I finally nailed my Crack Burgers and tucked a simple secret into my Grilled Burger Recipes that I can’t wait to show you.

Jump to Recipe

I didn’t expect to find a burger that made me unbutton my jeans after one bite, but these Crack Burgers do. Juicy patties made from ground chuck 80/20 pack a big beefy punch and that gooey American cheese melts into every crevice, turning simple into dangerously addictive.

I kept trying to tell myself just one more bite, then another, and suddenly the plate was empty. If you want a crowd pleaser that gets people talking and steals the show, this is it.

No frills, just pure flavor you keep dreaming about. Cheeseburger Recipe

Ingredients

Print Recipe (No Advertisments)

Ground chuck: Packed with protein and fat, makes burgers juicy, but high in saturated fat.
Yellow onion: Adds sweetness and bite when cooked, give texture plus some fiber and vitamin C.
American cheese: Melts super smooth, adds creamy saltiness, not the healthiest but comfort food delight.
Buns (potato or brioche): Soft enriched buns soak up juices, add carbs and a buttery taste, very satisfying.
Worcestershire sauce: Tiny splash brings umami and tang, boosts savory depth without extra sweetness.
Sweet pickle relish: Sweet tangy relish cuts richness with acidity and sugar, adds crunchy texture.
Special sauce (mayo ketchup mustard): Creamy sauce ties flavors, gives fat salt and sweet, can be spicy if added.

Ingredient Quantities

1 1/2 lb (700 g) ground chuck 80/20

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp onion powder

1/2 tsp garlic powder

1 tbsp Worcestershire sauce

1 small yellow onion, very finely chopped (or thin sliced for topping)

4 slices American cheese or extra melty cheese of choice

4 burger buns (potato or brioche are great), split

2 tbsp butter, softened for toasting buns

2 tbsp vegetable oil or neutral oil for the griddle

1/4 cup mayonnaise

2 tbsp ketchup

1 tbsp yellow mustard

2 tbsp sweet pickle relish or 3 tbsp finely chopped dill pickles

1 tsp hot sauce or sriracha, optional but adds a nice kick

Optional toppings: lettuce leaves, tomato slices, extra dill pickle slices

How to Make this

Print Recipe (No Advertisments)

1. Make the sauce: mix 1/4 cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 2 tbsp sweet pickle relish (or 3 tbsp finely chopped dill pickles) and 1 tsp hot sauce or sriracha if you want a kick. Chill while you cook, it tastes better after a few minutes.

2. Prepare the meat: divide 1 1/2 lb ground chuck into 4 loose balls (about 6 oz each). Sprinkle each ball with 1 tsp kosher salt, 1/2 tsp black pepper (split between patties), 1 tsp onion powder and 1/2 tsp garlic powder. Add 1 tbsp Worcestershire sauce to the meat and gently fold once or twice, dont overwork it.

3. Onion option: if you want onion cooked into the burger very finely chop the small yellow onion and fold about 2 tbsp into the meat mixture only once; if you prefer crunch and brightness thin slice the onion for topping instead.

4. Heat the griddle or a heavy skillet over high heat until very hot, then add 2 tbsp vegetable oil and spread. Use a large metal spatula, its key for getting crispy edges.

5. Smash and sear: set a meat ball on the hot griddle, cover it with a piece of parchment or foil and press down firmly with the spatula to make a thin patty about 1/4 inch thick. Season the top with a pinch of salt and pepper. Cook 2 to 3 minutes undisturbed until deep brown and crisp at the edges.

6. Flip and cheese: scrape under the patty to free it, flip, immediately top with a slice of American or other melty cheese and some thin sliced onion if using as a topping. Cook another 1 to 2 minutes until cheese is melted and internal temp reaches 160 F for safety.

7. Toast the buns: while the patties finish, spread 2 tbsp softened butter over the cut sides of the 4 buns and toast them butter-side down on the griddle until golden, it only takes about 30 to 60 seconds.

8. Assemble: spread the sauce on both bun halves, place the cheesy patty on the bottom, add optional lettuce, tomato slices and extra dill pickle slices, then top with the bun.

9. Final tips: let burgers rest a minute so juices settle, use a sturdy spatula to scrape up those crispy browned bits and get them onto the patties, and dont press down after flipping or you’ll lose the juiciness. Serve hot and enjoy.

Equipment Needed

1. Heavy skillet or griddle, gets super hot for the sear
2. Large metal spatula, stiff and wide, its the key for smashing and scraping
3. Medium mixing bowl, for the sauce and for gently folding the meat
4. Measuring spoons plus a 1/4 cup measure, for mayo, ketchup, spices and oil
5. Chef’s knife and cutting board, for onions, tomatoes and pickles
6. Parchment paper or a small square of foil, to cover while you smash the patties
7. Instant read thermometer, to check the patties reach 160 F
8. Butter knife or small pastry brush, for spreading butter on the buns
9. Plate or tray and some paper towels, to rest patties and catch drips

FAQ

Q: What makes these "crack" burgers different from regular burgers? A: Theyre smashed thin on a hot griddle so you get a super crispy, caramelized edge and a ton of flavor in every bite, plus melty American cheese and that tangy mayo-ketchup-mustard relish that keeps you coming back.

Q: How do I cook them to get the best crust? A: Heat a griddle or heavy skillet until very hot, about 400 to 450°F. Use a little oil, form 4 loose meat balls (about 6 oz each), set them down and press hard with a flat spatula to make very thin patties. Don’t move them for 1.5 to 2 minutes so the crust forms, flip, add cheese and cover for 20 to 30 seconds to melt.

Q: Should I mix the seasonings into the meat or just sprinkle on top? A: Lightly fold in the Worcestershire and seasonings so you dont overwork the meat. If youre using very finely chopped onion you can mix that in too. If you prefer onion slices as a topping keep them separate and add after cooking.

Q: Why use 80/20 ground chuck? Can I use leaner meat? A: 80/20 gives the right fat for juicy burgers and a good Maillard crust. Leaner beef will dry out and not crisp as well, though 85/15 will work if you watch cook time. Really fatty blends are ok but may cause more flare ups and shrink more.

Q: How do I melt the cheese perfectly without overcooking the patty? A: Right after you flip, lay on the cheese and cover the pan with a lid or an inverted metal bowl for 20 to 30 seconds. That traps steam and melts the cheese fast without cooking the meat further.

Q: Can I make these ahead or freeze leftovers? A: Yes. Cooked burgers keep in the fridge 3 to 4 days, reheat gently in a skillet or low oven to keep crust. Raw formed patties can be frozen up to 3 months (freeze between parchment sheets). Thaw overnight in the fridge before cooking.

Crack Burgers Recipe Substitutions and Variations

Ground chuck 80/20: ground sirloin 85/15 (leaner, so add 1 tsp oil or a little extra fat cause it’ll dry out); a brisket/short rib blend for richer beef flavor; half beef half pork or lamb to up the juiciness and add depth.
Worcestershire sauce: 1 tsp soy sauce + 1/4 tsp balsamic vinegar for that umami tang; 1 tsp A1 or HP steak sauce; 1 tsp fish sauce + a pinch of sugar for complexity.
American cheese: sliced cheddar or Colby for similar flavor; provolone or muenster for great melt and mild taste; a shredded mix like cheddar + Monterey Jack for extra gooeyness.
Burger buns (potato or brioche): kaiser or sesame seed rolls toasted in butter; pretzel buns for a chewy salty note; big lettuce leaves or grilled portobello caps if you want low carb or gluten free.

Pro Tips

– Don’t overwork the meat — mix and fold only a couple times. Loose meat = juicier patties, and chilling the formed balls for 10 minutes helps them smash nice without falling apart.

– Get the griddle screaming hot and use a metal spatula to press for really crispy edges, then walk away for the first 2 to 3 minutes so a good crust forms. Sprinkle a little salt on the top right after you smash, that extra surface seasoning makes a big difference.

– Flip once, add cheese right away, and stop pressing the patty after you flip or you’ll squeeze out the juices. Use your spatula to scrape up those browned bits and transfer them onto the burger or bun, they’re flavor gold.

– Toast the buns butter-side down on the hot griddle so they soak up flavor and stand up to the juicy patty. Spread the sauce on both halves so every bite is saucy not soggy, and chilling the sauce a few minutes makes the flavors meld better.

– Cook to a safe internal temp (160 F) but let the burger rest a minute before biting so the juices settle. If you want a little crunch inside, fold 1 or 2 tablespoons of very finely chopped onion into the mix, otherwise save slices for topping for brightness.