Crack Burgers
Juicy, turkey bacon-studded burgers blended with cheddar and ranch seasoning for a punchy flavor in every bite. Perfect for weeknights or backyard cookouts.
Ingredients
Main Ingredients
- 1.5 lb ground chuck (80/20 recommended) For juiciness; leaner will be drier
- 3 Tbsp sour cream Adds fat and keeps patties tender; plain Greek yogurt works
- 2 Tbsp ranch dressing mix Packaged dry mix
- ⅓ cup cooked and crumbled turkey bacon Crispy for texture
- 1 cup shredded cheddar cheese Sharp or mild; pre-shredded is fine
- 6 pieces hamburger buns For assembly
- to taste lettuce, tomato, mustard, mayo For topping
Instructions
Preparation
- Cook turkey bacon until crisp, then crumble. Shred cheese if needed. Preheat grill, grill pan, skillet to medium heat.
- In a large bowl, add ground chuck, sour cream, ranch dressing mix, crumbled turkey bacon, and shredded cheddar.
- Use your hands or a sturdy spoon to fold ingredients until evenly distributed. Stop as soon as they’re combined to avoid making tough burgers.
- Divide the mixture into six portions. Wet your hands with cold water and shape into patties of equal size and thickness, pressing a small dimple in the center of each.
Cooking
- Place patties on the preheated surface. Cook over medium heat, flipping carefully once. Avoid pressing down on the patties to keep the juices.
- Use a meat thermometer to check for desired doneness: Medium-rare (130–135°F), Medium (140–145°F), Well-done (160°F).
Assembly
- Transfer patties to a plate and let rest for 3–5 minutes so juices redistribute.
- Toast buns if desired. Spread mayo or mustard, add lettuce, tomato, then place the burger and any additional condiments as desired.
Notes
For lower sodium, reduce or omit the ranch mix and season lightly with garlic powder and onion powder. Enjoy with crispy oven fries, coleslaw, pickles, set up a toppings bar.