Crack Chicken Burgers
Crack Chicken Burgers
Looking for a fun twist on a classic burger? These crack chicken burgers are bursting with flavor from crispy bacon, ranch seasoning, and sharp cheddar cheese—all packed into juicy ground chicken patties. Whether you’re skipping beef or just craving something different, this is one recipe that’ll have everyone asking for seconds.
I served mine on toasted buns with melted cheddar, extra bacon, lettuce, tomato, and ranch dressing—and let me tell you, these were an instant hit. We paired them with corn on the cob and tater tots, but honestly, they go with just about anything. Perfect for summer grilling, weeknight dinners, or your next backyard cookout!
So what makes it “crack” chicken?
The term “crack” in recipes usually refers to a flavor combo that’s totally addictive—in the best way. It’s most often a mix of cheddar, bacon, and ranch, and it shows up in everything from dips to casseroles to chicken dishes. These burgers take that trio and pack it right into a juicy, golden seared patty. One bite and you’ll understand the hype!
And check out these other great recipes while you are here!
Smothered Chicken in the Crockpot!
Better Than Olive Garden Fettuccine Alfredo
Breaded Pork Tenderloin Sandwich
Ingredients
- 1 lb ground chicken
- 1 cup cooked and crumbled bacon (about 6-7 slices) plus more for topping if desired
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons ranch seasoning mix
- 1/2 cup plain breadcrumbs
- 1 large egg
- 4 burger buns, toasted
- 4 slices cheddar cheese, for topping
- Lettuce, tomato, and ranch dressing, for serving
Step-by-Step Instructions
Start by combining your ground chicken, crumbled bacon, shredded cheddar, ranch seasoning, breadcrumbs, egg, garlic powder, and pepper in a large mixing bowl. Mix just until everything is evenly combined—don’t overwork it or the patties can get tough. Form the mixture into four equal-sized burger patties. PRO TIP – wet your hands while forming them into patties and the meat won’t stick to your hands!
Heat a nonstick skillet over medium heat. If your pan isn’t nonstick, go ahead and add a little oil or cooking spray. Cook the burgers for about 5–6 minutes per side, or until they’re nicely browned and cooked through. Putting a lid on helps keep them moist. Use a meat thermometer to check that the internal temp has reached 165°F—that’s the key to juicy, safe chicken burgers!
Once the burgers are cooked, add a slice of cheddar to each one. PRO TIP – Pour a small amount of water in the pan and put the lid on to help the cheese melt!
Toast your buns if you haven’t already, then stack your burgers with lettuce, tomato, and a generous drizzle of ranch dressing.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Crack Chicken Burgers
Ingredients
- 1 lb Ground Chicken
- 7-8 Slices Cooked, crumbled bacon
- 1 Cup Shredded Sharp Cheddar Cheese
- 2 tbsp Ranch Seasoning
- 1/2 Cup Plain Breadcrumbs
- 1 Large Egg
- 4 Brioche Buns, Toasted
- 4 Slices Cheddar Cheese
- Lettuce, Tomato and Ranch dressing for topping
Instructions
- In a large bowl, mix ground chicken, bacon, cheddar, ranch seasoning, breadcrumbs, egg, garlic powder, and pepper.
- Form into 4 patties. Wetting your hands with water will make this a lot easier.
- Heat a nonstick skillet over medium heat (use oil if needed). Cook patties 6-7 minutes per side or until internal temp reaches 165°F. Cover them with a lid while cooking to help keep them moist.
- Top with cheddar slices and let melt. I put a small amount of water in the pan and put the lid on. This helps the cheese melt faster.
- Serve on toasted buns with lettuce, tomato, and ranch.
Notes
Make-Ahead & Storage Tips
- Make-ahead: You can shape the patties ahead of time and refrigerate them (covered) for up to 24 hours before cooking.
- Leftovers: Store cooked burgers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
- Freezing: Freeze uncooked patties between parchment paper in a sealed bag for up to 3 months. Thaw overnight in the fridge before cooking.
I made this tonight for varied tastes. Everyone liked it, nobody loved it, but it could be because I had to guess on seasonings and there was no salt listed. The garlic and pepper amounts were not in the recipe. It was pretty easy and I’d make it again but since I can’t eat meat, I can’t taste it to figure out seasoning. Please edit recipe to include ALL ingredients and amounts. Thanks.