Crack Burgers
Dustin Hadley cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Harlee Delker on SeeMeCook
A rich and savory burger loaded with ranch seasoning, crumbled bacon, white cheddar cheese, and a secret ingredient—sour cream—for extra moisture.
- Time
- 25 minutes
- Equipment
- Stovetop and grill
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 45 g
- 30 g
- 60 g
- 115 g
- 85 g
Weights are estimates. Together, the ingredients weigh about 785 g before cooking, which is about 195 g per serving.
Steps
In a large mixing bowl, add 1 pound of ground beef.
Add 3 tablespoons of sour cream and approximately 2 tablespoons (one standard packet) of ranch dressing seasoning mix to the bowl.
Add 1/4 cup of finely chopped bacon and 1 cup of shredded white cheddar cheese.
Mix the ingredients together by hand until thoroughly combined.
Portion the mixture and roll into balls, then flatten them into patties.
Preheat a flat top grill, cast iron skillet, or regular skillet over medium-high heat.
Place the patties on the cooking surface and use a press or spatula to smash them down slightly.
Cook until the bottom is well-seared, then flip.
Just before the burgers are finished cooking, place a slice of white cheddar cheese on each patty and allow it to melt.
Remove from heat and serve on your choice of buns.
Notes
The author notes that while the recipe calls for sour cream, its specific purpose is for moisture and could potentially be omitted if desired. He also uses raw finely chopped bacon so it cooks inside the burger, similar to a butcher-style bacon burger.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 590
- Protein
- 39 g
- Carbs
- 6 g
- Fat
- 45 g
- Fiber
- 0 g
Where the calories come from
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