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Crack Burger Recipe

These Crack Burgers are everything a burger lover dreams of—ultra-crispy smashed patties, gooey melted cheese, and a tangy, sweet-savory “secret sauce” that ties it all together. Inspired by viral food trends and classic diner-style burgers, this irresistible recipe brings restaurant-quality flavor to your home kitchen. Juicy, cheesy, and unapologetically addictive, they’re perfect for burger nights, tailgates, or casual comfort food cravings.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish (Burger Night)
Cuisine American, BBQ-Inspired, Diner-Style
Servings 4 burgers (double patty, fully loaded)
Calories 700 kcal

Equipment

  • Cast iron skillet or flat-top griddle
  • Burger press or heavy spatula
  • Mixing bowl
  • Whisk
  • Tongs or spatula
  • Butter knife or basting brush
  • Cutting board and knife

Ingredients
  

For the Patties:

  • 1½ lbs ground beef (80/20 recommended)
  • Salt and black pepper
  • 8 slices American cheese (or cheddar, pepper jack)

For the Buns & Toppings:

  • 4 burger buns (brioche, potato, or classic)
  • 2 tbsp butter, for toasting buns
  • Optional toppings: lettuce, tomato, pickles, red onion

For the Signature Sauce:

  • ½ cup mayonnaise
  • 1½ tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp pickle juice
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • ½ tsp Worcestershire sauce
  • Pinch of brown sugar or hot sauce (optional)

Instructions
 

Make the Sauce

  • In a small bowl, whisk together mayonnaise, ketchup, mustard, pickle juice, garlic powder, paprika, Worcestershire sauce, and optional sugar/hot sauce. Adjust to taste. Chill until ready to use.

Form the Beef Balls

  • Divide ground beef into 8 equal balls (around 3 oz each). Do not season yet and do not overwork the meat.

Preheat the Cooking Surface

  • Heat a cast iron skillet or griddle over medium-high until hot and just beginning to smoke.

Smash & Cook the Patties

  • Place 2 beef balls on the skillet. Smash each ball flat (about ¼-inch thick) with a burger press or spatula. Season with salt and pepper.
    Cook for 1½–2 minutes, then flip and immediately place cheese on top of each patty. Cover with a lid or metal bowl to melt cheese. Cook another 1–2 minutes. Repeat for all patties.

Toast the Buns

  • Spread butter on cut sides of buns and toast them on the skillet until golden brown.

Assemble the Burgers

  • Start with the bottom bun, add a layer of sauce, then two cheesy patties, your choice of toppings, more sauce, and the top bun.

Notes

  • Beef Tip: Use 80/20 ground chuck for juiciest, crispiest results.
  • Cheese Tip: American melts best, but cheddar or pepper jack add flavor variation.
  • Sauce Storage: Can be made 3–5 days in advance and stored in the fridge.
  • Reheating: Best reheated in a hot skillet; avoid microwave for texture reasons.
  • Lighter Version: Use 85/15 beef, lettuce wrap instead of bun, and Greek yogurt-based sauce.
  • Make Sliders: Use 1.5 oz patties and slider buns for party-style serving.
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