Crack Burgers (Homemade)

Looking for a burger so good it feels almost illegal? Meet your new obsession: Homemade Crack Burgers. These burgers earn their “crack” nickname because they’re utterly addictive — insanely juicy, packed with flavor, loaded with gooey cheese, crispy bacon, and topped with a creamy ranch-inspired sauce that ties everything together perfectly.

Whether you’re planning a backyard barbecue, a weekend treat, or just craving the ultimate comfort food, these Crack Burgers will absolutely steal the show. They’re fast, easy, over-the-top delicious, and once you make them, you’ll wonder how you ever lived without them!

Ingredients (Measured in Grams)

For the Burgers:

450g ground beef (80/20 for juiciness)
5g salt (1 teaspoon)
2g black pepper (1/2 teaspoon)
2g smoked paprika (1/2 teaspoon)
1g garlic powder (1/4 teaspoon)
1g onion powder (1/4 teaspoon)
150g shredded cheddar cheese
6 slices crispy bacon (about 120g), crumbled

For the “Crack” Sauce:

100g mayonnaise
30g ranch seasoning mix
10g Dijon mustard
5g garlic powder
5g chopped fresh chives (optional)

For Assembly:

4 brioche burger buns (about 300g total)
100g lettuce leaves
80g sliced tomatoes
40g pickles (optional)
Extra cheese slices (optional for topping)

Instructions

1. Make the Crack Sauce

In a small bowl, mix together the mayonnaise, ranch seasoning, Dijon mustard, garlic powder, and chives.
Stir until creamy and well combined. Set aside in the fridge while you prepare the burgers.

2. Prepare the Burger Patties

In a large bowl, combine the ground beef, salt, pepper, smoked paprika, garlic powder, and onion powder.
Gently mix until just combined (do not overwork the meat).
Divide into 4 equal portions and form into patties slightly larger than your buns (they shrink while cooking).

3. Cook the Patties

Heat a skillet or grill over medium-high heat.
Cook the burgers for 3–4 minutes per side for medium, or adjust to your preferred doneness.
In the last minute of cooking, top each patty with a heap of shredded cheddar cheese and let it melt.

4. Toast the Buns

Lightly butter the brioche buns and toast them cut-side down in a skillet or on the grill until golden brown.

5. Assemble the Crack Burgers

Spread a generous amount of crack sauce on the bottom bun.
Add lettuce, a cheesy beef patty, crumbled bacon, tomato slices, and pickles if using.
Top with more sauce and the top bun.

6. Serve

Serve immediately while everything is hot, juicy, and melty!

Nutrition Facts (Per Burger)

Calories: ~780 kcal
Protein: 38g
Carbohydrates: 25g
Fat: 58g
Saturated Fat: 23g
Fiber: 2g
Sugar: 5g
Sodium: 1050mg

(Nutritional values will vary slightly based on exact toppings and bun choice.)

Tips and Tricks for the Best Crack Burgers 🌟

Don’t overwork the beef: Mixing too much makes burgers tough. Handle gently!
Use fatty beef: 80/20 ground beef keeps your patties juicy and flavorful.
Season boldly: The spices inside the beef create amazing flavor that regular burgers can lack.
Melt the cheese properly: Cover the skillet with a lid for a minute after adding the cheese for maximum meltiness.
Double the crack sauce: Trust me, you’ll want extra for dipping fries or smearing on EVERYTHING.

Bonus Enhancements for Your Website ✨

Flavor Variations

Spicy Crack Burgers: Add diced jalapeños to the patty mix or the sauce for a fiery kick.
Breakfast Crack Burgers: Top your burger with a fried egg and extra bacon for a decadent brunch version.
Keto Crack Burgers: Skip the bun and serve on a lettuce wrap or low-carb bun alternative.

Make-Ahead Tips

Patties can be formed a day ahead and stored covered in the fridge.
Crack sauce stays good for up to 5 days refrigerated — and makes a great dip for fries, wings, or veggies too!