There’s something about a burger that just feels like summereven when it’s a random Tuesday in March. Cheddar Ranch Chicken Burgers are juicy, tangy, and ridiculously easy to throw together when you want all the flavor without standing over a grill for an hour.
I started making these back in 2019 when my youngest declared she was “over beef” for exactly two weeks. I tossed shredded cheddar right into the ground chicken, mixed in ranch seasoning, and watched her take three bites before asking if we could “have these every week.” The trick is not overworking the meatkeeps them tender and keeps you from spending all evening in the kitchen.
PrintCheddar Ranch Chicken Burgers Recipe Easy and Delicious
Enjoy juicy and flavorful Cheddar Ranch Chicken Burgers perfect for quick dinners or weekend grills. These patties blend ranch seasoning and cheddar for a delicious twist everyone will love. Ideal for family meals or casual cookouts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 2 lbs ground chicken
- 1 egg
- ½ cup plain bread crumbs
- 1 oz ranch seasoning mix
- 3 garlic cloves smashed and minced
- ½ cup finely diced onion
- ½ cup finely shredded cheddar cheese
- Buns
- Bacon
- Lettuce
- Tomatoes
- Ranch dressing
- Additional veggies optional
Instructions
- In a bowl, mix ground chicken, egg, bread crumbs, ranch seasoning, garlic, onion, and cheddar cheese until combined just right.
- Place parchment paper on a baking sheet or cutting board and form the mixture into evenly sized burger patties.
- Heat a pan over medium heat with some oil and cook each patty for 6 to 8 minutes on both sides until thoroughly cooked.
- To build the burgers, arrange the buns and layer with cooked patties, bacon, lettuce, tomatoes, ranch dressing, and any other vegetables you desire.
- Serve immediately to enjoy the full flavor and juiciness.
Notes
- When mixing the patty ingredients, avoid overmixing to keep the burgers tender
- Wet your hands slightly if shaping feels sticky, or chill patties for 15 to 20 minutes to help them hold together
- You can also cook these on the stove, grill, or bake, each giving a different texture
- Customize toppings with options like avocado or pickles
- Reheat gently to maintain juiciness if serving later
Nutrition
- Calories: 450 kcal
Why You’ll Love These Burgers
These patties pack serious flavor without a long ingredient list or fancy techniques. The ranch seasoning does a lot of the heavy liftingtangy, herby, and familiar in the best way. Ground chicken stays juicy when you mix in shredded cheddar and don’t overwork the meat, which means dinner comes together in under 30 minutes on a weeknight.
They’re also incredibly flexible. Grill them if the weather’s nice, pan-fry them if it’s not, or even bake them when you’d rather not stand over the stove. My family requests these more often than the beef version now, and I love that I can prep the patties ahead and keep them in the fridge until I’m ready to cook.
Key Ingredients You’ll Need
Everything for these Cheddar Ranch Chicken Burgers is straightforwardno special trips to the store required. Ground chicken is the base, and it stays moist thanks to the egg and bread crumbs. Ranch seasoning mix adds that signature tangy-herby punch, while the garlic and onion bring depth without stealing the show.
- Ground chicken: Leans lighter than beef but still juicy when handled gently
- Shredded cheddar cheese: Mixed right into the patty for melty pockets of flavor
- Ranch seasoning mix: The shortcut that makes these taste like you fussed (you didn’t)
- Egg and bread crumbs: Keep everything bound together without turning dense
Pro Tip: Finely dice that onion so it disperses evenlyyou want flavor in every bite, not big crunchy chunks.
How to Make Them (Without Overthinking It)
Start by mixing all your patty ingredients in a big bowlground chicken, egg, bread crumbs, ranch seasoning, garlic, onion, and cheddar. Use your hands or a fork, but stop as soon as everything’s combined. Overmixing makes them tough, and nobody wants a hockey puck burger.
Shape the mixture into six even patties on a parchment-lined sheet before you start cooking. This way, they all hit the pan at the same time and finish together. Preheat your skillet over medium heat with a little oil, then cook each patty for 6 to 8 minutes per side until they’re golden and cooked through.
Once they’re done, pile them onto buns with bacon, lettuce, tomatoes, and a drizzle of ranch dressing. Add pickles, avocado, or whatever else makes you happythese burgers are not precious.
Quick Timing & Swap Guide
| Step | Time | Easy Swap |
|---|---|---|
| Mix patty ingredients | 5 minutes | Use panko instead of plain bread crumbs for extra crispness |
| Shape patties | 5 minutes | Make sliders with smaller patties (adjust cook time to 4–5 min per side) |
| Cook patties | 12–16 minutes | Grill outdoors or bake at 375°F for 20–25 minutes |
| Assemble burgers | 3 minutes | Try whole wheat buns, lettuce wraps, or slider rolls |
Troubleshooting & Tweaks
If your patties fall apart, the mixture might be too wet or you skipped chilling them. Pop the shaped patties in the fridge for 15 minutes before cookingit helps them hold together beautifully. Wet hands also make shaping way easier and less sticky.
Not a fan of strong garlic? Cut it back to two cloves or swap in garlic powder (about half a teaspoon). Want more heat? Toss in a pinch of cayenne or use pepper jack cheese instead of cheddar. These burgers are forgiving, so feel free to adjust based on what’s in your fridge or who’s eating.
How to Serve & Store
Serve these right off the pan with classic toppingsbacon, lettuce, tomatoes, and ranch dressingor pile on avocado, pickles, or caramelized onions if you’re feeling fancy. They pair perfectly with sweet potato fries, a simple green salad, or chips and dip for an easy backyard meal.
| Storage | Method | Duration |
|---|---|---|
| Refrigerate cooked patties | Store in airtight container | Up to 3 days |
| Freeze uncooked patties | Layer with parchment, seal in freezer bag | Up to 3 months |
| Reheat | Warm gently in skillet or microwave (cover to retain moisture) | 1–2 minutes |
Note: Freezing uncooked patties is a total lifesaver for busy weeksjust pull them out, thaw in the fridge overnight, and cook as usual.
Dive into more delectable recipes and culinary ideas follow me on Facebook, Pinterest and Reddit!
FAQs ( Cheddar Ranch Chicken Burgers )
Can I use ground turkey instead of chicken?
Yes, ground turkey works perfectly in this recipe. Use 93/7 lean ground turkey for best results. The flavor stays delicious with the cheddar and ranch seasoning. Cook to 165°F internal temperature.
What type of cheddar cheese works best?
Sharp cheddar gives the boldest flavor and melts beautifully. Medium cheddar works well too if you prefer milder taste. Avoid pre-shredded cheese – freshly grated melts much better on the patties.
How long should I grill the patties?
Grill for 5-6 minutes per side over medium-high heat. Don’t press down with your spatula as this removes juices. Use a meat thermometer to ensure they reach 165°F for food safety.
Can I make the patties ahead of time?
Absolutely! Form the patties and refrigerate up to 24 hours before cooking. Place parchment paper between each patty to prevent sticking. This actually helps the flavors blend together better.
What toppings pair well with these burgers?
Crispy lettuce, sliced tomatoes, and red onion are classic choices. Bacon adds extra richness. Avocado slices complement the ranch flavor perfectly. Keep toppings simple to let the cheddar ranch taste shine.
One Last Bite
These Cheddar Ranch Chicken Burgers come together in under 30 minutes, and every bite delivers tangy, melty, juicy comfort that feels like summer no matter the season. You’ll love how they turn outgolden on the outside, impossibly tender inside, with that irresistible ranch-and-cheddar flavor woven through every corner. They’re the kind of burgers that disappear fast and get requested again by Thursday.
Try swapping in pepper jack for a little kick, or tuck them into lettuce wraps if you’re skipping bread this week. A trick I learned from my mom’s kitchen: freeze the shaped patties between parchment sheets so you always have dinner ready when life gets hectic. Reheat leftovers gently in a covered skillet with a splash of waterthey’ll taste just as good the next day, maybe even better tucked into a breakfast sandwich with a fried egg on top.
I’d love to see how yours turn outtag me if you share a photo, or leave a comment telling me what toppings made it onto your plate. Did your family have a go-to burger night growing up, or is this becoming your new tradition? Either way, save this recipe for the next time you need something fast, flavorful, and guaranteed to make everyone happy. Here’s to easy dinners that feel like home.
