Ingredients

Scale

For the Burgers:

1 ½ lbs ground beef (80/20 blend for juiciness)

1 packet (1 oz) ranch seasoning mix

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon salt

½ cup shredded cheddar cheese

6 slices crispy bacon, crumbled

1 tablespoon Worcestershire sauce

1 tablespoon mayonnaise (keeps burgers moist)

For the Crack Sauce:

½ cup mayonnaise

¼ cup sour cream

2 tablespoons ranch dressing

1 teaspoon hot sauce (optional, for a kick)

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon chopped chives or parsley (optional)

For Assembling:

4 brioche or sesame seed buns

4 slices cheddar or American cheese

Lettuce, tomato, and pickles (optional toppings)

Instructions

Make the Burger Patties:

In a large bowl, mix ground beef, ranch seasoning, garlic powder, onion powder, paprika, pepper, salt, shredded cheddar, crumbled bacon, Worcestershire sauce, and mayonnaise until just combined. Do not overmix.

Divide into 4 equal patties, pressing slightly thinner in the center to prevent puffing up when cooking.

Cook the Burgers:

Grill Method: Preheat grill to medium-high heat (about 400°F). Cook burgers for 4-5 minutes per side, flipping once, until the internal temp reaches 160°F.

Stovetop Method: Heat a skillet or griddle over medium-high heat. Cook burgers for 4-5 minutes per side.

In the last minute of cooking, place a slice of cheese on each patty and cover to melt.

Make the Crack Sauce:

In a small bowl, whisk together mayonnaise, sour cream, ranch dressing, hot sauce, garlic powder, onion powder, and chives.

Assemble the Burgers:

Toast the brioche buns for extra flavor.

Spread crack sauce on both sides of the bun.

Layer with lettuce, tomato, pickles, the burger patty, and extra crumbled bacon (if desired).

Serve & Enjoy!

Serve with crispy fries or a side of ranch-dipped onion rings!

These also make great slider-sized burgers for parties.