Go Back

Crack Burgers

Crack burgers are juicy, ranch-seasoned beef patties loaded with bacon and melted cheddar. Grill them medium with a last-minute cheese melt, then finish with ranch dressing and fresh toppings for a messy, melty bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Ground beef and ranch filling
  • 1.5 lb ground beef Use 80/20 for juiciness.
  • 1 ranch seasoning mix
  • 0.5 cup cheddar cheese, shredded
  • 6 bacon Cooked and crumbled.
Burger build
  • 4 hamburger buns
  • 4 cheddar cheese Slices, for topping.
  • Ranch dressing for topping To taste.
  • 1 lettuce
  • 1 tomato
  • 1 onion

Method
 

Mix the burger filling
  1. Combine the ground beef, ranch seasoning mix, shredded cheddar, and crumbled bacon in a mixing bowl until just combined. Stop as soon as the mixture looks uniform so the patties stay tender.
  2. Form the mixture into 4 equal patties and make a slight indentation in the center of each. Press gently so the center holds shape while grilling.
Grill patties and melt cheese
  1. Preheat the grill to medium-high heat (about 375°F to 450°F). Wait until the grates are hot and ready to sear.
  2. Place the patties on the grill and cook for 5-6 minutes per side for medium doneness. You should see browning on the edges and juices pooling near the surface.
  3. Top each patty with a slice of cheddar in the last minute of grilling and close the lid to melt. The cheese should turn glossy and fully cover the top.
Toast buns and assemble
  1. Toast the hamburger buns on the grill for 1 minute until lightly charred. Look for crisp, golden edges without burning.
  2. Assemble the burgers with ranch dressing, lettuce, tomato, and onion. Add toppings right before serving so the lettuce stays fresh and crisp.

Notes

For the best melt and texture, don’t overmix the beef—combine just until the ranch seasoning and bacon are evenly distributed. Store leftover patties in an airtight container in the refrigerator up to 3 days; freeze cooked patties up to 2 months (reheat on a grill or skillet). For a lower-fat swap, use 85/15 ground beef and consider reducing the ranch dressing amount on the finished burgers.