Ranch Cheddar Chicken Burgers

Ranch Cheddar Chicken Burgers are juicy, cheesy, and bursting with zesty flavor. Made with ground chicken, sharp cheddar, and savory ranch seasoning, these burgers are a delicious twist on a classic that I can enjoy straight off the grill or from the stovetop any time of year.

Why You’ll Love This Recipe

I love how these burgers are packed with flavor and still feel lighter than traditional beef burgers. The ranch seasoning gives each bite a herby punch, while melted cheddar adds creamy richness. They’re quick to make, easy to customize, and always a hit whether I’m cooking for family, friends, or just myself. Plus, they’re perfect for meal prep or weeknight dinners.

Ingredients

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

• Ground chicken

• Shredded cheddar cheese

• Dry ranch seasoning mix

• Garlic powder

• Onion powder

• Salt and pepper

• Egg (optional, for binding)

• Breadcrumbs (optional, for texture)

• Burger buns

• Toppings: lettuce, tomato, red onion, pickles, extra ranch dressing

Directions

1. I start by combining ground chicken, cheddar cheese, ranch seasoning, garlic powder, onion powder, salt, and pepper in a large mixing bowl.

2. If the mixture feels too wet, I mix in an egg and a handful of breadcrumbs to help it hold together better.

3. I divide the mixture and shape it into burger patties, then let them chill in the fridge for about 15 minutes to firm up.

4. I cook the patties on a preheated grill or skillet over medium heat, about 5–6 minutes per side, until they’re cooked through and golden on the outside.

5. I toast the buns lightly, then assemble the burgers with my favorite toppings and an extra drizzle of ranch dressing.

Servings and timing

This recipe makes 4 burgers and takes about 30 minutes total—10 minutes of prep time and 15–20 minutes of cooking time.

Variations

Sometimes I add chopped green onions or jalapeños to the mix for extra flavor and a little heat. If I want to go low-carb, I skip the bun and serve the burger in a lettuce wrap or on a bed of greens. Swapping cheddar for pepper jack or Swiss gives a fun twist, and for even more ranch flavor, I spread ranch dressing on both sides of the bun before assembling.

Storage/Reheating

I store any cooked burgers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat or in the microwave. I’ve also frozen uncooked patties between layers of parchment paper for future meals—just thaw and cook as usual.

FAQs

Can I use ground turkey instead of chicken?

Yes, I can easily substitute ground turkey. It works just as well and has a similar texture and flavor profile.

What kind of cheddar should I use?

I prefer sharp or extra-sharp cheddar for more flavor, but any cheddar I have on hand will work.

How do I keep chicken burgers from drying out?

I make sure not to overcook them and include cheese and ranch seasoning to help keep the patties juicy. An egg and breadcrumbs also help retain moisture.

Can I cook these in the oven?

Yes, I bake them at 375°F (190°C) for about 20–25 minutes, flipping halfway through, until they reach an internal temperature of 165°F (74°C).

What sides go best with these burgers?

I usually serve them with fries, sweet potato wedges, coleslaw, or a crisp green salad for a well-rounded meal.

Conclusion

Ranch Cheddar Chicken Burgers are everything I want in a casual meal—easy to make, packed with flavor, and totally satisfying. Whether I’m firing up the grill or using my stovetop, these burgers bring a fun, flavorful spin to chicken that always hits the spot.

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