Crack Chicken Burgers
Juicy ground chicken burgers loaded with bacon, ranch seasoning, and cheddar—served on toasted buns with all the fixings.
Servings 4
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.