Ready for the ultimate viral burger mashup? Our smashed crack burgers combine two TikTok sensations – crack burgers and smash burgers – into one absolutely ridiculous creation.
We’re talking ultra-thin smashed patties loaded with bacon, ranch, and cheese, stacked double-high with crispy onions. Fair warning: they’re called “crack” burgers for a reason – once you try this combination, regular burgers will never hit the same. This is what happens when internet food trends collide in the best possible way.
🔪 What You’ll Need
Ingredients – for the patties
- 6 strips bacon – cooked and crumbled
- 1 sweet onion – sliced into thick rings and seared
- 1½ lbs ground beef (80/20)
- 1 packet (1 oz) dry ranch seasoning
- ½ cup sharp cheddar cheese – shredded
- 3 tbsp sour cream – adds moisture and tang
- 1 tsp black pepper
For Assembly
- 4 potato o brioche buns
- 8 slices American or cheddar cheese
- Mayonnaise – for spreading
- Lettuce – iceberg or butter
Tools
- Cast iron or heavy skillet
- Mixing bowl
- Measuring cups & spoons
- Cutting board & knife
- Spatula
- Burger press or heavy smashing tool
📝 Step-by-Step Instructions
- Prep Bacon & Onion
Cook the bacon in a skillet until crispy, then crumble it and set aside. Wipe most of the grease from the skillet. Sear 4 thick onion rings in the same pan, 3–4 minutes per side. - Mix Burger Blend
In a large bowl, combine ground beef, ranch seasoning, crumbled bacon, cheddar cheese, sour cream, and pepper. Don’t overmix and form 8 loose meatballs (about 3.5 oz each). - Smash the Patties
Heat the skillet until smoking hot. Add 2–3 meatballs at a time, depending on what fits in your pan. Place parchment over each and smash with a burger press. Sear for 60–90 seconds.
Flip, add cheese, and cook 30–60 more seconds. Repeat for all patties. - Toast & Build
Toast the burger buns in the skillet. Spread the mayonnaise on the hamburger buns, layer lettuce, two patties, the caramelized onion ring, or any of your favorite toppings, and top with the bun.
💡 Meat Nerd Tips
- Don’t overmix the meat—just combine until blended
- Use 80/20 beef for juicy, rich flavor
- Smash immediately for the best crust
- Double stack for ultimate burger glory
🔥 Griddle Grill Tips
How to Cook on a Griddle
- Preheat griddle to 450–500°F
- Smash with parchment for easy cleanup and crust
- Flip once, melt cheese fast
- Toast buns directly on griddle
Want Smoke Flavor?
- Use a smoke tube, wood chip foil pack, or let woodchips start smoking right on the preheated griddle for 10 minutes before cooking
- Trap heat with a dome to infuse flavor while searing
🔁 Ingredient Swaps
- Ground turkey or lean beef? Add fat like grated butter
- Cheese? Swap in Swiss, provolone, or pepper jack
- Onion? Yellow or red work too
- Buns? Pretzel or sesame rolls hold up well
🍽️ What to Serve With
- Crispy fries or onion rings
- Tangy coleslaw or pickles
- Cold beer or a bourbon lemonade
🧊 Leftovers & Storage
- Fridge: Store patties in an airtight container for 3 days
- Prep ahead: Form patties and separate with wax paper; refrigerate up to 24 hours
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Smashed Crack Burgers Recipe
Want to make the burger that broke the internet? These smashed crack burgers merge two viral techniques into one insanely good creation. Get ready to learn why they're called "crack" burgers and master the art of creating the crispiest, most addictive patties you've ever tasted.
Recommended Equipment
- Large skillet (cast iron recommended)
- Large mixing bowl
- Measuring cups and spoons
- Knife
- cutting board
- Spatula
- Burger Press
Ingredients
For the Smashburger Patties:
- 6 strips of bacon
- 1 large sweet onion like Vidalia
- 1½ lbs ground beef
- 1 packet 1 oz dry ranch seasoning mix
- ½ cup sharp cheddar cheese shredded
- 3 tablespoons sour cream
- 1 tsp black pepper
To Build Your Burger
- 4 burger buns brioche or potato rolls recommended
- 8 slices of American or cheddar cheese
- Mayonnaise
- Lettuce iceberg or butter
Instructions
Cook the Bacon & Onion
- Cook the 6 strips of bacon in a large skillet over medium heat until very crispy. Transfer to a cooling rack or paper towel lined plate to cool, then crumble into small pieces.
- Slice the sweet onion into four thick rings, about ½-inch each. Keep the rings intact.
- Wipe out most of the bacon grease from the skillet. Place the whole onion rings in the skillet and cook for 3-4 minutes per side, until tender and nicely browned. Set aside.
Prep the Crack Burgers
- In a large mixing bowl, add the ground beef, ranch seasoning packet, crumbled bacon, shredded cheddar, sour cream, and black pepper. Get in there with your hands and mix until just combined.
- Divide the mixture into eight equal portions and gently roll them into balls (about 3.5 oz each).
Cook the Crack Burgers
- Heat your skillet over high heat until it is smoking slightly.
- Place 2-3 meat balls onto the hot surface, leaving plenty of space between them. Immediately use a burger press or large spatula to firmly smash each ball into a very thin patty. For a clean smash, place a piece of parchment paper on the ball before pressing.
- Cook for 60-90 seconds, until a deep brown, crispy crust forms around the edges.
- Scrape under the patty with your spatula to keep the crust intact, and flip. Immediately place one slice of cheese on each patty. Cook for another 30-60 seconds.
- Remove the patties from the skillet and repeat with the remaining meat balls.
Assemble the Burgers
- Lightly toast the burger buns in the same skillet.
- Spread mayo on both the top and bottom buns.
- Add lettuce to the bottom bun. Place one patty over the lettuce, stack a second patty on top, then add an onion ring and the top bun.
Notes
This recipe works great on a griddle or flat-top grill. We love the Lodge Griddle on our gas grill or range when we’re feeling like making a lot of burgers at once.
Nutrition
Serving: 1g | Calories: 932kcal | Carbohydrates: 30g | Protein: 50g | Fat: 67g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 869mg | Potassium: 734mg | Fiber: 2g | Sugar: 8g | Vitamin A: 559IU | Vitamin C: 5mg | Calcium: 466mg | Iron: 5mg
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❓Recipe FAQs
Can I cook these on the grill instead of a skillet?
Yes, if you have a flat top or griddle plate. Avoid open grates – smash burgers need a flat surface.
What kind of bacon is best?
Thick-cut bacon adds better texture and smokiness.
Do I need a burger press?
No, but it helps. A heavy spatula or small cast iron pan will work too.
Why are my Crack Burgers falling apart?
If you’re burger patties are falling apart, make sure you used a 80/20 ground beef or fatter – the more fat the better the burger. Another pro tip is to chill the ground meat after forming the meatballs to help the fat solidify and keep the burgers together.
What’s so special about smash burgers?
Uh, they’re freakin delicious. Because they are thin, the burger gets a crust from edge to edge that you simply can’t get on a traditional burger.
