Grilled crack burgers get their name from how hard it is to stop at one. The patties are mixed with ranch seasoning and chopped bacon before they ever touch the heat, so every bite tastes like a bacon ranch cheeseburger without needing a pile of sauce on top.
This version is built for the grill or a hot skillet. It makes four juicy 4 ounce burgers, takes about 30 minutes from start to finish, and leaves plenty of room for toppings like avocado, jalapeno, and crispy fried onions. Mix the patties, fire up the grill, and let the seasoning inside the meat do most of the work.
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Why This Works
Putting the flavor inside the patty is the trick. Ranch seasoning brings garlic, onion, and herbs, and the chopped bacon adds smoky pockets of salt and fat that melt into the beef as it cooks. Because the seasoning is already mixed in, you only need a little extra salt and pepper.
Ground chuck at 80/20 keeps the burgers juicy on a hot grill. Cook the bacon first and chop it small so it distributes evenly, and chill the mixed meat for a few minutes if your kitchen is warm so the patties hold their shape.
Ingredients
- 1 lb 80/20 ground chuck
- 1 packet (1 oz) ranch seasoning mix
- 4 slices bacon, cooked and chopped
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 slices cheddar cheese
- 4 hamburger buns
- 1 cup shredded lettuce
- 1 medium tomato, sliced
- 1 small onion, sliced
- 1 medium avocado, sliced
- 1 jalapeno, sliced
- 1/4 cup crispy fried onions
How to Make Grilled Crack Burgers
1. Prep the bacon. Cook the bacon in a skillet until crisp, drain it on paper towels, and chop it into small pieces. Let it cool for a few minutes so it does not soften the beef.
2. Mix the meat. In a large bowl, combine the ground chuck, ranch seasoning, chopped bacon, salt, and pepper. Mix gently with your hands just until combined, because overmixing makes burgers tough.
3. Shape the patties. Divide the mixture into four portions of about 4 ounces plus the bacon, and shape each into a patty slightly wider than your bun. Press a shallow dent into the center of each one.
4. Heat and oil the grill. Preheat a grill or heavy skillet over medium-high heat and oil the grates or pan lightly so the patties release cleanly.
5. Cook the burgers. Cook the patties for 4 to 5 minutes per side, flipping once, until the center reaches 160 degrees F on an instant-read thermometer. Add a slice of cheddar to each patty in the last minute and close the lid or cover the pan so it melts.
6. Rest and toast. Move the burgers to a plate to rest for a few minutes. Toast the buns on the grill for about a minute, cut side down.
7. Build the burgers. Set each patty on a bottom bun and top with lettuce, tomato, onion, avocado, jalapeno, and crispy fried onions. Add ketchup or mustard if you like, then close the buns and serve.
How to Serve
A big plate of homemade french fries is the natural side, and a simple cabbage slaw or corn on the cob rounds out a cookout. If you want to compare other burger styles, try our best hamburger patty recipe for a plain base, or the juicy teriyaki burgers for something sweeter.
Fans of the bacon and ranch flavor can also make the cheddar ranch chicken burgers for a lighter option.
How to Store and Reheat
Refrigerate cooked patties in an airtight container within 2 hours of cooking and eat them within 3 days. Store buns and toppings separately. To reheat, warm the patties in a skillet over medium-low heat with a lid and a splash of water until hot all the way through. Uncooked mixed patties can be covered and chilled for up to a day before grilling, or frozen between sheets of parchment.
Tips and Variations
Handle safe storage and leftovers the right way. The Texas A&M AgriLife food safety brochure recommends chilling perishable leftovers within two hours.
The ranch packet is already salty, so taste the cooked bacon and go easy on extra salt. For a spicier burger, mix in a pinch of cayenne or swap the cheddar for pepper jack. If you cook indoors, use a cast iron skillet and keep a window open, because the bacon fat makes some smoke. Do not press the patties down while they cook, since that pushes out the juices.
FAQ
Why are they called crack burgers?
The name is a joke about how addictive the bacon, cheddar, and ranch flavor combination is. There is nothing unusual in the recipe, only seasoning and bacon.
Can I cook these in a skillet instead of on the grill?
Yes. Use a heavy skillet over medium-high heat and cook the patties for about the same time, until the center reaches 160 degrees F.
Can I use ground turkey or ground chicken?
You can, but poultry is leaner and needs to reach 165 degrees F. Add a tablespoon of olive oil to the mix to help keep the patties moist.
Should I cook the bacon before mixing it in?
Yes. Raw bacon will not cook through in the time it takes to cook a burger, so cook it until crisp and chop it first.
Can I freeze the patties?
Yes. Freeze the shaped raw patties on a tray, then store them in a freezer bag for up to 3 months and thaw them in the refrigerator before cooking.
Grilled Crack Burgers with Ranch and Bacon
Ingredients
Main Ingredients
- 1 lb 80/20 ground chuck
- 1 packet (1 oz) ranch seasoning mix
- 4 slices bacon cooked and chopped
- ½ tsp kosher salt
- ½ tsp black pepper
- 4 slices cheddar cheese
- 4 hamburger buns
- 1 cup shredded lettuce
- 1 medium tomato sliced
- 1 small onion sliced
- 1 medium avocado sliced
- 1 jalapeno sliced
- ¼ cup crispy fried onions
Instructions
Cooking
- Cook the bacon until crisp, drain, and chop it into small pieces. Let it cool for a few minutes.
- Combine the ground chuck, ranch seasoning, chopped bacon, salt, and pepper in a large bowl and mix gently just until combined.
- Divide into four portions and shape each into a patty slightly wider than the bun with a shallow dent in the center.
- Preheat a grill or heavy skillet over medium-high heat and oil the grates or pan lightly.
- Cook the patties 4 to 5 minutes per side until the center reaches 160 degrees F. Add a slice of cheddar in the last minute and cover so it melts.
- Rest the burgers for a few minutes and toast the buns cut side down for about a minute.
- Build each burger with lettuce, tomato, onion, avocado, jalapeno, and crispy fried onions on the bun.
