burger Recipe – Chelsea’s Messy Apron.
Crack Burgers
Ingredients
For the Base
- 1.5 lb Ground chuck Use 80/20 for good flavor and juiciness.
For the Mix-Ins
- 3 Tbsp Sour cream Plain Greek yogurt works as a healthier swap.
- 2 Tbsp Ranch dressing mix Use a homemade mix if you don’t have a packet.
- ⅓ cup Cooked and crumbled bacon Turkey bacon can lower fat.
- 1 cup Shredded cheddar cheese Sharp cheddar gives stronger flavor.
To Serve
- 6 pieces Hamburger buns
- 1 leaf Lettuce
- 1 slice Tomato
- to taste Mustard
- to taste Mayo
Instructions
Preparation
- In a large bowl, combine the ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix until evenly combined using your hands or a sturdy spoon.
- Divide the mixture into six equal portions and form into patties. Wet your hands with cold water to prevent sticking and press a small dimple in the center of each patty.
- Preheat a grill, grill pan, or skillet over medium heat for at least 5 minutes.
Cooking
- Place patties on the hot surface and cook over medium heat, flipping carefully halfway through.
- Use a meat thermometer to check doneness: medium-rare 130–135°F, medium 140–145°F, well-done 160°F.
Serving
- Let the burgers rest for a few minutes. Serve on hamburger buns topped with lettuce, tomato, mustard, and mayo. Add pickles, onions, or avocado if desired.
