Crack Chicken Burgers

Juicy ground chicken burgers mixed with ranch seasoning, cream cheese, sharp cheddar, and crisp bacon. Serve them on toasted buns with fresh toppings for an irresistible family dinner.

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Prep Time 15

Cook Time 10

Total Time 30

Servings: 4 servings

Ingredients Method Notes

Ingredients

Burger Patties

1 lb (450 g) Ground chicken
6 strips Bacon, cooked crisp and finely chopped
4 oz (113 g) Cream cheese, softened
1 cup (100-115 g) Sharp cheddar cheese, shredded
1 packet, about 1 oz (28 g) Ranch seasoning mix
1 Large egg
1/2 cup (about 30 g) Plain panko breadcrumbs
1/2 teaspoon Garlic powder
1/4 teaspoon Black pepper

For Serving

4 Hamburger buns
As needed Lettuce, tomato, pickles, additional bacon, or ranch sauce

Method

Step-by-Step

Cook the bacon until fully crisp. Drain it well, let it cool, and finely crumble or chop it.
In a large bowl, mix the softened cream cheese, ranch seasoning, shredded cheddar, egg, panko breadcrumbs, garlic powder, and black pepper until combined.
Add the ground chicken and cooled bacon. Mix gently with clean hands or a fork just until the ingredients are evenly distributed; do not overmix.
Divide the mixture into four equal portions and shape each into a patty slightly wider than the hamburger buns. Chill the patties for 20 to 30 minutes if possible.
Heat a lightly oiled skillet or grill over medium heat. Cook the patties for about 5 to 6 minutes per side, turning once, until browned and the centers reach 165°F (74°C).
Toast the buns and assemble the burgers with lettuce, tomato, pickles, additional bacon, or ranch sauce.

Notes

The mixture is soft because of the cream cheese, so chilling the shaped patties improves handling. Use an instant-read thermometer and cook ground chicken to 165°F (74°C) in the center. Cool leftovers promptly and refrigerate in a covered container; reheat until hot throughout.