This Chicken Bacon Ranch Burger might just be the best way to upgrade summer grilling to make juicy chicken!
AKA “Crack Chicken Burgers”, they’re loaded with bacon, green onions, parsley and ranch seasoning and dressing – these things are packet with so much flavor!
The first time I ever had something like this, I picked it up at my local grocery store and didn’t have super high hopes. Once I grilled the patties up and tasted how flavorful and juicy they were, I was hook! I immediately knew that I had to recreate some ground chicken burgers and these do not miss!
Be sure to give this recipe a try you’re looking to upgrade your burger game – you will not be disappointed you skipped the beef burgers.
Ingredients you will need
Protein: Boneless skinless Chicken thighs, bacon
Seasoning: Ranch seasoning mix packet, green onions and parsley
Homemade Ranch: Mayo, sour cream, chicken broth, apple cider vinegar, dill, parsley, salt, pepper, garlic powder and onion powder.
Burger: Brioche bun, lettuce, tomato, red onions, white cheddar cheese
Substitute chicken thighs for chicken breasts if you prefer to eat lean ground chicken.
How to make Grilled Chicken Bacon Ranch Burgers
Grinding up the meats
Take a grinder and grind up 1 pound of bacon and 2 pounds of chicken thighs. I used a KitchenAid grinder that attaches to your KitchenAid. If you do not have a grinder, you can also use a food processor for this part of the process.
You can easily skip this step by purchasing ground chicken.
Place both the bacon and the chicken in a large bowl. Add 1/4 cup chopped parsley, 1/4 cup chopped green onions, 1 ranch dressing mix then mix it thoroughly. The seasoning packet will help the meat thicken, but if you think you need to thicken it some more, add some bread crumbs/panko breadcrumbs.
Place the bowl of ground chicken mixture and bacon in the freezer for 15 minutes. This will help thicken the mixture and make it a lot easier to form up the patties.
Remove the bowl from the freezer, then form 1/3 pound patties. Place each patty on baking sheet with a piece of parchment paper to make it easier to put it on the griddle. Store any extras in freezer bags or vacuum seal bags and place them in the freezer for up to 3 months. This chicken burger recipe would also work great to cook extras for some easy meal prep for the week.
Assemble the homemade ranch and place it in an airtight container and store it in the refrigerator until it’s time to serve. You can skip this step if you prefer store bought ranch.
Cooking the chicken bacon ranch burgers
Start the griddle and place it on medium-high heat. Once it begins to smoke, add some avocado oil cooking spray. Avocado oil has a high smoke point than olive oil and works great for searing meat. Place the chicken patties down on the hot griddle with the parchment paper side up, then peal it off. Let it cook for 3 minutes to build some crust, then flip it over.
You can also use any type of grill that is setup for direct heat cooking. Just be sure to cook the chicken hot and fast to get a good sear directly on the grill grate to lock in all that juicy flavor.
Add a slice of cheddar cheese to each patty then let it cook for another 3-4 minutes. Remove from the griddle once the cheese melts and the meat reaches an internal temperature of 165° F.
To toast the hamburger buns, spread a light layer of mayo on the inside of your bun then place it on the griddle for 2 minutes.
Assemble the chicken bacon ranch burger with the toasted bun, lettuce, tomato and homemade ranch. Serve it up with some quick fries from the air fryer and enjoy!Print
- 1 pound of bacon
- 2 pounds of boneless skinless chicken thighs
- 1/4 cup green onion
- 1/4 cup parsley
- 1 ranch seasoning packet
- 10 slices white cheddar cheese
- 1 large tomato
- 1 head of Iceberg lettuce
- 10 brioche buns
- Grind 1 pound of bacon and 2 pounds of chicken thighs and place in a bowl.
- Add ¼ cup chopped parsley and ¼ cup chopped green onions, 1 ranch seasoning packet and mix thoroughly.
- Place the bowl in the freezer for 15 minutes to help form patties.
- Form ⅓ pound patties and place each patty on some cut parchment paper.
- Place the patty down on a hot cast iron griddle. Let it cook for 3 minutes, then flip it over.
- Add a slice of white cheddar cheese. Once it melts and the meat reaches 165°F, remove from the griddle.
- Assemble on a toasted bun with ranch, lettuce and tomato.
- Prep Time: 15 minutes
- Cook Time: 15 minutes