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This Crack Burger Recipe is juicy, cheesy, ranchy, a little sweet from bacon jam, and exactly the kind of easy dinner that makes a regular Tuesday feel like a backyard barbecue. The burgers are made with seasoned ground beef, melted cheddar, crisp lettuce, red onion, bacon jam and an optional creamy ranch burger sauce. They’re simple enough for busy weeknights but totally cookout-worthy.
Kellie’s Note
Burger Addiction
I’ve made a lot of burgers over the years, the juicy burgers, the dry ones, the too-thick ones, and the ones that make it go completely silent at the table because everyone is too busy taking that first perfect bite.
This Crack Burger is one of those burgers.
It has everything I want in a weeknight burger: juicy ranch-seasoned beef, melty cheddar, a buttery toasted bun, crisp lettuce, sharp red onion and a spoonful of smoky-sweet bacon jam. It’s rich, savory, a little messy and ridiculously flavorful without being fussy.
I love it because it works just as well in a skillet on a busy night as it does on the grill for a casual barbecue. The ranch seasoning flavors the beef, the cheddar melts right over the hot patty, the bacon jam adds that sweet-savory finish, and the lettuce on the bottom keeps the bun from getting soggy.
If you love a ranch burger, bacon cheeseburger or smash burger, this one deserves a spot in your regular dinner rotation.
Why You’ll Love My Crack Burger
This burger is big on flavor without being high-maintenance.
- It’s weeknight easy. The patties come together quickly and cook in minutes, so you can have burgers on the table fast.
- It’s barbecue ready. Make them on the grill for cookouts, tailgates or summer dinners outside.
- The ranch seasoning does the heavy lifting. You get tangy, herby, savory flavor in every bite without measuring out a million spices.
- The bacon jam makes it special. It adds smoky sweetness that melts into the cheddar and makes the whole burger taste over-the-top in the best way.
- It’s juicy. Using the right beef and mixing gently keeps the patties tender instead of tough.
- The texture is everything. Toasted bun, crisp lettuce, juicy burger, melty cheese, sticky bacon jam and crunchy red onion all show up in one perfect bite.
- It’s easy to customize. Make it spicy, make it extra cheesy, turn it into Crack Smash Burgers or skip the bun and serve it lettuce-wrap style.
Ingredients For Crack Burgers
Here’s what you’ll need to make these juicy Crack Burgers. Exact measurements are in the recipe card below.
- Ground Beef – Use 80/20 ground beef for the juiciest burgers. Ground chuck or ground sirloin also work well, and you can use ground turkey or ground chicken if you prefer a lighter burger, just don’t overcook them since they’re leaner.
- Ranch Seasoning – This is where the Crack Burger flavor starts. Use your favorite dry ranch seasoning mix, homemade ranch seasoning, or a quick blend of parsley, dill, garlic powder, onion powder, salt and pepper.
- Worcestershire Sauce – A splash adds savory depth and makes the beef taste richer. Soy sauce, coconut aminos, steak sauce or a tiny splash of balsamic vinegar can work in a pinch.
- Spices – Garlic powder, onion powder, kosher salt and black pepper keep the burgers well-seasoned without overpowering the ranch. Add smoked paprika for smoky flavor, cayenne for heat or use your favorite burger seasoning.
- Cheddar Cheese – Cheddar melts beautifully and adds sharp, creamy flavor that works perfectly with the bacon jam. American, pepper jack, Swiss, smoked gouda or Monterey Jack are great swaps.
- Brioche Buns – Soft, buttery brioche buns make these feel a little extra. Toast them so they hold up to the juicy burger and toppings, or use potato rolls, sesame buns, pretzel buns, classic hamburger buns or lettuce wraps.
- Bacon Jam – This is the magic topping. Bacon Jam‘s smoky, sweet, salty and makes the burger taste totally over-the-top. Crispy bacon, caramelized onions, onion jam, pepper jelly, barbecue sauce or tomato jam all work if you want to switch things up.
- Red Onion – Thin slices add crunch and sharpness to balance the rich beef, cheese and bacon jam. Pickled red onions, sweet onion, crispy fried onions, caramelized onions or scallions are all delicious here.
- Lettuce – Green leaf or butter lettuce adds freshness and helps keep the bottom bun from getting soggy. Romaine, iceberg, arugula or baby spinach also work.
- Pickles – Optional, but so good. They add tang and crunch to cut through the richness. Try pickled jalapeños, banana peppers, bread and butter pickles or relish for a little twist.
- Crack Burger Sauce – This creamy ranch burger sauce is made with mayo, sour cream, Dijon, pickle juice and a little hot sauce if you like heat. Greek yogurt can stand in for sour cream, apple cider vinegar works in place of pickle juice, or you can use your favorite burger sauce to keep things easy.
How to Make Crack Burgers
These Crack Burgers are easy to make, but a few little details make a big difference.
- Mix the beef gently. Add the ground beef, ranch seasoning, Worcestershire sauce and spices to a bowl, then mix just until combined. You want everything evenly seasoned, but don’t mash it into a paste. The lighter your hands, the more tender the burger.
- Shape the patties. Divide the beef into four portions and form patties that are slightly wider than your buns. Press a small indent into the center of each one so they cook evenly instead of puffing up in the middle.
- Heat your skillet or grill. You want medium-high heat so the outside gets a good sear while the inside stays juicy. When the patties hit the pan, they should sizzle right away.
- Cook the burgers. Let them cook without fussing too much. Once the bottoms are browned and the juices start to rise, flip them and cook the other side.
- Add the cheese. During the last minute of cooking, top each burger with cheddar and cover the pan briefly. The cheese should melt down over the patty and get all glossy and irresistible.
- Make the sauce. While the burgers cook, stir together the mayo, sour cream, ranch seasoning, Dijon, pickle juice and hot sauce. It should be creamy, tangy and just loose enough to spread.
- Toast the buns. Don’t skip this. A golden, toasted bun adds flavor and helps keep the burger from getting soggy.
- Build your burger. Spread a little sauce on the bottom bun, add lettuce, then place the cheesy burger on top. Spoon bacon jam over the cheese, add red onion and pickles if you’re using them, then crown it with the top bun.
- Serve right away. Crack Burgers are best hot, juicy and a little messy.
Kellie’s Tips for the Best Crack Burger
- Use 80/20 beef. The fat is what keeps the burger juicy and flavorful.
- Don’t overmix. Mix the beef just until everything comes together. Overworking it can make the patties firm and tough.
- Make the patties wider than the buns. Burgers shrink as they cook, so starting a little wider helps them fit perfectly after cooking.
- Add the indent. A small divot in the center of each patty helps keep the burger from doming.
- Toast the buns. Butter-toasted buns taste better and hold up better.
- Put lettuce on the bottom. It acts like a barrier and keeps the bottom bun from turning soggy too quickly.
- Melt the cheese with a lid. Covering the pan for the last minute helps the cheddar melt evenly over the burger.
- Add pickles. The burgers are rich, and pickles bring the perfect tangy crunch.
- Make it spicy. Add pickled jalapeños, hot sauce or crushed red pepper to the bacon jam.
- Serve immediately. Burgers wait for no one. The best bite is while the cheese is melty, the bun is warm and the burger is juicy.
How to Store Crack Burgers
Crack Burgers are best served fresh, but leftovers are still very doable.
- Store cooked burger patties in an airtight container in the refrigerator for up to 3 days. Keep the buns, lettuce, bacon jam, sauce and toppings separate so everything stays as fresh as possible.
- To reheat, warm the patties in a skillet over medium-low heat until heated through. Add a splash of water to the pan and cover briefly if you want to help the cheese soften again. You can also reheat them in the microwave, but the skillet does a better job keeping the burger texture intact.
- Freeze cooked patties without toppings for up to 2 months. Wrap them tightly and store in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
- If you want to prep ahead, shape the raw patties and refrigerate them for up to 24 hours before cooking. Keep them covered and wait to assemble the burgers until just before serving.
What to Serve with Crack Burgers
These Crack Burgers are rich, cheesy and full of flavor, so I like serving them with sides that are crisp, salty, fresh or a little tangy.
- Homemade Steak Fries Recipe
- Sweet potato fries
- Coleslaw
- Amish Macaroni Salad
- Easy Amish Potato Salad
- Corn on the cob
- Grilled vegetables
- Boston Baked beans
- A big platter of extra pickles, onions and lettuce for topping
Crack Burger Recipe
Equipment
- large skillet
- spatula
- measuring spoons
Ingredients
For the Burgers:
- 1 1/2 pounds ground beef, preferably 80/20
- 1 tablespoon ranch seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 slices cheddar cheese
- 4 brioche burger buns, toasted
- 4 tablespoons bacon jam, plus more if desired
- Thinly sliced red onion
- Green leaf lettuce or butter lettuce
- Dill pickle chips, optional
For the Crack Burger Sauce:
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon ranch seasoning
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle juice or apple cider vinegar
- 1/2 teaspoon hot sauce, optional
Instructions
- In a large bowl, gently combine the ground beef, ranch seasoning, Worcestershire sauce, garlic powder, onion powder, salt and pepper. Mix just until combined, being careful not to overwork the meat.
- Divide the beef mixture into 4 equal portions and shape into patties slightly wider than the buns. Press a small indent into the center of each patty to help them cook evenly.
- Heat a skillet, grill pan or grill over medium-high heat. Cook the burgers for 3 to 4 minutes per side, or until they reach your preferred doneness.
- During the last minute of cooking, top each burger with a slice of cheddar cheese. Cover briefly, if needed, until the cheese is melted.
- While the burgers cook, stir together the mayonnaise, sour cream, ranch seasoning, Dijon mustard, pickle juice and hot sauce, if using.
- Spread a little sauce on the bottom bun, then add lettuce. Place the cheddar burger on top of the lettuce, spoon bacon jam over the cheese, then add red onion and pickles, if using. Finish with the top bun.
- Serve immediately while the burgers are hot and juicy.
Notes
- Do not overmix the beef mixture or the burgers can become dense and tough.
- For the juiciest burgers, use 80/20 ground beef. Leaner beef can dry out quickly.
- Shape the patties slightly wider than the buns because they will shrink as they cook.
- Pressing a small indent into the center of each patty helps them cook evenly and keeps them from puffing up.
- Toast the buns before assembling. Butter-toasting adds flavor and helps keep the buns from getting soggy.
- Place the lettuce on the bottom bun to create a barrier between the juicy burger and the bread.
- For a little heat, add pickled jalapeños, hot sauce or crushed red pepper to the bacon jam.
- The sauce is optional, but it makes the burgers extra creamy and adds even more ranch flavor.
More Easy Burger Recipes
If you love this Crack Burger Recipe, here are a few more easy burger ideas to add to your dinner list:
Yes. Instead of forming thicker patties, divide the beef into smaller portions and smash them onto a hot griddle or cast iron skillet. Cook until the edges are deeply browned and crisp, then flip, add cheddar and finish cooking. Crack Smash Burgers cook quickly, so have your buns and toppings ready.
Absolutely. Preheat the grill to medium-high and cook the patties until they reach your desired doneness. Add the cheddar during the last minute so it melts over the top.
Yes. The bacon jam is delicious, but you can swap in crispy bacon, caramelized onions, barbecue sauce or even pepper jelly.
Yes. Stir the sauce together and refrigerate it in an airtight container for up to 3 days. Give it a quick stir before serving.
Not as written. They’re savory, cheesy and ranchy with a little sweetness from the bacon jam. If you want heat, add hot sauce to the sauce or pickled jalapeños to the burger.
Yes. Homemade ranch seasoning works beautifully here and lets you control the salt level.
