Start by frying your bacon in a cold skillet. Bringing it up to heat slowly renders the fat perfectly. Once it is shatteringly crisp, drain it on a paper towel and crumble it into small bits. Set aside.

In a large glass bowl, place your ground beef. Sprinkle the ranch dressing mix evenly over the surface. Add the garlic powder, onion powder, and that splash of Worcestershire sauce.

Gently fold in the crumbled bacon, shredded cheddar, and the sour cream. The sour cream acts as a binder and a moisture reserve. It is what makes these the best Crack Burger Recipe variation I have ever tasted.

Divide the mixture into six equal portions. Gently shape them into patties about an inch thick. Use your thumb to create a small indentation in the center of each patty. This prevents the burger from bulging in the middle as it cooks.

Heat your cast iron skillet or grill to medium high heat. When you hear that aggressive sizzle as the meat hits the metal, you know you are doing it right. For how to make crack burgers on the grill, cook for about 4 to 5 minutes per side. You want a deep, mahogany crust.

While the burgers rest for 3 minutes, toss your brioche buns onto the grill for a quick toast. Resting the meat allows the juices to redistribute, ensuring that your first bite of this Crack Burgers Recipe is as succulent as possible.

Layer your toppings. I like a smear of mayo, the patty, a slice of tomato, and plenty of pickles.