Crack Burger Bacon Ranch (Print)
Savory beef patties topped with crispy bacon, melted cheddar, and tangy creamy ranch sauce on toasted brioche buns.
# What You’ll Need:
→ Burger Patties
01 - 1 lb ground beef (80/20 blend recommended)
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp garlic powder
→ Crack Sauce
05 - 1/2 cup mayonnaise
06 - 1/4 cup sour cream
07 - 1/4 cup shredded cheddar cheese
08 - 2 tbsp ranch seasoning mix
09 - 2 tbsp chopped fresh chives
→ Toppings
10 - 8 slices bacon, cooked until crispy
11 - 4 slices cheddar cheese
12 - 4 brioche burger buns, toasted
13 - 1 cup shredded iceberg lettuce
14 - 1 large tomato, sliced
15 - 1/2 small red onion, thinly sliced
16 - Dill pickle slices (optional)
# How To Make:
01 - Gently mix ground beef with salt, pepper, and garlic powder in a large bowl. Form into 4 equal patties, pressing a slight indentation into the center of each to prevent puffing during cooking.
02 - Preheat grill or skillet over medium-high heat.
03 - Cook bacon until crispy and drain on paper towels. Set aside for assembly.
04 - Grill or pan-fry patties for 3-4 minutes per side until desired doneness. Place cheddar cheese slice on each patty during the final minute, cover, and allow to melt completely.
05 - Combine mayonnaise, sour cream, shredded cheddar, ranch seasoning, and chives in a small bowl. Mix until thoroughly incorporated and smooth.
06 - Lightly toast brioche buns until golden brown.
07 - Spread crack sauce on both bun halves. Layer bottom bun with shredded lettuce, tomato slices, and red onion. Place cheesy patty on top, add 2 bacon slices, and garnish with pickles if using. Crown with top bun and serve immediately.
# Expert Tips:
01 -
- The sauce alone will become your go to for everything from fries to sandwiches to late night snacks
- Everything stacks together in perfect harmony, creamy against smoky against fresh crunch
02 -
- That thumbprint in the center of each patty is the secret to flat, evenly cooked burgers every time
- The sauce needs at least 15 minutes in the fridge for flavors to meld together properly
03 -
- Room temperature meat forms more evenly and cooks more consistently than cold from the fridge
- That sauce keeps for a week in the refrigerator and somehow tastes even better after a few days