Crack Burger with Addictive Flavors (Print version)
A juicy bacon cheddar ranch burger with crisp edges, melty cheese, toasted buns, and a quick creamy crack sauce.
# Ingredients:
For the patties
01 -
1 1/2 lb (680 g) 80/20 ground beef, cold
02 -
1/2 cup (60 g) cooked bacon, finely chopped
03 -
3/4 cup (85 g) shredded sharp cheddar cheese
04 -
3 tablespoons full-fat sour cream
05 -
2 tablespoons ranch seasoning mix
06 -
1 teaspoon Worcestershire sauce
07 -
1/2 teaspoon black pepper
08 -
1/4 teaspoon kosher salt
09 -
1 tablespoon neutral oil, for cooking
For the sauce
10 -
1/2 cup (115 g) mayonnaise
11 -
1 tablespoon sweet pickle relish
12 -
1 teaspoon ranch seasoning mix
13 -
1 teaspoon hot sauce, or to taste
14 -
1 teaspoon pickle juice
For serving
15 -
4 brioche burger buns, split
16 -
1 tablespoon softened butter
17 -
4 slices sharp cheddar cheese
18 -
4 lettuce leaves
19 -
4 tomato slices
20 -
1/3 cup dill pickle chips
# Instructions:
01 -
Add the cold ground beef, bacon, shredded cheddar, sour cream, ranch seasoning, Worcestershire, pepper, and salt to a bowl. Mix gently with your hands just until combined.
02 -
Divide the mixture into 4 patties, each a little wider than the buns. Press a shallow dimple into the center of each patty. Chill for 15-20 minutes if soft.
03 -
In a small bowl, mix the mayonnaise, relish, ranch seasoning, hot sauce, and pickle juice. Refrigerate while the burgers cook.
04 -
Heat a cast iron skillet or griddle over medium-high heat and add the oil. Cook the patties for 3-4 minutes on the first side, then flip and cook 2-3 minutes more.
05 -
Top each patty with a slice of cheddar during the last minute of cooking. Cover briefly so the cheese melts. Cook ground beef to 160°F.
06 -
Butter the buns and toast them cut-side down until golden. Spread sauce on both buns, then layer lettuce, tomato, a patty, pickles, and the top bun. Serve hot.
# Good to know:
01 -
The patty mixture is softer than a plain burger because of the sour cream and cheese.
02 -
Best served right after cooking while the cheese is melted and the bun is crisp.
03 -
Use a wide spatula for flipping so the patties stay intact.