There’s something about biting into a juicy burger piled high with melted cheddar and creamy ranch that just feels like summer. Cheddar Ranch Chicken Burgers bring all that flavor without the heaviness they’re tender, golden, and ridiculously easy to throw together on a weeknight.
I started making these back in 2019 when I was testing lighter grilling options for a food photography shoot, and honestly, the crew devoured them before I could finish styling the plate. The trick is mixing ranch seasoning right into the ground chicken it keeps every bite moist and packed with flavor. After photographing hundreds of burgers, I can tell you this one delivers on looks and taste without any fussy steps.
Thomas Baker
Cheddar Ranch Chicken Burgers Recipe Easy and Delicious
These Cheddar Ranch Chicken Burgers offer a tasty spin on the usual chicken burger by blending ground chicken with ranch seasoning and sharp cheddar cheese. Perfectly juicy and full of flavor, they’re an excellent choice for a hassle-free weeknight meal or a fun weekend BBQ treat.
In a large bowl, combine ground chicken, egg, bread crumbs, ranch seasoning, minced garlic, diced onion, and shredded cheddar cheese; stir gently until just combined.
Line a baking sheet or cutting board with parchment and press the mixture into evenly sized burger patties, shaping all before cooking.
Heat a large skillet over medium heat and add a small amount of oil.
Cook the patties for about 6-8 minutes per side, adjusting for thickness, until they’re thoroughly cooked through.
To build the burgers, set the cooked patties on buns and layer with crispy bacon, fresh lettuce, sliced tomatoes, and a drizzle of ranch dressing; add any other veggies you prefer.
Serve immediately for best taste and enjoy your delicious Cheddar Ranch Chicken Burgers!
Notes
Be careful not to overmix the patty ingredients to avoid dense burgers. To make shaping easier, wet your hands or chill the patties for 15-20 minutes before cooking. These can be cooked on stovetop, grilled, or baked based on your preference. Feel free to experiment with toppings like avocado slices or pickles for different flavors. Store leftovers carefully and reheat gently to maintain juiciness.
Why You’ll Love These Burgers
Ground chicken gets a bad rap for being dry and boring, but mixing ranch seasoning and shredded cheddar right into the patties keeps them juicy and packed with flavor from the inside out. No bland, hockey-puck burgers here.
These come together in under 30 minutes, and you probably already have most of the ingredients sitting in your pantry. Perfect for those nights when you want something better than takeout but don’t want to dirty every pot in the kitchen.
Juicy and tender: The egg and bread crumbs lock in moisture, while the cheese melts into little pockets of goodness.
Weeknight-friendly: Shape the patties ahead of time and cook them when you’re readyno marinating, no waiting.
Crowd-pleaser: Kids and adults both go wild for anything with ranch and bacon.
Key Ingredients You’ll Need
You’re working with simple, everyday grocery store staples herenothing fancy or hard to find. The magic happens when you combine them all together.
Ground chicken: Lean but stays moist thanks to the egg and cheese mixed in.
Ranch seasoning mix: The flavor MVPit seasons the whole patty without needing a spice cabinet full of extras.
Shredded cheddar cheese: Melts right into the meat for little pockets of creamy, sharp flavor.
Plain bread crumbs: Helps bind everything and keeps the patties from falling apart on the pan.
Garlic and onion: Finely minced so they cook evenly and add savory depth.
Pro Tip: Wet your hands with a little water before shaping the pattiesit keeps the mixture from sticking to your fingers and makes the whole process way less messy.
How to Make Cheddar Ranch Chicken Burgers
Start by combining all your patty ingredients in a big mixing bowlground chicken, egg, bread crumbs, ranch seasoning, minced garlic, diced onion, and shredded cheddar cheese. Use your hands or a sturdy spoon to mix until everything is evenly distributed, but don’t overwork the mixture or the patties can turn dense.
Line a baking sheet with parchment paper and shape the mixture into six even patties. Shaping them all at once means they’ll cook at the same rate, and you won’t end up with some done and some still pink in the middle.
Heat a large pan over medium heat with a drizzle of oil, then cook the patties for 6 to 8 minutes per side, depending on thickness. You’re looking for a golden crust on the outside and fully cooked chicken on the insideno pink.
Step
What to Do
Time
1. Mix
Combine all patty ingredients in a bowl
3 min
2. Shape
Form into 6 even patties on parchment paper
5 min
3. Cook
Pan-fry over medium heat, 6–8 min per side
12–16 min
4. Assemble
Add toppings and serve on buns
2 min
Tips for Perfect Patties Every Time
After years of testing chicken burgers in the kitchen and on set, I’ve learned that a few small tweaks make a huge difference. The biggest mistake is overmixingit makes the meat tough and dry. Mix just until combined, then stop.
If your patties feel too soft to hold their shape, pop them in the fridge for 15 to 20 minutes before cooking. This firms them up and makes flipping way easier. You can also grill these or bake them in the oven at 375°F if you prefereach method gives a slightly different texture, so feel free to experiment.
Note: Don’t press down on the patties while they cook. It squeezes out all the juices and leaves you with a dry burger.
How to Serve and Store
Pile your cooked patties on soft buns and load them up with crispy bacon, fresh lettuce, juicy tomato slices, and a generous drizzle of ranch dressing. You can also add pickles, avocado, or extra onion if that’s your thing.
These burgers taste best fresh off the pan, but leftovers store beautifully. Let the cooked patties cool, then wrap them individually and refrigerate for up to three days. Reheat gently in a skillet over low heat or in the microwave for about 30 secondsjust enough to warm through without drying them out.
Storage Method
How Long
Best For
Refrigerator (cooked patties)
Up to 3 days
Quick lunches or next-day dinners
Freezer (cooked patties)
Up to 2 months
Meal prep or batch cooking
Freezer (uncooked patties)
Up to 3 months
Cook from frozen or thaw first
Simple Swaps and Variations
Want to switch things up? Swap the cheddar for pepper jack if you like a little heat, or use mozzarella for a milder, meltier vibe. Ground turkey works just as well as ground chicken if that’s what you have on hand.
If you’re out of ranch seasoning, mix together some garlic powder, onion powder, dried dill, and a pinch of saltit won’t be quite the same, but it’ll still be tasty. You can also skip the buns and serve these over a big salad for a lighter meal.
Pro Tip: Try toasting your buns in the same pan after you cook the pattiesthey’ll soak up all that flavorful drippings and get perfectly crispy on the edges.
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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 cooking time remains the same, but turkey can dry out faster, so don’t overcook. The ranch and cheddar flavors pair beautifully with turkey’s milder taste.
How do I keep the burgers from falling apart?
Add one beaten egg to the mixture as a binder, and don’t overmix the ingredients. Chill the formed patties for 30 minutes before cooking to help them hold together. Make a small indent in the center of each patty to prevent puffing during cooking.
What type of cheddar cheese works best?
Sharp or extra-sharp cheddar provides the best flavor contrast to the ranch seasoning. Use freshly shredded cheese rather than pre-shredded for better melting. About 1/2 cup mixed into the meat and extra slices for topping creates the perfect cheesy bite.
Can I make these ahead of time?
Absolutely! Form the uncooked patties up to 24 hours ahead and refrigerate covered. You can also freeze them for up to 3 months with parchment paper between each patty. Cooked burgers reheat well in a 350°F oven for 10-12 minutes.
What toppings pair well with these burgers?
Crisp lettuce, fresh tomato slices, and red onion complement the ranch and cheese perfectly. Bacon adds a smoky crunch, while pickles provide tangy contrast. Serve on toasted brioche or pretzel buns to hold up to the juicy patties and extra ranch dressing.
You’ll love how these Cheddar Ranch Chicken Burgers come together in under thirty minutes and deliver golden, juicy results every single time. The melted cheddar and ranch seasoning keep each bite moist and packed with flavor. They photograph beautifully too, which is always a bonus when you’re feeding a hungry crew.
Try toasting your buns in the same pan after cooking the pattiesthey soak up all those savory drippings and get wonderfully crispy around the edges. Swap pepper jack for cheddar if you want a little kick, or serve these over greens for a lighter twist. Leftover patties reheat gently in a skillet and taste just as good the next day tucked into a wrap or crumbled over a salad.
I’d love to see how yours turn outsnap a photo and tag me so I can cheer you on from behind the lens. Did you grow up with burgers piled high at summer cookouts, or is this a new favorite for your family? Either way, save this recipe and share it with someone who needs a simple, delicious dinner idea that actually delivers.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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