Juicy Bacon Cheddar Burgers

This crack burger recipe has transformed our family cookouts from ordinary to extraordinary with its irresistible flavor-packed patties that always leave guests begging for more. The combination of ranch seasoning, bacon, and cheese mixed right into the meat creates an explosion of flavor in every bite that elevates the humble hamburger to something truly special.

I first made these burgers during a summer barbecue when I wanted something different from our usual grilled fare. They were such a hit that my teenagers now request them weekly and have even learned to make them themselves when friends come over.

• Ground chuck: with at least 15 percent fat content ensures juicy burgers that won't dry out on the grill
• Sour cream: adds incredible moisture and tanginess that keeps the patties tender
• Ranch dressing mix: provides an instant flavor boost without needing multiple spices
• Cooked bacon: brings smoky depth and those little bits of texture throughout the burger
• Shredded cheddar cheese: melts into pockets of gooey goodness inside each patty
• Hamburger buns: choose brioche for extra richness or whole grain for more substance
• Lettuce tomato mustard and mayo: for classic burger toppings that complement the flavored meat

How To Make Crack Burgers

Combine The Ingredients:

Place ground chuck in a large bowl and add sour cream ranch dressing mix crumbled bacon and shredded cheese. Use your hands to gently incorporate everything ensuring even distribution without overworking the meat. The key is using cold ingredients and handling the mixture minimally to maintain tenderness. I find that folding the mixture rather than kneading it preserves the ideal texture.

Form The Patties:

Divide the mixture into six equal portions and shape them into patties slightly larger than your buns as they will shrink during cooking. Press a shallow dimple in the center of each patty with your thumb to prevent bulging during cooking. Make sure edges are smooth and even to ensure consistent cooking. For perfect burgers I recommend making them about 34 inch thick which allows for thorough cooking while maintaining juiciness.

Grill The Patties:

Preheat your grill or skillet to medium heat before adding the patties. Cook for approximately 4 minutes on the first side until you see juices beginning to collect on the top surface. Carefully flip using a wide spatula and cook an additional 3 to 5 minutes for medium doneness. These burgers are particularly juicy so be patient when flipping to avoid breakage. The internal temperature should reach 145°F for medium or 160°F for well done.

Assemble And Serve:

Toast your buns lightly on the grill for the last minute of cooking. Place each patty on a bottom bun and add desired toppings. I like to layer lettuce first followed by the patty tomato slices and condiments. Serve immediately while hot alongside your favorite sides like french fries potato salad or a simple green salad.

The ranch dressing mix is truly the secret ingredient that gives these burgers their addictive quality. My brother in law who claims to detect every ingredient in a dish could not figure out what made these so delicious until I finally revealed my secret. Now our summer gatherings always include these burgers by popular demand.

Make Ahead Tips

For busy weeknights you can prepare the patties up to 24 hours in advance. Form the patties place them on a parchment lined tray with slight space between each and cover tightly with plastic wrap before refrigerating. This allows the flavors to meld together even more deeply creating an even more flavorful burger. Take them out of the refrigerator about 15 minutes before cooking to take the chill off for more even cooking.

Variation Ideas

The basic crack burger recipe serves as an excellent foundation for creative variations. Try substituting pepper jack for cheddar and adding diced jalapeños for a spicy southwestern version. For a mushroom lover's burger fold in sautéed and cooled diced mushrooms with Swiss cheese instead of cheddar. My personal favorite is the breakfast burger variation using the same base recipe but topped with a fried egg and served on an English muffin for an extraordinary brunch option.

Serving Suggestions

These flavorful burgers pair beautifully with both classic and elevated sides. For casual gatherings serve with crispy onion rings or loaded potato skins. For a lighter option a crisp vinaigrette dressed coleslaw provides refreshing contrast to the rich burgers. I love setting up a DIY topping bar with caramelized onions sautéed mushrooms different cheeses and specialty condiments like truffle aioli or bacon jam to let everyone customize their perfect burger experience.

Recipe FAQs

→ Can I make these burgers ahead of time?

Yes! You can form the patties up to 24 hours in advance and store them covered in the refrigerator. Place parchment paper between patties to prevent sticking. For best results, bring them to room temperature for about 15 minutes before grilling.

→ What's the best way to cook these burgers?

These burgers can be cooked on an outdoor grill, grill pan, or cast-iron skillet. Cook over medium heat until desired doneness is reached. For medium-rare, aim for an internal temperature of 130-135°F; for medium, 140-145°F; and for well-done, 160°F.

→ Can I substitute the ground chuck?

Yes, though ground chuck (80/20 fat content) provides the best flavor and juiciness. You can use leaner ground beef, but the burgers might be less moist. Ground sirloin or a mix of beef and pork would also work well.

→ What can I serve with these burgers?

Classic sides include french fries, potato salad, coleslaw, or a simple green salad. For a lighter option, try grilled vegetables or corn on the cob. Pickles, potato chips, and onion rings also pair wonderfully with these flavorful burgers.

→ How do I prevent the burgers from falling apart while cooking?

These burgers are naturally moist from the sour cream and cheese. Make sure to form them firmly, create a dimple in the center of each patty, and handle them carefully when flipping. Chilling the formed patties for 30 minutes before cooking can also help them hold together better.

→ Can I make these burgers without bacon?

Absolutely! While the bacon adds smoky flavor and texture, you can omit it or substitute with turkey bacon, ham, or even chopped mushrooms for a different flavor profile. Just adjust the salt accordingly as bacon adds saltiness.