Are you one of those peeps that takes a bite of your burger and then before you’re done chewing, you have to put a chip in your mouth and combine the two? Or is that just me? With these Crunchy Burgers, you get both in the same bite. Never put your burger down again to grab some chips.

Are you one of those people who takes a bite of a burger, reaches for a chip before you are even done chewing, and then tries to make the two happen at the same time? Same here. That is exactly where these Crunchy Burgers come in. They give you the juicy burger, the soft bun, the toppings, the sauce, and the salty chip crunch all in one bite.

These are not fancy burgers. They are backyard burgers. Weeknight burgers. Paper-plate-on-the-patio burgers. The kind you make when the weather is warm, the chips are already open, and nobody wants to fuss with anything complicated. You make your patties, cook them the way you like, stack on the usual toppings, and then add a generous handful of chips right before serving.

The beauty of this burger is that you can make it your own. Plain potato chips are classic, barbecue chips make it smoky and sweet, jalapeño chips add heat, sour cream and onion chips bring a little tang, and kettle chips add extra crunch. Add whatever dressing, sauce, cheese, and toppings you want. You get the picture.

Why You’ll Love These Crunchy Burgers

First, they are easy. You do not need a special technique or a long ingredient list. If you can make hamburgers, you can make crunchy burgers. Second, they are fun. Chips on a burger make the whole thing feel like summer vacation food. Third, they are practical. Instead of juggling a burger in one hand and chips in the other, you tuck the crunch right inside the bun.

I made five big burgers with two pounds of meat. You could definitely make more burgers if you want smaller patties, especially if you are feeding a crowd. For cookouts, I like to shape the patties ahead of time, keep the toppings ready, and let everyone pick their own chip flavor. It turns burger night into a build-your-own situation without any extra work.

Where the Idea Came From

When I was young, I always added chips to my sandwiches. Bologna sandwich? Add chips. Ham sandwich? Add chips. Peanut butter? Okay, maybe not that one, but you know what I mean. I knew people who would put only chips and ketchup between two slices of bread and call it lunch. There was something about the soft bread and salty crunch that just worked.

A burger is basically the grown-up cookout version of that same idea. You already have the bun, the meat, the toppings, and the condiments. The chips bring texture and salt, and they make every bite a little more interesting. Have you ever added chips to a burger or sandwich before?

Ingredients You’ll Need

For the burgers, you will need ground beef, hamburger buns, your favorite cheese, lettuce, tomato, onion, pickles, sauce, and potato chips. I like using ground beef with a little fat in it because it keeps the patties juicy. You can use your usual burger seasoning, but salt, pepper, garlic powder, and onion powder are plenty.

For the chips, think about the flavor of the whole burger. Plain salted chips go with anything. Barbecue chips are great with cheddar, bacon, and smoky sauce. Jalapeño chips are delicious with pepper jack and ranch. Salt and vinegar chips add a bright little bite that works well with lettuce, tomato, and mayo. Kettle chips hold up best if you want a serious crunch.

How to Make Crunchy Burgers

Start by gently mixing the ground beef with your seasonings. Try not to overwork the meat. The more you mash and squeeze it, the tougher the burgers can turn out. Divide the meat into patties and make a small shallow dent in the center of each one. That little dent helps the patties cook more evenly and keeps them from puffing up in the middle.

Cook the patties in a frying pan, on an electric griddle, or on the grill. Use whatever method you normally like for burgers. If you add cheese, place it on the patties near the end of cooking so it melts without overcooking the meat. Toast the buns if you want extra texture. I usually do, because a toasted bun stands up better to sauce, tomatoes, and chips.

To assemble, spread your sauce on the bun, add lettuce or other toppings, place the burger patty on top, and then add the chips last. The chips should go on right before eating so they stay crisp. Press the top bun down gently, just enough to settle everything together, and then dig in.

Best Toppings for Crunchy Burgers

You can keep things classic with American cheese, lettuce, tomato, onion, pickles, ketchup, and mustard. That version tastes like a picnic in burger form. If you want something richer, try cheddar cheese, bacon, barbecue sauce, and barbecue chips. For a spicy version, use pepper jack cheese, jalapeño chips, pickled jalapeños, and ranch or chipotle mayo.

The only rule is to think about balance. Chips add salt and crunch, so toppings that add freshness are helpful. Lettuce, tomato, pickles, onions, and slaw all work. Sauces are welcome, but do not drown the burger or the chips will soften too fast. A thin layer of sauce is usually enough.

Tips for the Best Crunchy Burger

Use sturdy chips. Thin chips taste great, but they can disappear into the burger once you press the bun down. Kettle chips or ridged chips give you the biggest crunch. Add the chips at the very end. Keep wet toppings like tomatoes and pickles away from the chips if you can. Lettuce can act like a little barrier between sauce and chips.

Do not press the patties while they cook. I know it is tempting, but pressing pushes out the juices. Also, make the patties slightly wider than the buns because they shrink as they cook. If you are making these for guests, set out a few bowls of different chips and let everyone choose their own crunch.

What to Serve with Crunchy Burgers

Since the chips are already in the burger, you can keep the sides simple. Pasta salad, baked beans, corn on the cob, watermelon, coleslaw, potato salad, or a tray of fresh vegetables all work well. For a casual summer meal, I like crunchy burgers with cold drinks, extra pickles, and a big bowl of chips on the table for anyone who wants more.

Make-Ahead and Leftover Tips

You can shape the patties earlier in the day and keep them covered in the refrigerator until you are ready to cook. Slice the toppings ahead too, but wait to open or crush the chips until serving time. Leftover cooked patties can be stored in the refrigerator and reheated later, but build the burger fresh so the chips stay crunchy.

Crunchy Burger Flavor Ideas

Try a barbecue crunchy burger with cheddar, bacon, barbecue sauce, and barbecue chips. Make a ranch crunchy burger with lettuce, tomato, ranch dressing, pepper jack, and jalapeño chips. Go old-school with American cheese, ketchup, mustard, pickles, onions, and plain chips. Or make a picnic-style burger with coleslaw, pickles, and ridged potato chips.

Quick Recipe Notes

Yield: About 5 large burgers, depending on patty size. Main ingredients: ground beef, buns, cheese, toppings, sauce, and potato chips. Best chip choice: kettle chips or ridged chips for maximum crunch. Best serving tip: add chips right before eating.

Frequently Asked Questions

Can I use turkey burgers or veggie burgers? Yes. The crunchy chip idea works with beef, turkey, chicken, veggie patties, or black bean burgers. Just match the chip flavor to the burger.

Do the chips get soggy? They can if they sit too long against sauce or juicy toppings. Add them last and serve right away for the best crunch.

Can I crush the chips first? You can, but I like leaving some bigger pieces so the crunch does not get lost. A mix of small and large pieces is perfect.

Need another burger recipe? Check out my Bacon Fried Onion Cheeseburger. You could absolutely add chips to that one too.

ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used, or items similar to what I used, I listed some below. NOTE: These links are affiliate links, which means I may receive a small commission from the sale of certain items. This does not affect your price; it remains the same.

If you like this recipe or any other dish on my site, please feel free to sign up for the weekly email so you can see what new recipes we have created over here. Just look over to the side and you’ll find the sign-up button.

If you have any questions, try a different chip flavor, or see any blooper we made, please don’t hesitate to contact us. We’re all human, and burger experiments are welcome here.

Rock on, and don’t forget the chips.

~Bobbi

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