Crack Burgers Bacon Cheddar Ranch (Printable)
Juicy beef patties topped with crispy bacon, sharp cheddar, and a savory ranch-mayo blend on toasted brioche buns.
# What You'll 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
# Directions:
01 - In a large bowl, gently combine ground beef, salt, pepper, garlic powder, and onion powder. Form into 4 equal patties, pressing a slight dimple in the center of each.
02 - Preheat a grill or skillet over medium-high heat.
03 - Grill the patties for 3-4 minutes per side, or until desired doneness. In 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 to create the crack sauce.
05 - Toast the brioche buns on the grill or in a toaster.
06 - Spread crack sauce on both halves of each bun. Layer bottom bun with shredded lettuce, a burger patty, 2 slices bacon, tomato, and pickles. Top with the upper bun.
07 - Serve immediately while hot and juicy.
# Expert Tips:
01 -
- The homemade sauce comes together in seconds but tastes like something youd beg a restaurant to bottle
- That perfect ratio of crispy to juicy to creamy in every single bite
02 -
- Pressing that thumbprint into the center of each patty keeps them flat and even instead of turning into meatballs
- Let the burgers rest for just a couple minutes after cooking so the juices redistribute instead of running out immediately
03 -
- Room temperature beef forms better patties and cooks more evenly than cold meat
- The sauce needs 15 minutes in the fridge to let the flavors meld together properly