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Crack Burgers: The Viral “Cheddar-Bacon-Ranch” Obsession
Why Are They Called “Crack” Burgers?
The term “crack” in the culinary world—often seen in recipes like Crack Chicken or Christmas Crack—is a colloquial (though polarizing) way of describing a dish that is “addictive” due to its high salt, fat, and umami content. In the case of the Crack Burger, it specifically refers to the combination of Bacon, Cheddar, and Ranch seasoning. This viral flavor profile creates a “flavor loop” that makes the burger incredibly hard to put down. Scientifically, the combination of the citric acid in the ranch mix and the glutamates in the beef and cheese triggers a high palatability response.
The Essential Ingredients List
Unlike a standard burger where toppings sit on top, a true Crack Burger incorporates the flavors inside the patty to ensure every bite is infused.
- 1.5 lbs Ground Beef (80/20): You need the fat content to handle the added dry ingredients and keep the patty juicy.
- 1/2 cup Cooked Bacon: Crumbled into small pieces.
- 1 cup Shredded Sharp Cheddar: Hand-shredded melts better than pre-bagged versions.
- 3 tbsp Sour Cream (or Mayo): The “secret” moisture agent that prevents the ranch powder from drying out the beef.
- 2 tbsp Dry Ranch Seasoning: One standard 1-oz packet.
- 2-3 Cloves Garlic: Minced or pressed.
- Buns: Brioche or Potato buns are best to handle the weight of the juicy patty.
Technical Insight: Some modern variations create a “Cheese Skirt” by placing a heap of the cheese directly on the griddle and placing the patty on top, creating a crispy, lacy crown of burnt cheese.
Timing: High-Impact Flavor in 25 Minutes
| Task | Duration | Context |
| Prep Time | 10 Minutes | Mixing ingredients and pattying. |
| Grilling | 10-12 Minutes | High heat for a proper crust. |
| Total Time | ~25 Minutes | Ready faster than standard pub service. |
Step-by-Step Instructions
1. The “Addictive” Mixture
In a large bowl, combine the ground beef, sour cream, ranch seasoning, bacon crumbles, and shredded cheese. Actionable Tip: Mix by hand until just combined. Overworking the meat will compress the proteins and result in a rubbery, “meatball-like” texture.
2. The Patty Press
Form the mixture into 4-6 patties. Make them slightly larger than your buns, as the fat and cheese will cause them to shrink during cooking. Pro Tip: Use your thumb to make a small indentation in the center of each patty. This prevents the burger from “doming” or puffing up into a ball on the grill.
3. The Sizzling Sear
Preheat your grill or cast-iron skillet to medium-high. Cook for 4–5 minutes per side. Safety Note: Because these burgers contain sour cream and bacon inside the meat, ensure they reach an internal temperature of 160°F (71°C) for food safety.
4. The Bun Toast
While the burgers rest (essential for 2-3 minutes to keep the juices in!), swipe some butter on the buns and toast them until golden.
Nutritional Information (Per Burger)
| Nutrient | Amount | Daily Value (%) |
| Calories | 510 kcal | 25% |
| Protein | 32g | 64% |
| Total Fat | 38g | 48% |
| Sodium | 890mg | 38% |
Common Mistakes to Avoid
- Skipping the Sour Cream: The dry ranch powder is a desiccant (it absorbs moisture). If you don’t add the sour cream or mayo, your burger will likely be dry and crumbly.
- Using Lean Meat: 90/10 beef will fall apart with these ingredients. The 80/20 ratio provides the “glue” needed for the inclusions.
- Over-Salting: The ranch packet and bacon are already high in sodium. Taste your beef mixture before adding any extra table salt.
Conclusion
The Crack Burger is the ultimate expression of the “Bacon-Cheddar-Ranch” trend. By folding the toppings directly into the meat, you create a self-saucing, incredibly moist burger that lives up to its viral reputation.
