Crack Burgers Recipe

I finally perfected my Crack Burgers by borrowing a tiny secret from my Best Hamburger Recipes notes, and that little twist is exactly why you’ll want to read on.

I found my new favorite Crack Burgers that slam with flavor and make you stop scrolling. I use ground beef and gooey American cheese so every bite is messy in the best way.

I’ve tested this across backyard BBQs and late night cravings, and it always beats the usual takeout, even when I’m rushed. If you like Grilled Burger Recipes or started hunting through Cheeseburger Recipe lists hoping for one that actually delivers, this is it.

I wont pretend it’s fancy but it’s stupidly addictive and will make guests ask for the recipe without you even trying.

Ingredients

• ground beef: provides protein and iron, fat for juicy patties, rich flavour.
• American cheese melts super smooth, adds creamy saltiness and a little fat.
• brioche buns add soft sweetness, carbs for structure, buttery mouthfeel, not light.
• mayonnaise gives tangy creaminess, mostly fat so rich, helps sauce bind.
• dill pickles bring sharp sour crunch, low calories, a salty vinegar snap.
• yellow onion can caramelize sweetly, adds fiber and a savory background flavor.
• worcestershire sauce adds umami depth, slightly sweet, tangy, boosts meaty complexity.
• smoked paprika gives warmth, mild smokiness and color, subtle sweet spice.

Ingredient Quantities

• 1 1/2 pounds ground beef, 80/20 blend (for juicy patties)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper plus extra for finishing
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Worcestershire sauce
• 4 slices American cheese
• 4 brioche or potato buns
• 2 tablespoons unsalted butter, softened (for toasting buns)
• 1 tablespoon neutral oil, like vegetable or canola (for cooking)
• 1 medium yellow onion, thinly sliced (optional, for caramelizing)
• 4 dill pickle slices per burger
• 1 small tomato, sliced
• 4 leaves lettuce, washed and dried
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sugar (optional, balances the sauce)
• Pinch cayenne or hot sauce to taste (optional)
• Salt and black pepper for sauce to taste

How to Make this

1. Make the sauce: in a small bowl mix 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tbsp sweet pickle relish, 1/2 tsp smoked paprika, 1/2 tsp sugar (optional) and a pinch of cayenne or a few drops of hot sauce if you want heat; season with salt and black pepper to taste and set in fridge.

2. Prep the meat gently: put 1 1/2 pounds 80/20 ground beef in a bowl, add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tbsp Worcestershire sauce; fold just until combined, dont overwork it or the burgers get tough.

3. Form four patties slightly larger than your buns and make a shallow thumb indentation in the center of each so they stay flat while cooking.

4. If you want caramelized onions, heat 1 tbsp neutral oil in a skillet over medium-low, add 1 medium thinly sliced yellow onion and a pinch of salt, cook 15 to 20 minutes stirring now and then until soft and golden, set aside.

5. Heat a heavy skillet or griddle over medium-high and add 1 tbsp neutral oil; when hot add the patties and sear without moving 3 to 4 minutes per side for medium (cook longer if you like). In the last minute put a slice of American cheese on each patty and cover the pan to melt the cheese.

6. While the burgers cook, butter the insides of 4 brioche or potato buns with 2 tbsp softened unsalted butter and toast them face down in a clean skillet until golden, dont let them burn.

7. Assemble: spread a generous spoonful of the sauce on both top and bottom buns, put a leaf of lettuce on the bottom, a tomato slice, then the cheesy patty, add 4 dill pickle slices per burger and some caramelized onions if using.

8. Finish with a crack of freshly ground black pepper and extra sauce if you like, then crown with the top bun and press slightly so everything sticks.

9. Let the burgers rest a minute so the juices redistribute, serve hot and expect everyone to ask for seconds.

Equipment Needed

1. Large mixing bowl for the beef and to fold in seasonings
2. Small bowl (or cup) for mixing the sauce
3. Measuring spoons and a 1/2 cup measuring cup for accuracy
4. Heavy skillet or griddle to sear the patties
5. Second skillet (or use same if big) for caramelizing onions and toasting buns
6. Spatula or sturdy turner to flip patties and cheese
7. Chef’s knife and cutting board for tomato and onion
8. Butter knife or silicone brush to spread butter, plus a plate for resting the burgers

FAQ

Crack Burgers Recipe Substitutions and Variations

• Ground beef (80/20): swap with ground chuck (85/15) for pretty much the same juiciness, or use ground sirloin if you want it leaner but add 1 tbsp oil or 2 tbsp grated bacon per lb to make up the fat, or try ground turkey with 1 tbsp oil and a bit more seasoning.
• American cheese: swap with thin sliced sharp cheddar or Colby Jack, they melt well, or use Monterey Jack or Muenster; pepper jack is great if you want heat.
• Brioche or potato buns: use sesame seed buns, pretzel buns, or kaiser rolls for more chew, or go low carb and wrap in large lettuce leaves or grilled portobello caps.
• Mayonnaise (sauce): lighten it with Greek yogurt 1:1, or use sour cream or mashed avocado, or pick a vegan mayo or cashew cream if you need dairy free; add a pinch of sugar or smoked paprika to keep the flavor balanced.

Pro Tips

1. Split the salt and time it: mix only half the kosher salt into the meat, then sprinkle the rest on the patties just before cooking. If you salt everything too early the meat can weep and lose juiciness.

2. Handle cold meat as little as possible: form the patties gently, make the thumb dent, then chill them 20 to 30 minutes before they hit the pan. Cold fat gives a better sear and the patties keep their shape, so dont overwork or warm the beef while forming.

3. Melt cheese fast without overcooking: when the cheese goes on, add a teaspoon of water to the pan and cover for 20 to 45 seconds so the steam melts the cheese quickly. That way you get gooey cheese but dont dry the burger out; also let the burgers rest a minute off the heat so juices settle.

4. Do the sauce and buns right: make the sauce ahead, it tastes way better the next day, and if it’s too sweet brighten it with a splash of pickle juice or lemon. Toast the buttered buns low and slow so they get golden not burned, gives better texture and keeps the inside from getting soggy.