27m$12.26Chicken 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.
- Energy
- 638 calories per serving
- Protein
- 52.9 g per serving
- Carbs
- 38.9 g per serving
- Fat
- 29.3 g per serving
- Sodium
- 1030 mg per serving
Shopping options
vegetable oil
1 Tablespoon
Kroger® 100% Pure Vegetable Oil
0%
black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
ground chicken
1.5 Pound
Springer Mountain Farms™ 92% Lean / 8% Fat Fresh Ground Chicken
75%
ranch dressing
0.5 Cup
Hidden Valley Original Ranch Salad Dressing
25%
cheddar cheese slices
4 Count
Kroger® Medium Cheddar Sliced Cheese
25%
romaine lettuce, shredded
2 Cup
Romaine Lettuce
33%
large tomato, sliced
1 Each
Fresh Large Hothouse Grown Premium Red Tomato
81%
ranch seasoning mix
1 Tablespoon
Hidden Valley Original Ranch Salad Dressing and Seasoning Mix Packet
33%
large egg
1 Each
Kroger® Grade A Large White Eggs
8%
hamburger buns
4 Each
Kroger® White Hamburger Buns
6%
plain dry breadcrumbs
0.5 Cup
Kroger® Plain Bread Crumbs
13%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- ground chicken-1.5 lb
- shredded romaine lettuce-2 cups
- hamburger buns-4 each
- plain dry breadcrumbs-0.5 cups
- ranch dressing-0.5 cups
- ranch seasoning mix-1 tbsp
- cheddar cheese slices-4 slices
- large egg-1 each
- vegetable oil-1 tbsp
- large tomato-1 each
- black pepper-0.25 tsp
Slice the tomato and shred the romaine lettuce; split the buns and set out the cheddar cheese and ranch dressing.
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 4 equal portions and shape into patties about 3/4 inch thick; press a shallow dimple into the center of each patty.
Keep raw chicken patties separate from ready-to-eat toppings and cooked burgers.
Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering; add the patties and cook 5 to 6 minutes without pressing them.
Add the patties gently to the hot oil to reduce splatter.
Flip the patties and cook 4 to 5 minutes more, until the centers reach 165°F; place cheddar on top during the last 1 minute and cover briefly to melt.
Cook ground chicken burgers to an internal temperature of 165°F.
Transfer the burgers to a clean plate and let them rest 3 minutes; toast the buns cut-side down in the skillet for 1 to 2 minutes.
Do not place cooked burgers on a plate that held raw patties.
Spread ranch dressing on the buns, then assemble with cheddar chicken patties, romaine lettuce, and tomato slices. Serve immediately.
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