Juicy Bacon Cheddar Burgers

This juicy, flavorful crack burger recipe will revolutionize your burger game with the perfect blend of creamy, cheesy goodness mixed right into the patty. Every bite delivers a burst of ranch flavor complemented by smoky bacon and sharp cheddar that will make your taste buds dance.

I discovered this recipe during a summer cookout competition where I was desperate to stand out. These burgers won first place and have been requested at every family gathering since.

Ingredients

• Ground chuck provides the perfect fat content for juicy burgers that hold together beautifully
• Sour cream keeps the patties incredibly moist even when cooked well done
• Ranch dressing mix adds that irresistible tangy flavor profile that makes these burgers addictive
• Turkey bacon offers a leaner alternative to regular bacon while still providing smoky flavor
• Shredded cheddar cheese melts right into the patty creating pockets of gooey goodness
• Hamburger buns choose brioche for a touch of sweetness or potato buns for sturdiness
• Fresh toppings like lettuce and tomato balance the richness of the burger

Step-by-Step Instructions

Combine Ingredients

Work in a large bowl with cold ingredients for best results. Gently fold the ground chuck with sour cream and ranch dressing mix first to distribute the seasonings evenly. Then incorporate the bacon and cheese with your fingertips until just combined. The mixture will feel slightly wetter than traditional burger meat this is exactly what you want for maximum juiciness.

Form Patties

Create six uniform patties using gentle pressure. The mixture will be quite sticky so keep a small bowl of cold water nearby to dip your hands between forming each patty. Make each patty slightly larger than your bun as they will shrink during cooking. Press your thumb into the center of each patty creating a dimple about the size of a quarter and approximately half an inch deep this prevents the dreaded burger dome.

Grill Patties

Preheat your cooking surface to medium high heat before adding the patties. These burgers cook differently than traditional ones the cheese inside will melt and can cause flare ups. Cook for approximately 4 minutes on the first side until you see the edges browning then flip with a wide spatula using confident yet gentle pressure. Cook an additional 3 to 5 minutes depending on your desired doneness. The internal temperature should reach 160°F for food safety.

Serve

Assemble your masterpiece on freshly toasted buns. The contrast between the crispy exterior of the bun and the juicy burger creates textural magic. Layer your toppings strategically starting with condiments on the bottom bun then lettuce as a moisture barrier followed by the burger and finishing with tomato and the top bun.

Bookmark

My favorite part of this recipe is watching people take their first bite. There's always this moment of surprise when they realize the flavors they love are inside the burger not just on top. My nephew who normally picks everything apart actually ate his entire burger without any modifications a true miracle.

Make Ahead Options

These crack burgers can be prepared up to 24 hours in advance. Form the patties and place them between layers of parchment paper in an airtight container in the refrigerator. This actually improves the flavor as the ranch seasoning has more time to permeate the meat. For longer storage freeze the raw patties individually on a baking sheet until solid then transfer to a freezer bag. They can be cooked directly from frozen just add a few extra minutes to the cooking time.

Substitution Guide

Don't have all the exact ingredients? No problem. Ground turkey can replace the beef for a lighter option just add a tablespoon of olive oil to maintain juiciness. Regular bacon works beautifully in place of turkey bacon. No ranch mix available? Create your own with dried dill dried parsley garlic powder onion powder and a pinch of buttermilk powder. Any melting cheese can substitute for cheddar pepper jack adds a nice kick while swiss brings a nutty flavor profile.

Perfect Pairings

These indulgent burgers pair wonderfully with lighter sides to balance the meal. A crisp vinegar based coleslaw cuts through the richness perfectly. Sweet potato fries with their slight sweetness complement the savory burger beautifully. For beverages try a cold craft IPA whose bitterness balances the creamy cheese or a sparkling lemonade for a nonalcoholic option. During summer months grilled corn on the cob with a light herb butter makes this a complete cookout experience.

Recipe FAQs

→ Why are these called 'crack' burgers?

These burgers earned their name because the combination of ranch seasoning, bacon, and cheese creates an addictively delicious flavor that keeps people coming back for more - similar to how people describe certain irresistible foods as 'addictive like crack'. It's simply a playful way to indicate how tasty and crave-worthy they are.

→ Can I substitute the turkey bacon with regular bacon?

Yes, you can absolutely substitute turkey bacon with regular pork bacon. You'll want to cook and crumble it the same way. Regular bacon will add a bit more fat and a stronger bacon flavor to your burgers, which many people enjoy. Just make sure it's well-cooked and crumbled into small pieces before mixing into the meat.

→ What if I don't have ranch dressing mix?

If you don't have ranch dressing mix, you can create a similar flavor profile by combining 1 teaspoon each of dried parsley, garlic powder, and onion powder, plus 1/2 teaspoon each of dried dill and salt, and 1/4 teaspoon of black pepper. This homemade blend will provide a comparable flavor to the packaged ranch mix.

→ How do I prevent my burgers from falling apart on the grill?

To prevent these moist burgers from falling apart, make sure to thoroughly combine all ingredients, form compact patties, and create a slight dimple in the center. Chill the formed patties for 30 minutes before grilling. Use a well-oiled, preheated grill, and avoid moving the patties until they've developed a good sear on one side. Flip carefully using a wide spatula, and only flip once if possible.

→ Can I make these burgers ahead of time?

Yes, you can prepare these burgers ahead of time. Form the patties, place them on a parchment-lined baking sheet with space between each, cover with plastic wrap, and refrigerate for up to 24 hours. For longer storage, freeze the raw patties, separated by parchment paper, for up to 3 months. Thaw overnight in the refrigerator before grilling. The flavors may even intensify as they rest in the refrigerator.

→ What sides pair well with these burgers?

These flavorful burgers pair wonderfully with classic sides like French fries, potato salad, coleslaw, or grilled corn on the cob. For a lighter option, consider a fresh green salad or grilled vegetables. Since the burgers have a rich, savory profile with ranch and cheese flavors, simple sides with complementary seasonings work best without competing with the main attraction.