Crack Burgers Bacon Cheddar Ranch

These Crack Burgers are a game changer for weeknight dinners or summer gatherings. Each bite delivers juicy ground chuck mixed with tangy ranch seasoning, smoky bacon, and melty cheddar. Even novice cooks can master this burger, whether you are firing up the grill or just using a skillet at home.

I first made these for a family BBQ and everyone declared it the best burger they had ever tasted. Now even my pickiest eater asks for them by name whenever burger night rolls around.

Ingredients

• Ground chuck: gives juicy flavor and holds up well on the grill Look for eighty twenty blend for the best texture
• Sour cream: adds a creamy texture and helps keep the patties moist Always use full fat for best results
• Ranch dressing mix: brings that irresistible herby tang Try different brands for your favorite notes
• Cooked crumbled bacon: infuses every bite with smokiness Crispy bacon works best for mixing in evenly
• Shredded cheddar cheese: melts through the meat Adding sharp cheddar gives an extra punch of flavor
• Hamburger buns: choose soft yet sturdy buns so they do not get soggy Toasting adds another layer of flavor
• Lettuce tomato mustard mayo and any toppings you love: fresh crisp produce makes the burger pop

Step-by-Step Instructions

Combine Ingredients:

In a large bowl place the ground chuck sour cream ranch dressing mix crumbled bacon and shredded cheddar cheese. Use your hands or a strong spoon and gently mix just until the ingredients look evenly combined. Avoid overworking the meat or your burgers can turn out tough. It helps to use cold ingredients to keep things tidy and enhance the final texture.

Form Patties:

Divide the mixture into six equal portions. Roll each gently into a ball then flatten into a patty of even size and thickness. Press a small dimple in the middle of each patty to prevent doming during cooking. Wetting your hands briefly under cold water prevents sticking and makes shaping easier.

Grill Patties:

Preheat your grill grill pan or skillet to medium heat before adding the burgers. Place patties on and do not move them until a good crust has formed. Flip gently once about halfway through cooking. For medium rare aim for around one hundred thirty five degrees Fahrenheit internal temperature medium hits one hundred forty five degrees. Avoid pressing down with a spatula or you will lose those precious juices. Let the burgers rest a couple minutes once cooked through.

Serve:

Split the buns and toast them lightly for that perfect crunch. Add a patty to each bun and pile on lettuce slices of tomato mustard and mayo or any of your favorite toppings. The contrast of hot juicy burger and cool crisp veggies makes every bite craveworthy.

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The bacon in this recipe gives it a smoky twist my family cannot get enough of. I still remember making these on a rainy day when the grill was out of commission but they turned out amazing right on the stovetop. These burgers have since become our go to for any celebration with plenty of laughter around the table.

Storage Tips

Leftover burgers can be stored in an airtight container in the refrigerator for up to three days. To reheat place in a skillet over medium heat and cover to trap moisture. Freezing is easy shape and freeze uncooked patties layered with parchment then thaw overnight in the fridge before grilling as usual.

Ingredient Substitutions

Ground turkey or chicken works well but will be a little leaner so consider adding a splash more sour cream. For cheese try pepper jack or colby for a twist. If ranch mix is unavailable mix in a teaspoon each of dried dill onion powder garlic powder and chives for similar flavor.

Serving Suggestions

Layer these burgers with crispy fried onions pickled jalapenos or avocado for extra richness. Serve alongside potato wedges corn on the cob or a fresh green salad. For a diner vibe add a milkshake and homemade fries on the side.

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Cultural and Historical Context

Burgers have long been a staple of American cookouts and the addition of ranch and bacon puts a fun Midwestern spin on the classic. Crack Burgers are a modern backyard favorite bringing together nostalgic flavors with great big flavor and easy prep that is perfect for sharing with friends and family.

Frequently Asked Questions About the Recipe

→ What type of beef works best?

Ground chuck is ideal for these burgers due to its fat content, ensuring a juicy texture and rich flavor.

→ Can I cook these indoors if I don't have a grill?

Yes, you can use a skillet or grill pan on the stove. Medium heat helps achieve a good sear without overcooking.

→ How do I prevent the patties from puffing up?

Press a small dimple in the center of each patty before cooking. This keeps the burger flat as it cooks.

→ What toppings go well with these burgers?

Lettuce, tomato, mustard, mayo, pickles, and avocado all pair well. Feel free to customize with your favorites.

→ How do I know when the burgers are done?

Use a meat thermometer: 130–135°F for medium-rare, 140–145°F for medium, and 160°F for well-done.

→ Any tips for forming the patties?

Mix ingredients just until combined, use cold wet hands, and make all patties the same size for even cooking.