Grammy's Kitchen · Burgers · Crack Burger
One of 65 burgers recipes we measured
from www.chelseasmessyapron.com
It ranks #1 of 65 for juiciness among the burgers recipes we compared. 3 cooks on www.chelseasmessyapron.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| fat | 14% | 1% |
| dairy | 5% | 0% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1-1/2 pounds ground beef (80/20 (ground beef chuck), very cold) |
| 75 g | 1/3 cup cooked and crumbled bacon (5-6 slices) |
| 56 g | 1/2 cup shredded sharp Cheddar cheese |
| 43 g | 3 tablespoons sour cream (full-fat) |
| 15 g | 2 tablespoons ranch seasoning mix |
| 5 g | 1 teaspoon Worcestershire sauce |
| Salt & pepper | |
| 110 g | 1/2 cup mayo |
| 1 tablespoon pickle relish ((I like Heinz)) | |
| 2 g | 1 teaspoon ranch seasoning mix |
| 5 g | 1 teaspoon hot sauce (or to taste (I use Frank's original)) |
| 8 slices sharp Cheddar cheese | |
| 312 g | 4 to 8 brioche buns (plus softened butter) |
| 4 to 8 slices leaf lettuce | |
| 4 to 8 slices tomato | |
| dill pickle chips (optional, for topping) |
Method: 6 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you for the recipe. It is great! There appears to be a Typo on the X2 page- 8 double-burgers or 8 singles -should be 8 double-burgers or 16 singles- right?” — a cook, 5.0★
“This is amazing. The sour cream makes a lean ground beef taste rich! And the crack spice is amazing!” — a cook, 5.0★