Chicken Ranch Burgers
Juicy ground chicken burgers are seasoned with ranch flavor, topped with cheddar, and finished with crisp romaine, tomato, and ranch dressing. This easy dinner is family-friendly and made with common grocery-store ingredients.
- burger
- chicken
- easy dinner
- Family Friendly
- meat
Shopping options
Check ingredients to include themPackage used · most used first
large tomato, sliced · 1 Each
Fresh Large Hothouse Grown Premium Red Tomato
81%
Details
ground chicken · 1.5 Pound
Springer Mountain Farms™ 92% Lean / 8% Fat Fresh Ground Chicken
75%
Details
hamburger buns · 4 Each
Bunny Plain Hamburger Buns
50%
Details
ranch seasoning mix · 1 Tablespoon
Hidden Valley Original Ranch Salad Dressing and Seasoning Mix Packet
33%
Details
romaine lettuce, shredded · 2 Cup
Romaine Lettuce
33%
Details
ranch dressing · 0.5 Cup
Hidden Valley Original Ranch Salad Dressing
Sale
25%
Details
cheddar cheese slices · 4 Count
Kroger® Medium Cheddar Sliced Cheese
25%
Details
plain dry breadcrumbs · 0.5 Cup
Kroger® Plain Bread Crumbs
13%
Details
large egg · 1 Each
Kroger® Grade A Large White Eggs
6%
Details
vegetable oil · 1 Tablespoon
1-2-3 Vegetable Oil
1%
Details
black pepper · 0.25 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- ground chicken-1 1/2 lb
- shredded romaine lettuce-2 cups
- hamburger buns-4 each
- plain dry breadcrumbs-1/2 cup
- ranch dressing-1/2 cup
- ranch seasoning mix-1 tablespoon
- cheddar cheese slices-4 slices
- large egg-1 each
- vegetable oil-1 tablespoon
- large tomato-1 each
- black pepper-1/4 teaspoon
Use a 12-inch nonstick skillet with a lid. Slice the tomato, shred the romaine and split the buns. Set out the cheese and dressing before handling raw chicken; keep the toppings separate from raw patties.
Keep fingertips tucked away from the knife while slicing the tomato and shredding lettuce.
In a large bowl, combine the ground chicken, breadcrumbs, egg, ranch seasoning mix, and black pepper; mix gently until just combined.
Wash hands, utensils, and surfaces after contact with raw ground chicken and egg.
Divide the mixture into an equal patty for each bun. Shape patties about 3/4 inch thick and press a shallow dimple in each center. Wash hands after shaping.
Keep raw chicken patties separate from ready-to-eat toppings and cooked burgers.
Heat half the oil over medium heat. Cook half the patties, spaced apart, for 5 to 6 minutes without pressing. Keep the remaining raw patties refrigerated. Use additional batches if needed to avoid crowding.
Add the patties gently to the hot oil to reduce splatter.
Flip and cook for about 4 to 5 minutes more, until every patty reaches 165°F in the center. Divide the cheese among the patties and cover briefly to melt it. Transfer to a clean plate and keep warm. Repeat with the remaining oil and patties, checking each center.
Cook ground chicken burgers to an internal temperature of 165°F.
Rest the last batch for 3 minutes. Reduce the heat and toast the buns cut-side down in batches for 1 to 2 minutes, until lightly golden. If excess fat needs removing, turn off the heat and let the pan cool enough to wipe safely with a paper towel held in tongs.
Do not place cooked burgers on a plate that held raw patties.
Divide the dressing among the buns, add the cheese-topped patties, then divide the romaine and tomato among them. Serve immediately, with any excess toppings alongside.
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