Description
The ultimate burger upgrade: tender 80/20 beef laced with dry ranch mix and sharp cheddar. Crisp turkey turkey bacon adds crunch. Find comprehensive cooking steps and detailed nutritional data below.
Ingredients
Scale
- 2 pounds ground beef (80/20 ratio preferred)
- 1 packet (1 oz) dry ranch dressing mix
- 1 cup shredded sharp cheddar cheese
- 8 slices thick-cut turkey bacon, cooked crisp and crumbled
- 8 brioche or potato burger buns
- 1 tablespoon olive oil (or preferred cooking fat)
- 1 teaspoon coarse black pepper
- 1/2 cup mayonnaise
Instructions
- Step 1: In a large bowl, gently combine the ground beef, the entire packet of dry ranch dressing mix, 1/4 cup of the shredded cheddar cheese, and the black pepper. Avoid overmixing, which can result in tough burgers.
- Step 2: Divide the mixture into 8 equal portions and lightly form them into patties approximately 3/4 inch thick. Make a shallow indentation in the center of each patty to prevent bulging during cooking.
- Step 3: Heat the olive oil in a large skillet or preheat a grill to medium-high heat. Cook the patties for 4-6 minutes per side, depending on desired doneness. During the last minute of cooking, top each patty with a generous pinch of the remaining shredded cheddar cheese (reserving the remaining cheese/beef bacon for garnish).
- Step 4: While the burgers finish cooking, spread the mayonnaise on the interior surfaces of the burger buns and lightly toast them on the grill or in the skillet until golden brown.
- Step 5: Assemble the crack burgers by placing a patty on the bottom bun. Top generously with the reserved crumbled beef bacon and any remaining cheese mixture, and finish with optional toppings like lettuce, tomato, or a drizzle of ranch dressing, then cap with the top bun.
Notes
- Uncooked, seasoned patties can be tightly wrapped in plastic wrap and stored in the refrigerator for up to 24 hours, making this a perfect make-ahead meal prep for busy weeknights.
- To keep the patties juicy when reheating leftovers, wrap them loosely in foil and bake in a preheated 300°F (150°C) oven until warmed through (about 15 minutes), avoiding the microwave which can dry out the beef.
- Balance the rich flavor profile of these crack burgers by serving them alongside a crisp, acidic side, such as creamy coleslaw or a simple cucumber and red onion salad dressed in vinegar.
- Remember the shallow thumbprint indentation in the center of the patty; this is crucial for ensuring your burgers cook flat and evenly, preventing the dreaded “golf ball” effect often seen in thick patties.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 assembled burger (approx. 250g)
- Calories: 665
- Sodium: 805mg
- Fat: 44g
- Saturated Fat: 17g
- Trans Fat: 1g
- Protein: 4g