Crack Smash Burgers
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Published
These Crack Smash Burgers are thin, crispy-edged burgers loaded with bacon, shredded cheddar, sour cream, and melty cheese. My secret shortcut for big flavor here is dry French onion soup mix, which I mix right into the patty mixture. It adds a little savory boost without having to measure out a bunch of seasonings! They take just 5 minutes to cook, so once the patties hit the hot griddle, burger night moves fast.
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Cheesy Bacon Crack Smash Burgers
These are made in the same spirit as my Oklahoma smash burgers, where the beef is smashed over thinly sliced onions so they cook right into the patty. The “crack” part is just a playful way to describe that extra craveable sour cream-bacon-cheddar flavor combo. For this smash burger recipe, I wanted all that flavor mixed right into the beef instead of only stacked on top as toppings.
To make that happen, I combine sour cream, shredded cheddar, crumbled bacon, and dry French onion soup mix with the ground beef before shaping the patties. The sour cream helps keep the meat tender, the shredded cheddar melts into the beef, the bacon adds smokiness throughout, and the onion soup mix brings savory, oniony seasoning. I also chill the beef mixture for 30 minutes, which is absolutely worth it because it firms everything back up after mixing. This simple chilling step makes the patties easier to smash without sticking or falling apart. And since the bacon, cheddar, and soup mix already add plenty of salt, there’s no need to season the beef any further before it hits the griddle!
Helpful Tips
- A skillet or griddle works best! These patties are smashed thin, so they’re too delicate to cook directly on grill grates. A flat skillet or griddle gives the beef full contact with the hot surface, which creates those crispy, browned edges.
- Adjust the method for an outdoor grill or campfire. If you don’t have a flat griddle surface outside, shape the beef mixture into four thicker patties, about 3/4-inch thick, instead of smashing them thin. Grill them like regular burgers for about 4-5 minutes per side (or until they reach 160°F internally), so they hold together better over the heat.
- Get the pan really hot before adding the beef. Smash burgers need high heat so the meat sears quickly. I like to give each patty plenty of room before smashing because once the beef spreads out, you don’t want the burgers touching or crowding the pan. This means you should also cook these crack smash burgers in batches, depending on the size of your skillet or griddle.
- Prevent the spatula from sticking. This burger mixture is softer than a plain beef patty because of the sour cream and shredded cheese, so it can cling to the spatula when you smash it. Lightly coat the spatula with nonstick spray, rub it with a little oil, or place a small piece of parchment paper between the beef and the spatula before pressing.
Crack Smash Burgers
Equipment
- Mixing Bowl
- Skillet
Ingredients
- 1 lb. ground beef
- 3 tbsp sour cream
- ¼ cup cooked and crumbled bacon, 3 strips
- 8 oz. shredded cheddar cheese
- 1 packet dry French onion soup mix, about 2 oz
- 1 small onion, thinly sliced
- 4 slices cheddar cheese
- 4 hamburger buns
- condiments of choice, mustard, mayo, ketchup, pickles, etc.
- optional toppings: lettuce, tomato slices
Instructions
- In a mixing bowl, thoroughly combine ground beef, sour cream, bacon, shredded cheese, and dry onion soup mix. Divide the ground beef into 4 equal portions and roll into balls, then chill in the fridge for 30 minutes.
- Spray a skillet or griddle with nonstick spray and lightly toast your buns. Set aside.
- Get your skillet or griddle hot.
- Place a sliced onion round on the hot griddle. Put a ball of ground beef on top of the onions.
- Using a sturdy spatula, either spray it or use a small piece of parchment paper (to prevent sticking), smash the beef down onto the onions, creating about ¼-inch thick patties.
- Cook each patty for 2-3 minutes until the edges are crispy. Very carefully flip, cooking for another minute.
- Add a slice of cheese to each patty and let it melt.
- Assemble the burgers by placing each patty on a toasted bun. Add your preferred condiments and optional toppings. If you’re looking for a double burger, just top two patties on one bun. Serve and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Crack Smash Burgers Step by Step
Gather all of your ingredients.
Make the patties: In a large mixing bowl, combine 1 pound ground beef, 3 tablespoon sour cream, ¼ cup cooked and crumbled bacon (3 slices), 8 ounces shredded cheddar cheese, and 1 packet dry French onion soup mix. Use clean hands or a sturdy spoon to mix just until everything is evenly combined. Be careful not to overmix the meat, as that can make the patties dense once cooked. The mixture will be a little softer and stickier than a regular burger mixture because of the sour cream and cheese.
Divide the beef mixture into 4 equal portions.
Chill the patties: Gently roll each portion of meat into a ball. Place them on a plate or small baking sheet and chill in the refrigerator for 30 minutes. This helps the mixture firm up, making the burgers easier to smash and flip.
Toast the buns: Once the meat has chilled, lightly spray a skillet or griddle with nonstick spray and toast the 4 hamburger buns until golden on the cut sides. Set the buns aside.
Smash the burgers: Heat the skillet or griddle over medium-high heat until hot. You want the beef to sizzle immediately when it touches the surface. If the pan isn’t hot enough, the burgers won’t get those browned edges.
Place one small pile of sliced onion onto the hot skillet or griddle. Set one chilled beef ball directly on top of the onions. Spray a sturdy spatula with nonstick spray, or place a small piece of parchment paper over the beef to keep it from sticking. Smash the beef firmly down into a thin patty, about ¼ inch thick, pressing the onions into the bottom of the burger.
Finish and serve: Cook the patty for 2-3 minutes, or until the edges look browned and crispy and the onions underneath have started to soften and caramelize. Carefully flip the burger, scraping under the onions as you go so they stay attached to the patty. Cook for 1 more minute on the second side, then top each patty with 1 slice cheddar cheese. Let the cheese melt over the hot burger until glossy and soft. The smash burgers should be cooked through (160°F internally) and browned on both sides.
Place each crack smash burger on a toasted bun. Add your favorite condiments, such as mustard, mayo, ketchup, or pickles. You can also add lettuce and tomato slices if desired. For double burgers, stack two patties on one bun. This will make 2 double burgers instead of 4 single burgers. Enjoy!
Serving Suggestions
I love piling these crack smash burgers with alllll the classic hamburger toppings. Mustard, mayo, ketchup, comeback sauce, burger sauce, pickles, lettuce, and tomato are all delicious! I’m always Team Pickle here because that tangy crunch helps balance the bacon, cheddar, and onion flavor.
For sides, air fryer French fries are the obvious burger-night pick because they’re crispy, salty, and easy to make while the burger mixture chills. For cookouts, game day, or casual summer dinners, I’ll add a make-ahead side like my sweet potato salad for something creamy with a little kick, cowboy coleslaw for crunch and color, or this cucumber tomato salad for a fresh side that keeps the plate from feeling too rich.
How to Store Leftovers
These crack smash burgers are definitely best served fresh off the hot griddle when the edges are still crispy, and the cheese is melty. If you do have leftovers, store the cooked patties separately from the buns and toppings in an airtight container in the refrigerator for up to 3 days. If you know ahead of time you’ll have extras, it’s best to skip the cheese and add it fresh when reheating.
Reheating
Reheat the patties in a hot skillet or on a griddle for a few minutes, flipping once, until warmed through. Add a slice of cheese during the last minute so it melts over the hot patty. You can also microwave them in a pinch, but the edges will be softer.
Freezer
You can freeze the cooked crack smash burgers, but I don’t recommend freezing assembled burgers with buns, toppings, or condiments. Let the patties cool completely, wrap them well, and freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator, then reheat in a skillet or on a griddle for the best texture.
More Easy Beef Burger Recipes
- Chopped Cheeseburgers pack seasoned beef, pickle relish, American cheese, ketchup, and sriracha mayo into soft slider rolls.
- I’d keep the toppings simple on our Juicy Lucy Burgers so the melty cheese-stuffed center can really shine!
- When the craving hits, these White Castle Burgers are a cheesy, bite-sized way to skip the drive-thru.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
