Savor The Unforgettable Ranch Cheddar Chicken Burgers Today (Print version)
Juicy ranch cheddar chicken burgers made with ground chicken, sharp cheddar, ranch seasoning, and simple toppings.
# Ingredients:
For the chicken patties
01 -
2 lb (900 g) ground chicken
02 -
1 cup (115 g) shredded sharp cheddar cheese
03 -
1 large egg
04 -
1/2 cup (45 g) panko breadcrumbs
05 -
1 oz (28 g) ranch seasoning mix
06 -
1/3 cup (45 g) finely grated yellow onion
07 -
2 garlic cloves, minced
08 -
2 tablespoons chopped fresh parsley
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon kosher salt, plus more only if your ranch mix is low-sodium
11 -
1 tablespoon olive oil or avocado oil, for cooking
For serving
12 -
6 burger buns, toasted
13 -
1/3 cup ranch dressing
14 -
6 lettuce leaves
15 -
1 large tomato, sliced
16 -
1/2 cup dill pickle chips
17 -
Optional extra cheddar slices
# Instructions:
01 -
In a large bowl, combine ground chicken, cheddar, egg, panko, ranch seasoning, grated onion, garlic, parsley, pepper, and salt. Mix gently until evenly combined.
02 -
Lightly oil your hands and shape the mixture into 6 patties about 3/4 inch thick. Press a shallow dent into the center of each patty. Chill for 15 minutes if the mixture feels very soft.
03 -
Warm the oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Do not use high heat because the cheese can brown before the chicken cooks through.
04 -
Add the patties in a single layer. Cook for 5-6 minutes per side, flipping once, until browned and the center reaches 165°F.
05 -
Transfer the patties to a plate and rest for 3 minutes. This helps the juices settle before stacking the burgers.
06 -
Spread ranch dressing on toasted buns. Add lettuce, tomato, a hot chicken patty, pickles, and extra cheddar if using. Serve right away.
# Good to know:
01 -
For the juiciest texture, use ground chicken that includes some dark meat.
02 -
The patties can be shaped up to 24 hours ahead and refrigerated.
03 -
Cook ground chicken burgers to 165°F.