Ingredients:

  • 120 ml (½ cup) full-fat Mayonnaise
  • 60 ml (¼ cup) Sour Cream or Buttermilk
  • 1 tbsp Dry Ranch Seasoning Mix
  • 1 tsp Worcestershire Sauce
  • 1 tsp White Vinegar or Lemon Juice
  • ½ tsp Granulated Sugar
  • Pinch of Cayenne Pepper (optional)
  • Salt and freshly cracked Black Pepper to taste
  • 680 g (1.5 lbs) Ground Beef, 80/20 blend (chilled)
  • 4 slices American Cheese
  • 4 slices Sharp Cheddar or Provolone
  • 8 slices Streaky Bacon, cooked crispy
  • 4 Potato Buns or soft Brioche Buns
  • 2 tbsp Unsalted Butter (for toasting buns)
  • Neutral Oil (e.g., Canola or Grapeseed), for cooking
  • Coarse Sea Salt and Freshly Ground Black Pepper
  • Shredded Lettuce (optional)
  • Thinly Sliced Red Onion (optional)
  • Dill Pickle Chips (optional)

Instructions:

  1. In a small bowl, combine mayonnaise, sour cream/buttermilk, ranch seasoning, Worcestershire, vinegar, sugar, and cayenne. Whisk thoroughly until smooth. Season with salt and pepper. Cover and chill in the refrigerator for at least 20 minutes to allow the flavors to marry.
  2. Cook the bacon until extra crispy. Drain well and set aside. Gently divide the cold ground beef into 4 equal portions (about 170g / 6 oz each). Roll each portion loosely into a ball and chill.
  3. Melt the butter in a separate small skillet or on a section of the griddle over medium heat. Slice the buns and toast them face-down until golden brown and slightly crisp. Remove and set aside.
  4. Place the cast iron skillet or griddle over high heat. Allow it to preheat for 5–8 minutes until ripping hot. Add 1 tsp of neutral oil to the pan. When the oil shimmers, you are ready to cook.
  5. Place two cold meat balls onto the hot surface. Immediately cover each ball with a small square of parchment paper. Using a sturdy metal spatula, firmly smash the balls flat into thin patties (about 1/4 inch / 6 mm thick). Hold the press down for 5–10 seconds. Remove the parchment paper. Liberally season the patties with salt and pepper.
  6. Cook for 90 seconds (until the edges are visibly brown and crispy). Use the spatula to firmly scrape under the patty, flipping it quickly to preserve the crust. Immediately top each patty with one slice of American cheese and one slice of Cheddar/Provolone. Cook for an additional 30–60 seconds, or until the cheese is thoroughly melted. Stack the two patties per burger, if desired. Remove from the pan.
  7. Spread a generous layer of the chilled 'Crack Sauce' on both the top and bottom toasted buns. Place the cheesy, stacked burger patties on the bottom bun. Top with 2 slices of crispy bacon, shredded lettuce, and any other desired toppings. Close the burger and serve immediately.