Description
Elevate your burger game with these juicy Crack Burgers, infused with a special blend of seasonings and topped with melty cheese. Perfect for summer evenings and backyard barbecues, this recipe is sure to impress your friends and family.
Ingredients
Scale
- 1 ½ lb ground chuck
- 3 Tbsp sour cream
- 2 Tbsp ranch dressing mix
- ⅓ cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- Hamburger buns
- Lettuce
- Tomato
- Mustard
- Mayo (for topping)
Instructions
- In a large bowl, combine 1 ½ lb of ground chuck, 3 Tbsp sour cream, 2 Tbsp ranch dressing mix, ⅓ cup cooked and crumbled bacon, and 1 cup shredded cheddar cheese. Use your hands or a sturdy spoon to mix until just combined, ensuring you don’t overmix, which can lead to tough burgers. Aim for a uniform mixture.
- Form the mixture into 6 equal hamburger patties, making them about ¾ inch thick. Press a small dimple in the center of each patty to prevent puffing up while cooking. Use cold water on your hands to avoid sticking. This should take about 5 minutes.
- Preheat your grill or skillet to medium heat for about 5 minutes. This ensures a good sear. Cook the patties for about 4-5 minutes on one side. Look for the edges to turn brown and the tops to become opaque before flipping. Avoid pressing down on the patties to keep them juicy.
- Carefully flip the patties and cook for another 4-5 minutes. Use a meat thermometer to check for doneness: 130-135°F for medium-rare, 140-145°F for medium, and 160°F for well-done. Remember, moist burgers are the goal!
- Once cooked to your desired doneness, remove the patties from the grill and let them rest for 3-5 minutes. This allows the juices to redistribute, ensuring a moist burger.
- Serve the burgers on hamburger buns, topped with lettuce, tomato, mustard, and mayo. Feel free to get creative with additional toppings like pickles or avocado.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg
Keywords: Don’t overmix the meat to keep the burgers light and juicy. For the best flavor, use freshly cooked bacon and consider letting your patties rest before cooking.