Crack Burger Recipe (Cheddar Bacon Ranch Burger)

This crack burger recipe is an over-the-top, flavor-packed burger that's a must-try! You get juicy, well-seasoned beef patties topped with a melty cheese mixture loaded with crispy bacon and sweet caramelized onions, all finished with ranch-style flavor that makes every bite ridiculously addictive. They taste like a cross between a bacon cheeseburger and my delicious crack dip in burger form. And the best part? These crack burgers are surprisingly easy to make, just a few simple steps and basic ingredients, and you’ve got restaurant-level burgers that are perfect for cookouts, game day, or a fun weekend dinner at home.

Why I Love This Crack Burger Recipe

This crack burger recipe is straight out of my best friend Sara’s legendary summertime backyard BBQs. The first time she served them, everyone at the party went quiet for a second after the first bite, then immediately started asking what was in them and whether there were more. The combination of juicy beef, ranch seasoning, melted cheese, crispy bacon, and caramelized onions makes these burgers insanely craveable. They really do live up to the “crack burger” name.

Once Sara shared her recipe with me, I started tweaking and testing it in my own kitchen so it would work just as well on a weeknight as it does on the grill. Now it’s become a staple at our house all year long. My kids absolutely inhale them, and any time I make them for friends or family, someone asks for the recipe before the night is over. They're a serious hit, just look at what this reader had to say about these burgers: 

My kids said these were the best burgers they've ever had...huge compliment since they rarely compliment my cooking. Thank you for the recipe!! -Laura Geller

What I love most is that you get maximum payoff for minimal effort. You don’t need anything fancy, just ground beef, pantry seasonings, bacon, onions, cheese, and a quick ranchy “crack” topping. The end result tastes like something you’d order at a specialty burger joint. The patties stay juicy, the topping melts into a gooey, bacon-studded blanket over the burger, and the ranch seasoning ties everything together. It’s easily my family’s number one burger recipe, with my Flying Dutchman burger and brisket burgers coming in as close seconds.

Crack Burger Ingredients You'll Need

For the Beef Patties:

• 300g ground beef (80/20 blend)
• 1 tablespoon ranch seasoning
• ¼ teaspoon salt
• ½ teaspoon black pepper

For the Cheese Mixture:

• 3 oz shredded cheddar cheese
• 2 tablespoon mayonnaise
• 3 tablespoon crumbled bacon
• 1 tablespoon ranch seasoning

For Assembling & Finishing:

• 2 burger buns
• 1 tablespoon melted butter
• 1 onion, chopped

How To Make Crack Burgers

Step 1: Prepare the Patties and Cheese Mixture

In a bowl, combine the ground beef, ranch seasoning, salt, and black pepper. Form the mixture into two equal-sized patties and set aside. In a separate bowl, mix together the shredded cheddar cheese, mayonnaise, crumbled bacon, and ranch seasoning for the cheesy topping.

Step 2: Cook the Patties and Onions

Heat a skillet over medium-high heat and drizzle it with oil. Cook the patties for 8-10 minutes, flipping occasionally. In the last couple of minutes, spoon the cheese mixture onto each patty and cover the skillet to melt the cheese.

Remove the patties from the skillet and set aside. Reduce the heat to medium and cook the onions in the same skillet until they’re caramelized and slightly charred, about 5-6 minutes.

Step 3: Toast the Buns

Brush the inside of the burger buns with melted butter and toast them on a heated pan, butter side down, until golden brown.

Step 4: Assemble and Serve

On the bottom bun, layer some caramelized onions, top with the cheesy beef patty, and place the top bun over it. Serve immediately for the ultimate burger experience!

Expert Tips To Make The Best Crack Burgers

• Choose the right beef (80/20 is the best). For juicy, flavorful crack burgers, use 80/20 ground beef. The fat keeps the patties moist and gives you that classic burger richness. Leaner meat (like 90/10 or 93/7) can dry out, especially in a skillet, and won’t stand up as well to the rich cheese and bacon topping.
• Mix the meat gently, don’t overwork it. Combine the ground beef, ranch seasoning, salt, and pepper just until everything looks evenly distributed. Over-mixing compacts the meat and leads to dense, tough patties. A light hand keeps the burgers tender and juicy.
• Make patties slightly wider than the buns. Burgers shrink as they cook. Shape the patties about ½ inch larger than your buns and make a small indentation in the center with your thumb. This helps them cook evenly and prevents them from puffing up in the middle.
• Preheat the pan for a proper sear. Make sure your skillet is hot before you add the patties. A properly preheated pan gives you a nice crust on the outside while locking in juices. If the pan isn’t hot, the burgers will steam instead of sear.
• Cook the burgers first, then use the same pan for onions. Cooking the patties before the onions adds tons of flavor. The browned bits left in the skillet help season and deepen the flavor of the caramelized onions. Scrape them up as the onions cook—that’s free flavor you don’t want to waste.
• Don’t skip the cheese mixture. The cheddar, mayo, bacon, and ranch topping is what makes these “crack” burgers. It melts into a gooey, salty, tangy blanket over the patties and gives you that loaded, almost dip-like experience in every bite. It’s not just cheese on top—it’s a full flavor layer.
• Cover the skillet to melt the topping. Once you spoon the cheese mixture over the patties, cover the skillet for the last couple of minutes of cooking. Trapping the steam helps the cheese mixture melt evenly and cling to the burgers instead of just sitting on top.
• Cook the onions low and slow (after the burgers). After removing the patties, reduce the heat to medium and give the onions time to soften and brown. You want them caramelized and slightly charred, not just barely softened. This sweetness balances the salty, savory topping perfectly.
• Toast the buns for the best burger. Brushing the insides of the buns with melted butter and toasting them until golden makes a huge difference. It adds flavor and gives the bun a slightly crisp surface that holds up better against the juicy burger and melty cheese.
• Build the burger in layers for maximum flavor. Layering caramelized onions on the bottom bun before adding the cheesy patty helps keep the bun from getting soggy and makes sure you get onion in every bite. You can also add lettuce, pickles, or a bit of extra ranch if you like, but they honestly don’t need much else.
• Serve immediately while everything is hot. These crack burgers are at their absolute best right off the skillet. The patties are juicy, the cheese mixture is molten, and the buns are still warm and toasty. Assemble them just before serving so you get the full “crack” experience.
• Make extra cheese topping if you’re feeding a crowd. If you know people are going to want more (and they will), double the cheese/bacon/ranch mixture. It keeps well in the fridge and can be used on extra patties, fries, or even as a warm burger dip on the side.

Crack Burger FAQS

My Final Thoughts

This crack burger recipe is guaranteed to elevate your burger game. Packed with bold flavors and irresistible textures, it’s perfect for cookouts, weeknight dinners, or any occasion where you want to wow your taste buds. Give it a try and let me know what you think, I promise it’s worth every bite! If you're looking for another addictive recipe, give my chicken alfredo garlic bread a try.

More Beef Recipes to Try Next

• Ground beef and potato casserole
• Beef ramen
• Beef shank
• Beef ribs
• Hawaiian beef stew
• Salisbury steak
• Shaved steak and asparagus

Continue to Content

Yield: 2 Burgers

Crack Burger Recipe (Cheddar Bacon Ranch Burger)

Print

This crack burger recipe is an over-the-top, flavor-packed burger that's a must-try! You get juicy, well-seasoned beef patties topped with a melty cheese mixture loaded with crispy bacon and sweet caramelized onions, all finished with ranch-style flavor that makes every bite ridiculously addictive. They taste like a cross between a bacon cheeseburger and my delicious crack dip in burger form. And the best part? These crack burgers are surprisingly easy to make, just a few simple steps and basic ingredients, and you’ve got restaurant-level burgers that are perfect for cookouts, game day, or a fun weekend dinner at home.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

For the Beef Patties:

• 300g ground beef (80/20 blend)
• 1 tablespoon ranch seasoning
• ¼ teaspoon salt
• ½ teaspoon black pepper

For the Cheese Mixture:

• 3 oz shredded cheddar cheese
• 2 tablespoon mayonnaise
• 3 tablespoon crumbled bacon
• 1 tablespoon ranch seasoning

For Assembling & Finishing:

• 2 burger buns
• 1 tablespoon melted butter
• 1 onion, chopped

Instructions

1. In a bowl, combine the ground beef, ranch seasoning, salt, and black pepper. Form the mixture into two equal-sized patties and set aside. In a separate bowl, mix together the shredded cheddar cheese, mayonnaise, crumbled bacon, and ranch seasoning for the cheesy topping.
2. Heat a skillet over medium-high heat and drizzle it with oil. Cook the patties for 8-10 minutes, flipping occasionally. In the last couple of minutes, spoon the cheese mixture onto each patty and cover the skillet to melt the cheese.
3. Remove the patties from the skillet and set aside. Reduce the heat to medium and cook the onions in the same skillet until they’re caramelized and slightly charred, about 5-6 minutes.
4. Brush the inside of the burger buns with melted butter and toast them in a heated pan, butter side down, until golden brown.
5. On the bottom bun, layer some caramelized onions, top with the cheesy beef patty, and place the top bun over it. Serve immediately for the ultimate burger experience!

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 940Total Fat: 61gSaturated Fat: 24gTrans Fat: 2gUnsaturated Fat: 30gCholesterol: 205mgSodium: 2031mgCarbohydrates: 35gFiber: 2gSugar: 7gProtein: 60g