I stumbled onto a simple trick that makes my Crack Burgers the standout in my Grilled Burger Recipes, and I’m excited to show you what makes them different.
I’m not gonna lie I obsess over burgers and these Crack Burgers nailed it. I build them with ground chuck and top each patty with gooey American cheese that melts into every crevice.
They look accidental but every charred edge sings, and that salty fatty bite keeps pulling you back. If you like Grilled Burger Recipes or youre hunting the perfect Cheeseburger Recipe this one will ruin lunch for you in the best way.
Messy, loud, impossible to eat politely, and oddly genius youll want to tell everyone right now yet maybe keep it to yourself.
Ingredients
- Cold 80/20 chuck packs protein and fat, it’s juicy when smashed and seared.
- Tiny splash of Worcestershire gives big umami, salty tang and slight sweetness, makes patties pop.
- American cheese melts crazy fast, creamy and salty, makes every bite gooey and comfy.
- Soft sesame or potato buns add carbs, toast’em with butter for better flavor.
- Crunchy dill pickles bring sour zip, high in sodium but brightens rich meat.
- Mayo is creamy fat, carries flavors, makes the burger moist and rich, yeah.
- Sliced tomato adds juicy sweetness and acidity, gives vitamins and fresh bite.
- Thin yellow onion slices add sharp bite, caramelize nicely if you cook’em.
Ingredient Quantities
- 1 lb ground chuck 80/20, cold
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- 1 tbsp neutral oil (vegetable or canola) for the griddle
- 4 slices American cheese
- 4 burger buns (sesame or potato), split
- 2 tbsp unsalted butter, softened for toasting buns
- 1 small yellow onion, thinly sliced
- 12 dill pickle slices
- 1 large tomato, sliced
- 4 leaves iceberg or romaine lettuce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp dill pickle juice
- 1 tsp Dijon mustard
How to Make this
1. Make the sauce: in a small bowl stir together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp dill pickle juice and 1 tsp Dijon mustard. Taste, adjust if you want it tangier. Set aside.
2. Prep toppings and buns: thinly slice the small yellow onion and the tomato, separate 4 leaves of lettuce, and get 12 dill pickle slices ready (3 per burger). Spread the 2 tbsp softened butter on the cut sides of the 4 buns.
3. Portion the beef: keep the 1 lb ground chuck very cold. Divide into four loose balls about 4 oz each. Don’t pack them tight, you want them tender. Sprinkle each ball with a bit of the 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder and drizzle the 1 tbsp Worcestershire sauce over the balls, then briefly fold once or twice to distribute. Chill for a few minutes if they warmed.
4. Heat the griddle or large cast iron skillet over medium high heat and add 1 tbsp neutral oil so it just coats the surface.
5. Cook the onions first: add the thinly sliced onion to one side of the griddle and let them soften and brown a bit, stirring occasionally, about 4 to 6 minutes. Move them to the cooler side when done so they stay warm.
6. Smash and sear the patties: place the beef balls on the hot griddle spaced apart. Using a sturdy spatula or a flat heavy press and a second spatula or a piece of parchment and another pan, press each ball flat into thin patties about twice the diameter of the buns. Hold the press for 10 seconds to get a good sear. Leave patties alone until edges are brown and juices bubble up, about 2 minutes.
7. Flip, cheese, and finish: after flip, immediately place one slice of American cheese on each patty. Cook another 30 to 60 seconds until cheese melts and patties are cooked through. Meanwhile toast the buttered buns on the griddle cut side down until golden, about 30 seconds to 1 minute.
8. Assemble: spread the prepared sauce on both top and bottom buns. On the bottom bun add lettuce, a tomato slice, then the cheesy patty, a few cooked onions, and 3 pickle slices. Top with the other bun.
9. Serve right away while hot and crispy. These are best eaten immediately, and if you want them extra messy go ahead and add more sauce, I won’t tell.
Equipment Needed
1. Large cast iron skillet or flat griddle for searing patties and toasting buns
2. Sturdy metal spatula plus a second spatula or a burger press, or a piece of parchment and another pan for smashing the balls flat
3. Small mixing bowl for the sauce
4. Measuring spoons and a 1/2 cup measuring cup
5. Fork or small whisk to stir the sauce
6. Sharp chef knife and cutting board for slicing onion and tomato
7. Tongs or a turner for moving onions, patties and buns
8. Butter knife or small spreader for the softened butter and the sauce, plus a plate to assemble
FAQ
Crack Burgers Recipe Substitutions and Variations
- Ground chuck 80/20: swap with ground brisket or a brisket/short rib blend for a beefier, richer patty, or use 85/15 if you want it a bit leaner, or mix half pork for extra juiciness. Adjust seasonings if you change the fat level cause cook times and shrinkage will vary.
- American cheese: use mild cheddar for a sharper bite, provolone for gooey melt, or pepper jack if you want some heat. Slices of Swiss or Monterey Jack work too if you like something milder.
- Mayonnaise (for the sauce): substitute Greek yogurt or sour cream to cut calories and add tang, or use extra mayo plus a little lemon juice if you want brighter flavor. You can also stir in a teaspoon of pickle relish for texture.
- Dill pickle juice: replace with a splash of apple cider vinegar or lemon juice plus a pinch of salt and a tiny bit of sugar to mimic the brine, or use a tablespoon of pickle relish if you want chunks not just tang.
Pro Tips
1) Keep the beef seriously cold and handle it as little as possible, warm meat gets dense and gummy so work fast. If the balls warm up, pop them back in the fridge for a few mins before smashing.
2) Use a piece of parchment or a second spatula to smash, hold steady for about 8 to 12 seconds to get that Maillard crust, then leave the patty alone until the edges brown. Pressing again or poking makes them dry.
3) Toast the buttered buns on the griddle right where the fond is, it soaks up flavor and gives a crisp surface that holds up to the sauce. Dont skip this step, soggy buns ruin the whole thing.
4) Taste the sauce before you slap it on, add extra pickle juice or a pinch of salt if it needs more tang. Also think about quick pickling a few onion slices for bite, they cut the richness nicely.
Crack Burgers Recipe
I stumbled onto a simple trick that makes my Crack Burgers the standout in my Grilled Burger Recipes, and I'm excited to show you what makes them different.
4
servings
790
kcal
Equipment: 1. Large cast iron skillet or flat griddle for searing patties and toasting buns
2. Sturdy metal spatula plus a second spatula or a burger press, or a piece of parchment and another pan for smashing the balls flat
3. Small mixing bowl for the sauce
4. Measuring spoons and a 1/2 cup measuring cup
5. Fork or small whisk to stir the sauce
6. Sharp chef knife and cutting board for slicing onion and tomato
7. Tongs or a turner for moving onions, patties and buns
8. Butter knife or small spreader for the softened butter and the sauce, plus a plate to assemble
Ingredients
-
1 lb ground chuck 80/20, cold
-
1 tsp kosher salt
-
1/2 tsp black pepper
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tbsp Worcestershire sauce
-
1 tbsp neutral oil (vegetable or canola) for the griddle
-
4 slices American cheese
-
4 burger buns (sesame or potato), split
-
2 tbsp unsalted butter, softened for toasting buns
-
1 small yellow onion, thinly sliced
-
12 dill pickle slices
-
1 large tomato, sliced
-
4 leaves iceberg or romaine lettuce
-
1/2 cup mayonnaise
-
2 tbsp ketchup
-
1 tbsp dill pickle juice
-
1 tsp Dijon mustard
Directions
- Make the sauce: in a small bowl stir together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp dill pickle juice and 1 tsp Dijon mustard. Taste, adjust if you want it tangier. Set aside.
- Prep toppings and buns: thinly slice the small yellow onion and the tomato, separate 4 leaves of lettuce, and get 12 dill pickle slices ready (3 per burger). Spread the 2 tbsp softened butter on the cut sides of the 4 buns.
- Portion the beef: keep the 1 lb ground chuck very cold. Divide into four loose balls about 4 oz each. Don’t pack them tight, you want them tender. Sprinkle each ball with a bit of the 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder and drizzle the 1 tbsp Worcestershire sauce over the balls, then briefly fold once or twice to distribute. Chill for a few minutes if they warmed.
- Heat the griddle or large cast iron skillet over medium high heat and add 1 tbsp neutral oil so it just coats the surface.
- Cook the onions first: add the thinly sliced onion to one side of the griddle and let them soften and brown a bit, stirring occasionally, about 4 to 6 minutes. Move them to the cooler side when done so they stay warm.
- Smash and sear the patties: place the beef balls on the hot griddle spaced apart. Using a sturdy spatula or a flat heavy press and a second spatula or a piece of parchment and another pan, press each ball flat into thin patties about twice the diameter of the buns. Hold the press for 10 seconds to get a good sear. Leave patties alone until edges are brown and juices bubble up, about 2 minutes.
- Flip, cheese, and finish: after flip, immediately place one slice of American cheese on each patty. Cook another 30 to 60 seconds until cheese melts and patties are cooked through. Meanwhile toast the buttered buns on the griddle cut side down until golden, about 30 seconds to 1 minute.
- Assemble: spread the prepared sauce on both top and bottom buns. On the bottom bun add lettuce, a tomato slice, then the cheesy patty, a few cooked onions, and 3 pickle slices. Top with the other bun.
- Serve right away while hot and crispy. These are best eaten immediately, and if you want them extra messy go ahead and add more sauce, I won’t tell.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 295g
- Total number of serves: 4
- Calories: 790kcal
- Fat: 56.9g
- Saturated Fat: 18.2g
- Trans Fat: 1g
- Polyunsaturated: 4.5g
- Monounsaturated: 33.3g
- Cholesterol: 116mg
- Sodium: 1215mg
- Potassium: 703mg
- Carbohydrates: 35.3g
- Fiber: 2.3g
- Sugar: 6.8g
- Protein: 32.5g
- Vitamin A: 800IU
- Vitamin C: 3.8mg
- Calcium: 80mg
- Iron: 4.5mg