Irresistible Crack Burgers (Printable Version)

Juicy seasoned patties, tangy sauce, melted cheese and bacon on toasted brioche — ready in 35 minutes.

# Ingredient List:

→ Meat

01 - 1 1/2 pounds ground beef (80/20 blend)

→ Seasoning

02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon ground black pepper
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder

→ Crack Sauce

07 - 1/2 cup mayonnaise
08 - 2 tablespoons barbecue sauce
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon hot sauce (optional)
11 - 2 teaspoons brown sugar

→ Toppings

12 - 8 slices cooked bacon
13 - 4 slices cheddar cheese
14 - 1 cup shredded iceberg lettuce
15 - 1 large tomato, sliced
16 - 1 small red onion, thinly sliced

→ Buns

17 - 4 brioche buns or potato buns, toasted
18 - 1 tablespoon unsalted butter, for toasting buns

# Directions:

01 - Preheat a grill or large skillet over medium-high heat.
02 - In a large mixing bowl, combine ground beef with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Gently mix until just combined for a tender texture.
03 - Divide beef mixture into four equal portions and shape each into a patty slightly larger than the buns.
04 - Grill or sear patties for 3 to 4 minutes per side, or until preferred doneness is reached. Place a slice of cheddar cheese on each patty during the last minute to melt.
05 - Melt unsalted butter in a skillet over medium heat and toast the cut sides of the buns until golden brown.
06 - In a bowl, combine mayonnaise, barbecue sauce, Dijon mustard, hot sauce, and brown sugar. Mix until the sauce is smooth and well blended.
07 - Generously spread crack sauce on both halves of each toasted bun. Place shredded lettuce, tomato slices, and red onion on the bottom half. Add a cheesy patty, top each with two slices of crispy bacon, and cover with the top bun.
08 - Serve immediately with extra crack sauce on the side as desired.

# Expert Tips:

01 -
  • The crack sauce creates an umami bomb that keeps everyone coming back for seconds
  • These burgers strike that perfect balance between smoky, tangy, and downright indulgent
  • They're surprisingly simple despite the restaurant quality results
02 -
  • Don't press down on your burgers with the spatula while they cook or you'll lose all those precious juices
  • Let the patties rest for a couple minutes after cooking so the juices redistribute throughout the meat
  • The sauce can be made ahead and keeps in the fridge for a week, though it rarely lasts that long
03 -
  • Grind your own beef from chuck roast for next level quality and control
  • Keep a small bowl of water nearby to wet your hands if the meat sticks while shaping
  • Invest in a good instant read thermometer to nail your preferred doneness every time

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