Addictive Crack Burger Special (Print Format)
Juicy patties with bacon, ranch seasoning, cheddar, and toasted brioche buns offering rich, savory flavors.
# Ingredients:
→ Burger Mixture
01 -
1.5 lb ground beef 80/20 blend
02 -
1 cup shredded cheddar cheese
03 -
1/4 cup sour cream
04 -
1/2 cup bacon crumbles (from 6 strips bacon)
05 -
2 tbsp ranch seasoning
→ Assembly
06 -
6 cheese slices
07 -
6 brioche hamburger buns
→ Optional Toppings
08 -
Burger sauce
09 -
Caramelized onions
10 -
Pickles
# Steps:
01 -
Cook six strips of bacon on a griddle or skillet over medium heat until crispy, flipping as they shrivel. Dice into 1/4-inch pieces to yield approximately 1/2 cup bacon crumbles. Set aside.
02 -
In a large bowl, mix ground beef, bacon crumbles, shredded cheddar, ranch seasoning, and sour cream thoroughly by hand until fully blended and evenly distributed.
03 -
Divide mixture into six equal portions, roll each into a ball, then flatten into patties. Seal any cracks along edges. Press a small divot into the center of each patty to prevent doming during cooking.
04 -
Heat a greased griddle or skillet to medium-high heat (350-375°F). Cook patties for five minutes on the first side, then flip and cook four minutes on the second side. Add a slice of cheese on top and cook an additional minute until melted.
05 -
Place brioche buns cut-side down on the griddle surface used for cooking patties. Toast for about 30 seconds or until golden brown and lightly crisped.
06 -
Place cooked patties on toasted buns and add desired toppings such as burger sauce, caramelized onions, or pickles. Serve immediately while hot.
# Tips:
01 -
Use 80/20 ground beef for juiciness and flavor. Pressing a divot in each patty prevents shrinking. Toast buns in leftover bacon grease for extra flavor.
02 -
Cooked patties can be refrigerated for up to three days or frozen for two months. Store buns separately to avoid sogginess.