Crack Burgers with Bacon and Cheddar (Print Version)

Juicy beef patties topped with crispy bacon, melted cheddar, and tangy ranch-mayo sauce on toasted brioche buns.

# What You Need:

→ For the Burgers

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

→ For the 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

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

# How-To Steps:

01 - Gently combine ground beef, salt, pepper, garlic powder, and onion powder in a large bowl. Form into 4 equal patties, pressing a slight dimple in the center of each to prevent puffing during cooking.
02 - Preheat grill or skillet over medium-high heat until hot.
03 - Grill patties for 3-4 minutes per side until desired doneness is reached. During the last minute of cooking, top each patty with a slice of cheddar cheese 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 - Toast brioche buns on the grill or in a toaster until golden brown.
06 - Spread crack sauce on both halves of each bun. Layer bottom bun with shredded lettuce, burger patty, 2 slices bacon, tomato slices, and pickles. Top with upper bun.
07 - Serve immediately while hot and juicy.

# Expert Tips:

01 -
  • The sauce creates this addictive tangy creaminess that keeps everyone guessing the secret ingredient
  • Bacon and cheddar melted into juicy beef basically guarantees zero leftovers
  • These come together in under 30 minutes but taste like you spent all day planning them
02 -
  • That dimple in the center of each patty prevents them from turning into little domes while cooking
  • Letting the patties rest for a minute after grilling keeps all those juices inside where they belong
  • Mixing the sauce ahead of time lets the flavors meld together even better
03 -
  • Dont press down on the patties with your spatula while they cook
  • Let the meat come to room temperature for about 20 minutes before hitting the heat

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