Ranch Chicken Burgers Recipes

GRILLED CHICKEN RANCH BURGERS

Steps:

• In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into sixteen 1/2-in.-thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up., Grill burgers, covered, over medium heat or broil 3-4 inches from heat 5-6 minutes on each side or until a thermometer reads 165°. Serve on buns with desired toppings.

GROUND CHICKEN BURGERS WITH RANCH

Steps:

• Preheat your broiler on your oven or grill.
• In a large bowl mix together everything except ranch dressing and buns.
• Form chicken mixture into 4 patties.
• Place on grill or greased broiler pan.
• Broil/grill for 4-6 minutes on each side or until internal temp reaches 160 degrees. Remove from oven.
• Butter inside of buns, place cut side up on pan and put in oven to broil. When they are golden brown remove from oven. Put chicken burger on bun and top with Ranch Dressing.

GROUND CHICKEN RANCH BURGER

Steps:

• Mix all ingredients together. Mixture will be wet.
• Be sure to spray or oil grill and do not turn chicken patties until well browned.
• Form into patties and grill or pan fry.
• I usually cook about 3-4 minutes on each side, a little longer may be needed if frozen. Juice will run clear when done.

RANCH CHICKEN BURGERS

Steps:

• In a large bowl, mix the first 5 ingredients together. Form into 4 patties. spread additional bread crumbs on burgers if they are sticky. Grill until juices run clear. Serve on hamburger buns with your favorite burger toppings.

BACON AND CREAMY RANCH CHICKEN BURGERS WITH CRISPY SCALLION "STICKS"

Steps:

• Cook the bacon in a large nonstick skillet over medium-high heat until it is crisp.
• While the bacon cooks, in a large bowl combine the ground chicken, garlic, onion, parsley, dill havarti chunks, poultry seasoning, the zest and juice of 1/2 lemon, salt, and pepper. Divide the mixture into 4 equal mounds, then form the meat into large, thin patties, about 1 inch thick. Drizzle them with vegetable oil to coat.
• Remove the crispy bacon from the skillet to a paper-towel-lined plate and reserve. Wipe the excess grease from the skillet and return it to the cooktop over medium-high heat, add the burgers to the skillet, and cook them for 5 to 6 minutes on each side, or until they are cooked through.
• While the burgers are cooking, put together the scallion "sticks." Heat 1 1/2 inches of the vegetable oil in a deep-sided skillet over medium heat. In a wide mixing bowl, combine the buttermilk, paprika, and the zest of the remaining 1 1/2 lemons. Place the flour in a second wide mixing bowl. Before you go at it, take one of the scallions and hold it up next to the skillet containing the heating oil. If needed, trim off some of the green tops to allow it to fit in the skillet easily.
• Line a plate with a few paper towels and set it near the stovetop. Add a 1-inch cube of bread to the hot oil. If it turns deep golden brown in color after a count of 40, the oil is ready. If the bread cube browns too quickly, turn down the heat and wait a few minutes for it to cool.
• Working in 2 to 3 batches, dip some of the scallions in the buttermilk, then into the flour, coating thoroughly. Put them back into the buttermilk and then into the flour again. Fry the coated scallions into the hot oil for about 1 minute on each side, or until golden brown. Transfer to the paper-towel-lined plate and immediately season them with a little salt. Repeat the process until all the scallion "sticks" are fried up.
• Toast the English muffins and slather both sides with the Ranch dressing. Arrange the cooked Ranch burgers on the English muffin bottoms, top each burger with 2 slices of the crispy bacon and 2 slices of tomato, and finish them with the English muffin tops. Serve them alongside the crispy scallion "sticks."

RANCH BURGERS

Steps:

• Preheat the grill for high heat.
• In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties.
• Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

BUFFALO CHICKEN BURGERS & RANCH SLAW

Steps:

• Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
• The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
• Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.

RANCH BURGERS FROM HIDDEN VALLEY®

Steps:

• Preheat the grill or broiler.
• In a large bowl, combine the beef, seasoning mix, onion, and pepper and mix well. If desired, add bread crumbs to meat mixture, too.
• With wet hands shape the meat mixture into 6 patties, each about 1-inch thick. Grill the burgers for 5 to 7 minutes per side or until an internal temperature of 165 degrees F is reached and juices run clear.
• Serve the burgers topped with the lettuce and tomato.