Crack Burgers with Bacon (Printer-friendly)
Juicy beef patties loaded with crispy bacon, sharp cheddar, and tangy ranch-mayo sauce on toasted brioche buns.
# What You 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 Make It:
01 - In a large bowl, gently combine ground beef, salt, pepper, garlic powder, and onion powder. Form into 4 equal patties, pressing a slight dimple in the center of each.
02 - Preheat a grill or skillet over medium-high heat.
03 - Grill the patties for 3-4 minutes per side, or until desired doneness. In the last minute of cooking, top each patty with a slice of cheddar cheese and cover to melt.
04 - While burgers cook, whisk together mayonnaise, ranch dressing, chives, Worcestershire sauce, and smoked paprika in a small bowl to create the crack sauce.
05 - Toast the brioche buns on the grill or in a toaster.
06 - Spread crack sauce on both halves of each bun. Layer bottom bun with shredded lettuce, a burger patty, 2 slices bacon, tomato, and pickles. Top with the upper bun.
07 - Serve immediately while hot and juicy.
# Expert Tips:
01 -
- The ranch-mayo sauce is dangerously addictive and works on literally everything
- That crispy bacon and melted cheddar combo is basically impossible to improve upon
02 -
- Let the patties rest for 5 minutes after cooking, otherwise all those juices run out the second you bite in
- Make extra crack sauce because it keeps in the fridge for a week and improves everything from sandwiches to fries
03 -
- Use a meat thermometer and pull burgers at 160°F for perfectly safe but still juicy results
- Grill the bacon for a few minutes per side instead of frying it for that extra smoky depth