Crack Burger with Bacon Ranch (Printer-friendly)
Savory beef patties topped with crispy bacon, melted cheddar, and a zesty homemade ranch sauce on toasted brioche buns.
# What You'll Need:
→ Burger Patties
01 - 1 lb ground beef (80/20 blend recommended)
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp garlic powder
→ Crack Sauce
05 - 1/2 cup mayonnaise
06 - 1/4 cup sour cream
07 - 1/4 cup shredded cheddar cheese
08 - 2 tbsp ranch seasoning mix
09 - 2 tbsp chopped fresh chives
→ Toppings
10 - 8 slices bacon, cooked until crispy
11 - 4 slices cheddar cheese
12 - 4 brioche burger buns, toasted
13 - 1 cup shredded iceberg lettuce
14 - 1 large tomato, sliced
15 - 1/2 small red onion, thinly sliced
16 - Dill pickle slices (optional)
# How to Prepare:
01 - In a large bowl, gently mix the ground beef with salt, pepper, and garlic powder. Form into 4 equal patties, pressing a slight indentation into the center of each to prevent puffing during cooking.
02 - Preheat a grill or skillet over medium-high heat until hot.
03 - Cook the bacon until crispy; drain on paper towels and set aside.
04 - Grill or pan-fry the burger patties for about 3-4 minutes per side, or until desired doneness is reached. In the last minute of cooking, top each patty with a slice of cheddar cheese, cover, and let melt completely.
05 - In a small bowl, combine mayonnaise, sour cream, shredded cheddar, ranch seasoning, and chives. Mix until well blended and smooth.
06 - Toast the brioche buns until golden and lightly crisped.
07 - Spread crack sauce on both halves of each bun. Layer with shredded lettuce, tomato slices, and onion. Place the cheesy burger patty on the bottom half, top with 2 slices of bacon, and add pickles if desired. Cover with the top bun and serve immediately.
# Expert Advice:
01 -
- The crack sauce alone has ruined regular burgers for me forever
- Everything comes together in under 30 minutes but tastes like a restaurant creation
02 -
- Letting the patties rest for 5 minutes after cooking keeps all those incredible juices locked inside instead of running onto your plate
- The crack sauce actually develops more flavor if you make it a few hours ahead and let it chill in the refrigerator
03 -
- Grind your own beef from chuck roast for next-level texture and flavor control
- The sauce keeps for a week in the fridge and transforms plain chicken sandwiches