Name: Ranch Cheddar Chicken Burgers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb ground chicken; 1/2 cup shredded sharp cheddar cheese; 2 tbsp dry ranch seasoning mix (store-bought or homemade); 1/4 cup panko breadcrumbs; 1 large egg; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and black pepper, to taste; 1 tbsp olive oil or cooking spray; Optional for serving: burger buns or lettuce wraps, lettuce, tomato, red onion, avocado, extra ranch dressing or mayo, pickles

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These Ranch Cheddar Chicken Burgers are one of my favorite ways to shake up burger night. Juicy ground chicken is mixed with ranch seasoning, sharp cheddar cheese, and a few simple ingredients to create a flavorful, tender patty that’s anything but boring. Whether I’m grilling them outside or cooking them on a skillet, they come out packed with flavor and always hit the spot.

Ranch Cheddar Chicken Burgers

Why You’ll Love This Recipe

I love this recipe because it’s fast, family-friendly, and full of bold flavor without needing a ton of ingredients. The ranch seasoning gives the chicken an herby, tangy boost, while the cheddar melts right into the patties for that cheesy goodness in every bite. It’s a leaner alternative to beef burgers but still delivers big on taste. Plus, I can serve them on buns, in lettuce wraps, or over a salad—whatever I’m in the mood for.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground chicken
Shredded sharp cheddar cheese
Dry ranch seasoning mix (store-bought or homemade)
Panko breadcrumbs
Egg
Garlic powder
Onion powder
Salt and pepper
Olive oil or cooking spray (for cooking)

Optional for serving:

Burger buns or lettuce wraps
Lettuce, tomato, red onion, avocado
Extra ranch dressing or mayo
Pickles

directions

I start by combining the ground chicken, shredded cheddar, ranch seasoning, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper in a large mixing bowl.
I mix everything just until combined—being careful not to overwork the meat so the burgers stay tender.
I divide the mixture and shape it into 4 even patties, pressing them slightly thinner in the center so they cook evenly.
I heat a skillet or grill pan over medium heat and lightly grease it with olive oil or spray.
I cook the patties for 5–6 minutes per side, or until golden brown and cooked through (internal temp should be 165°F/74°C).
I rest the patties for a few minutes before serving them on buns with my favorite toppings.

Servings and timing

This recipe makes 4 chicken burgers.
Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: About 25 minutes

Variations

Sometimes I mix in chopped cooked bacon or diced jalapeños for extra flavor and kick. I’ve also made mini sliders for party trays and served them with ranch dip on the side. If I want to keep it lighter, I use low-fat cheese or serve the patties in lettuce cups instead of buns. And when I’m craving something smoky, I add a touch of smoked paprika or liquid smoke to the mix.

storage/reheating

I store any leftover patties in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet over medium heat or microwave them for about a minute until heated through. These also freeze well—I let the cooked patties cool completely, then wrap and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use ground turkey instead of chicken?

Yes, I’ve made these with ground turkey and they work just as well. I just make sure to use one with a little fat so the patties stay juicy.

Do I have to use store-bought ranch seasoning?

Not at all. I often mix up my own with dried dill, garlic powder, onion powder, parsley, salt, and pepper. It’s just as flavorful.

How do I keep the burgers from falling apart?

The egg and breadcrumbs help bind everything together. I also make sure not to flip the burgers too early—letting them sear gives them structure.

Can I grill these burgers?

Yes. I grill them over medium heat, about 5 minutes per side. Just make sure the grill is well-oiled and the patties are firm before cooking.

What goes well with these burgers?

I usually serve them with sweet potato fries, coleslaw, or a crisp side salad. They’re also great with grilled corn or a pickle spear on the side.

Conclusion

These Ranch Cheddar Chicken Burgers are everything I want in a quick and flavorful dinner—juicy, cheesy, herby, and endlessly customizable. They’re a fun twist on traditional burgers and always a hit, whether I’m making them for family dinner or meal prepping for the week. Simple ingredients, bold flavor, and easy prep? That’s my kind of recipe.