Easy Crack Burgers: Juicy Bacon Ranch Cheddar Goodness (Print Version)
Easy Crack Burgers deliver that irresistible bacon ranch cheddar flavor. Get ready for a juicy, cheesy, and utterly satisfying burger experience!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-Lover, Dairy (can be adjusted)
# Ingredients:
→ Burger Base
01 -
1.5 lbs ground beef (80/20 lean)
02 -
4 slices bacon, cooked crispy and crumbled
03 -
4 slices cheddar cheese (or 1 cup shredded)
→ Flavor Power-Ups
04 -
1 packet (1 oz) ranch seasoning mix
05 -
1 tsp Worcestershire sauce
→ Burger Fixings
06 -
4 brioche burger buns, toasted
07 -
Lettuce leaves
08 -
Tomato slices
09 -
Red onion, thinly sliced
10 -
Dill pickle slices
→ Optional Extras
11 -
Extra pickles for serving
12 -
A pinch of cayenne pepper for heat
# Instructions:
01 -
First things first, get that bacon crispy! I usually bake mine at 400°F (200°C) for about 15-20 minutes until it’s perfectly done. Less mess than frying, and it comes out so even. While that's happening, go ahead and shred your cheddar if you haven't already. I find this helps get all the components ready so assembly is a breeze. The smell of bacon cooking? Oh, it's the best kitchen aromatherapy, honestly.
02 -
In a big bowl, gently combine the ground beef, crumbled bacon, ranch seasoning, and Worcestershire sauce. Now, this is where I always have to remind myself: don't overmix! Overworking the meat makes for tough burgers, and nobody wants that. Just get everything incorporated. I once got a little too enthusiastic, and the burgers were...chewy. Oops! Handle it like you're handling a delicate cloud, almost.
03 -
Divide your seasoned beef mixture into four equal portions. Gently form them into patties, about 3/4-inch thick, making sure to press a small indent in the center of each. This little dimple is my secret for preventing the burgers from puffing up into a ball while cooking. It keeps them flat and even, which is crucial for a perfectly cooked burger. I love seeing the little flecks of bacon and ranch in the raw patties – it promises good things!
04 -
Heat a cast-iron skillet or grill to medium-high heat. A little oil, then lay those patties down. Cook for about 4-5 minutes per side for medium doneness. You'll hear that amazing sizzle, and the kitchen will start smelling like a gourmet burger joint. This is where the magic really starts to happen! Don't poke or press them too much, we want those juices to stay inside for maximum flavor.
05 -
In the last minute of cooking, place a generous slice of cheddar cheese on each burger patty. Cover the skillet for about 30 seconds to a minute to let that cheese get perfectly melty and gooey. While the cheese is doing its thing, quickly toast your burger buns on the grill or in a separate pan. A warm, slightly crispy bun is a non-negotiable for me – it adds so much texture!
06 -
Now for the best part – assembly! Place a cheesy burger patty on the toasted bottom bun. Layer with your favorite toppings: crisp lettuce, juicy tomato slices, thin red onion, and those tangy pickles. Top with the other half of the bun. The aroma at this stage is just incredible – a mix of savory, cheesy, and fresh. Take a moment to admire your handiwork before diving in. Pure burger bliss!
# Notes:
01 -
Always make that indent in the patty; it stops them from getting puffy. I learned that the hard way, trust me.
02 -
Don't overmix the beef, gentle hands make for tender burgers. It's a common mistake I used to make.
03 -
Freshly shredded cheese melts so much better than the pre-bagged stuff – totally worth the extra minute.
04 -
Serve with crispy sweet potato fries or a simple side salad for a complete meal.
# Equipment Needed:
01 -
Large mixing bowl
02 -
skillet or grill
03 -
spatula
04 -
cheese grater (if using block cheese)
05 -
baking sheet (for bacon)
# Nutrition (Per Serving):
Calories: 700
Total Fat: 45g
Total Carbohydrate: 35g
Protein: 40g