Ultimate Ground Chicken Bacon Ranch Burger

Ingredients

• 454 g (1 lb)92% lean ground chicken
• 142 g (5 oz), about 5–6 thick-cut slicesground bacon
• 30 ml (2 tablespoons)buttermilk ranch powder
• 30 ml (2 tablespoons)Chupacabra Cluckalicious seasoning
• 45 ml (3 tablespoons)chopped spring onions
• 45 ml (3 tablespoons)chopped garlic chives
• 4 thick slicesavocado
• to tastebaby rocket
• 8 piecescrispy peppered bacon
• 4 slicessharp Cheddar cheese
• 60–80 ml (¼–⅓ cup)Parmesan peppercorn ranch
• 4brioche buns

Instructions

1. 1

   Mix and shape

   Combine the ground chicken, ground bacon, ranch powder, seasoning, spring onions and garlic chives in a bowl. Mix gently, then shape into 4 patties. Line a baking tray with baking parchment and lightly spray it with cooking oil. Arrange the patties on the tray, spray their tops with oil, cover and chill for at least 1 hour.

2. 2

   Heat the grill

   When ready to cook, preheat the grill to 204°C (400°F). Just before grilling, lightly coat the grates with high-heat oil. Put the cold patties on the grill and cook for about 5 minutes. Carefully slide a spatula underneath each patty, turn it 90 degrees and cook for 1 more minute.

3. 3

   Flip and finish

   Flip the patties and cook for 3–5 minutes, or until the internal temperature reaches 74°C (165°F). Add a slice of cheese to each burger during the final minute.

4. 4

   Build the burgers

   Take the burgers off the grill; toast the buns on the grill if you like. Add rocket to each bun base, followed by a patty, 2 pieces of bacon, a thick slice of avocado and 15–30 ml (1–2 tablespoons) of Parmesan peppercorn ranch. Put on the bun tops and serve.

What is a chicken bacon ranch burger?

It is a grilled chicken burger inspired by the familiar combination of bacon, ranch dressing and cheese. This version mixes bacon and seasonings directly into the chicken, then layers more bacon and Parmesan peppercorn ranch on top.

The method keeps the patties gently mixed and chilled before grilling, helping them hold their shape. Cheddar, avocado and peppery rocket bring contrasting richness, creaminess and freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 752 calories, 33g protein, 38g carbs, 49g fat.

The brioche buns provide much of the carbohydrate, while the chicken contributes protein and the bacon, cheddar, avocado and ranch contribute much of the fat. Add a generous side of salad or vegetables to balance the rich burger with freshness and crunch.

Why mix bacon into the patties?

Ground bacon is incorporated with the chicken rather than used only as a topping, so its savoury flavour is distributed through each patty. Mix just until combined to avoid compressing the chicken mixture.

Chilling and shaping the patties

Even patties: shape the mixture into four similar portions so they cook at roughly the same rate.

Chilling: the recipe calls for at least 1 hour in the fridge. Keep the patties covered until they are ready to go onto the grill.

Grilling for a juicy result

Hot grates: preheat the grill to 204°C (400°F) and oil the grates just before cooking to help limit sticking.

Gentle turns: let the patties cook for about 5 minutes, rotate each by 90 degrees, cook for 1 more minute, then flip. Handle them carefully when turning.

How to check doneness

Use an instant-read thermometer in the centre of a patty; the recipe specifies 74°C (165°F). Add the Cheddar for the final minute so it has time to melt as the burgers finish cooking.

Building each burger

Layer the rocket on the bun base, then add the patty, two pieces of crispy peppered bacon and a thick slice of avocado. Finish with 15–30 ml (1–2 tablespoons) of Parmesan peppercorn ranch and the bun top.

Toasting the buns on the grill is optional. If you do, watch them closely so they warm and colour without becoming too crisp.

What to serve alongside

Serve the burgers with a crisp green salad or sliced vegetables for a fresh contrast to the bacon, cheese and ranch. For a more substantial meal, add oven chips or grilled corn.

Recipe notes & tips

• Mix the patty ingredients gently so the burgers do not become dense.
• Chill the formed patties for at least 1 hour as directed.
• Oil the grill grates just before adding the cold patties.
• Use a thermometer to check that the centre reaches 74°C (165°F).
• Add the Cheddar during the final minute on the grill.
• Toast the brioche buns briefly if you want a warm, lightly crisp base.

Variations

• Milder seasoning: reduce the seasoning powder to suit your taste.
• Extra avocado: add another slice to each burger for a creamier topping.
• More rocket: pile on extra leaves for a fresher, peppery bite.
• Different cheese: use another good-melting cheese in place of sharp Cheddar.
• No grill: cook the patties on a hot, lightly oiled griddle, checking the centre reaches 74°C (165°F).

Common mistakes to avoid

• Overmixing the chicken: mix only until the ingredients are combined to keep the patties tender.
• Skipping the chill: refrigerate the shaped patties for at least 1 hour so they are easier to handle.
• Moving patties too soon: let them cook for the stated first 5 minutes before sliding a spatula underneath.
• Guessing doneness: check the centre with a thermometer and cook to 74°C (165°F).
• Adding cheese too early: put it on during the final minute so it melts without spending the whole cook on the grill.

How to store

Refrigerate cooked patties promptly in a covered container and use within 3–4 days. Reheat until piping hot throughout; store the buns and fresh toppings separately and assemble just before serving.

Frequently asked questions