What the heck is this?
Okay, so the name sounds sketchy, but I promise this is totally legal and way more addictive than it should be. These Crack Burgers are called that for one reason: once you make them, you literally cannot stop. We’re talking juicy, perfectly seasoned beef patties topped with melted cheese that cascades down the sides, crispy bacon that shatters when you bite it, caramelized onions that are basically candy, and a secret sauce that’ll make you question every other burger you’ve ever eaten.
This isn’t just another burger recipe — this is the burger recipe that’ll ruin all other burgers for you. It’s the kind of thing that makes people show up to your cookouts with high expectations and leave planning their next visit. Fair warning: make these once, and you’ll be the designated burger person in your friend group forever.
Why You’ll Love This Recipe
- Juiciest burgers you’ll ever make (seriously, the secret is in the technique)
- That special sauce is liquid gold and works on everything
- Perfect cheese melt every single time
- Crispy bacon that actually stays crispy
- Caramelized onions that taste like they took hours (but didn’t)
- Foolproof method that works for beginners and grill masters alike
- Makes you look like a backyard hero
The Good Stuff You’ll Need
For the Patties:
- 2 lbs ground beef (80/20 blend — don’t go leaner, trust me)
- 1 packet onion soup mix (yeah, the packet — don’t judge)
- 1 egg, beaten
- 1/4 cup breadcrumbs
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and pepper to taste
For the Toppings:
- 8 slices thick-cut bacon
- 2 large onions, sliced thin
- 8 slices sharp cheddar cheese
- 8 brioche hamburger buns
- Butter for toasting buns
For the Crack Sauce:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp sweet pickle relish
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp brown sugar
- Dash of hot sauce (optional)
Optional But Worth It:
- Lettuce leaves
- Tomato slices
- Pickles
- More bacon (always more bacon)
Let’s Do This
Step 1: Make That Crack Sauce
Mix all sauce ingredients in a bowl until smooth.
Taste and adjust — more sweet? More tang? Make it yours.
Chill in the fridge while you prep everything else.
Step 2: Prep Your Toppings
Cook bacon until crispy, then set aside on paper towels.
In the same pan with the bacon fat (liquid gold!), cook sliced onions over medium-low heat.
Let them caramelize slowly, about 15-20 minutes, stirring occasionally.
They should be golden brown and sweet. Don’t rush this part.
Step 3: Build Those Legendary Patties
In a large bowl, gently mix ground beef, onion soup mix, beaten egg, breadcrumbs, Worcestershire, and garlic powder.
Don’t overmix — treat it like you’re handling a sleeping baby.
Form into 8 patties, making them slightly larger than your buns (they’ll shrink).
Make a small indent in the center of each patty with your thumb (prevents puffing).
Step 4: The Perfect Cook
Heat your grill or cast iron pan to medium-high heat.
Cook patties for 3-4 minutes on the first side without pressing or moving them.
Flip once, then immediately top with cheese.
Cook another 3-4 minutes for medium doneness.
Let them rest for 2-3 minutes (hardest part of the whole recipe).
Step 5: Assembly Magic
Lightly butter and toast the brioche buns until golden.
Spread crack sauce on both top and bottom buns.
Bottom bun, then patty with melted cheese, then caramelized onions, then crispy bacon.
Add lettuce, tomato, pickles if you’re using them.
Top with more sauce and the top bun.
Step 6: The Moment of Truth
Serve immediately while everything is still hot and melty.
Have napkins ready — these are gloriously messy.
Watch people’s faces when they take that first bite.
Serving Suggestions
Serve with crispy fries or onion rings (obviously).
Ice-cold beer or classic milkshakes are mandatory.
Make extra sauce — people will want to dip their fries in it.
Have wet wipes handy because things are about to get messy in the best way.
Switch It Up
Turkey Version: Use ground turkey but add an extra egg and some olive oil to keep it moist.
Spicy Crack: Add jalapeños to the patties and hot sauce to the crack sauce.
Mushroom Swiss: Skip the cheddar, add sautéed mushrooms and Swiss cheese.
BBQ Style: Add BBQ sauce to the mix and top with onion rings.
Breakfast Crack: Top with a fried egg and hash browns.
Make-Ahead Tips
Patties can be formed and refrigerated up to a day ahead.
Crack sauce gets better after sitting overnight in the fridge.
Caramelize onions ahead of time — they reheat beautifully.
Cook bacon in advance and reheat in the oven to get it crispy again.
Questions People Actually Ask
Q: Can I make these without the onion soup mix? A: You can, but that’s literally part of what makes them “crack” burgers. It adds umami and keeps them super moist.
Q: What’s the best way to get perfect cheese melt? A: Add cheese right after flipping, then cover with a lid or foil tent for the last minute of cooking.
Q: Can I freeze the patties? A: Absolutely! Form them, wrap individually, and freeze for up to 3 months. Thaw completely before cooking.
Q: Why brioche buns? A: They’re sturdy enough to handle all the toppings and sauces without falling apart, plus they taste amazing.
Q: How do I know when they’re done? A: Use a meat thermometer — 160°F for well-done, 155°F for medium-well. But honestly, they’re so juicy it’s hard to overcook them.
Print
Crack Burgers: Your New Go-To Burger Recipe (Warning: Highly Addictive)
- Total Time: 35 minutes
- Yield: 8 burgers 1x
Description
Okay, so the name sounds sketchy, but I promise this is totally legal and way more addictive than it should be. These Crack Burgers are called that for one reason: once you make them, you literally cannot stop. We’re talking juicy, perfectly seasoned beef patties topped with melted cheese that cascades down the sides, crispy bacon that shatters when you bite it, caramelized onions that are basically candy, and a secret sauce that’ll make you question every other burger you’ve ever eaten.
This isn’t just another burger recipe — this is the burger recipe that’ll ruin all other burgers for you. It’s the kind of thing that makes people show up to your cookouts with high expectations and leave planning their next visit. Fair warning: make these once, and you’ll be the designated burger person in your friend group forever.
Ingredients
For the Patties:
- 2 lbs ground beef (80/20 blend — don’t go leaner, trust me)
- 1 packet onion soup mix (yeah, the packet — don’t judge)
- 1 egg, beaten
- 1/4 cup breadcrumbs
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and pepper to taste
For the Toppings:
- 8 slices thick-cut bacon
- 2 large onions, sliced thin
- 8 slices sharp cheddar cheese
- 8 brioche hamburger buns
- Butter for toasting buns
For the Crack Sauce:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp sweet pickle relish
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp brown sugar
- Dash of hot sauce (optional)
Optional But Worth It:
- Lettuce leaves
- Tomato slices
- Pickles
- More bacon (always more bacon)
Instructions
Mix all sauce ingredients in a bowl until smooth.
Taste and adjust — more sweet? More tang? Make it yours.
Chill in the fridge while you prep everything else.
Cook bacon until crispy, then set aside on paper towels.
In the same pan with the bacon fat (liquid gold!), cook sliced onions over medium-low heat.
Let them caramelize slowly, about 15-20 minutes, stirring occasionally.
They should be golden brown and sweet. Don’t rush this part.
In a large bowl, gently mix ground beef, onion soup mix, beaten egg, breadcrumbs, Worcestershire, and garlic powder.
Don’t overmix — treat it like you’re handling a sleeping baby.
Form into 8 patties, making them slightly larger than your buns (they’ll shrink).
Make a small indent in the center of each patty with your thumb (prevents puffing).
Heat your grill or cast iron pan to medium-high heat.
Cook patties for 3-4 minutes on the first side without pressing or moving them.
Flip once, then immediately top with cheese.
Cook another 3-4 minutes for medium doneness.
Let them rest for 2-3 minutes (hardest part of the whole recipe).
Lightly butter and toast the brioche buns until golden.
Spread crack sauce on both top and bottom buns.
Bottom bun, then patty with melted cheese, then caramelized onions, then crispy bacon.
Add lettuce, tomato, pickles if you’re using them.
Top with more sauce and the top bun.
Serve immediately while everything is still hot and melty.
Have napkins ready — these are gloriously messy.
Watch people’s faces when they take that first bite.
Notes
Serve with crispy fries or onion rings (obviously).
Ice-cold beer or classic milkshakes are mandatory.
Make extra sauce — people will want to dip their fries in it.
Have wet wipes handy because things are about to get messy in the best way.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~650 kcal per serving
- Protein: ~35g