Say hello to your new favorite burger: the Cheddar Ranch Chicken Burger! Juicy ground chicken patties packed with sharp cheddar cheese and zesty ranch seasoning, grilled or pan-fried to golden perfection, then loaded onto toasted buns with your favorite fixings. It’s a simple yet flavor-loaded upgrade from your standard chicken sandwich — and it’s weeknight-easy.
These burgers are a hit with kids and adults alike. Serve them up with crispy fries, a fresh salad, or even tucked into lettuce wraps for a low-carb twist.
🧾 Ingredients (U.S. Standard Measurements)
For the Chicken Patties:
- 1 pound ground chicken (not too lean)
- ¾ cup shredded sharp cheddar cheese
- 2 tablespoons dry ranch seasoning mix (or 1 packet store-bought)
- ¼ cup plain breadcrumbs
- 1 tablespoon mayonnaise (adds moisture)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for pan-frying or brushing grill)
For Assembling the Burgers:
- 4 brioche or hamburger buns, toasted
- Lettuce leaves
- Tomato slices
- Red onion rings
- Extra cheddar slices (optional)
- Ranch dressing (or your favorite sauce)
👩🍳 Instructions
1. Make the Patty Mixture:
- In a large bowl, combine ground chicken, shredded cheddar, ranch seasoning, breadcrumbs, mayo, garlic powder, onion powder, and pepper.
- Mix gently with a spoon or your hands until just combined. Do not overwork the meat.
2. Shape the Patties:
- Form the mixture into 4 equal-sized patties, about ½-inch thick.
- Place on a parchment-lined tray and refrigerate for 15–30 minutes (helps them firm up and hold their shape).
3. Cook the Burgers:
Option 1 – Pan Fry:
- Heat olive oil in a skillet over medium heat.
- Cook patties for 5–6 minutes per side, until golden and cooked through (internal temp 165°F).
Option 2 – Grill:
- Preheat grill to medium-high and oil the grates.
- Grill patties for about 5 minutes per side, flipping carefully.
4. Toast the Buns:
- While the burgers cook, lightly toast the buns on a skillet or grill until golden.
5. Assemble:
- Spread ranch dressing on both sides of the buns.
- Layer lettuce, tomato, and red onion.
- Add the hot chicken patty and top with a slice of cheddar if desired.
- Serve immediately with fries, chips, or salad!
🔍 Nutrition Info (approximate per burger, without toppings)
- Calories: 430
- Protein: 30g
- Carbs: 15g
- Fat: 27g
- Fiber: 1g
- Sodium: 720mg
- Sugar: 1g
A protein-rich, flavor-packed burger that satisfies without the grease!
💡 Tips and Tricks
- Moisture matters: Use a little mayo in the patty mix to keep the burgers juicy.
- Don’t skip chilling: Refrigerating helps the patties stay firm when cooking.
- Use ground turkey instead: If you prefer a leaner option, turkey works beautifully.
- Add heat: Mix in diced jalapeños or a dash of cayenne for a spicy kick.
- Make ahead: You can form the patties and freeze them uncooked for up to 1 month.
✨ My Personal Touch
One of my favorite ways to serve these is slathered in a homemade ranch aioli with crispy fried onions on top — the contrast of juicy, melty, tangy, and crispy is next level. You can even make mini versions of these for sliders — perfect for parties and game nights.
This recipe has become a go-to in my kitchen because it’s flexible, fast, and endlessly flavorful. Whether grilled outdoors or pan-fried in your kitchen, it never disappoints.
