Irresistible Crack Burgers (Printable)
Juicy, smoky burgers with melty cheese, crispy bacon and tangy BBQ-Dijon sauce—ready in 35 minutes for any gathering.
# What You’ll Need:
→ Beef Patties
01 - 1½ pounds ground beef, 80/20 blend
→ Patty Seasoning
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ½ teaspoon onion powder
→ Crack Sauce
07 - ½ cup mayonnaise
08 - 2 tablespoons barbecue sauce
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon hot sauce
11 - 2 teaspoons 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 tablespoon unsalted butter, for toasting buns
# Directions:
01 - In a large mixing bowl, combine ground beef with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Gently fold the seasonings into the meat until just incorporated, being careful not to overwork the mixture.
02 - Divide the seasoned beef into 4 equal portions and form each into a patty slightly wider than the buns to account for shrinkage during cooking. Press a slight indentation in the center of each patty to promote even cooking.
03 - In a small bowl, whisk together mayonnaise, barbecue sauce, Dijon mustard, hot sauce, and brown sugar until smooth and well blended. Set aside for flavors to meld.
04 - Preheat a grill or large skillet over medium-high heat. Place the patties on the cooking surface and cook for 3 to 4 minutes per side, or until the desired level of doneness is reached. During the final minute of cooking, lay a slice of cheddar cheese on each patty and allow it to melt.
05 - While the patties cook, melt unsalted butter in a skillet over medium heat. Toast the buns cut-side down until golden brown and lightly crisp, approximately 1 to 2 minutes.
06 - Spread a generous layer of crack sauce on both halves of each toasted bun. Build each burger by layering shredded lettuce, sliced tomato, and red onion on the bottom bun, followed by the cheesy patty and crispy bacon. Cap with the top bun and serve immediately with extra sauce on the side.
# Expert Suggestions:
01 -
- The crack sauce alone is worth making these burgers, and people will literally ask you to bottle it.
- That 80/20 beef blend keeps every patty juicy no matter how distracted you get at the grill.
02 -
- Overmixing the beef makes burgers dense and tough, so stop mixing as soon as the seasoning looks even.
- Pressing patties down with a spatula squeezes out all the juices you worked hard to keep inside.
03 -
- Let the patties sit undisturbed for the first three minutes so a real crust forms before you flip.
- The dimple trick, pressing a thumbprint into the center of each patty before cooking, prevents them from puffing up into meatballs.