Irresistible Crack Burgers (Print Version)
Juicy, smoky burgers topped with melty cheddar, bacon, and a tangy barbecue-mayo sauce—ready in 35 minutes.
# What You'll Need:
→ Meat
01 - 1½ lbs 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
→ Signature Sauce
07 - ½ cup mayonnaise
08 - 2 tbsp barbecue sauce
09 - 1 tbsp Dijon mustard
10 - 1 tbsp hot sauce
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
18 - 1 tbsp unsalted butter, for toasting
# Directions:
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—avoid overworking the meat. Divide into 4 equal portions and shape into patties slightly wider than the buns to account for shrinkage during cooking.
03 - While the grill heats, whisk together mayonnaise, barbecue sauce, Dijon mustard, hot sauce, and brown sugar in a small bowl until smooth and well combined. Set aside.
04 - Melt butter in a skillet over medium heat. Place buns cut-side down and toast until golden brown, about 1 to 2 minutes. Remove and set aside.
05 - Place patties on the hot grill or skillet and cook for 3 to 4 minutes per side until desired doneness is reached. During the final minute of cooking, lay a slice of cheddar cheese on each patty and allow it to melt.
06 - Spread the signature sauce generously on both halves of each toasted bun. Layer the bottom bun with shredded lettuce, tomato slices, and red onion rings. Place the cheesy patty on top, followed by 2 slices of crispy bacon. Cap with the top bun.
07 - Serve immediately while hot. Offer additional sauce on the side along with your choice of fries or salad.
# Expert Tips:
01 -
- The crack sauce is the kind of thing you will start putting on sandwiches, fries, and honestly a spoon at midnight.
- That 80/20 beef blend with smoked paprika creates a crust on the outside that locks in every drop of juice.
- They come together in about half an hour, which means you can satisfy a burger craving faster than delivery arrives.
02 -
- Overmixing the ground beef will make your patties dense and tough instead of tender and juicy.
- Pressing down on the patties with your spatula squeezes out all the juices you worked to keep inside.
03 -
- Make a small dimple in the center of each patty with your thumb before cooking to prevent it from puffing up into a ball shape.
- Let the patties rest for two minutes after cooking so the juices redistribute instead of running out onto your bun.