Crack Burgers Recipe

I’m finally sharing my Crack Burgers, the unexpected recipe that now headlines my Grilled Burgers collection and has everyone asking how I make them.

I’ve been chasing the perfect backyard smash and I think I finally hit it with these Crack Burgers. They’re messy, loud and somehow addictive, like the ones I crave at midnight.

Using simple 80/20 ground beef and soft potato rolls or brioche buns, the texture is insane and every bite sings. I keep tweaking seasonings and techniques because I’m stubborn, and this one keeps coming out top among my Grilled Burger Recipes experiments, it might even steal a spot on Best Hamburger Recipes lists.

The crust gets properly crisp while the inside stays juicy, try it once and you’ll get it.

Ingredients

• Ground beef: Rich in protein and fat, gives juicy flavor, higher calories and saturated fat.
• Buns: Soft potato or brioche buns add carbs, a touch of sweetness and buttery crumb.
• American cheese: Melts perfectly, adds creamy fat and sodium, mild cheesy flavor kids like.
• Special sauce: Creamy tangy sauce brings fat, sugar and acid, ties flavors together, kinda addictive.
• Onion: Thin sliced onion gives sharp bite, some fiber, vitamins, makes it a bit bright.
• Pickles: Dill pickles add crunchy sour punch, low calories, lotsa sodium and vinegar zing.
• Butter: Toasting with butter adds golden crisp, extra fat and delicious browned flavor.

Ingredient Quantities

• 1 1/2 pounds 80/20 ground beef
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon steak seasoning or seasoned salt
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil or neutral cooking oil
• 4 potato rolls or brioche buns
• 4 slices American cheese (use 8 if you want double cheese)
• 2 tablespoons unsalted butter for toasting buns
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons yellow mustard
• 1 small red or yellow onion, thinly sliced
• 1 medium tomato, sliced
• 4 leaves of lettuce (iceberg or romaine)
• Dill pickle slices, about 1/2 cup
• Optional: extra steak seasoning for sprinkling

How to Make this

1. Make the sauce: whisk 1/2 cup mayo, 1/4 cup ketchup and 2 tablespoons yellow mustard in a bowl, taste and set in fridge so flavors meld.

2. Prep toppings and buns: thinly slice the onion and tomato, rinse and dry 4 lettuce leaves, have about 1/2 cup dill pickles ready; spread 2 tablespoons unsalted butter on cut sides of 4 potato rolls or brioche buns and set aside.

3. Season the beef: in a bowl gently combine 1 1/2 pounds 80/20 ground beef with 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon steak seasoning or seasoned salt, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Dont overmix or the burgers get tough.

4. Portion and shape: divide meat into 4 equal balls, leave them loose and a little shaggy so they smash easier; they should be slightly larger than the buns because they shrink.

5. Preheat pan: heat a large cast iron skillet or griddle over medium-high and add 1 tablespoon vegetable oil until shimmering. Get it HOT for a great crust.

6. Smash and sear: put 2 balls in the pan (dont crowd), press each immediately flat with a heavy spatula or a burger press into thin patties, hold pressure for 10 seconds to get good contact. Cook 2 to 3 minutes until deep brown and crispy at the edges, flip, top each with a slice of American cheese (use 8 slices if you want double cheese), and cook another 1 to 2 minutes until cheese melts and patties are cooked through. Repeat with remaining patties. Tip: use the same spatula to scrape and scoop up the crispy bits, they add flavor.

7. Toast buns: wipe out excess grease if too much, then in the same skillet melt the buttered cut sides of the buns until golden, about 30 to 45 seconds; doing this in the pan gives the best flavor.

8. Assemble: spread the sauce on both bun halves, layer lettuce, tomato slice, thin onion, pickles, then the cheesy patty, sprinkle optional extra steak seasoning if you like, crown with top bun.

9. Serve right away: burgers are best hot and messy, let them sit 30 seconds to avoid losing all the cheese, then dig in.

Equipment Needed

1. Large mixing bowl (for the sauce and to gently mix the beef)
2. Measuring cups and measuring spoons
3. Whisk
4. Chef’s knife and cutting board
5. Large cast iron skillet or flat griddle
6. Heavy metal spatula for smashing, scraping and flipping
7. Burger press or a second rigid spatula to press patties
8. Tongs and a plate or tray to rest finished patties
9. Butter knife or pastry brush for spreading butter on the buns

FAQ

Crack Burgers Recipe Substitutions and Variations

• 80/20 ground beef: swap for 70/30 ground chuck if you want even juicier patties, or use 90/10 for less fat; for a lighter burger try ground turkey or chicken, just dont overmix or it gets dry.
• Potato rolls or brioche buns: use pretzel rolls, kaiser rolls, or toasted ciabatta for more chew and flavor; for low carb go with large butter lettuce leaves or iceberg wraps.
• American cheese: replace with mild cheddar, Colby, or Monterey Jack for similar melt and flavor; or use provolone or fontina if you want a slightly richer, nuttier melt.
• Mayonnaise + ketchup + mustard sauce: swap for spicy aioli, ranch mixed with a bit of ketchup, or BBQ sauce for smoky sweetness; for fewer calories mix plain Greek yogurt with Dijon mustard and a touch of ketchup.

Pro Tips

1. Chill the meat balls briefly before you smash them, like ten minutes in the fridge. It sounds weird but they press cleaner and you get a nicer crust without the patties falling apart.

2. Put a piece of parchment or wax paper between your spatula and the patty when you press, so the meat wont stick. Use a second spatula or a bench scraper to scoop up those crispy brown bits and plop them back on the burger, they add so much flavor.

3. After you flip and add the cheese, cover the pan for about 30 to 60 seconds so the cheese melts fast and the patty stays juicy. If you dont have a lid, tent some foil for a minute, works the same.

4. Toast the buns in the skillet but wipe out excess grease first and use medium heat so the butter browns not burns. Toast just until golden and let the finished burgers sit like thirty seconds before stacking so the cheese settles and the juices dont run everywhere.