Cheddar Ranch Chicken Burgers Recipe

Ingredients

• 454 g (1 lb)ground chicken
• about 100 g (1 cup)crushed Oreo cookies, filling removed
• about 100 g (1 cup)shredded cheddar cheese
• 120 ml (½ cup)ranch dressing
• about 30 g (½ cup)panko breadcrumbs
• about 25 g (¼ cup)finely chopped spring onions
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)onion powder
• to tastesalt and pepper
• 4hamburger buns
• to tastelettuce
• to tastetomato slices
• to tastepickles

Instructions

1. 1

   Mix the ingredients

   In a large bowl, combine the ground chicken, crushed Oreo wafers with the filling removed, cheddar, ranch dressing, panko, spring onions, garlic powder, onion powder, salt and pepper. Mix until everything is evenly combined.

2. 2

   Shape the patties

   Divide the mixture into four equal portions and shape each into a round patty of even thickness.

3. 3

   Cook the patties

   Heat a grill or skillet over medium heat. Cook the patties for about 5–6 minutes per side, until golden-brown and cooked through to an internal temperature of 74°C (165°F).

4. 4

   Toast the buns

   While the patties cook, toast the buns on the grill or in a skillet for 1–2 minutes, until lightly browned and slightly crisp.

5. 5

   Assemble the burgers

   Set each cooked patty on the bottom half of a toasted bun. Add lettuce, tomato slices and pickles, then cover with the top half of the bun.

6. 6

   Serve the burgers

   Serve hot with a side such as fries or a fresh salad.

What are cheddar ranch chicken burgers?

A chicken burger is a burger-style sandwich built around a seasoned chicken patty rather than a beef one. This American-inspired version brings together cheddar and ranch, with crushed Oreo wafers for an unexpected sweet note and texture.

The patties are mixed and cooked in a familiar way, then paired with crisp salad toppings and a toasted bun. Removing the Oreo filling keeps the mixture focused on the wafers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 36g protein, 55g carbs, 40g fat.

The chicken and cheddar provide much of the protein, while the buns, panko and Oreo wafers contribute most of the carbohydrates. Ranch dressing, cheddar and the chicken contribute fat; serve with a generous salad or extra lettuce and tomato to add freshness to the plate.

The ingredients that shape the flavour

Chicken and cheddar: ground chicken makes the patty, while cheddar adds a savoury, tangy flavour. Ranch dressing seasons the mixture and contributes moisture.

Oreo and panko: the crushed wafers provide the recipe’s unusual sweet contrast, and panko helps give the mixture structure. Use fine, evenly crushed pieces so they distribute through the patties.

Fresh toppings: lettuce, tomato and pickles bring crispness and acidity to balance the rich patty. Their amounts are flexible, so add them to taste.

Mixing and shaping the patties

Even mixing: combine the ingredients just until they are distributed throughout the chicken. Avoid compressing the mixture more than necessary, which can make the patties dense.

Even portions: divide the mixture into four patties of similar thickness so they cook at a similar rate. If the mixture feels sticky, handle it gently and shape it with lightly damp hands.

How to check they are cooked

Temperature: check the centre of a patty with a food thermometer; it should reach 74°C (165°F). This is more reliable than judging the colour of ground chicken.

Crust: a golden-brown exterior is a useful visual cue, but it does not replace the temperature check. Keep the heat at medium so the outside has time to brown as the centre cooks.

Timing the cooking

Patties first: cook them for about 5–6 minutes on each side, checking the centre before taking them off the heat. The exact time can vary with patty thickness and the grill or skillet.

Buns alongside: toast the buns for 1–2 minutes while the patties cook, watching closely so they turn lightly crisp without burning. Assemble just before serving.

Serving ideas

Classic sides: serve the burgers with fries for a hearty meal, or pair them with a fresh salad for something crisp and lighter alongside.

Topping balance: add lettuce, tomato and pickles to taste. The pickles’ tang and the tomato’s freshness work especially well with the cheddar and ranch.

Recipe notes & tips

• Remove the Oreo filling before crushing the wafers, as specified in the recipe.
• Crush the wafers finely so larger pieces do not interrupt the patty texture.
• Shape the four patties to a similar thickness for more even cooking.
• Use a thermometer to check that the centre reaches 74°C (165°F).
• Toast the buns shortly before assembling so they stay crisp.
• Add the lettuce, tomato and pickles just before serving.

Variations

• Extra tang: add a little more pickle to each burger for a sharper contrast.
• More crunch: serve with extra lettuce for a crisp topping.
• Skillet method: cook the patties in a medium-heated skillet instead of on a grill.
• Salad side: serve with a fresh salad in place of fries.
• Cheese choice: use another shredded cheese in place of cheddar.

Common mistakes to avoid

• Leaving in the Oreo filling: remove it before crushing the cookies, as the recipe specifies.
• Uneven patties: make all four portions a similar size and thickness so they cook evenly.
• Overmixing: combine only until the ingredients are incorporated to help avoid dense patties.
• Relying on browning alone: check the centre reaches 74°C (165°F) before serving.
• Burning the buns: toast for 1–2 minutes and keep an eye on them as they colour.

How to store

Refrigerate leftover cooked patties in a covered container and eat within 3 days. Reheat until piping hot throughout; store buns and fresh toppings separately and assemble after reheating.

Frequently asked questions