Irresistible Crack Burgers (Print)
Juicy beef patties with a special mayo-based sauce, crispy bacon, melted cheddar, and fresh toppings on toasted buns.
# Ingredient List:
→ 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 (optional)
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, toasted
18 - 1 tbsp unsalted butter (for toasting buns)
# How-To Steps:
01 - Preheat a grill or large skillet over medium-high heat until thoroughly hot.
02 - In a large bowl, combine ground beef with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Mix gently until just incorporated, then divide into 4 equal portions and shape into patties slightly wider than the buns to account for shrinkage during cooking.
03 - Grill or pan-fry the patties for 3-4 minutes per side until desired doneness is reached. During the final minute of cooking, place a slice of cheddar cheese on each patty and allow it to melt.
04 - Melt butter in a skillet over medium heat and toast the buns cut-side down until golden brown and lightly crisp.
05 - Stir together mayonnaise, barbecue sauce, Dijon mustard, hot sauce, and brown sugar in a mixing bowl until smooth and well combined.
06 - Spread crack sauce generously on both halves of each toasted bun. Layer the bottom bun with lettuce, tomato slices, and red onion. Add the cheesy patty, top with crispy bacon strips, and crown with the top bun. Serve immediately with extra sauce on the side.
# Expert Suggestions:
01 -
- The crack sauce is the kind of thing you will start putting on sandwiches, fries, and possibly a spoon.
- That 80/20 beef blend keeps every patty juicy without any extra effort on your part.
02 -
- Overmixing the beef makes patties dense and tough instead of tender, so stop as soon as the seasoning looks even.
- Pressing down on the patties with your spatula squeezes out all the juices you worked hard to keep inside.
03 -
- Make the crack sauce first so the flavors have time to marry while you cook the burgers.
- Let the patties rest for one minute off the heat before assembling so the juices redistribute instead of running out onto the plate.