Crack Burgers Bacon Cheddar Ranch (Printable Version)
Juicy beef patties topped with crispy bacon, sharp cheddar, and a creamy ranch-mayo spread on toasted brioche buns.
# Ingredient List:
→ Burger Patties
01 - 1½ lbs ground beef (80/20 blend)
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
→ Crack Sauce
06 - ½ cup mayonnaise
07 - 2 tbsp ranch dressing
08 - 1 tbsp chopped chives
09 - 1 tsp Worcestershire sauce
10 - ½ tsp smoked paprika
→ Toppings & Buns
11 - 8 slices cooked crispy bacon
12 - 4 slices sharp cheddar cheese
13 - 1 cup shredded iceberg lettuce
14 - 1 large tomato, sliced
15 - 4 brioche burger buns, toasted
16 - ¼ cup sliced pickles
# Directions:
01 - Combine ground beef, salt, pepper, garlic powder, and onion powder in a large bowl. Mix gently and form into 4 equal patties, pressing a slight dimple into the center of each to prevent puffing during cooking.
02 - Preheat grill or skillet over medium-high heat until hot.
03 - Cook patties for 3-4 minutes per side until desired doneness is reached. During the final minute of cooking, place a slice of cheddar cheese on each patty and cover to melt.
04 - While burgers cook, whisk together mayonnaise, ranch dressing, chives, Worcestershire sauce, and smoked paprika in a small bowl until smooth and well combined.
05 - Lightly toast the brioche buns on the grill or in a toaster until golden brown.
06 - Spread crack sauce on both halves of each bun. Build each burger by layering the bottom bun with shredded lettuce, a cheesy patty, 2 slices of bacon, tomato slices, and pickles. Crown with the top bun.
07 - Serve the assembled burgers while hot and juicy for the best eating experience.
# Expert Tips:
01 -
- The sauce is dangerously addictive and will elevate everything else you grill this season
- Everything comes together in thirty minutes making it perfect for busy weeknights
02 -
- The center dimple prevents burgers from puffing up into tennis balls while cooking
- Letting the burgers rest for two minutes after grilling keeps all those juices inside
03 -
- Mix a spoonful of the crack sauce into the ground beef before forming patties for extra flavor
- Butter and toast the cut sides of buns for extra crunch and richness