Crack Burgers Bacon Cheddar (Printer-friendly)
Juicy beef patties topped with crispy bacon, sharp cheddar, and homemade savory sauce on toasted brioche buns.
# What You'll Need:
→ For the Burgers
01 - 1½ lbs ground beef (80/20 blend)
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
→ For the Crack Sauce
06 - ½ cup mayonnaise
07 - 2 tbsp ranch dressing
08 - 1 tbsp chopped chives
09 - 1 tsp Worcestershire sauce
10 - ½ tsp smoked paprika
→ Toppings
11 - 8 slices cooked crispy bacon
12 - 4 slices sharp cheddar cheese
13 - 1 cup shredded iceberg lettuce
14 - 1 large tomato, sliced
15 - 4 brioche burger buns, toasted
16 - ¼ cup sliced pickles
# How to Prepare:
01 - Combine ground beef, salt, pepper, garlic powder, and onion powder in a large bowl. Gently mix until just combined, then form into 4 equal patties. Press a slight dimple into the center of each patty to prevent puffing during cooking.
02 - Preheat grill or skillet over medium-high heat until hot.
03 - Place patties on the preheated grill or skillet. Cook for 3-4 minutes per side, or until desired doneness is reached. During the final minute of cooking, top each patty with a slice of sharp cheddar cheese and cover to allow melting.
04 - While burgers are cooking, whisk together mayonnaise, ranch dressing, chopped chives, Worcestershire sauce, and smoked paprika in a small bowl until smooth and well combined.
05 - Lightly toast brioche buns on the grill for 30-60 seconds or in a toaster until golden brown.
06 - Spread a generous layer of crack sauce on both halves of each toasted bun. On the bottom bun, layer shredded lettuce, the cheese-topped burger patty, 2 slices of crispy bacon, tomato slices, and pickles. Place the top bun to complete the burger.
07 - Serve burgers immediately while hot and juicy for the best texture and flavor experience.
# Expert Advice:
01 -
- The sauce is ridiculously simple but makes people ask for the recipe every single time
- Everything can be prepped ahead, so you are actually hanging out with guests instead of stuck in the kitchen
02 -
- Pressing that dimple in the center of each patty is not optional unless you want burgers shaped like flying saucers
- The sauce needs to sit for at least 10 minutes for the flavors to marry together properly
03 -
- Make double the sauce and keep it in the refrigerator because it is amazing on fries, sandwiches, and pretty much everything else
- The patties can be formed and seasoned the night before, just cover them tightly and refrigerate until grill time