Crack Burgers Recipe (Better Than Any Restaurant!)
These crack burgers are insanely addictive with cream cheese, ranch seasoning, bacon, and cheddar packed into juicy beef patties. One bite and you'll understand why they're called crack burgers the flavor is absolutely irresistible and people genuinely can't stop eating them.
Print Pin Servings: 6 burger
Calories: 485kcal
Cost: $2.08
Equipment
- 1 Large mixing bowl To gently combine burger mixture without overmixing
- 1 Cast-iron skillet or grill For cooking patties with perfect crust
- 1 Instant-read thermometer Essential for pulling burgers at exactly 155°F
- 1 Spatula To flip patties once without pressing down
- 1 Parchment paper For stacking formed patties if making ahead
Ingredients
- 2 pounds ground beef 80/20 blend
- 8 ounces cream cheese softened
- 1 packet ranch seasoning mix 1 oz
- 1 cup sharp cheddar cheese shredded
- ½ cup bacon bits crispy
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 6 brioche buns or burger buns
- 6 leaves lettuce crispy
- 2 large tomatoes sliced thick
- 1 medium red onion sliced thin
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon pickle relish
- 1 teaspoon hot sauce
- 6 slices sharp cheddar cheese for topping
Instructions
- Let 2 pounds ground beef sit at room temperature for 15 minutes. Add softened cream cheese to a large bowl, then toss in ranch seasoning, bacon bits, and shredded cheddar. Add the ground beef on top.
- Use your hands to fold everything together gently for about 20-30 seconds. You want to see little pockets of cream cheese still visible throughout the mixture. Don't overmix or you'll create tough, dense patties.
- Divide the mixture into 6 equal portions (about 6 ounces each). Shape each into a patty slightly larger than your buns since they'll shrink during cooking. Press your thumb into the center of each patty to create a small dimple.
- Sprinkle the outside of each patty with garlic powder and onion powder. Don't add salt yet - it pulls moisture out. If making ahead, stack patties on parchment paper.
- Get your cast-iron skillet screaming hot over medium-high heat. Add just enough oil to barely coat the bottom. Place patties in without crowding them.
- Let them cook undisturbed for 4 full minutes on the first side. Flip once and cook another 3-4 minutes on the second side. Add a cheese slice on top during the last minute and cover with a lid to melt.
- Use an instant-read thermometer and pull the burgers at 155°F internal temperature. They'll coast to 160°F while resting for 3-4 minutes.
- Heat grill to medium-high (about 400°F) and oil the grates well. Cook patties 4-5 minutes per side, flipping only once. Add cheese during the last minute, close the lid, and pull at 155°F.
- While burgers rest, toast your buns cut-side down until golden. Mix together mayo, ketchup, pickle relish, and hot sauce for the burger sauce.
- Spread sauce on both bun halves. Layer the bottom bun with lettuce and a thick tomato slice. Add your cheesy crack burger patty, top with red onion if using, and finish with the top bun.
Notes
The secret to perfect crack burgers is the beef-to-cheese ratio (exactly 4 ounces cream cheese per pound of beef) and gentle mixing. Let the meat sit at room temperature for 15 minutes before mixing. Pull them at 155°F internal temp and let them rest to hit 160°F this is the difference between juicy crack burgers and dry ones. The cream cheese keeps everything incredibly moist even if your timing's slightly off.
Nutrition
Serving: 1burger | Calories: 485kcal | Carbohydrates: 4g | Protein: 32g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 145mg | Sodium: 680mg | Potassium: 420mg | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 3.2mg