If you’ve been searching for the kind of juicy burgers that make your friends ask, “What’s in these?!”—look no further. These Crack Burgers are everything you love about comfort food rolled into one glorious bite: smoky bacon, melty cheddar, and that tangy ranch flavor that keeps you coming back for seconds (and maybe thirds—no judgment here).
The best part? This easy grilling recipe comes together in less than 25 minutes. Perfect for busy weeknights, backyard barbecues, or those evenings when you’re too tired to play short-order cook. Instead of flipping between a dozen toppings, you’re building flavor right into the patty. Think of it as a cheddar bacon burger that got a major upgrade with creamy ranch and a touch of sour cream for extra tenderness.
As someone who has spent countless evenings juggling dinner prep while fielding a chorus of “What’s for dinner?”—I can promise you this: Crack Burgers are the answer. Quick, flavorful, and downright addictive. So grab your apron (or your flip-flops if you’re grilling outside), and let’s turn dinner into something worth bragging about.
Why You’ll Love These Crack Burgers
-
Built-in flavor: Bacon, cheese, and ranch are mixed right into the meat.
-
Family-friendly: Even picky eaters will devour these.
-
Versatile: Grill, pan-fry, or even bake—whatever works for you.
-
Fast: From fridge to table in under 25 minutes.
Ingredients
-
1 ½ lb ground chuck (680 g)
-
3 Tbsp sour cream (45 g)
-
2 Tbsp ranch dressing mix (30 g)
-
⅓ cup cooked and crumbled bacon (45 g)
-
1 cup shredded cheddar cheese (115 g)
-
6 hamburger buns
-
Lettuce, tomato, mustard, mayo (for topping)
Step-by-Step Instructions
-
Mix it up: In a large bowl, combine ground chuck, sour cream, ranch mix, bacon, and cheddar. Use your hands or a sturdy spoon, but don’t overmix. Nobody wants tough burgers.
-
Shape the patties: Divide the mixture into six even portions. Press a slight dimple in the center of each patty so they cook evenly. Tip: Wet your hands with cold water to avoid sticking.
-
Get cooking: Heat your grill, skillet, or grill pan to medium. Cook patties until desired doneness:
-
Medium-rare: 130–135°F (54–57°C)
-
Medium: 140–145°F (60–63°C)
-
Well-done: 160°F (71°C)
Resist the urge to press them down—they’ll stay juicier this way.
-
-
Rest & assemble: Let patties rest for 3–5 minutes. Serve on toasted buns with lettuce, tomato, mustard, mayo, or your toppings of choice.
Tips for the Best Crack Burgers
Here’s the deal: burgers are simple, but the details make all the difference.
-
Cold is gold: Keep your ground beef cold until the moment you shape your patties. Warm meat = greasy burgers.
-
Cheese matters: Shred your own cheddar if possible. Pre-shredded can have anti-caking agents that mess with meltiness.
-
Buns count too: Don’t skimp—grab bakery buns or brioche. Toast them lightly for a little crunch.
-
Batch cooking bonus: Double the recipe and freeze patties between parchment paper. Future-you will be grateful.
A Little Story From My Kitchen
I first tested these ranch burgers on a summer evening when my kids had friends over. You know the drill—hungry kids, impatient moms, and me frantically trying to avoid burning anything on the grill. I tossed these together with what I had on hand—bacon, cheddar, and a packet of ranch. The first bite was followed by silence (a rare and beautiful moment when feeding kids), then someone shouted, “These are crack burgers!” And just like that, the name stuck.
Now, whenever I serve them, I get texts afterward asking for “the ranch burger recipe.” They’ve become our go-to for family cookouts, and I secretly love that my kids think I invented them. Spoiler: I didn’t, but I’ll happily take the credit.
What to Serve with Crack Burgers
Burgers love good company. Pair these with:
-
Crispy fries or sweet potato fries—classic never fails.
-
Grilled corn on the cob with butter and a sprinkle of chili powder.
-
Fresh coleslaw—the creamy crunch balances the richness of the patties.
-
A cold salad like pasta salad or potato salad for those hot summer nights.
And for drinks? Ice-cold lemonade for the kids, and maybe a chilled hard cider or beer for the grown-ups. That’s what I call balance.
How to Store Leftovers
If you actually have leftovers (rare in my house), here’s how to handle them:
-
Refrigerate: Store patties in an airtight container for up to 3 days. Keep buns separate to avoid sogginess.
-
Reheat: Warm in a skillet over medium heat for best results. Microwave works in a pinch, but expect some texture loss.
-
Freeze: Uncooked patties can be frozen up to 3 months. Layer with parchment and store in a freezer bag. Cook straight from frozen—just add a few minutes to the cooking time.
FAQs About Crack Burgers
Can I make these burgers without bacon?
Absolutely! They’ll still be flavorful thanks to the cheddar and ranch, but bacon does add a smoky punch.
What’s the best cheese to use?
Cheddar is classic, but pepper jack adds a spicy twist. You can even mix cheeses if you’re feeling adventurous.
Can I cook these indoors?
Yes! A cast-iron skillet or grill pan works beautifully. You’ll still get that seared crust that makes American burgers so irresistible.
How do I keep my burgers juicy?
Don’t overmix the beef, avoid pressing down while cooking, and let the patties rest before serving. That’s the secret to juicy burgers every time.
The Final Bite
These Crack Burgers aren’t just another cheddar bacon burger—they’re the kind of meal that turns an ordinary Tuesday night into a mini celebration. Packed with ranch flavour, loaded with melty cheese and smoky bacon, they check all the boxes for an easy grilling recipe that feels indulgent but doable.
So, next time you’re tempted to grab takeout, remember: in less than 25 minutes, you can whip up burgers so good they’ll have everyone at the table asking for seconds. And isn’t that what cooking at home is all about—good food, happy bellies, and a few messy napkins?
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Crack Burgers
- Total Time: 22 minutes
- Yield: 6 burgers 1x
Description
Juicy burgers loaded with cheddar cheese, smoky bacon, tangy ranch seasoning, and a touch of sour cream for tenderness. These quick and flavorful patties are grilled or pan-fried to perfection and ready in under 25 minutes—perfect for busy weeknights or summer cookouts.
Ingredients
-
1 1/2 lb ground chuck (680 g)
-
3 tbsp sour cream (45 g)
-
2 tbsp ranch dressing mix (30 g)
-
1/3 cup cooked and crumbled bacon (45 g)
-
1 cup shredded cheddar cheese (115 g)
-
6 hamburger buns
-
Lettuce, tomato, mustard, mayo (for topping)
Instructions
-
In a large bowl, combine ground chuck, sour cream, ranch mix, bacon, and cheddar. Mix gently until just combined.
-
Divide mixture into 6 portions. Shape into patties, pressing a slight dimple in the center of each for even cooking.
-
Heat grill, skillet, or grill pan to medium heat. Cook patties until desired doneness:
-
Medium-rare: 130–135°F (54–57°C)
-
Medium: 140–145°F (60–63°C)
-
Well-done: 160°F (71°C)
Avoid pressing down on patties to keep them juicy.
-
-
Rest patties for 3–5 minutes.
-
Serve on toasted buns with lettuce, tomato, mustard, mayo, or toppings of choice.
Notes
Keep beef cold until ready to shape for juicier burgers.
Shred your own cheddar for better melting.
Toast buns lightly for added flavor and crunch.
Make-ahead: freeze uncooked patties (separated by parchment) for up to 3 months.
Try pepper jack cheese or taco seasoning for fun variations.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish, Grilling
- Method: Grill or Skillet
- Cuisine: American