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A cheeseburger with lettuce, onions, and a toasted bun served with crinkle-cut fries on newspaper-style paper.
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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.
Prep Time15 minutes
Cook Time20 minutes
Resting Time5 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 932kcal
Author: Kita Roberts

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.
    A glass bowl containing shredded cheddar cheese, flour, ground beef, cooked bacon pieces, black pepper, and a dollop of sour cream, on a light stone surface.
  • 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.
    A raw burger patty is being pressed with a metal burger press and parchment paper in a cast iron skillet.
  • 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.
    A cast iron skillet with grease and remnants of cooked food, featuring a partially melted slice of cheddar cheese on top of a small piece of meat.
  • 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