Ranch Cheddar Chicken Burgers
Intro
If you love ranch dressing and cheddar cheese, then these Ranch Cheddar Chicken Burgers will quickly become a favorite. Ground chicken is juicy and flavorful when seasoned with ranch mix and fresh herbs, while melted cheddar adds a sharp, creamy richness. These burgers are lighter than beef burgers but just as satisfying, making them perfect for a weeknight dinner, summer cookout, or game-day treat. Serve them on toasted buns with crisp lettuce, tomato, and a dollop of ranch dressing for the ultimate flavor-packed bite!
Ingredients (Makes 4 burgers)
1 lb (450 g) ground chicken
1 packet (1 oz) ranch seasoning mix (or 3 tbsp homemade ranch mix)
½ cup sharp cheddar cheese, shredded
1 egg (optional for binding)
½ cup breadcrumbs (panko or regular)
2 cloves garlic, minced
2 tbsp fresh parsley or chives, chopped
1 tbsp Dijon mustard (optional, for depth)
½ tsp black pepper
1–2 tbsp olive oil (for grilling or pan-frying)
For serving:
4 burger buns (toasted)
Lettuce, tomato slices, red onion (optional)
Extra ranch dressing
Pickles (optional)
Instructions
Make the chicken mixture
In a large bowl, combine ground chicken, ranch seasoning, cheddar cheese, breadcrumbs, garlic, parsley, egg, Dijon mustard, and black pepper.
Mix until just combined (don’t overmix or burgers may get tough).
Shape patties
Form into 4 even patties, about ½ inch thick.
Place on a tray and refrigerate for 15–20 minutes to firm up.
Cook the burgers
Heat olive oil in a skillet or grill pan over medium heat (or preheat outdoor grill).
Cook patties for 5–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
Assemble
Place burgers on toasted buns.
Add lettuce, tomato, onion, pickles, and drizzle with ranch dressing.
Top with more cheddar if desired.
Serve & enjoy!
Q&A
Q1: Can I make these burgers without breadcrumbs?
Yes! Use almond flour or crushed pork rinds for a low-carb version.
Q2: Can I make them ahead of time?
Absolutely. Shape patties and refrigerate for up to 24 hours or freeze (raw) for up to 3 months.
Q3: Can I bake them instead of pan-frying?
Yes! Bake at 400°F (200°C) for 18–20 minutes, flipping halfway, until fully cooked.
Q4: What’s the best cheese alternative?
Pepper Jack (for spice) or mozzarella (for a milder flavor) work well too.
Tips
- Brush patties lightly with oil before grilling to prevent sticking.
- Don’t press down on the burgers while cooking—this releases juices and makes them dry.
- For extra juiciness, mix in 1 tablespoon of mayo into the meat mixture.
- Use brioche buns for a softer, richer bite.
Nutrition (per burger with bun, without extra toppings)
Calories: 420 kcal
Protein: 29 g
Fat: 21 g
Carbohydrates: 28 g
Fiber: 2 g
Sugar: 4 g
Sodium: 720 mg
(Values will vary depending on bun size and toppings used.)
These Ranch Cheddar Chicken Burgers are juicy, cheesy, and full of flavor—a delicious twist on the classic burger that’s easy to make any night of the week.