Description
How to make juicy cheddar ranch chicken burgers with ground chicken, sharp cheddar, and creamy ranch that beat any restaurant version.
Ingredients
Scale
Burger Patties
- 1½ pounds ground chicken, 85/15 blend preferred
- 1 packet ranch dressing mix, dry
- 1 cup sharp cheddar cheese, finely shredded
- ½ cup panko breadcrumbs
- 1 large egg, beaten
- 2 tablespoons mayonnaise
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Assembly
- 4 brioche hamburger buns, toasted
- 4 slices sharp cheddar cheese
- 4 leaves butter lettuce
- 1 large tomato, sliced thick
- ½ red onion, sliced thin
- ¼ cup ranch dressing, for serving
Instructions
- Mix Patties: Combine ground chicken, ranch mix, shredded cheddar, panko, egg, mayo, garlic powder, and pepper in large bowl. Mix gently with hands until just combined – overmixing creates tough burgers.
- Form Burgers: Divide mixture into 4 equal portions and gently form into patties slightly larger than buns. Make small indent in center to prevent puffing during cooking.
- Chill Patties: Refrigerate formed patties for 15 minutes to firm up. This prevents falling apart during cooking and helps maintain perfect burger shape on grill or pan.
- Heat Pan: Heat large skillet or grill pan over medium-high heat. Add thin layer of oil when hot. Proper temperature ensures golden crust without burning exterior before interior cooks.
- Cook Burgers: Cook patties 5-6 minutes per side until internal temperature reaches 165°F. Don’t press down with spatula as this squeezes out precious juices and creates dry burgers.
- Add Cheese: Place cheese slices on patties during last minute of cooking. Cover pan briefly to melt cheese perfectly. Remove from heat when cheese is bubbly and melted.
- Assemble Serve: Toast buns lightly, then layer with lettuce, burger patty, tomato, onion, and ranch dressing. Serve immediately while burgers are hot and cheese is still melty and perfect.
Notes
- Don’t overmix the burger mixture or patties will become dense and tough.
- Chill formed patties for 15 minutes minimum to prevent falling apart during cooking.
- Always check internal temperature reaches 165°F for food safety with chicken.
- Store cooked patties separately from buns in airtight containers for up to 3 days.
- Freeze raw formed patties between parchment paper for up to 3 months.
- Toast buns lightly for better texture that won’t get soggy from juicy patties.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 22g
- Protein: 38g