Ultimate Crack Burgers Recipe

Ben Carraoli

Ultimate Crack Burgers Recipe

I recently made these Ultimate Crack Burgers, and I have to tell you — they completely lived up to their name! Every bite was juicy, cheesy, and bursting with flavor. I’ve made plenty of burgers before, but this one was on a whole new level. It’s the kind of burger that makes you pause mid-bite and say, “Wow.”

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Ingredients Method Notes

Ingredients

1 lb ≈ 450 g ground beef — I use 80/20 beef for the perfect balance of juiciness and flavor. The fat content helps keep the burgers moist and tender.
½ cup mayonnaise — adds creaminess and locks in moisture so the patties stay soft and rich.
¼ cup grated Parmesan cheese — brings a subtle salty depth and umami flavor that enhances the beef.
¼ cup chopped green onions — gives a mild onion bite and freshness to the mix.
1 Tbsp Worcestershire sauce — a classic burger booster that adds tang and savory richness.
1 tsp garlic powder — infuses the patties with light garlic flavor without overpowering the beef.
Salt & pepper to taste — simple seasonings that highlight the beef’s natural flavor.
4 slices cheddar cheese — sharp cheddar melts beautifully and adds that irresistible cheesy pull.
4 hamburger buns — lightly toasted so they hold up to all the juicy toppings.
8 slices of cooked bacon — crispy bacon adds crunch smokiness, and extra flavor.

Method

Start by adding ground beef, mayonnaise, Parmesan cheese, chopped green onions, Worcestershire sauce, garlic powder, salt, and pepper to a large mixing bowl. Gently mix everything with your hands or a spoon just until combined — overmixing can make the burgers tough. Divide into four even portions and shape into round patties.
Preheat your skillet or grill over medium-high heat. Once hot, place the patties on and cook for about 4–5 minutes per side. Don’t press down on them while cooking — you’ll lose the juices! When almost done, top each patty with a slice of cheddar cheese and let it melt.
Toast the buns face-down in the same pan for about a minute, just until golden. Place a patty on the bottom bun, add two slices of crispy bacon, lettuce, tomato, and pickles, then finish with the top bun. Serve them right away while hot, juicy, and melty.

Notes

I keep the meat cold right up until cooking — this helps the patties hold their shape and stay juicy.
I avoid overmixing the beef mixture — a gentle mix keeps the burgers tender.
I toast the buns lightly to keep them from getting soggy once the burger juices start flowing.
I rest the patties for about a minute after cooking so the juices redistribute instead of running out when you bite in.
I use extra-crisp bacon for contrast — that crunch against the melty cheese is unbeatable.