Irresistible Crack Burgers (Printable)
Juicy patties layered with zesty crack sauce, crispy bacon, and melted cheddar on toasted buns.
# What You'll Need:
→ Meat
01 - 1½ lbs (680 g) ground beef, 80/20 blend
→ Seasoning
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 1 tsp smoked paprika
05 - ½ tsp garlic powder
06 - ½ tsp onion powder
→ Crack Sauce
07 - ½ cup mayonnaise
08 - 2 tbsp barbecue sauce
09 - 1 tbsp Dijon mustard
10 - 1 tbsp hot sauce
11 - 2 tsp brown sugar
→ Toppings
12 - 8 slices cooked bacon
13 - 4 slices cheddar cheese
14 - 1 cup shredded iceberg lettuce
15 - 1 large tomato, sliced
16 - 1 small red onion, thinly sliced
→ Buns
17 - 4 brioche or potato buns
18 - 1 tbsp unsalted butter, for toasting buns
# How to Prepare:
01 - Preheat a grill or large skillet over medium-high heat.
02 - In a large bowl, combine ground beef, kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Mix gently until just incorporated, being careful not to overwork the meat.
03 - Divide the seasoned beef into 4 equal portions and shape into patties slightly wider than the buns to account for shrinkage during cooking. Press a small dimple in the center of each patty to promote even cooking.
04 - While the grill heats, stir together mayonnaise, barbecue sauce, Dijon mustard, hot sauce, and brown sugar in a small bowl until smooth and well combined. Set aside.
05 - Grill or pan-fry the patties for 3 to 4 minutes per side, or until they reach your desired doneness. During the last minute of cooking, lay a slice of cheddar cheese on each patty and allow it to melt.
06 - Melt the butter in a skillet over medium heat. Place the buns cut side down and toast until golden brown, about 1 to 2 minutes.
07 - Spread the crack sauce generously on both the bottom and top halves of each toasted bun. Layer the bottom bun with shredded lettuce, a tomato slice, and a few rings of red onion. Place the cheesy patty on top, followed by 2 strips of crispy bacon. Cap with the top bun.
08 - Serve the burgers immediately while hot, with extra crack sauce on the side if desired.
# Expert Advice:
01 -
- The crack sauce is the kind of condiment you will start putting on everything from fries to sandwiches at midnight.
- That 80/20 beef blend with smoked paprika creates a crust on the outside that locks in every drop of juice.
02 -
- Overmixing the ground beef makes burgers dense and tough, so handle the meat as little as possible.
- Letting the patties rest for a minute after cooking keeps the juices inside instead of running all over your plate.
03 -
- The dimple trick of pressing your thumb into the center of each patty before cooking prevents the dreaded burger dome.
- Making the crack sauce a few hours ahead and refrigerating it lets the flavors meld into something even more addictive.