These Crack Smash Burgers are thin, with crispy, caramelized edges and packed with bacon, shredded cheddar, sour cream, and melty slices of cheese. A quick shortcut for big flavor is adding dry French onion soup mix directly into the beef — it delivers savory, oniony seasoning without measuring a dozen spices. Once the patties hit a hot griddle, they cook in just minutes, so burger night comes together fast.
Cheesy Bacon Crack Smash Burgers
These are built in the same spirit as Oklahoma-style smash burgers where thinly sliced onions cook right into the patty as you smash it. The “crack” nickname describes the craveable combination of sour cream, bacon, and cheddar folded into the meat for consistent flavor throughout, rather than only as toppings.
To make these, mix sour cream, shredded cheddar, crumbled bacon, and dry French onion soup mix into the ground beef before shaping patties. The sour cream keeps the meat tender, shredded cheddar melts into pockets throughout the patty, crumbled bacon spreads smoky flavor, and the onion soup mix adds a savory, slightly sweet onion note. Chilling the shaped beef for about 30 minutes firms the mixture, making it much easier to smash thinly without it falling apart. Because the mix already includes salty ingredients, extra seasoning before cooking isn’t necessary.
Helpful Tips
- A skillet or griddle works best. Smash patties are fragile and need a flat hot surface to develop a deep, crispy crust. Avoid cooking them directly on grill grates unless you shape thicker patties instead.
- Adjust for an outdoor grill. If you only have an open-grate grill or a campfire, form the mixture into four thicker patties (about 3/4 inch) and cook them like standard burgers for roughly 4–5 minutes per side, or until 160°F internal temperature.
- Preheat the pan thoroughly. High heat is essential so the meat sears immediately and forms crispy edges. Give each patty enough space — cook in batches if needed to avoid crowding.
- Prevent the spatula from sticking. Because the mixture is softer from the sour cream and cheese, the spatula can cling. Lightly coat the spatula with oil or nonstick spray, or press with a small piece of parchment between spatula and meat when smashing.
Crack Smash Burgers
Equipment
- Mixing bowl
- Skillet or griddle
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 (~2 oz)
- 1 small onion, thinly sliced
- 4 slices cheddar cheese
- 4 hamburger buns
- Condiments and optional toppings: mustard, mayo, ketchup, pickles, lettuce, tomato
Instructions
- In a mixing bowl, combine the ground beef, sour cream, crumbled bacon, shredded cheddar, and dry onion soup mix. Mix gently until just combined — avoid overworking the meat. Divide into four equal portions and roll into balls. Chill the balls on a plate or sheet in the refrigerator for about 30 minutes to firm up.
- Lightly spray a skillet or griddle with nonstick spray and toast the buns, then set them aside.
- Heat the skillet or griddle until very hot. Place a thin layer of sliced onion on the cooking surface and set one chilled beef ball directly on top of the onions.
- Using a sturdy spatula (sprayed with nonstick or protected with parchment), smash the beef down firmly into a thin patty about ¼-inch thick, pressing the onions into the bottom of the burger.
- Cook the patty 2–3 minutes until the edges are deeply browned and crispy and the onions beneath have softened and begun to caramelize. Carefully flip, scraping the onions underneath so they stay attached, and cook about 1 more minute.
- Top each patty with a slice of cheddar and let it melt until glossy. Check for doneness (160°F internal) if using a thermometer.
- Assemble burgers on toasted buns with your favorite condiments and toppings. For doubles, stack two patties per bun. Serve immediately while edges are crisp and cheese is melty.
Notes
Nutrition
| Calories: 803 kcal
| Carbohydrates: 34 g
| Protein: 44 g
| Fat: 53 g
Nutrition facts are estimates and can vary based on exact ingredients and portion sizes.
How to Make Crack Smash Burgers Step by Step
Gather your ingredients and have the dry French onion soup mix ready. This method keeps the prep straightforward and ensures even seasoning throughout each patty.
Make the patties: In a large bowl combine 1 lb ground beef, 3 Tbsp sour cream, 1/4 cup cooked crumbled bacon, 8 oz shredded cheddar, and 1 packet dry French onion soup mix. Mix gently until evenly combined; avoid overmixing to keep patties tender. The mixture will be slightly soft and sticky due to the sour cream and cheese.
Divide into four equal portions and gently roll each into a ball.
Chill the patties: Place the balls on a plate or baking sheet and chill for 30 minutes. This step firms the mixture so the patties smash thin without falling apart.
Toast the buns: After chilling, lightly oil a skillet or griddle and toast the cut sides of the buns until golden. Set aside.
Smash and cook: Heat the skillet over medium-high until very hot. Place a small pile of sliced onion on the surface and set a chilled beef ball on top. Spray your spatula or use parchment to prevent sticking, then press down firmly to create a thin patty about 1/4 inch thick. Cook 2–3 minutes until the edges brown and crisp and the onions beneath soften and begin to caramelize. Flip carefully, cook about 1 minute more, then top with a slice of cheddar and allow it to melt.
Finish and serve: Place each finished patty on a toasted bun, add condiments and optional toppings, and serve immediately. For a double burger, stack two patties on one bun. These burgers are best eaten right away when the edges are crunchy and the cheese is gooey.
Serving Suggestions
Classic toppings like mustard, mayo, ketchup, pickles, lettuce, and tomato all work great. Tangy pickles are especially nice against the rich bacon and cheddar. For sides, crispy fries (air-fried or oven-baked) are a natural pairing; a simple cucumber-tomato salad or a slaw will add freshness to the plate.
How to Store Leftovers
These burgers are best fresh, but leftovers keep well if stored correctly. Separate cooked patties from buns and toppings, refrigerate in airtight containers for up to 3 days. Skip adding cheese before storing if you plan to reheat later.
Reheating
Reheat patties in a hot skillet or on a griddle for the best texture, flipping once until warmed through. Add a cheese slice during the last minute to melt. Microwave in a pinch, but expect softer edges.
Freezer
Cooked patties can be frozen for up to 3 months. Cool completely, wrap tightly, and store in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating for best results.
More Easy Beef Burger Ideas
- Chopped cheeseburgers with seasoned beef, pickle relish, and tangy sauce for sliders.
- Juicy Lucy-style burgers with cheese stuffed into the center for an oozy surprise.
- Mini stovetop sliders inspired by classic small, seasoned burgers for snacking or parties.
If you try this recipe, consider leaving a rating or note about any tweaks you made. Enjoy these crispy, flavor-packed smash burgers fresh from the griddle!