Bacon Cheddar Crack Burgers (Print-Friendly Version)
# What You'll Need:
→ Burger Patties
01 -
1 cup cheddar cheese, shredded
02 -
1/3 cup bacon, cooked and crumbled
03 -
2 tablespoons dry ranch mix
04 -
3 tablespoons sour cream
05 -
1 1/2 pounds ground chuck
→ Assembly
06 -
Mayonnaise to taste
07 -
Mustard for spreading
08 -
Tomato slices for topping
09 -
Lettuce leaves for crunch
10 -
6 soft hamburger buns
# Step-by-Step Directions:
01 -
Toss the shredded cheese, crumbled bacon, ranch mix, sour cream, and ground chuck into a big bowl. Grab a sturdy spoon or your hands and work it all together — but don’t overdo it, or your burgers won’t be tender. Just mix until things look even.
02 -
Scoop out six equal chunks and shape them into patties. Press a little dip in the middle so they won’t puff up weird. Cold water on your hands is great for stopping things from sticking. Try not to go too thick so they’ll cook through nicely.
03 -
Fire up your grill, grill pan, or big skillet to medium. Lay patties on the hot surface. Flip once after a few minutes. For medium-rare, go for 130–135°F, medium should hit 140–145°F, or well-done cooks to 160°F. Don’t press on them — you don’t want to lose the juices. Give ’em a quick rest before grabbing a bun.
04 -
Slide your hot patties on the bun bottoms. Pile on the lettuce, tomato, mustard, and mayo as you like. Toast your buns if you want crunch. Go wild with extras like onions or pickles if you’re up for it.
# Helpful Notes:
01 -
If you overmix, your burgers will turn dry.
02 -
Cold hands help when shaping — things won't stick as much.
03 -
Use a meat thermometer for spot-on doneness every time.