Place the softened cream cheese in a small bowl and stir it until it is very smooth. Soft cheese is the secret to getting that famous "crack" texture inside every single bite of meat.

Put the ground beef into a large mixing bowl and add the ranch dressing mix very carefully. Add the Worcestershire sauce today to give the beef a deeper and much more savory flavor profile.

Fold the crispy bacon bits, shredded cheddar cheese, and sliced green onions into the large mixing bowl. Use your clean hands to combine everything until the ingredients are spread evenly through the beef.

Divide the meat mixture into four equal portions and shape them into thick, round burger patties today. Make a small thumbprint in the center of each patty so they do not puff up while cooking.

Place your cast iron skillet over medium-high heat and add a tiny bit of oil to the surface. Wait until the pan is shimmering and very hot before you lay the burger patties down.

Carefully place the patties into the hot pan and cook them for about four minutes on the first side. This creates a beautiful, dark brown crust that locks in all the juicy cheese and bacon flavors.

Turn the burgers over using a stainless steel spatula and cook for another four minutes on the other side. The cheddar cheese will start to melt and ooze out of the sides beautifully today.

Spread a little butter on the inside of your brioche buns and toast them in a separate pan. A warm, crispy bun is essential for supporting the heavy and very juicy crack burger filling.

Use a meat thermometer to ensure the internal temperature of the burgers has reached 71°C for safety. This ensures the beef is cooked through while the cream cheese stays very hot and melted.

Place each patty onto a toasted bun and add your favorite fresh toppings like lettuce or extra pickles. Serve these burgers immediately while the cheese is still stretchy and the bacon is very crunchy.