Ingredients
Equipment
Method
- In a large mixing bowl, combine the ground beef, crumbled bacon, shredded cheddar, sour cream, 2 tablespoons of ranch seasoning, and Worcestershire sauce. Gently knead the mixture with your hands until just combined, being careful not to overwork the meat.1 1/2 lbs ground beef chuck, 1/3 cup cooked and crumbled bacon, 1/2 cup shredded sharp Cheddar cheese, 3 tbsp full-fat sour cream, 2 tbsp ranch seasoning mix, 1 tsp Worcestershire sauce
- Divide the mixture into 8 loose balls, approximately 3 ounces each. Keep these chilled in the refrigerator until you are ready to cook.
- In a small bowl, whisk together the mayonnaise, pickle relish, 1 teaspoon of ranch seasoning, and hot sauce. Cover and chill in the refrigerator to let the flavors meld.1/2 cup mayonnaise, 1 tbsp pickle relish, 1 tsp hot sauce, 1 tsp ranch seasoning mix
- Preheat a large electric griddle or cast-iron skillet to high heat (around 400–450°F).
- Place two beef balls onto the hot griddle. Immediately cover each with a square of parchment paper and press down firmly with a burger press or heavy spatula until the patty is about 1/4-inch thin. Hold the pressure for 10 seconds to develop a crust, then peel off the parchment and season with a pinch of pepper.Salt and pepper
- Cook for 60 to 90 seconds until the edges are deeply browned and juices begin to bubble through the top. Use a sharp metal turner to scrape under the patty, flip it over, and immediately top with a slice of cheddar cheese.8 slices sharp Cheddar cheese
- Cover the patties with a pot lid for 30 to 45 seconds to melt the cheese perfectly. While the meat cooks, butter the brioche buns and toast them on a cooler part of the griddle until golden brown.4 brioche buns, Softened butter
- Spread a generous amount of crack sauce on both halves of the toasted buns. Layer with lettuce, tomato, one or two patties, and pickles. Serve immediately.Leaf lettuce, tomato slices, and dill pickle chips
Notes
Always use 80/20 ground beef chuck and ensure the beef balls are very cold before cooking for the best crispy edges. If a patty breaks during the flip, simply push the pieces back together and the melting cheese will hold it in place.