Cheddar Ranch Chicken Burgers are juicy, flavor-packed patties loaded with sharp cheddar and zesty ranch seasoning, seared until golden and tucked into toasted buns with all your favorite toppings. They deliver everything people love about a classic beef burger—big flavor, melty cheese, and a satisfying bite—but in a lighter, chicken-based package that still feels indulgent.
With ranch mixed right into the patties plus extra sauce on top, every mouthful is creamy, herby, and downright addictive. They’re perfect for weeknight dinners, backyard cookouts, or game-day spreads when you want something that feels special but comes together fast.
Why You’ll Love These Burgers
These cheddar ranch chicken burgers are all about built-in flavor. Instead of relying solely on toppings, the seasoning and cheese are worked straight into the ground chicken, so every bite is well-seasoned and moist. Ranch mix brings a punch of garlic, onion, and herbs that pair beautifully with chicken, while cheddar adds richness and a gooey texture as the patties cook.
Breadcrumbs and an egg help bind everything so the burgers hold together on the grill or in a skillet, and a quick sear locks in juiciness. They’re also incredibly versatile. Grill them outside, pan-fry them on the stove, or even cook them in an air fryer.
Serve them on toasted brioche buns, sturdy hamburger rolls, or in lettuce wraps for a lighter option. Top them with crispy bacon, extra cheddar, lettuce, tomato, pickles, and of course more ranch dressing, and you’ll have a “stacked” burger that rivals anything from a restaurant, but with ingredients you control.
Ingredients
- 1 lb (450 g) ground chicken
- 1 large egg
- ½ cup plain breadcrumbs
- 1 oz (about 2–3 tablespoons) dry ranch seasoning mix
- 2 teaspoons Worcestershire sauce (optional, for depth)
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- ¼ cup finely diced onion (or ½ teaspoon onion powder)
- ½ cup shredded sharp cheddar cheese
- ½ teaspoon salt (reduce if your ranch mix is very salty)
- ¼ teaspoon black pepper
- 1–2 tablespoons olive oil or neutral oil, for cooking
For serving:
- 4 burger buns, toasted
- Extra cheddar slices (optional)
- Lettuce, tomato, red onion, pickles
- Ranch dressing for drizzling
- Cooked bacon, jalapeños, or avocado, optional add-ons
Preparing the Burger Mixture
Begin by adding the ground chicken to a large mixing bowl. Break it up gently with a fork or your fingers so that the other ingredients can incorporate easily. Crack in the egg, then add the breadcrumbs, ranch seasoning mix, Worcestershire sauce if using, minced garlic, finely diced onion, shredded cheddar, salt, and black pepper. Because ranch seasoning can vary in saltiness, it’s wise to start with a little less salt and adjust later if needed.
Using clean hands or a sturdy spoon, mix everything together just until combined. You want the ingredients evenly distributed, but try not to overwork the mixture, as that can make the burgers dense or tough.
The mixture should feel moist but cohesive; if it feels very sticky and loose, you can sprinkle in a touch more breadcrumbs. If it seems dry or crumbly, a spoonful of milk or an extra teaspoon of oil can help.
Once the mixture comes together, let it rest in the fridge for about 10–15 minutes. This short chill allows the breadcrumbs to hydrate, firms the mixture slightly, and makes it easier to shape.
Shaping the Patties
After chilling, divide the mixture into four equal portions for standard-size burgers, or into six portions if you prefer smaller patties or sliders. With damp hands, gently shape each portion into a patty roughly ¾ inch (2 cm) thick.
Press a shallow indentation into the center of each patty with your thumb; this helps the burgers cook more evenly and reduces puffing in the middle.
Place the shaped patties on a plate or tray, cover lightly, and keep them chilled while you prepare your cooking surface—whether that’s a grill, grill pan, skillet, or air fryer. Keeping the patties cool helps them hold together better when they hit the heat.
Cooking on the Stovetop or Grill
To cook on the stovetop, heat a tablespoon or two of oil in a large skillet or grill pan over medium to medium-high heat. When the oil is hot and shimmering, carefully add the patties, leaving space between them so they sear rather than steam.
Cook for about 5–7 minutes per side, turning once, until the outside is golden brown and the internal temperature reaches 165°F (74°C). If you’re adding extra cheddar slices on top, place a slice on each patty during the last minute of cooking and cover the pan briefly to help it melt.
For the grill, preheat to medium-high and oil the grates well to prevent sticking, as ground chicken can be delicate. Place the patties on the grill and cook for roughly the same time—about 5–7 minutes per side—until nicely charred on the outside and fully cooked through. Avoid constant flipping; let the burgers sear on the first side before turning to keep them from breaking.
Resist the urge to press down on the patties with your spatula, which squeezes out juices and can dry them out. When done, transfer them to a warm plate and let them rest for a few minutes while you prepare the buns and toppings.
Toasting Buns and Prepping Toppings
While the burgers cook or rest, lightly toast your buns. You can do this on the grill, in the same skillet (wipe out excess grease if needed), or under a broiler. A light toasting adds flavour and texture and helps the buns stand up to juicy patties and saucy toppings.
Prepare your toppings: rinse and dry lettuce leaves, slice tomatoes and red onion, and have pickles and cooked bacon ready if using. Stir or shake your ranch dressing so it’s pourable and smooth; you can even mix a bit of extra ranch seasoning into the dressing for an extra‑bold drizzle.
Assembling Cheddar Ranch Chicken Burgers
To build the burgers, start with the bottom half of a toasted bun. Add a leaf of lettuce if you like a bit of crunch and a barrier between bun and burger. Place a hot cheddar ranch chicken patty on top. Add a slice of extra cheddar if you want a super-cheesy experience, then layer on tomato slices, red onion rings, pickles, and crispy bacon if using.
Finish with a generous drizzle of ranch dressing over the toppings, or spread ranch on the top bun. Cap the burger with the top bun and gently press down. Serve immediately while the burgers are still hot and the cheese is gooey.
Tips, Tricks, and Variations
For extra moisture and flavour, you can mix a couple of tablespoons of ranch dressing directly into the burger mixture along with the dry seasoning. If you’re concerned about the patties sticking, a piece of parchment or foil brushed with oil on the grill can help.
To keep things lighter, wrap the patties and toppings in large lettuce leaves instead of serving on buns, or choose whole‑grain or low‑carb buns.
You can also add finely chopped cooked bacon straight into the burger mixture for bacon‑ranch‑cheddar patties, or fold in minced jalapeños for a spicy kick. Smoked cheddar or pepper jack brings another dimension of flavour. For a milder burger, reduce the ranch seasoning a bit and supplement with simple garlic and onion powder.
These burgers pair well with sides like oven fries, potato wedges, coleslaw, corn on the cob, or a crisp green salad. They’re also fantastic made into sliders for parties—just form smaller patties, reduce the cooking time slightly, and serve on mini rolls.
Make‑Ahead and Storage
You can shape the uncooked patties up to a day in advance and keep them covered in the refrigerator until ready to cook. For longer storage, freeze the patties on a tray until solid, then transfer to a freezer bag. Thaw overnight in the fridge before cooking as usual.
Cooked patties keep well in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat or in the microwave until warmed through. They also make excellent protein for salads, grain bowls, or wraps if you have leftovers.
Conclusion
Cheddar Ranch Chicken Burgers are a bold, satisfying twist on classic burgers, delivering juicy chicken, melty cheddar, and tangy ranch flavour in every bite. With simple ingredients, flexible cooking options, and endless topping possibilities, they’re destined to become a weeknight staple and a cookout favorite alike.
