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Crack Chicken Burgers

Crack chicken burgers with ranch-seasoned ground chicken, melted cheddar, crispy bacon, and a creamy ranch drizzle. Grilled patties stay juicy while the cheese melts on top in the final minute.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Crack chicken burger patties
  • 1.5 lb ground chicken
  • 1 ranch seasoning mix Use 1 packet.
  • 0.5 cup cheddar cheese, shredded
  • 6 slices bacon, cooked and crumbled
Burger assembly
  • 4 hamburger buns Toasted on the grill.
  • 4 slices cheddar cheese Place one slice on each patty in the last minute.
  • 0.25 cup Ranch dressing For spreading/drizzling.
  • 1 lettuce For serving.
  • 1 tomato For serving.

Equipment

  • 1 cast iron skillet

Method
 

Mix and shape
  1. In a bowl, mix the ground chicken with the ranch seasoning mix, shredded cheddar, and half of the crumbled bacon until evenly combined.
  2. Divide the mixture into 4 patties and press a slight indentation in the center of each so they cook more evenly.
Grill the patties and melt the cheese
  1. Preheat the grill to medium heat and place the patties on the grate.
  2. Grill for 6-7 minutes per side, until the internal temperature reaches 165°F, checking with a thermometer for doneness.
  3. Top each patty with a slice of cheddar in the last minute and close the grill lid so the cheese melts.
Toast buns and assemble
  1. Toast the hamburger buns on the grill just until lightly golden.
  2. Assemble burgers with ranch dressing, the remaining crumbled bacon, lettuce, and tomato, then serve immediately.

Notes

Pro tip: Make a shallow thumbprint indentation in each patty to reduce puffing and keep the center juicy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently so the cheese doesn’t toughen. Freezing is not recommended because the buns and lettuce won’t hold texture. For a lighter option, use low-fat cheddar and a reduced-sugar ranch dressing while keeping the seasoning mix the same.