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These juicy Ranch Cheddar Chicken Burgers have become my family's favorite alternative to traditional beef burgers. The combination of ranch seasoning and cheddar cheese creates a burst of flavor in every bite while keeping the patties incredibly moist. Perfect for weekend cookouts or quick weeknight dinners when you want something different but familiar.
I first created these burgers when trying to please both my cheese-loving husband and health-conscious sister at a summer barbecue. What started as a compromise quickly became our most requested family meal with everyone asking for the recipe.
Ingredients
- Ground chicken brings a lighter flavor profile than beef while remaining juicy when properly cooked
- Egg acts as a binding agent ensuring your burgers hold their shape on the grill
- Plain bread crumbs help maintain moisture and provide structure
- Ranch seasoning mix infuses every bite with herbaceous tangy flavor without any extra work
- Garlic cloves add depth and complexity choose fresh over jarred for best results
- Onion provides natural sweetness and moisture look for firm onions without soft spots
- Cheddar cheese creates pockets of gooey goodness throughout the patty opt for medium or sharp varieties for more flavor impact
How To Make Ranch Cheddar Chicken Burgers
- Prepare the mixture
- Combine ground chicken egg bread crumbs ranch seasoning garlic onion and cheddar in a large bowl. Use clean hands to gently incorporate all ingredients until just combined. The key is mixing thoroughly enough to distribute flavors without overworking the meat which can make your burgers tough.
- Form the patties
- Divide the mixture into equal portions and shape into patties about ¾ inch thick. Press a slight dimple in the center of each patty with your thumb this prevents the burger from puffing up in the middle during cooking ensuring even doneness throughout.
- Cook to perfection
- Heat your grill or skillet to medium high and lightly oil the surface. Cook patties for 5 to 7 minutes per side until they reach an internal temperature of 165°F. You want a nice golden crust on the outside while maintaining juiciness inside. Resist the urge to press down on the burgers while cooking as this releases precious moisture.
- Assemble and serve
- Toast your burger buns until golden for that extra textural contrast. Build your burger with your favorite toppings. A smear of additional ranch dressing on the bun complements the flavors already in the patty.
Ranch seasoning is the secret ingredient that makes these burgers special. My daughter who typically avoids anything with visible herbs surprised everyone by requesting seconds and declaring these better than restaurant burgers. Now I always keep a few packets in my pantry specifically for this recipe.
Make Ahead Options
These chicken burgers are perfect for meal prep. You can form the patties up to 24 hours in advance and keep them covered in the refrigerator. The flavors actually improve as they meld together. For longer storage freeze the raw patties with parchment paper between each one. They can go straight from freezer to grill just add a few extra minutes to the cooking time.
Perfect Toppings
While these burgers are delicious with standard toppings like lettuce and tomato try elevating them with complementary flavors. Sliced avocado adds creaminess that balances the ranch seasoning. Crispy bacon brings a smoky element that pairs wonderfully with the cheddar. For a fresh twist top with a tangy slaw made from thinly sliced cabbage apple and a light vinaigrette. The cool crunch against the warm burger creates a perfect contrast.
Troubleshooting Tips
Chicken burgers have a reputation for being dry but follow these tips and yours will be juicy every time. First never use ground chicken breast alone mix with thigh meat for better fat content. Second avoid pressing down on the burgers while cooking. Third do not overcook remember carryover cooking means the temperature will continue rising slightly after removal from heat. Finally let the burgers rest for five minutes before serving allowing juices to redistribute throughout the patty.
Recipe FAQs
- → Can I substitute ground turkey for the chicken?
Yes, ground turkey works perfectly as a substitute for ground chicken in these burgers. The flavor profile will remain similar, though turkey may be slightly leaner depending on the variety you choose. Cook to the same internal temperature of 165°F for food safety.
- → How do I prevent the burgers from falling apart?
To keep your burgers intact, make sure to thoroughly combine all ingredients without overmixing, refrigerate the formed patties for 30 minutes before cooking, and avoid pressing down on them while cooking. The egg and breadcrumbs in the mixture help bind everything together.
- → What are good toppings for these burgers?
Complementary toppings include fresh lettuce, sliced tomatoes, pickles, red onion, avocado slices, bacon, and additional cheese. For sauces, try extra ranch dressing, mayonnaise, or a spicy aioli for an extra flavor kick.
- → Can I make these burgers ahead of time?
Yes! You can prepare the patties up to 24 hours ahead and store them covered in the refrigerator. For longer storage, freeze the raw patties with parchment paper between each layer in an airtight container for up to 3 months.
- → What sides pair well with these chicken burgers?
These burgers pair wonderfully with classic sides like french fries, sweet potato fries, onion rings, coleslaw, potato salad, or a fresh green salad. For a lighter option, try roasted vegetables or corn on the cob.
- → Can I bake these burgers instead of grilling?
Absolutely! Bake the patties on a parchment-lined baking sheet at 375°F for about 20-25 minutes, flipping halfway through. Ensure they reach an internal temperature of 165°F for safe consumption.