Crack Burger with Bacon (Printable Version)
Juicy beef patties topped with crispy bacon, melted cheddar, and creamy homemade ranch sauce on toasted brioche buns.
# Ingredient List:
→ Burger Patties
01 - 1 lb ground beef (80/20 blend recommended)
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp garlic powder
→ Crack Sauce
05 - 1/2 cup mayonnaise
06 - 1/4 cup sour cream
07 - 1/4 cup shredded cheddar cheese
08 - 2 tbsp ranch seasoning mix
09 - 2 tbsp chopped fresh chives
→ Toppings
10 - 8 slices bacon, cooked until crispy
11 - 4 slices cheddar cheese
12 - 4 brioche burger buns, toasted
13 - 1 cup shredded iceberg lettuce
14 - 1 large tomato, sliced
15 - 1/2 small red onion, thinly sliced
16 - Dill pickle slices (optional)
# Directions:
01 - Gently mix ground beef with salt, pepper, and garlic powder in a large bowl. Form into 4 equal patties, pressing a slight indentation into the center of each patty.
02 - Preheat grill or skillet over medium-high heat.
03 - Cook bacon until crispy; drain on paper towels and set aside.
04 - Grill or pan-fry patties for 3-4 minutes per side until desired doneness. Top each patty with cheddar slice during the last minute, cover, and let cheese melt completely.
05 - Combine mayonnaise, sour cream, shredded cheddar, ranch seasoning, and chives in a small bowl. Mix until smooth and fully incorporated.
06 - Toast brioche buns until golden brown.
07 - Spread crack sauce on both bun halves. Layer with lettuce, tomato slices, and onion. Place cheesy patty on bottom half, top with 2 bacon slices, add pickles if desired, and cover with top bun.
# Expert Tips:
01 -
- That creamy, tangy sauce makes everything taste better, even the leftovers
- The 80/20 beef blend creates those irresistible juices that drip down your arm
02 -
- Don't press down on the patties while they cook or you'll lose all those precious juices that make them so incredibly juicy
- Letting the burgers rest for just 2 minutes after cooking helps redistribute the juices so they don't flood your bun
03 -
- Grind some fresh pepper over the assembled burger just before serving for a bright, aromatic finish
- If your brioche buns are fresh, toast them cut-side down in the bacon grease for next-level flavor