Crack Burgers Recipe

I finally landed on a Crack Burger with a sneaky seasoning trick and a simple cook method that quickly ranks among my Best Hamburger Recipes.

I’ve been chasing the perfect backyard burger for years and I swear these Crack Burgers might be it. They’re loud, messy and totally addictive, the kinda thing you think about on a Tuesday.

I lean on simple ground beef and a gooey slice of American cheese for that guilty comfort that keeps you going back for more. If you love Grilled Burger Recipes and a classic Cheeseburger Recipe you’ll find this one oddly irresistible, like it cheats just enough to be wrong but tastes so right.

Try one and you’ll see what I mean, trust me.

Ingredients

• Ground beef: Rich in protein and fat, juicy patty, high calories, not the healthiest everyday choice.
• Buns (potato or brioche): Soft carbs that soak juices, adds sweetness, some fiber only if whole grain.
• American cheese: Melts perfectly, adds creamy salty fat, low real cheese flavor, kid friendly.
• Yellow onion: Sharp, slightly sweet when caramelized, adds bite and helps balance richness.
• Dill pickles: Vinegary crunch, brings sour salty brightness, cuts thru the greasy burger.
• Mayo-based sauce: Creamy, mostly fat from mayo; tangy, sweet notes from ketchup, relish and mustard.
• Butter: Adds golden toasty flavor, extra fat, makes buns rich and craveable.

Ingredient Quantities

• 1 lb ground beef (80/20)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1 tbsp vegetable oil
• 4 potato or brioche buns
• 2 tbsp unsalted butter, softened
• 4 slices American cheese
• 1 small yellow onion, thinly sliced
• 8 dill pickle slices
• 1/2 cup mayonaisse
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp sweet pickle relish
• 1 tsp Worcestershire sauce
• 1/2 tsp brown sugar

How to Make this

1. Make the sauce: whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tbsp sweet pickle relish, 1 tsp Worcestershire sauce and 1/2 tsp brown sugar in a small bowl. Taste and adjust, set in fridge while you cook.

2. Season the beef: put 1 lb 80/20 ground beef in a bowl, sprinkle 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp smoked paprika. Gently fold with your hands just until combined dont overwork it.

3. Portion the meat: divide into 4 equal balls, keep them loose and a bit bigger than your buns since they shrink when cooked.

4. Caramelize the onion: heat 1 tbsp unsalted butter in a skillet over medium, add the thinly sliced small yellow onion and a pinch of salt. Cook, stirring now and then, about 8 to 12 minutes until soft and golden. Move onions to a plate.

5. Toast the buns: spread the remaining 1 tbsp butter on cut sides of 4 buns. In the same skillet or a clean one, toast cut-side down until golden, then remove.

6. Heat the pan for burgers: wipe the skillet clean, add 1 tbsp vegetable oil and get it very hot over medium-high. Place the beef balls in the pan and immediately press each down flat with a heavy spatula or the bottom of a metal pan into a thin patty about 1/4 inch thick. Press once and dont keep smashing.

7. Cook the patties: let the smashed patties cook undisturbed 2 to 3 minutes until the edges are brown and crispy, then flip. Top each patty with a slice of American cheese and a spoonful of the caramelized onions, cover the pan for about 30 to 60 seconds so the cheese melts and the burger finishes cooking.

8. Assemble the burgers: spread the special sauce on both top and bottom buns, place the cheesy patty on the bottom bun, add 2 dill pickle slices, close with the top bun. Let them sit a minute so juices settle.

9. Serve and enjoy: these are best hot right off the pan. Tip: press only once for a good crust, and dont overmix the meat or the burgers get tough.

Equipment Needed

1. Small bowl and whisk for the sauce
2. Measuring spoons plus a 1/2 cup measure
3. Large mixing bowl for the beef
4. Sharp chef knife and cutting board for the onion and pickles
5. Large skillet, cast iron or heavy-bottomed pan works best
6. Sturdy metal spatula or heavy turner for smashing the patties
7. Spoon or rubber spatula to move and stir onions, and a plate to hold them
8. Butter knife or pastry brush to spread butter on the buns and tongs to handle patties

FAQ

Crack Burgers Recipe Substitutions and Variations

• Ground beef (80/20): ground chuck (same fat, same flavor), ground pork (a bit sweeter), half beef/half pork for extra juiciness, or lean ground turkey plus 1 tbsp oil if you want less fat
• Buns (potato or brioche): kaiser roll, pretzel bun, ciabatta or toasted English muffin, or go low carb with large lettuce leaves
• American cheese slices: mild cheddar, Colby or Colby Jack, pepper jack for a kick, or provolone if you like a cleaner melt
• Mayonnaise (for sauce): plain Greek yogurt, sour cream, mashed avocado, or vegan mayo if you need dairy free

Pro Tips

– Make the sauce ahead and chill it at least 30 minutes so the flavors meld. Taste after it sits and brighten it with a little extra mustard or a splash of pickle juice if it needs more zip, or add a pinch more sugar if it seems flat.

– Keep the meat handling minimal. Gently fold seasoning and form loose balls, dont pack them tight, and press each patty just once into a thin disk for the best crust and tender bite.

– Get the pan screaming hot and use a thin metal spatula to press and scrape; that quick high heat is what builds the brown, crispy edges. Don’t overcrowd the skillet or the temp will drop and you’ll lose the crust.

– Caramelize onions low and slow but speed them up slightly with a tiny pinch of sugar and a splash of water if they’re taking forever. Toast buns in the same buttered pan right after onions so they soak up the flavor and stay crisp.