The Crack Burger Recipe combines juicy beef patties, bacon, cheddar, ranch seasoning, and a simple crack sauce for a fun and flavorful twist on a classic burger.
Author’s Notes
When Smashburgers Go Off the Rails!
I’ve been perfecting my ideal Smashburger since the start of summer, and I finally nailed it (recipe coming soon!).
Then I started playing around with new versions, and after seeing a few Crack Burger recipes on TikTok, I had to try a mash-up: Crack Burger meets Smashburger.
Straight from my burger-obsessed boys: “This is one of the BEST burgers I’ve EVER had!”
If you’re not familiar with “Crack” burgers or crack chicken, it’s a flavor combo of crispy bacon, melty cheddar cheese, and ranch seasoning. Totally savory, salty, and ridiculously crave-worthy!
I’ll be honest–these are rich. I go for a single patty, but my boys say the double is where it’s at.
Quick Tip
What’s a Crack Burger? It’s a loaded burger with bacon, cheese, ranch, and sometimes hot sauce. Savory, salty, and seriously craveable!
Crack Burger Recipe Ingredients
| Ingredient | Tip |
|---|---|
| Ground beef chuck | Use 80/20 for juicy patties with crispy, browned edges (color = flavor!) |
| Cooked bacon | Crumble it small so it mixes evenly; microwave bacon works great here |
| Shredded cheddar | Sharp cheddar adds a bigger flavor, but mild works too |
| Full-fat sour cream | Makes the patties richer and helps bind everything together nicely |
| Ranch seasoning mix | Use a packet (Hidden Valley or bust!) or make your own |
| Worcestershire sauce | Deepens the savory flavor and adds a nice savoriness |
| Salt and pepper | A very light seasoning is all you need since the ranch already adds a lot |
My Ideal Crack Burger Recipe Toppings
- Sharp cheddar cheese: Melts over the patty for an extra cheesy flavor.
- Brioche buns: Soft, buttery, and perfect when lightly buttered and toasted.
- Leaf lettuce: Adds crunch and keeps the bun from getting soggy.
- Tomato slices: The freshness helps to balance the richness of the meat.
- Dill pickle chips: Optional, but delivers a nice tang and crunch.
- Crack sauce: More is more! It ties everything together.
Storage
Make-Ahead Tips
- Form the patties ahead and store in a bag in the fridge, separated by parchment
- Crack sauce can be made up to 3 days ahead
- Cooked patties reheat fine in a skillet for quick lunches
What to Serve with Your Crack Burger
Crack Burger Recipe
Equipment
- Food scale optional, but helpful
- Electric griddle or flat-top griddle, or large cast iron skillet
- Burger Press or a flat spatula with firm pressure
Ingredients
- 1-1/2 pounds ground beef 80/20 (ground beef chuck), very cold
- 1/3 cup cooked and crumbled bacon 5-6 slices
- 1/2 cup shredded sharp Cheddar cheese
- 3 tablespoons sour cream full-fat
- 2 tablespoons ranch seasoning mix
- 1 teaspoon Worcestershire sauce
- Salt & pepper
- 1/2 cup mayo
- 1 tablespoon pickle relish (I like Heinz)
- 1 teaspoon ranch seasoning mix
- 1 teaspoon 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, combine all patty ingredients. Gently knead with your hands until just combined; don’t overwork the meat. Divide into 8 loose 3-ounce balls (weigh if possible) and keep chilled.
- Heat a large electric or flat-top griddle to hot (400–450°F). While it heats, whisk together all crack sauce ingredients in a small bowl and chill until ready to use.
- Place 2 beef balls on the hot surface. Immediately cover each with a square of parchment and smash down firmly using a burger press or heavy spatula until about ¼-inch thin. Hold for 10 seconds to form a crust. Peel off parchment paper and season with a pinch of pepper.
- Cook 60-90 sec until the edges are deeply brown and juices bubble through the top. Scrape hard under each patty, using a sharp metal turner, flip, and top with a slice of cheese (see note 1). Cover with a pot lid to melt the cheese (see note 2) and cook 30-45 sec more. Transfer to a plate. If making doubles, stack two patties together while hot.
- While the patties cook, butter the buns and toast cut-side down on the cooler side of the griddle until golden.
- Spread crack sauce on both bun halves. Layer with lettuce, tomato, a single or double patty, and pickles if using. Serve immediately—these burgers are best hot off the griddle!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Crack Burger Recipe Tips
- Keep meat cold: Chill the beef balls until you’re ready to cook for a better texture.
- Don’t overmix: Mix just until combined to keep patties tender.
- Use parchment: Place a square over the meatball before smashing to prevent sticking.
- Smash right away: Press as soon as the meat hits the pan for crispy edges.
- Flip with a firm scrape: Let the crust form before flipping to keep it intact.
FAQs
You can, but for the best results, stick with something that has some fat for optimal flavor and texture. (I like this crack burger recipe best with beef.)
No, not really. The hot sauce adds a subtle nuance and tang. You can leave it out or add more if you want heat.
You can, but it’s part of that classic “crack” flavor. If skipping, maybe add a little smoked paprika for depth.
