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CRACK BURGERS — The Juiciest, Cheesiest Burgers taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Pressure Cooker Crack Burger

This Crack Burger locks in juicy flavors with cheddar, bacon, and ranch dressing for an irresistible treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 3 burgers
Calories 650 kcal

Equipment

  • 1 large bowl
  • 1 skillet or griddle medium-high heat

Ingredients
  

Main ingredients

  • 1 pound ground beef fresh for best taste
  • 3 tablespoons sour cream adds creamy moisture
  • 3 tablespoons ranch dressing powder for that savory punch
  • ½ cup cooked and crumbled bacon smoky bits everywhere
  • 1 cup shredded cheddar cheese melts just right
  • ½ teaspoon kosher salt just enough seasoning
  • ¼ teaspoon coarse ground black pepper a little kick
  • neutral oil for the skillet, nothing heavy
  • 3 tablespoons mayo
  • 1 tablespoon grainy mustard
  • 1 tablespoon chili sauce for that special sauce to slather
  • 3 buns
  • lettuce for serving and crunch
  • tomato for serving and crunch

Instructions
 

Instructions

  • First up, grab a large bowl and toss in the ground beef, sour cream, ranch powder, bacon crumbles, shredded cheddar, kosher salt, and pepper. Mix this all gently together – don’t go crazy or your patties might get tough.
  • Now form that mix into 4 patties, all roughly the same size so they cook evenly. Get your skillet or griddle nice and hot, medium-high heat is what you want.
  • Add a little neutral oil so things don’t stick, then carefully place your patties on. Cook ‘em about 4-5 minutes per side for medium, but watch ‘em since they’re kinda soft and can break.
  • Right near the finish, toss a little extra cheddar on top and throw a lid over the skillet to melt that cheese gooey and perfect.
  • While those are melting, cut and toast your buns in the skillet till they get golden and just a bit crispy.
  • Finally, make that special sauce by mixing mayo, mustard, and chili sauce. Slather it on those toasted buns, add burger patties, and pile on lettuce and tomato if you’re feelin fresh. Bam, you’re ready to dive in.

Notes

When the float valve drops down after you release the pressure or natural release finishes, you’re good to open it. Make sure to keep the sealing ring clean—it’s the secret for good pressure build.