Why You’ll Wanna Make These Burgers, Seriously
Hey y’all! So, if there’s one recipe that always, I mean ALWAYS, gets devoured in my house, it’s these Crack Burgers. I first stumbled upon a version of this recipe when I was trying to figure out what to do with a mountain of ground beef one Tuesday night – you know, one of those nights where you just wanna wave a magic wand and have dinner on the table? Well, this burger is kinda like that magic wand, but with bacon and ranch. My husband practically proposes to me again every time I make them. No joke.
I make this when I want applause form my family without actually having to do much acrobatics in the kitchen. My kids (and even the pickier ones, shockingly) go crazy for this because it’s just so dang flavorful. It’s got that umami punch, you know? Plus, it comes together really fast. Like, seriously fast. I used to dread burger night because of all the fiddling, but this one’s a straight up game changer. Plus, it uses that magical ranch packet, which, let’s be honest, makes everything taste better.
What You’ll Need (The Goods!)
Ingredients
- 1.5 lbs ground beef (I usually go for 80/20, but if you’re watching fats, leaner works, just add a splash of olive oil to keep things moist!)
- 1 packet (1 oz) ranch seasoning mix (Hidden Valley is my jam, but honestly, any brand works. I sometimes use the buttermilk kind if I can find it.)
- 6-8 slices bacon, cooked crispy and crumbled (I like to bake my bacon on a sheet pan for easy cleanup, but pan-fried is totally fine too. My dog thinks its the best part, he just waits for a stray piece.)
- 1 cup shredded cheddar cheese (or about 6-8 slices of American or even pepper jack if you’re feeling feisty, they all melt beautifully)
- 1/4 cup finely grated onion (or 1 tsp onion powder if you’re not in the mood for crying while chopping, I totally get it)
- 1 tablespoon Worcestershire sauce (don’t skip this, it adds depth!)
- Salt and freshly ground black pepper, to taste
- Burger buns (brioche are amazing here, but any sturdy bun will do)
- Your favorite burger toppings: lettuce, tomato, pickles, extra ranch dressing, red onion, ketchup, mustard… whatever floats your boat!
Let’s Get Cooking! (Directions)
- Get Your Mix On: In a large mixing bowl, gently combine the ground beef, ranch seasoning packet, grated onion (or powder), and Worcestershire sauce. Now, this is important: DO NOT overmix. Seriously. Just mix until everything just comes together. Overmixing makes for tough burgers, and nobody wants that.
- Patties, Please: Divide the mixture into 6-8 equal portions. Form each portion into a patty, about 1/2 to 3/4 inch thick. Make sure to make a little divot in the center with your thumb. This helps them cook evenly and prevents them from puffing up like a dome. Don’t worry if they look a bit wonky when you’re forming them – they always do!
- Bacon Time (if you haven’t already): If you haven’t already, cook your bacon until it’s perfectly crispy. Drain it on paper towels and then crumble it into small pieces. This is where I usually sneak a taste of the bacon bits, don’t tell anyone.
- Cook ‘Em Up: Heat a large skillet or a grill pan over medium-high heat. Add your patties and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer them more well done. Flipping only once is the goal here. Once you flip ’em, reduce the heat slightly.
- Cheesy Goodness: During the last minute or two of cooking, top each burger patty with a handful of your shredded cheddar cheese and a sprinkle of those crispy bacon crumbles. You can even pop a lid on the skillet for a minute to help the cheese melt perfectly. Oh, this is the best part!
- Bun Time: While your burgers are finishing up, lightly toast your burger buns. A toasted bun is a game changer, really.
- Assemble and Devour: Place a cheesy, bacon-y burger patty on the bottom half of a toasted bun. Pile on your favorite toppings, put the top bun on, and serve immediately. Prepare for happy sighs!
A Few Little Notes Form My Kitchen (Tips & Tricks)
- Don’t be heavy-handed: When mixing the meat, less is more. Seriously, treat it gently.
- Grate that onion: If you’re using fresh onion, grating it on a box grater ensures no big chunks, just pure oniony flavor dispersed evenly. I learned this the hard way after biting into a raw onion chunk in what was supposed to be a perfect burger. Not my finest moment.
- Toast your buns: Seriously, it makes a difference. It adds texture and prevents the bun from getting soggy from the burger juices.
- Good bacon matters: Don’t skimp on the bacon! It’s a star player in these crack burgers.
Tried & True Variations (and One That Didn’t Quite Work Out)
I’m always messing around in the kitchen, so I’ve tried a few things with these. You could swap out the cheddar for Monterey Jack, or even a spicy pepper jack for a little kick. Adding some finely diced jalapeños directly to the patty mix before cooking is also pretty darn good if you like heat. Sometimes I even mix in a tiny bit of BBQ sauce, like a tablespoon, for a smoky-sweet vibe.
I once tried adding a little cream cheese to the mixture for extra creaminess, thinking it would be genius. But it just made the patties too soft and messy, kinda like a burger soup situation on the bun. Not a fan, lesson learned. Stick to the recipe, or at least don’t try adding anything too wet!
My Go-To Tools (Equipment)
Honestly, you don’t need much for these. A good sturdy spatula is a must. And a big mixing bowl. A cast iron skillet or a flat top griddle works wonders for getting a nice sear on these. If you don’t have a fancy burger press, your hands work just fine. I mean, my grandma just used her hands, and her burgers were legendary.
Stashing Your Leftovers (If There Are Any!)
Honestly, in my house, these disappear faster than a free sample at Costco, so leftovers are usually a myth! But, on the rare occasion you have some, pop the cooked patties (without the bun and toppings) into an airtight container in the fridge for up to 2-3 days. Reheat gently in a skillet or microwave. They’re definitely best fresh, but I think they taste pretty darn good the next day too, almost like the flavors have had more time to hang out.
What to Serve ‘Em With (My Faves!)
Oh, the possibilities! I like mine with a side of crispy homemade fries (sometimes I cheat and do frozen sweet potato fries, don’t judge!) or just a simple garden salad with, you guessed it, ranch dressing. My family usually insists on a giant pickle spear and some coleslaw. You do you. They’re also great with potato chips, honestly.
Pro Tips I Learned the Hard Way
- Don’t overwork the meat: I know I said it before, but it’s crucial. Gentle hands make tender burgers.
- Heat control: Don’t blast the heat too high when cooking. You want a nice sear, but you don’t want to burn the outside before the inside cooks. Medium-high is usually the sweet spot.
- The cheese melt: I once tried rushing the melting cheese step and regretted it because the cheese didn’t get all gooey and melty, it just kind of sat there. Low and slow or covering the pan is the key for that perfect melty goodness.
- Season your pan: A little oil in the pan (if it’s not super lean meat) before adding the burgers helps with non-sticking and crust formation.
You Asked, I Answered: FAQ!
- Can I use ground turkey instead of beef?
- Yup, totally! Just might need a bit more fat added, like a splash of olive oil or even some mayo mixed in to keep it moist. Turkey can dry out on ya, so be mindful. The flavor will be slightly different, but still delicious.
- What if I don’t have ranch seasoning?
- Oh, you can totally whip up your own! A mix of garlic powder, onion powder, dried dill, dried parsley, and a pinch of salt and pepper works in a pinch. It’s not exactly the same, but it gets the job done. You could also just use onion and garlic powder with a little extra salt and pepper if you’re really in a bind.
- Can I make these patties ahead of time?
- You can form the patties ahead of time, absolutely! Just stick ’em in the fridge between pieces of parchment paper in an airtight container for up to 24 hours. Don’t cook ’em all the way, though, they’re best fresh off the grill or skillet. No need to bring them to room temp first, just cook them from cold.
- What’s the best way to get crispy bacon?
- For me, it’s baking it! Lay strips on a foil-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. It gets super crispy and evenly cooked. Check out Serious Eats for their method, it’s solid.
Ingredients
- 1.5 lbs ground beef (80/20 recommended)
- 1 packet (1 oz) dry ranch seasoning mix
- 8 slices cooked bacon, crumbled
- 4 slices cheddar cheese
- 4 burger buns
- Lettuce leaves, for serving
- Tomato slices, for serving
- Red onion slices, for serving
- Pickle slices, for serving
- Mayonnaise or your favorite burger sauce, for serving
Instructions
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1In a large bowl, gently mix the ground beef with the dry ranch seasoning mix. Form into 4 equally sized patties, about 1/2 inch thick. Make a slight indentation in the center of each patty to prevent bulging.
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2Preheat a grill or large skillet over medium-high heat. Cook the burger patties for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
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3During the last minute of cooking, place a slice of cheddar cheese on top of each patty and allow it to melt.
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4Lightly toast the burger buns on the grill or in a separate pan until golden brown.
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5Assemble the burgers: Spread mayonnaise or sauce on the toasted buns. Place a cheesy patty on the bottom bun, then top with crumbled bacon, lettuce, tomato, red onion, and pickles. Cover with the top bun.
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6Serve immediately and enjoy your delicious Crack Burgers!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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