I built Crack Chicken Burgers from ground chicken, cheddar, bacon, and ranch seasoning with a surprising twist that makes this a standout in Ground Chicken And Bacon Recipes.

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I’ve been making these Crack Chicken Burgers for months and I still catch myself sneaking a bite before they even hit the plate. They start with simple ground chicken and a stubborn handful of bacon crumbles, but what happens inside the patty is kind of magic, you’ll wonder why you ever ate plain burgers.

I call it my secret comfort burger but not the fuzzy kind, more like the I need this now kind. If you like bold, handheld dinners this belongs in your rotation.

Yep, this sure fits right into Ground Chicken And Bacon Recipes.

Ingredients

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Ground chicken: Lean protein, lower fat than beef, keeps burgers juicy when mixed.
Ranch dressing mix: Adds savory tang, herbs and salt, big flavor without extra work.
Cheddar cheese: Sharp, adds rich fat and protein, melts to make it’s own creamy pockets.
Bacon: Smoky salty crunch, high fat and sodium, great flavor boost though indulgent.
Panko breadcrumbs: Light binder, adds texture, little flavor, mostly carbs so use sparingly.
Green onions: Fresh bite, low calories, adds color and mild sharpness.
Mayonnaise: Creamy spread, mostly fat, makes burgers richer and juicier.

Ingredient Quantities

1 1/2 lb ground chicken (about 680 g)

1 (1 oz) packet ranch dressing mix

1 cup shredded sharp cheddar cheese (about 115 g)

6 slices bacon, cooked and crumbled (about 3/4 cup)

1 large egg

1/3 cup panko breadcrumbs

2 tablespoons finely chopped green onions

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

4 burger buns

1/4 cup mayonnaise or extra ranch dressing for spreading

lettuce leaves and tomato slices for topping, optional

How to Make this

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1. Preheat a skillet over medium heat or fire up the grill to medium, then cook the bacon until crisp (or bake on a sheet at 400°F for 15-20 minutes), drain on paper towels and crumble when cool.

2. In a big bowl mix the ground chicken, ranch dressing packet, shredded cheddar, crumbled bacon, egg, panko, chopped green onions, garlic powder, onion powder, salt and pepper. Use your hands but don’t overmix or the burgers will get tough.

3. Divide the mix into 4 equal portions, shape into patties slightly wider than your buns and press a shallow dimple in the center of each so they stay flat while cooking. If the mix feels loose chill the patties 10 minutes to firm up.

4. Lightly oil the skillet or brush the grill grates so the patties don’t stick. Place the patties on the hot surface and cook undisturbed about 5-6 minutes per side until nicely browned. Don’t press them down or you’ll lose the juices.

5. Check doneness with an instant read thermometer — poultry must reach 165°F (74°C) in the center. If you like melted cheese add a little extra cheddar on top during the last minute and cover the pan to melt.

6. While patties finish toast the buns in the skillet, on the grill, or under the broiler until golden.

7. Spread mayonnaise or extra ranch dressing on both bun halves for extra flavor, you can add a little hot sauce to the mayo if you want a kick.

8. Let the cooked patties rest 2 minutes so juices settle, then assemble: patty, lettuce, tomato slices if using, top bun.

9. Serve right away with your favorite sides. Leftovers keep well in the fridge for 2 days and reheat gently so they don’t dry out.

Equipment Needed

1. large skillet or a grill set to medium, cast-iron works great
2. instant-read thermometer to make sure the patties hit 165°F
3. large mixing bowl for combining the chicken and seasonings
4. baking sheet plus paper towels (for crisping and draining the bacon)
5. measuring cups and spoons
6. spatula or long tongs for flipping the burgers
7. cutting board and a sharp knife for the onions and tomato
8. small bowl or ramekin for mayo or extra ranch for spreading

FAQ

Q: How do I know when the chicken burgers are done? A: Cook until the internal temp hits 165 F (74 C). On the stove cook medium-high about 4-5 minutes per side, on the grill 6-8 minutes per side, or bake at 375 F for 20-25 minutes. Let them rest a few minutes so the juices settle.

Q: My patties fall apart, how do I stop that? A: Dont overmix the meat, gently combine ingredients. The egg and panko act as binders, and chilling formed patties 15-30 minutes helps them hold together. Cook on medium heat and flip only once when the bottom is nicely browned.

Q: Can I make these ahead or freeze them? A: Yes. You can form raw patties and freeze on a tray, then transfer to a bag for up to 3 months. Thaw in the fridge before cooking. Cooked burgers keep in the fridge 3-4 days and reheat gently so they dont dry out.

Q: What can I use instead of panko or the ranch packet? A: For panko use regular breadcrumbs, crushed crackers, or oats in a pinch. If you dont have ranch mix, mix 1 tsp each garlic and onion powder with 1 tsp dried dill and 1 tsp dried parsley, plus a pinch of salt.

Q: How do I keep the burgers juicy? A: Dont overcook them. The cheese and bacon already add fat, but a little mayo or grated onion mixed into the meat helps too. Rest the patties 3-5 minutes after cooking so the juices redistribute.

Q: Best toppings and serving ideas? A: Keep it simple: mayo or extra ranch, lettuce and tomato, pickles if you like. Avocado, a little hot sauce, or caramelized onions are great too. Serve with fries, a simple salad, or roasted veggies.

Crack Chicken Burgers Recipe Substitutions and Variations

Ground chicken: swap with ground turkey if you want the same lean thing, or use ground pork for juicier, more flavorful burgers. If you pick pork, cut back a bit on the salt.
Ranch dressing mix: make a quick mix with 1 tsp dried parsley, 1/2 tsp dried dill, 1/2 tsp garlic powder and 1/2 tsp onion powder, or stir 2 tbsp bottled ranch into the meat and skip extra mayo later.
Panko breadcrumbs: replace with crushed saltine crackers, plain breadcrumbs, or 1/3 cup almond flour for a low carb option. Crushed crackers give a nicer crunch, almond flour makes them a bit denser.
Bacon: use turkey bacon or chopped prosciutto, or leave it out and add 1/2 tsp smoked paprika to get that smoky flavor without pork.

Pro Tips

– Don’t overwork the meat, seriously. Mix just until it holds, then stop, otherwise the patties get rubbery. If the mix still feels loose chill the patties 10 to 15 minutes and they’ll firm up much easier.

– Use a little extra fat for juicier burgers. Stir in a tablespoon of mayo or a teaspoon of bacon fat into the mix, or grate a small onion into it for moisture, but don’t dump in too much or they’ll fall apart.

– Sear hot then finish gentle. Start on a hotter pan or grill to get a brown crust, then turn the heat down so the inside reaches 165 F without burning the outside. If you’re nervous about doneness, finish them in a 350 F oven for a few minutes.

– Save some bacon and cheddar to top after cooking and use bacon fat to cook the patties for extra flavor. Also toast the buns on the grates or in the pan after you’re done cooking so they soak up flavor but don’t get soggy.

– Rest and assemble smart. Let patties rest 2 to 3 minutes so juices settle, spread a thin layer of mayo or ranch on the bun as a moisture barrier, and put lettuce under the patty if you want to keep the bottom bun from getting soggy when you eat later.