Crack Burgers
Juicy, comforting burgers made with ground chuck, creamy sour cream, tangy ranch seasoning, and smoky halal turkey, perfect for weeknights or gatherings.
Ingredients
Burger Base
- 1.5 lb ground chuck (80/20 for juicier burgers) Use halal-certified for a halal-friendly option.
- 3 Tbsp sour cream Can substitute with dairy-free yogurt for a dairy-free version.
- 2 Tbsp ranch dressing mix Packet or homemade blend.
- ⅓ cup cooked and crumbled halal-smoked turkey pieces Ensure halal certification; can substitute with vegetarian options.
- 1 cup shredded cheddar cheese Use dairy-free cheese for a non-dairy option.
Buns and Toppings
- Hamburger buns (brioche or sesame-topped)
- Lettuce (iceberg or romaine)
- Tomato, sliced
- Mustard (yellow or Dijon)
- Mayonnaise
Instructions
Preparation
- In a large bowl, combine ground chuck, sour cream, ranch dressing mix, crumbled halal-smoked turkey pieces, and shredded cheddar cheese. Mix until well combined, being careful not to overmix.
- Let the mixture sit in the fridge for 15–30 minutes to help the flavors meld.
Forming Patties
- Form the mixture into 6 hamburger patties, making them the same size and thickness.
- Press a small dimple in the center of each patty.
Cooking
- Preheat your grill, grill pan, or skillet to medium heat.
- Cook the patties to the desired doneness using a meat thermometer.
Cheese Melt and Rest
- Add extra cheese on top of each patty in the final minute of cooking, then close the lid to melt.
- Let the patties rest for 3–5 minutes before serving.
Assembly
- Toast the buns lightly, then assemble with the cooked patty and desired toppings.
Notes
For a vegetarian version, replace the turkey with toasted sunflower seeds or sautéed mushrooms. Store cooked patties in an airtight container for 3–4 days or freeze for 3 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 2g
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