Cheddar ranch chicken burgers mix ground chicken with sharp cheddar and ranch seasoning, then cook into juicy patties that taste like a loaded sandwich in every bite.
Mayonnaise and an egg keep lean chicken moist, and breadcrumbs hold the patties together on the grill or in a skillet. They take about as long to shape as it does to heat the pan.
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Why This Cheddar Ranch Chicken Burgers Recipe Works
Ground chicken is mild and lean, so it needs help. Mayonnaise adds fat and moisture, and the cheese melts into small pockets that keep each bite rich.
Ranch seasoning brings garlic, onion, and herbs in one measured packet. Because the mix is salty, no extra salt goes into the patties.
Medium high heat browns the outside without overcooking the middle, and a thermometer takes the guesswork out of cooking poultry.
Ingredients for Cheddar Ranch Chicken Burgers
- For the patties: 16 oz ground chicken, 1 cup shredded cheddar cheese, 1/4 cup mayonnaise, 1 large egg, and 1/2 cup plain breadcrumbs.
- For the flavor: 1 packet ranch seasoning mix, 1/4 cup chopped parsley if you like, and 1/4 tsp black pepper.
- To cook and serve: a little olive oil or spray for the pan, plus four buns and toppings.
Ground chicken. Choose fresh ground chicken that is not extra lean. A little fat helps keep the patties tender.
Cheddar. Shred it yourself for a smoother melt. Sharp cheddar gives the most flavor against mild chicken.
Ranch seasoning. One packet seasons a full pound of meat. Check the label if you need to avoid milk or other allergens.
Mayonnaise and egg. Together they add moisture and bind the mixture. Do not skip them, since lean chicken dries quickly.
Breadcrumbs. Plain or seasoned both work. Panko gives a lighter, crunchier crust if you want to try it.
How to Make Cheddar Ranch Chicken Burgers
1. Mix Add the chicken, cheddar, ranch seasoning, parsley, mayonnaise, egg, breadcrumbs, and pepper to a large bowl. Mix gently with your hands until just combined.
2. Shape Divide the mixture into four equal portions and shape each into a patty about half an inch thick.
3. Chill Refrigerate the patties fifteen minutes if they feel soft, since cold patties hold their shape better on the heat.
4. Heat the pan Warm a grill or skillet over medium high heat and lightly coat it with olive oil or nonstick spray.
5. Cook the first side Lay the patties on the hot surface and cook five to six minutes without pressing, until browned and easy to lift.
6. Flip and finish Turn the patties and cook five to six minutes more, until no pink remains and a thermometer reads 165 degrees F in the center.
7. Rest and serve Rest the patties three minutes, then set each on a bun with lettuce, tomato, and pickles.
How to Serve Cheddar Ranch Chicken Burgers
Serve the burgers with homemade fries, buttermilk coleslaw, and creamy macaroni salad for a full cookout plate. A cold glass of pineapple lemonade fits right in. Lettuce, tomato, pickles, and extra ranch make the burgers feel complete.
How to Store and Reheat Cheddar Ranch Chicken Burgers
Refrigerate cooked burgers in an airtight container for up to three days. Freeze uncooked patties for up to three months, separated by parchment, and thaw before cooking. Reheat leftover patties in a skillet or on a rack in a hot oven until they reach 165 degrees F, since reheated poultry must be steaming hot throughout.
Tips and Variations for Cheddar Ranch Chicken Burgers
Do not rinse raw chicken. Rinsing spreads bacteria. Cook the patties to 165 degrees F instead.
Wet your hands. Damp hands keep the sticky mixture from clinging while you shape the patties.
Do not press. Pressing squeezes out juices, so let the burgers cook undisturbed.
Use a thermometer. Chicken burgers often look done before they are. Check the center of the thickest patty.
Try panko. Panko breadcrumbs give a crunchier texture if you prefer a lighter bite.
Flag the allergens. These burgers contain milk, egg, and wheat, and ranch mixes and mayonnaise can add soy or other allergens, so check labels.
Clean up well. Wash hands, bowls, and boards with hot soapy water after they touch raw chicken.
Check trusted guidance. For safe temperatures and handling, read the FDA safe food handling guidance before you cook for guests.
Frequently Asked Questions About Cheddar Ranch Chicken Burgers
How do I keep cheddar ranch chicken burgers from drying out?
Use mayonnaise and egg in the mix, avoid pressing the patties, and take them off the heat at 165 degrees F. A short rest keeps the juices in.
Can I bake cheddar ranch chicken burgers?
Yes. Set the patties on a lightly oiled sheet pan, bake in a hot oven, and turn once until they reach 165 degrees F. They brown less than on a grill.
Can I freeze cheddar ranch chicken burgers?
Yes. Freeze uncooked patties up to three months with parchment between them, then thaw in the refrigerator before cooking.
Can I make them with ground turkey?
Yes. Use the same amount and cook to 165 degrees F. Turkey can be slightly drier, so keep the mayonnaise.
What toppings go well?
Lettuce, tomato, and pickles are classic. Extra ranch dressing, sliced red onion, or crisp bacon also work.
Cheddar Ranch Chicken Burgers
Equipment
- Grill or large skillet
- Large bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 16 oz ground chicken
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix 1 oz
- ¼ cup chopped fresh parsley optional
- ¼ cup mayonnaise
- 1 large egg
- ½ cup plain breadcrumbs
- ¼ tsp black pepper
- 1 tbsp olive oil for the pan, optional
Instructions
Cooking
- Mix. Combine the chicken, cheddar, ranch seasoning, parsley, mayonnaise, egg, breadcrumbs, and pepper in a large bowl until evenly mixed.
- Shape. Divide into four portions and form patties about half an inch thick.
- Heat. Heat a grill or skillet over medium high heat and lightly coat it with olive oil or spray.
- Cook. Cook 5 to 6 minutes per side until no longer pink and 165 degrees F in the center.
- Serve. Rest for 3 minutes, then set each patty on a bun with lettuce, tomato, and pickles.
