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Crack Chicken Burgers

Crack chicken burgers with a ranch-seasoned, cheesy chicken patty and a crispy bacon crunch. Juicy grill-cooked burgers are topped with melted cheddar and finished with a creamy ranch drizzle.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Crack chicken burger patties
  • 1.5 lb ground chicken
  • 1 packet ranch seasoning mix
  • 0.5 cup cheddar cheese, shredded
  • 3 slices bacon, cooked and crumbled
  • 4 hamburger buns
  • 4 slices cheddar cheese
  • Ranch dressing
  • lettuce and tomato for serving

Equipment

  • 1 cast iron skillet

Method
 

Mix and shape the patties
  1. In a bowl, mix the ground chicken with the ranch seasoning mix, shredded cheddar, and half of the crumbled bacon until evenly combined. Form the mixture into 4 patties, then make a slight indentation in the center of each so they cook flat.
  2. Preheat the grill to medium heat. Arrange the patties on the grill and cook for 6-7 minutes per side, until the internal temperature reaches 165°F, flipping once.
  3. Top each patty with a slice of cheddar cheese in the last minute of cooking. Close the grill lid to melt the cheese fully.
Toast buns and assemble
  1. Toast the hamburger buns on the grill until lightly browned. Assemble burgers with ranch dressing, remaining crumbled bacon, lettuce, and tomato.

Notes

For best melt and juiciness, don’t press the patties down while cooking—let them sear undisturbed to keep the juices in. Refrigerate leftovers in a sealed container up to 3 days; freezer: no, the texture of the buns and toppings won’t hold well. Dietary swap: use turkey bacon and reduced-sodium ranch seasoning if you want a lighter option.