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Crack Chicken Burgers

Crack chicken burgers with ranch-seasoned ground chicken, gooey melted cheddar, and crispy bacon. Grilled patties stay juicy while the cheese melts in the last minute and buns get a quick toast on the grill.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Crack chicken burger patties
  • 1.5 lb ground chicken
  • 1 ranch seasoning mix (1 packet)
  • 0.5 cup cheddar cheese, shredded
  • 3 bacon slices, cooked and crumbled
  • 4 hamburger buns
  • 4 cheddar cheese slices
  • ranch dressing
  • lettuce
  • tomato

Equipment

  • 1 cast iron skillet

Method
 

Mix and shape
  1. In a mixing bowl, combine ground chicken with ranch seasoning mix, shredded cheddar, and half of the crumbled bacon. Mix just until evenly combined and no dry seasoning remains.
  2. Form the mixture into 4 patties and make a slight indentation in the center of each. This helps the burgers cook evenly and stay flat.
Grill the burgers
  1. Preheat a grill to medium heat, then place patties on the grate. Grill for 6-7 minutes per side until the internal temperature reaches 165°F.
  2. Add a slice of cheddar to the top of each patty during the last minute of cooking. Close the grill lid to melt the cheese.
Toast and assemble
  1. Toast the hamburger buns on the grill. Cook until lightly browned, keeping an eye on them so they don’t burn.
  2. Assemble burgers by adding ranch dressing to the buns, then top with patties, remaining bacon, lettuce, and tomato. Serve immediately while the cheese is melted.

Notes

Pro tip: Keep patties the same thickness for even cooking—check doneness with a thermometer at the thickest part. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a skillet over medium-low until warmed through (cheese may re-melt). Freezing is not recommended for best texture. For a lighter swap, use reduced-fat cheddar and low-fat ranch dressing to cut calories while keeping the crack-chicken flavor.