Chicken Ranch Burgers

When I’m looking for lighter weeknight meal options, I often turn to ground chicken instead of ground beef. The only problem is that because ground chicken is so lean, it can end up dry and tough once cooked. There’s no risk of that with these grilled chicken ranch burgers, though, thanks to a few clever additions to the patties, from creamy ranch dressing to sharp Parmesan.

Fresh minced garlic, Worcestershire sauce and lots of black pepper boost the flavor further, so the chicken doesn’t feel like a compromise compared to beef burger recipes. Chicken burgers tend to fall apart on the grill, but that won’t happen here. This recipe mixes panko bread crumbs into the meat mixture, and the patties chill briefly in the refrigerator to ensure they hold together. Since you’ll have 16 burgers, this recipe is a great reason to host the perfect summer cookout—everyone will love them!

Ingredients for Chicken Ranch Burgers

• Ranch dressing: It’s easy to keep bottled dressing in the pantry for ranch dressing recipes, and it works great in this recipe. But when I have time, I always make my own ranch dressing.
• Panko bread crumbs: The coarse texture of panko bread crumbs keeps the burger texture light while also holding the patty together.
• Parmesan cheese: If you normally buy the shelf-stable stuff, try grating your own Parmesan for a fresher taste. Look for wedges in the specialty cheese case at the store.
• Seasonings: Freshly minced garlic cloves give these burgers pungent flavor, and Worcestershire sauce adds a salty umami quality. As for spices, a generous amount of black pepper is all you need.
• Ground chicken: Ground chicken is leaner and milder tasting than ground turkey, but cooks up just as quickly, making ground chicken recipes like this one a lifesaver when I need to break out of a dinner rut.
• Olive oil: Chicken burgers tend to stick during cooking, since they don’t have much fat. Brushing both sides with oil before cooking helps them release cleanly from the grill and develop a golden brown crust.
• Hamburger buns: Serve the chicken ranch burgers on your favorite store-bought buns or on homemade burger buns.
• Toppings: Optional toppings include lettuce leaves and sliced tomatoes, avocado, cucumber and red onion. Make a platter of veggies so everyone can top their own. And don’t forget to serve extra ranch on the side for dipping.

Directions

Step 1: Mix the burger patty ingredients

In a large bowl, mix together the ranch dressing, panko bread crumbs, grated Parmesan, Worcestershire sauce, minced garlic and black pepper. Add the ground chicken and mix it in lightly but thoroughly.

Step 2: Shape and refrigerate the patties

Shape the mixture into sixteen 1/2-inch-thick patties. Brush both sides of all the patties with olive oil. Refrigerate them, covered, for 15 minutes to allow the patties to firm up.

Editor’s Tip: Chilling the burger patties makes them firmer and less sticky, so they’re easier to flip on the grill.

Step 3: Cook and serve the burgers

Grill the chicken burgers, covered, over medium heat, or broil them 3 to 4 inches from the heat for five to six minutes on each side. Either way, they’re done when a thermometer inserted into the center reads 165°F. Serve the burgers on buns with lettuce, tomato, red onion, cucumber, avocado and a side of ranch dressing for dipping, as desired.

Chicken Ranch Burgers Variations

• Top them with cheese: Double the cheesy goodness by topping each patty with a slice of cheese. Choose a good melting cheese, like cheddar, provolone or Swiss cheese.
• Add spice: Give the patties a fiery kick by using a spicy bottled ranch dressing, by shaking some hot sauce into the meat mixture, or by topping the burgers with pickled jalapeno rings.

How to Store Chicken Ranch Burgers

This recipe for grilled chicken ranch burgers makes 16 servings, and the good news is that you can store leftovers in an airtight food storage container in the refrigerator for up to four days. Extra fresh veggie toppings should be stored in a separate container in the fridge. Fresh produce lasts in the fridge for varying amounts of time depending on the veggie, but once cut, I try to use it within three days for the best taste and texture.

What’s the best way to reheat chicken ranch burgers?

Because chicken ranch burgers are lean, they need to be reheated gently so that they don’t dry out. One way to reheat them is in a large skillet set over medium-low heat with a splash of water, covered, until they’re hot all the way through. Another option is to place the burgers in a baking dish, cover them with foil and bake them in a 350° oven until they’re warmed through.

Can you freeze chicken ranch burgers?

Chicken ranch burgers freeze well, and you can freeze them cooked or raw. Freeze uncooked burgers on baking sheets instead of refrigerating them until firm, and then stack them inside freezer containers or a resealable bag with parchment paper between them. They will keep for up to three months. Thaw them in the refrigerator, or cook them from frozen until the internal temperature reaches 165°.

Cooked chicken ranch burgers should be cooled, then transferred to a freezer-safe container or bag. They can also be frozen for up to three months. Allow them to thaw in the fridge, and then reheat them gently in the oven or in a covered skillet.

Chicken Ranch Burgers Tips

What should you serve with grilled chicken ranch burgers?

When I make grilled chicken ranch burgers, I serve them with the same favorite sides that my family enjoys with regular burgers. Think french fries, homemade Tater Tots or air-fryer sweet potato fries. Of course, there are lots more sides for burgers to consider too, like baked beans, grilled broccoli, mac and cheese and cherry tomato pasta salad.

Watch How to Make Chicken Ranch Burgers

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