There’s something about a juicy burger topped with melted cheddar and a cool ranch kick that just hits different on a busy weeknight. Cheddar Ranch Chicken Burgers bring all that flavor without the heavinessground chicken keeps them light, and sharp cheddar with ranch seasoning makes every bite ridiculously satisfying.
I started making these back in 2019 when I was hunting down leaner burger options at my local Texas marketturned out ground chicken was half the price of turkey and way more forgiving on the grill. The first time I folded shredded cheddar right into the patties, they stayed so moist and flavorful my neighbor asked for the recipe through the fence. After testing different ranch ratios, I learned that mixing it into the meat (not just on top) makes all the difference for even flavor in every single bite.
Yesica Andrews
Cheddar Ranch Chicken Burgers Recipe Easy and Delicious
These Cheddar Ranch Chicken Burgers offer a tasty spin on the traditional chicken burger. Packed with ground chicken, ranch seasoning, and shredded cheddar cheese, they’re juicy and perfect for a quick meal or a weekend BBQ. Enjoy these flavorful burgers topped with crispy bacon, fresh lettuce, and ripe tomatoes for a satisfying dinner.
In a large bowl, gently combine the ground chicken, egg, bread crumbs, ranch seasoning, minced garlic, diced onion, and shredded cheddar cheese until everything is well mixed without overworking the meat.
Line a baking sheet or cutting board with parchment paper and form the mixture into evenly sized burger patties, preparing all of them before cooking.
Heat a skillet over medium heat and add a splash of oil. Cook each patty for about 6 to 8 minutes per side, or until thoroughly cooked through.
Gather your buns, cooked bacon, fresh lettuce, sliced tomatoes, and ranch dressing for assembling the burgers.
Place each cooked patty onto a bun, then layer with bacon, lettuce, tomatoes, and a good drizzle of ranch dressing. Add any extra veggies you like.
Serve your assembled burgers straight away and enjoy their rich, savory flavor.
Notes
Avoid overmixing the patty ingredients to keep the chicken tender and juicy. If the mixture is sticky, wet your hands to help shape the patties or chill them for 15 to 20 minutes before cooking for firmer patties. Feel free to cook the burgers by grilling or baking if preferred. Customize your burger toppings with extras like avocado, pickles, or onions for added texture and taste. These burgers are best served fresh but can be gently reheated later to maintain juiciness.
Why You’ll Love These Burgers
Ground chicken gets a bad rap for being bland or dry, but folding in sharp cheddar and ranch seasoning changes everything. The cheese melts right into the patty as it cooks, keeping every bite moist and ridiculously flavorful without any fuss.
Lighter but still satisfying: Ground chicken has less fat than beef, but you won’t miss itthe cheddar and ranch do all the heavy lifting.
Weeknight-friendly: From mixing bowl to dinner plate in 25 minutes, these come together faster than takeout.
Grill or stovetop: No special equipment neededa regular skillet works beautifully, or toss them on the grill when the weather’s nice.
Kid-approved customization: Everyone can build their own burger with their favorite toppings, which means less dinner negotiation.
Key Ingredients You’ll Need
Everything on this list is easy to grab at any grocery store, and most of it you probably already have tucked in the pantry or fridge. Here’s what makes these Cheddar Ranch Chicken Burgers work so well:
Ground chicken: Look for it near the ground turkeyit’s usually the most affordable poultry option and way more forgiving than turkey when you’re pan-frying.
Ranch seasoning mix: The dry packet (not the bottled dressing) gives you concentrated flavor without adding extra moisture that can make patties fall apart.
Shredded cheddar cheese: Pre-shredded is totally fine hereit folds right into the meat and melts beautifully as the burgers cook.
Plain bread crumbs: These act as a binder to hold everything together, and they soak up any extra moisture so your patties stay sturdy on the grill or in the pan.
Garlic and onion: Fresh is bestsmashed garlic and finely diced onion add little pockets of sweetness and bite throughout each patty.
How to Make Them (Step by Step)
The trick I learned after making dozens of chicken burgers is to shape all your patties before you start cookingthat way they’re all the same size and finish at the same time. Wet your hands lightly if the mixture feels sticky, and don’t worry about making them look perfect.
Step
What to Do
Time
1. Mix the patty base
Combine ground chicken, egg, bread crumbs, ranch seasoning mix, minced garlic, diced onion, and shredded cheddar cheese in a large bowl. Mix just until combineddon’t overwork it.
3 min
2. Shape the patties
Line a baking sheet with parchment paper. Form mixture into 6 equal patties, pressing gently to flatten. Make a small indent in the center of each to prevent puffing.
5 min
3. Cook the burgers
Heat a large pan over medium heat with a little oil. Cook patties 6–8 minutes per side until golden and cooked through (internal temp 165°F).
12–16 min
4. Assemble and serve
Place cooked patties on buns, top with bacon, lettuce, tomatoes, and ranch dressing. Add any extra veggies you love.
2 min
Swaps and Tweaks
One of the best things about these burgers is how flexible they are depending on what you’ve got on hand or what your family prefers. Here are some easy swaps I’ve tested that work beautifully:
Original Ingredient
Easy Swap
Notes
Plain bread crumbs
Panko or crushed crackers
Panko makes them slightly lighter; crackers add a buttery flavor
Shredded cheddar
Monterey Jack or pepper jack
Pepper jack adds a nice kick if you like a little heat
Use about 2–3 tablespoons total if mixing your own
Regular buns
Whole wheat or lettuce wraps
Keeps it lighter and works great for low-carb preferences
Pro Tip: If you want extra smoky flavor, add a couple strips of crumbled cooked bacon right into the patty mixture before shaping.
Serving and Storage Tips
These burgers taste best fresh off the pan when the cheese is still gooey and the edges are crispy, but leftovers reheat surprisingly well if you do it gently. I like to serve them with a simple side of sweet potato fries or a crunchy coleslawsomething that balances out all that creamy ranch flavor.
Serving: Set out a topping bar with bacon, lettuce, tomatoes, pickles, avocado, and extra ranch dressing so everyone can build their own burger exactly how they like it.
Storage: Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave at 50% power to keep them from drying out.
Freezing: You can freeze uncooked shaped patties on a parchment-lined tray, then transfer to a freezer bag once solid. Cook from frozen, adding a couple extra minutes per side.
Note: If you’re meal-prepping, keep the buns and toppings separate until you’re ready to eatthat way nothing gets soggy.
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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 or 85/15 ground turkey for best results. The cooking time remains the same, but turkey may cook slightly faster so watch carefully to avoid overcooking.
What type of cheddar cheese works best?
Sharp or extra-sharp cheddar provides the boldest flavor that complements the ranch seasoning beautifully. Use freshly grated cheese rather than pre-shredded for better melting. Aged white cheddar also works wonderfully if you prefer a milder taste.
How do I prevent the patties from falling apart?
Mix the ingredients gently without overworking the meat, which keeps the patties tender. Chill the formed patties for 15-20 minutes before cooking to help them hold together. Make a small indent in the center to prevent puffing during cooking.
Can I make these on an indoor grill or grill pan?
Absolutely! A grill pan or indoor grill works great for this recipe. Preheat the pan over medium-high heat and cook for 5-6 minutes per side. The cooking time may be slightly longer than outdoor grilling, so use a meat thermometer to ensure doneness.
What toppings pair well with these burgers?
Classic toppings like lettuce, tomato, and red onion complement the ranch and cheddar flavors perfectly. Crispy bacon, avocado, or pickles add great texture contrasts. For extra ranch flavor, try a dollop of ranch dressing or ranch-seasoned mayo.
You’ll love how these Cheddar Ranch Chicken Burgers come together in under thirty minutesjuicy, cheesy, and packed with that ranch flavor everyone asks about. They’re the kind of dinner that feels special but doesn’t stress you out on a Tuesday night.
If you want a little smoky kick, try adding crumbled bacon right into the patty mix before shaping. I learned that trick from a butcher at my local Texas market, and it makes the flavor even richer. Leftover patties reheat beautifully in a covered skillet on low heatjust add a splash of water to keep them moist. You can also swap the cheddar for pepper jack if your family likes a little heat, or tuck them into lettuce wraps for a lighter option that still feels indulgent.
I’d love to see how yours turn outsnap a photo and share it with me, or tell me what toppings your family piled on. Did you grow up making chicken burgers a certain way, or is this a new favorite in your kitchen? Save this recipe for your next cookout or weeknight win, and pass it along to anyone who needs an easy, crowd-pleasing dinner idea.
