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Crack Burgers

These Crack Burgers are stuffed with a savory cream cheese, cheddar, bacon, and ranch mixture, then grilled to juicy perfection. Bold, addictive, and perfect for your next BBQ or burger night!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1½ lbs ground beef 80/20 recommended
  • ½ cup cooked bacon bits about 6 strips, chopped
  • 1 cup shredded cheddar cheese
  • 4 oz cream cheese softened
  • 1 tbsp dry ranch seasoning
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp Worcestershire sauce
  • Salt and pepper to taste
  • 4 –6 burger buns toasted
  • Toppings: lettuce tomato, pickles, red onion (optional)

Method
 

  1. Make the Crack mixture: In a bowl, mix softened cream cheese, ranch seasoning, cheddar, bacon, garlic powder, and onion powder.
  2. Form the patties: Divide ground beef into 4–6 equal portions. Flatten each into a disc, then place a spoonful of the crack mixture in the center. Carefully fold the beef over and seal to enclose the filling.
  3. Season and shape: Press into patties and season the outsides with salt, pepper, and a little Worcestershire sauce.
  4. Grill or pan-fry: Cook burgers over medium-high heat for 5–7 minutes per side, until cooked through and golden brown.
  5. Toast the buns: While burgers cook, toast the buns until golden.
  6. Assemble: Place burgers on buns and add your favorite toppings.

Notes

Crack Burgers – Helpful Tips

Cooking Tips & Techniques
Use 80/20 ground beef for juicy, flavorful patties that hold up to the creamy crack filling.
Mix ranch seasoning, cooked crumbled bacon, and shredded cheddar directly into the beef or stuff it inside for that melty surprise.
Chill the patties for 20–30 minutes before cooking to help them hold their shape and keep the filling from oozing too early.
Grill or pan-sear over medium-high heat for a crisp crust—don’t press the patties while cooking or you’ll lose the juices!
Let the burgers rest for a few minutes after cooking so the melted filling thickens slightly and stays inside the patty.
Serving Suggestions
Serve on toasted brioche or potato buns with crisp lettuce, sliced tomatoes, and a smear of ranch or mayo.
Add extra shredded cheese and a few bacon strips on top for full “crack” burger effect.
Pair with sweet potato fries, onion rings, or a tangy slaw to balance the richness.
Add pickles or jalapeños for extra crunch and heat.
Ideal for summer BBQs, game day spreads, or anytime you're craving something indulgent.
Make-Ahead & Storage
Make-Ahead: Shape and season patties up to a day in advance. Store covered in the fridge until ready to cook.
Refrigerator: Leftover cooked burgers can be refrigerated for up to 4 days.
Freezer: Freeze uncooked patties (with or without filling) between parchment layers. Cook from frozen or thaw overnight in the fridge.
Reheat: Warm patties in a skillet over low heat or in the oven at 325°F until heated through. Add a little cheese on top for extra melty goodness.
Tasty Variations to Try
Crack Chicken Burgers: Swap ground beef for ground chicken or turkey and keep the same cheesy, bacon-packed filling.
Spicy Ranch Version: Use spicy ranch mix and pepper jack cheese for a fiery kick.
Stuffed Burger Style: Keep the crack mix in the center of the patty for a molten cheesy surprise.
Low-Carb Lettuce Wraps: Skip the bun and serve in romaine or iceberg lettuce for a keto-friendly version.
Slider Size: Make mini crack burgers for party trays or quick lunchbox meals.