Crack Burger Recipe

The crack burger lives up to its name—it’s rich, savory, and downright addictive. I layer juicy beef patties with crispy chicken, cheddar cheese, and a creamy ranch-style crack sauce that takes everything over the top. It’s everything I want in a burger: bold, flavorful, and seriously satisfying.

Why You’ll Love This Recipe

What I love most about the crack burger is how every bite is loaded with flavor. The creamy, tangy crack sauce melts into the cheddar and beef, while the crispy bacon adds the perfect salty crunch. It’s a great recipe for cookouts, game days, or when I just want a loaded burger that really delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the burgers:

• Ground beef (80/20 blend for best flavor)

• Salt

• Black pepper

• Garlic powder

• Onion powder

• Burger buns

• Slices of cheddar cheese

• Cooked bacon strips

For the crack sauce:

• Cream cheese, softened

• Ranch seasoning mix

• Mayonnaise

• Shredded cheddar cheese

• Cooked and crumbled bacon

• Green onions, finely chopped (optional)

Directions

1. I start by mixing the ground beef with salt, pepper, garlic powder, and onion powder. I form it into equal-sized patties.

2. I grill or pan-fry the patties over medium-high heat until cooked through, about 4–5 minutes per side.

3. During the last minute of cooking, I place a slice of cheddar cheese on each patty and cover the pan (or close the grill lid) to melt the cheese.

4. For the crack sauce, I stir together softened cream cheese, ranch seasoning, mayonnaise, shredded cheddar, crumbled bacon, and green onions until smooth.

5. I toast the burger buns lightly for a bit of crunch.

6. I spread the crack sauce on the bottom bun, place the cheesy burger on top, and layer on two strips of bacon. I add more sauce on the top bun if I’m feeling extra.

7. I serve the burgers hot with fries, chips, or coleslaw on the side.

Servings and timing

This recipe makes 4 burgers. Prep time is around 15 minutes, and cooking time takes another 15 minutes, making it ready in about 30 minutes total.

Variations

Sometimes I use ground turkey or chicken instead of beef for a lighter version. When I want some heat, I stir chopped jalapeños or hot sauce into the crack sauce. For even more richness, I top the burger with a fried egg or avocado slices.

Storage/reheating

I store leftover cooked patties and sauce separately in the fridge for up to 3 days. To reheat, I warm the burger in a skillet or microwave and spread fresh sauce before serving. I don’t reheat the buns with sauce on them to avoid sogginess.

FAQs

What is crack sauce made of?

I mix cream cheese, mayo, ranch seasoning, cheddar cheese, crumbled bacon, and sometimes green onions. It’s creamy, cheesy, and savory with a bit of tang.

Can I make the sauce ahead of time?

Yes, I often make the crack sauce up to 2 days in advance and keep it covered in the fridge. It actually tastes better as the flavors develop.

Can I grill the burgers instead of pan-frying?

Absolutely. I grill them over medium-high heat and melt the cheese during the last minute as usual.

What kind of buns work best?

I like using brioche or potato buns—they’re soft, slightly sweet, and hold up well to the rich fillings.

Can I use store-bought ranch dressing instead of seasoning mix?

The dry ranch seasoning gives a more concentrated flavor, but if I only have ranch dressing, I reduce the mayo a bit and add more cheddar and bacon to keep the texture thick.

Conclusion

The crack burger is one of the most flavor-packed burgers I’ve ever made. With juicy beef, melted cheddar, crispy bacon, and that unforgettable creamy crack sauce, it hits all the right notes. Whether I’m cooking for a crowd or just feeding a serious craving, this burger always brings the wow factor.

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