Cheddar Ranch Chicken Burgers
Juicy chicken burgers seasoned with dry ranch mix and topped with melted cheddar for a quick, family-friendly meal.
Equipment
- Large Bowl
- grill or broiler
- Spatula
- Measuring cups and spoons
- broiler pan or baking sheet
- knife (optional)
Ingredients
- 1 lb ground chicken
- 1/2 cup Panko bread crumbs Japanese-style; found near regular breadcrumbs
- 1/4 cup Italian bread crumbs
- 1 Tbsp dried onion or use finely chopped fresh onion
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1 Tbsp dry ranch dressing mix unprepared
- 4 slices cheddar cheese
- 2 Tbsp butter
- 4 hamburger buns
- Optional toppings lettuce, prepared ranch dressing
Instructions
- Preheat grill to medium-high heat or set your oven broiler on high.
- In a large bowl, combine the ground chicken, Panko breadcrumbs, Italian breadcrumbs, dried onion (or fresh onion), seasoned salt, garlic powder, and dry ranch dressing mix until evenly mixed; avoid overworking.
- Divide the mixture into four equal portions and shape each into a patty about 3/4-inch thick.
- Oil the grill grates or grease a broiler pan, then place the patties on the grill or broiler pan.
- Cook the patties 4–6 minutes per side, flipping once, until the internal temperature reaches 160°F (71°C).
- During the last minute of cooking, place a slice of cheddar on each patty and allow it to melt; then remove the patties from heat.
- Spread the butter on the cut sides of the buns and toast them under the broiler or on the grill until golden, about 1–3 minutes.
- Assemble burgers by placing each cheddar-topped chicken patty on a bun and add optional lettuce and prepared ranch dressing as desired.
Notes
- Recipe adapted from Julie's Eats and Treats.
- Dry ranch mix is added directly to the meat for flavor.
- Do not overmix the meat to keep patties tender.
- Cook until internal temperature reaches 160°F (71°C).