Irresistible Crack Burgers Ultimate (Printable)
Juicy 80/20 beef patties with a creamy cheddar-bacon topping, tangy sauce, and toasted buns for a crave-worthy bite.
# What You Need:
→ Burger Patties
01 - 1.5 lbs (680 g) ground beef, 80/20 lean-to-fat ratio
02 - 1 tsp kosher salt
03 - 0.5 tsp black pepper
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
→ Signature Crack Topping
06 - 6 oz (170 g) cream cheese, softened to room temperature
07 - 1 cup (100 g) sharp cheddar cheese, freshly shredded
08 - 0.5 cup (60 g) cooked crispy bacon, crumbled
09 - 0.25 cup (30 g) green onions, thinly sliced
10 - 1 tbsp ranch seasoning mix
→ Savory Sauce
11 - 0.25 cup (60 ml) mayonnaise
12 - 2 tbsp ketchup
13 - 1 tbsp yellow mustard
14 - 1 tbsp dill pickle relish
15 - 0.5 tsp smoked paprika
→ Assembly
16 - 4 burger buns
17 - 4 leaves iceberg lettuce
18 - 4 thick tomato slices
19 - Butter or oil, for toasting buns
# How-To:
01 - In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, crumbled bacon, sliced green onions, and ranch seasoning. Stir until all ingredients are evenly incorporated. Set aside at room temperature.
02 - Whisk together the mayonnaise, ketchup, yellow mustard, dill pickle relish, and smoked paprika in a small bowl until smooth. Refrigerate until ready to serve.
03 - In a large bowl, gently combine the ground beef with kosher salt, black pepper, garlic powder, and onion powder. Avoid overmixing. Divide into 4 equal portions and shape into patties slightly wider than the buns to account for shrinkage during cooking. Press a small dimple in the center of each patty to prevent puffing.
04 - Heat a grill or large cast-iron skillet over medium-high heat until the surface reaches approximately 400°F. Lightly oil the grates or pan to prevent sticking.
05 - Place the patties onto the hot surface and cook for 3 to 4 minutes per side for medium doneness, adjusting time to reach your preferred internal temperature. Remove from heat and let the patties rest for 2 minutes to allow juices to redistribute.
06 - Spread a thin layer of butter or oil on the cut sides of each bun. Place cut-side down on the grill or skillet and toast until golden brown, about 30 seconds to 1 minute.
07 - Spoon 1 to 2 tablespoons of the crack topping mixture onto each hot patty, allowing the residual heat to soften and slightly melt the cheese mixture.
08 - Spread the savory sauce generously on the bottom half of each toasted bun. Layer with a lettuce leaf, a tomato slice, and the topped patty. Cap with the top bun and serve immediately while hot.
# Expert Tips:
01 -
- That crack topping is basically a warm cheese dip hugging your burger, and once you try it, plain cheeseburgers will feel like a letdown.
- The secret sauce comes together in two minutes but tastes like you spent an hour on it.
- These reheat surprisingly well the next day, if you actually end up with leftovers.
02 -
- Do not press the topping on before cooking, it needs to go on after the patty is done or the cheese will burn and the cream cheese will slide right off.
- Make the sauce at least fifteen minutes ahead so the paprika and relish have time to infuse the whole thing with flavor.
03 -
- Make the crack topping a day ahead and refrigerate it, the flavors meld overnight and it spreads more easily when you bring it back to room temperature.
- Press a small dimple in the center of each patty with your thumb before cooking so it stays flat instead of puffing up like a meatball.