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Crack Chicken Burgers

Crack chicken burgers with ranch-seasoned ground chicken, melted cheddar, and crispy bacon for a juicy, layered bite. Grilled patties are cooked to 165°F and finished with a cheese slice right at the end.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Ground chicken
  • 1.5 lb ground chicken
Ranch seasoning and flavor
  • 1 packet ranch seasoning mix
  • 0.33 cup Ranch dressing For drizzling and assembly (use to taste).
Cheddar
  • 0.5 cup cheddar cheese, shredded Shred for mixing into the patties.
  • 4 cheddar cheese Use 1 slice per patty.
Bacon
  • 6 slices bacon, cooked and crumbled Cooked and crumbled; reserve half for topping.
Buns and serving
  • 4 hamburger buns
  • 1 lettuce For serving.
  • 1 tomato For serving.

Equipment

  • 1 grill

Method
 

Make and form the patties
  1. In a mixing bowl, combine ground chicken with ranch seasoning mix, shredded cheddar, and half of the crumbled bacon until evenly distributed. The mixture should look cohesive with visible cheddar flecks.
  2. Form the mixture into 4 patties and make a slight indentation in the center of each. This helps the burgers cook evenly without doming.
Grill the burgers
  1. Preheat the grill to medium heat, then place patties on the grill. Cook for 6-7 minutes per side until the internal temperature reaches 165°F.
  2. In the last minute of grilling, top each patty with a cheese slice, then close the grill lid to melt the cheese. Look for melted, glossy cheese across the top.
Toast and assemble
  1. Toast hamburger buns on the grill until lightly browned, using cut-side down if applicable. You should see toasted edges and a firmer surface.
  2. Assemble burgers by layering ranch dressing on the bottom bun, adding each patty, then topping with remaining bacon, lettuce, and tomato. Drizzle extra ranch if desired.

Notes

For the juiciest burgers, don’t overmix—just combine until the chicken looks uniform—and aim for a center indentation so the patties stay flatter while grilling. Store leftovers in an airtight container in the refrigerator for up to 3 days (freeze cooked patties up to 2 months); reheat gently to avoid drying out. If you want a lighter option, use low-fat cheddar and a reduced-fat ranch dressing.