Description
Crack Burgers are juicy, flavorful burgers made with perfectly seasoned ground beef, topped with sharp cheddar cheese, crispy bacon, and fresh lettuce and tomato, all sandwiched between toasted soft hamburger buns. Quick and easy to prepare, these burgers are grilled to perfection and ideal for a satisfying meal any time.
Ingredients
Scale
Main Ingredients
- 1 lb 80/20 ground beef
- Salt and pepper to taste
- 4 soft hamburger buns
- 4 slices sharp cheddar cheese
- 4 slices crispy bacon
- Lettuce leaves
- Tomato slices
Instructions
- Preheat the grill: Start by preheating your grill to medium-high heat at around 375°F to ensure it’s hot enough for cooking the burgers evenly and achieving a nice sear.
- Form the patties: In a mixing bowl, combine the ground beef with salt and pepper to taste. Gently form the mixture into four equal-sized patties, being careful not to overwork the meat to keep the burgers tender.
- Grill the patties: Place the patties on the preheated grill and cook for about 4 minutes on one side. Flip them over and cook for another 4 minutes or until they reach your desired level of doneness.
- Add the cheese: During the last minute of grilling, place a slice of sharp cheddar cheese onto each patty to allow it to melt perfectly over the meat.
- Toast the buns: While the cheese is melting, place the hamburger buns cut-side down on the grill and toast them for approximately one minute or until golden brown and slightly crisp.
- Assemble the burgers: Build each burger by layering lettuce, tomato slices, the cheesy burger patty, and crispy bacon onto the toasted buns. Serve immediately and enjoy your delicious crack burgers.
Notes
- Use 80/20 ground beef for the best balance of flavor and juiciness.
- Adjust salt and pepper according to your taste preference.
- Crispy bacon adds a great texture contrast but can be substituted with other toppings if preferred.
- Toast the buns just enough to enhance flavor without drying them out.
- For safety, ensure burgers are cooked to an internal temperature of at least 160°F.
