Ranch Cheddar Chicken Burgers

A juicy, savory chicken burger packed with ranch seasoning and shredded cheddar cheese—perfect for a flavorful twist on a classic favorite.

Why You’ll Love This Recipe

I adore how the ranch mix and cheddar melt right into the patties, keeping them extra moist and flavorful. These burgers are quick and easy, ideal for weeknight dinners or backyard barbecues. I can enjoy all the comforts of a classic burger with a lighter twist by using ground chicken.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb (450 g) ground chicken

• 1 packet (1 oz) ranch seasoning mix (or about 2 tbsp homemade)

• ½ cup shredded cheddar cheese

• ¼ cup plain breadcrumbs

• 1 large egg

• Salt & pepper, to taste

• 1 tbsp olive oil (for cooking)

Directions

1. In a bowl, I whisk the egg and ranch mix, then stir in the ground chicken, breadcrumbs, cheddar, salt, and pepper until just combined.

2. I gently shape the mixture into four ½‑inch-thick patties, pressing a small dent in the center so they stay flat while cooking.

3. I heat olive oil in a skillet over medium-high heat. Once hot, I add the patties and cook 5–6 minutes per side—until they’re golden and reach an internal temperature of 165 °F (74 °C).

4. I toast buns or lettuce wraps if I prefer a lighter option.

5. I assemble the burgers with desired toppings—lettuce, tomato, onion, and drizzle extra ranch dressing on top.

Servings And Timing

This recipe makes 4 burgers. Prep takes about 10 minutes; cooking takes roughly 12 minutes—total time is approximately 22 minutes.

Variations

• Make them gluten-free: I use gluten-free breadcrumbs and a certified GF ranch mix.

• Add herbs & spices: I mix in garlic powder, onion powder, paprika, or Worcestershire sauce.

• Go low-carb: I use lettuce wraps or keto buns and add pickles for crunch.

• Oven method: I broil or bake at 400 °F for about 12 minutes, flipping halfway.

• Cheesy finish: I top with a cheese slice during the last minute of cooking for extra melt.

Storage/Reheating

• Fridge: I store cooled cooked patties in an airtight container for up to 3–5 days.

• Freezer: I freeze shaped raw patties on a parchment-lined tray, then layer with parchment in a freezer bag—they keep well for up to 3 months.

• Reheat: I thaw patties overnight in the fridge. Then I reheat in a skillet or oven at 350 °F until warmed through.

FAQs

1. What’s the ideal internal temperature for these chicken burgers?

I look for 165 °F (74 °C) to ensure they’re fully cooked and juicy.

2. Can I grill these instead of skillet-cooking?

Absolutely. I brush the grill grates and patties with oil, then grill 5–6 minutes per side over medium-high heat.

3. Is there a good substitute for breadcrumbs?

Yes—panko, almond flour for gluten-free, or I can omit them, though the patties may be softer.

4. How do I prevent patties from puffing in the middle?

I press a small indentation in each patty center before cooking to help them stay flat.

5. Can I prep these ahead for convenience?

Definitely. I form patties and keep them refrigerated for up to 2 days or freeze them for up to 3 months.

Conclusion

I’m thrilled each time I make these Ranch Cheddar Chicken Burgers. They’re flavorful, satisfying, and a lighter take on a classic burger. Whether skillet-cooked, grilled, or baked, I always end up with a juicy and delicious result. Give them a try—they might become a regular in your routine!