Irresistible Crack Burgers (Printer-friendly)
Juicy beef patties with crispy bacon, cheddar, and signature crack sauce on toasted buns.
# What You'll Need:
→ Meat
01 - 1 1/2 pounds ground beef (80/20 blend)
→ Seasoning
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
→ Crack Sauce
07 - 1/2 cup mayonnaise
08 - 2 tablespoons barbecue sauce
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon hot sauce (optional)
11 - 2 teaspoons brown sugar
→ Toppings
12 - 8 slices cooked bacon
13 - 4 slices cheddar cheese
14 - 1 cup shredded iceberg lettuce
15 - 1 large tomato, sliced
16 - 1 small red onion, thinly sliced
→ Buns
17 - 4 brioche or potato buns, toasted
18 - 1 tablespoon unsalted butter (for toasting buns)
# Directions:
01 - Preheat a grill or large skillet over medium-high heat.
02 - In a mixing bowl, gently combine ground beef, kosher salt, black pepper, smoked paprika, garlic powder, and onion powder until evenly distributed.
03 - Divide beef mixture into four portions and shape each into a patty slightly larger than the buns.
04 - Grill or pan-fry patties for 3 to 4 minutes per side, cooking to desired doneness. During the final minute, place a slice of cheddar cheese on each patty and allow it to melt.
05 - Melt unsalted butter in a skillet over medium heat. Toast buns, cut side down, until golden brown.
06 - Whisk mayonnaise, barbecue sauce, Dijon mustard, hot sauce if using, and brown sugar together in a bowl until fully combined and smooth.
07 - Generously spread crack sauce on both sides of each toasted bun. Layer with shredded lettuce, sliced tomato, and thinly sliced red onion. Add the cheese-topped beef patty and follow with crispy bacon. Cap with the remaining bun half.
08 - Serve immediately with additional crack sauce on the side, if desired.
# Expert Advice:
01 -
- You get that magic blend of smoky bacon, melty cheese, and a secret sauce that almost everyone asks about after the first bite.
- They come together fast enough for busy nights yet taste like you spent hours perfecting every juicy layer.
02 -
- Once I over-mixed the beef, and the burgers turned out tough instead of tender, so be gentle.
- Letting the cheese start melting on the grill—rather than only after—delivers those almost-fried edges everyone fights for.
03 -
- Chill patties for 10 minutes before grilling so they hold their shape better.
- The secret to extra flavor? Brush the patties lightly with barbecue sauce just before the cheese goes on.