In a large mixing bowl, combine the ground beef, turkey bacon, shredded cheddar cheese, sour cream, ranch seasoning, Worcestershire sauce, salt, and pepper. Gently mix until just combined without overworking the meat.

Divide the mixture into 8 loose balls, about 3 ounces each. Keep chilled until ready to cook.

Heat a flat-top griddle or large skillet over high heat, around 400–450°F.

In a small bowl, whisk together the mayo, pickle relish, ranch seasoning, and hot sauce to make the crack sauce. Refrigerate until serving.

Place two beef balls onto the hot griddle. Cover each with parchment paper and firmly smash with a spatula or burger press until thin.

Remove the parchment and season lightly with pepper. Cook for 60–90 seconds until the edges become deeply browned and crispy.

Scrape under the patties with a sharp spatula and flip. Top each with a slice of cheddar cheese and cover briefly to melt.

Cook another 30–45 seconds, then transfer to a plate. Stack patties together for double burgers if desired.

Butter the brioche buns and toast cut-side down until golden brown.

Assemble the Crack Burger Recipe by spreading crack sauce on both bun halves. Add lettuce, tomato, patties, and pickles. Serve immediately while hot and juicy.