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Crack Burgers Why are they called Crack burgers? Because they are so good they are addictive! Give these a try and tell me they aren't delicious!!
Equipment
- 1 Pressure Cooker for cooking burgers with sealed pressure
Ingredients
Main ingredients
- 3 lbs ground beef or ground chuck 85/15 or 80/20 for juicy balance
- 8 oz shredded sharp cheddar cheese adds sharpness to cheesiness
- 6 tablespoon ranch seasoning flavorful punch
- ½ cup sour cream adds creamy tang
- 1 lb cooked bacon crumbled crispy texture and salty goodness
- 12 burger buns soft and toasty
- 12 slices Colby jack cheese melts beautifully with cheddar
- SPG (Salt, Pepper, Garlic) seasoning for patties
Instructions
Instructions
- Cook bacon and set aside.
- Toast up buns in some of residual bacon grease and set aside.
- In a large mixing bowl combine ground beef, shredded cheddar, sour cream, ranch powder, and crumbled bacon. Work together well and then form into approx 4 oz balls. They don't have to be perfect.
- Get griddle temp to a little over 400 degrees and semi smash each patty. Season one side with a little SPG.
- Let them cook a few minutes and then flip, adding Colby jack to the top.
- Cook another 3-4 minutes until cheese melts and patties are cooked through — pressure build inside the cooker helps with that.
- Toast burger buns lightly — you want them warm and a little crunchy but not dry.
- Spread sour cream on the bottom bun, add cheeseburger patty, crumble some bacon on top, and add a slice of Colby jack.
- Top with the other bun and serve right away while hot.
Notes
These burgers are super juicy because of the fat in the ground beef, sour cream, and shredded cheese. Smash them down a little and flip only once to prevent breaking apart. Use any cheese on top you prefer; we like Colby jack. Enjoy!