Crack Burgers Recipe

I’m sharing my Crack Burgers, my take on Grilled Burger Recipes that hides one surprising ingredient and a quick trick you won’t expect.

I made what I now call Crack Burgers and I can’t stop thinking about them. Using simple ground beef 80/20 and slices of American cheese, they come out juicy and oddly addictive, the kind that makes you pause mid bite.

I wasn’t trying to reinvent Grilled Burger Recipes but somehow this one hits different, like a perfect Cheeseburger Recipe with a twist you didn’t know you needed. It’s messy, bold, and makes you want to test different toppings and tricks, even when you’re not hosting.

I promise, after one taste you’ll be scheming your next cookout and there’s a tiny secret.

Ingredients

• Ground beef gives protein and fat, juicy flavor, adds richness and savory umami
• American cheese melts smooth, creamy, adds salty richness and mild tang kids like
• Burger buns soak juices, add carbs for energy, potato buns are slightly sweeter
• Mayonnaise base gives fat and creamy mouthfeel, ketchup and mustard add sweet sour notes
• Dill pickles bring acidity and crunch, salty tang cuts through rich beef
• Yellow onion when cooked turns sweet and mellow, raw gives bite and sharpness
• A splash of Worcestershire amps umami, a savory glue that brightens the meat

Ingredient Quantities

• 1.5 lb ground beef 80/20
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 4 slices American cheese
• 4 burger buns (potato or sesame)
• 2 tbsp butter, softened
• 1 small yellow onion
• 4 dill pickle slices
• 4 lettuce leaves
• 4 tomato slices
• 1/3 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp sweet pickle relish
• 1/2 tsp smoked paprika

How to Make this

1. Make the sauce: stir together 1/3 cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tbsp sweet pickle relish and 1/2 tsp smoked paprika, taste and set aside.

2. Prep produce: thinly slice the small yellow onion and the tomato, wash and dry 4 lettuce leaves, set out 4 dill pickle slices.

3. Divide the
1.5 lb ground beef into 8 loose equal balls (about 3 oz each). Gently mix in 1 tbsp Worcestershire sauce, 1 tsp kosher salt, 1/2 tsp ground black pepper, 1 tsp garlic powder and 1 tsp onion powder. Dont overwork the meat or it will get tough.

4. Heat a large cast iron skillet or griddle over high heat until very hot. If your pan sticks add a tiny splash of oil, but you can usually skip it.

5. Cook the sliced onion on the hot surface until softened and a little charred, about 4 to 6 minutes, then push to the side or remove to a plate.

6. Place the 8 beef balls on the hot surface, space them out, then using a sturdy spatula (cover the spatula with parchment or press with another pan if you gotta), smash each ball flat to about 1/4 inch thickness. Sprinkle a tiny pinch extra salt on the smashed side. Cook undisturbed
1.5 to 2 minutes until the edges are brown and crispy.

7. Flip each patty. On 4 of the patties place 1 slice American cheese, then immediately top each with a second patty to form double cheeseburgers so the cheese melts between them. Press slightly and cook another 30 to 60 seconds until cheese is melted and patties are cooked through.

8. Butter the cut sides of the 4 buns with the 2 tbsp softened butter and toast them on the skillet until golden, just a minute or so.

9. Assemble: spread sauce on both bun halves, layer lettuce, tomato slice, dill pickle, a good spoonful of the cooked onions, then the double cheeseburger. Top and serve hot. Enjoy, you’re gonna love how crispy and juicy these are.

Equipment Needed

1. Large cast iron skillet or griddle, gets very hot
2. Sturdy metal spatula for smashing and flipping, cover with parchment or press with another pan if you gotta
3. Parchment paper or a second heavy skillet to help with the smashing
4. Medium mixing bowl for the ground beef, dont overwork the meat
5. Measuring spoons and a 1/3 cup measure for the sauce
6. Small bowl and spoon to mix the sauce
7. Sharp knife and cutting board for thinly slicing onion and tomato
8. Butter knife or small offset spatula and a pair of tongs for buttering, toasting and assembling the buns

FAQ

Crack Burgers Recipe Substitutions and Variations

• Ground beef 80/20: swap for ground chuck (same fat), or 85/15 or 90/10 if you want leaner but add 1 tbsp oil per lb so burgers stay juicy, or try ground turkey + 1 tbsp olive oil for a lighter burger.
• American cheese: use mild cheddar for more flavor, provolone for great melt, or pepper jack if you like a little spice; processed slices work too if meltability is the goal.
• Mayonnaise (1/3 cup): substitute plain Greek yogurt or sour cream 1:1 for tang and fewer calories, or mashed avocado for creaminess and a fresher taste.
• Worcestershire sauce: use 1 tsp soy sauce + 1/2 tsp lemon juice for umami, or 1 tbsp A1/steak sauce, or a splash of balsamic vinegar with a pinch of sugar to mimic the sweet/tangy depth.

Pro Tips

– Get the pan really hot and dont crowd the patties. High heat gives those crispy brown edges fast, and spacing stops them from steaming so you keep juiciness and crunch.

– Handle the meat loosely, dont pack or overmix it. Make them light and fragile when you form them, that way the smashed texture stays tender instead of turning dense and chewy.

– Use parchment or wax paper over your spatula when you smash so the meat wont stick, and sprinkle a tiny pinch of salt right after you flatten each patty so the seasoning sticks to the crust.

– Make the sauce ahead and chill it, it tastes better after sitting for a bit. Also toast the buttered buns on the same skillet or griddle so they soak up flavor from the drippings and dont go soggy.

Crack Burgers Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Crack Burgers, my take on Grilled Burger Recipes that hides one surprising ingredient and a quick trick you won’t expect.

Pin

Servings

4

servings

Calories

873

kcal

Equipment: 1. Large cast iron skillet or griddle, gets very hot
2. Sturdy metal spatula for smashing and flipping, cover with parchment or press with another pan if you gotta
3. Parchment paper or a second heavy skillet to help with the smashing
4. Medium mixing bowl for the ground beef, dont overwork the meat
5. Measuring spoons and a 1/3 cup measure for the sauce
6. Small bowl and spoon to mix the sauce
7. Sharp knife and cutting board for thinly slicing onion and tomato
8. Butter knife or small offset spatula and a pair of tongs for buttering, toasting and assembling the buns

Ingredients

• 1.5 lb ground beef 80/20

• 1 tbsp Worcestershire sauce

• 1 tsp kosher salt

• 1/2 tsp ground black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 4 slices American cheese

• 4 burger buns (potato or sesame)

• 2 tbsp butter, softened

• 1 small yellow onion

• 4 dill pickle slices

• 4 lettuce leaves

• 4 tomato slices

• 1/3 cup mayonnaise

• 2 tbsp ketchup

• 1 tbsp yellow mustard

• 1 tbsp sweet pickle relish

• 1/2 tsp smoked paprika

Directions

• Make the sauce: stir together 1/3 cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tbsp sweet pickle relish and 1/2 tsp smoked paprika, taste and set aside.
• Prep produce: thinly slice the small yellow onion and the tomato, wash and dry 4 lettuce leaves, set out 4 dill pickle slices.
• Divide the
• 5 lb ground beef into 8 loose equal balls (about 3 oz each). Gently mix in 1 tbsp Worcestershire sauce, 1 tsp kosher salt, 1/2 tsp ground black pepper, 1 tsp garlic powder and 1 tsp onion powder. Dont overwork the meat or it will get tough.
• Heat a large cast iron skillet or griddle over high heat until very hot. If your pan sticks add a tiny splash of oil, but you can usually skip it.
• Cook the sliced onion on the hot surface until softened and a little charred, about 4 to 6 minutes, then push to the side or remove to a plate.
• Place the 8 beef balls on the hot surface, space them out, then using a sturdy spatula (cover the spatula with parchment or press with another pan if you gotta), smash each ball flat to about 1/4 inch thickness. Sprinkle a tiny pinch extra salt on the smashed side. Cook undisturbed
• 5 to 2 minutes until the edges are brown and crispy.
• Flip each patty. On 4 of the patties place 1 slice American cheese, then immediately top each with a second patty to form double cheeseburgers so the cheese melts between them. Press slightly and cook another 30 to 60 seconds until cheese is melted and patties are cooked through.
• Butter the cut sides of the 4 buns with the 2 tbsp softened butter and toast them on the skillet until golden, just a minute or so.
• Assemble: spread sauce on both bun halves, layer lettuce, tomato slice, dill pickle, a good spoonful of the cooked onions, then the double cheeseburger. Top and serve hot. Enjoy, you're gonna love how crispy and juicy these are.

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: 280g
• Total number of serves: 4
• Calories: 873kcal
• Fat: 63.5g
• Saturated Fat: 22.9g
• Trans Fat: 0.4g
• Polyunsaturated: 9.5g
• Monounsaturated: 25.4g
• Cholesterol: 191mg
• Sodium: 1500mg
• Potassium: 650mg
• Carbohydrates: 35g
• Fiber: 2.3g
• Sugar: 5g
• Protein: 39g
• Vitamin A: 1500IU
• Vitamin C: 8mg
• Calcium: 190mg
• Iron: 5.5mg