Three-Ingredient Cheesy Chicken Ranch Burgers Recipe
Summer is by far my favorite season for food.
I LOVE pretty much ALL summer produce. Strawberries, Tomatoes, Yellow Squash, Okra, Corn, Basil….I could go on and on.
But I also LOVE grilling! Now yes, you can grill all year – BUT there is something about grilling in the summer! Freshly mowed grass, cool lemonade, Sun-kissed skin from the pool, and assorted meats on the grill = Summer.
And this recipe is so good, you’ll definitely be making it ALL summer!
Cheesy Chicken Ranch Burgers
Literally THREE ingredients:
1 lb. ground chicken – 1 1/2 cups Shredded Cabot Cheese – 1 packet Ranch Seasoning
Place all the ingredients in a bowl and mix well with your hands, distributing the cheese and seasoning throughout. Pat the chicken out into patties. You should be able to get 4 good-sized patties from the pound of chicken. (Keeping in mind that the patties will shrink when grilled)
I used Cabot Extra Sharp for the cheese and Spice Hunter Organic Ranch Dip Mix for the seasoning. You could also use Hidden Valley Ranch Seasoning, which is now gluten free, but be sure to find the gluten free label on the packet. (And the Hidden Valley Ranch does contain MSG, so just be aware if you try to avoid that)
Grill the burgers over medium flame, about 5-8 minutes each side. You’ll know it’s time to flip when the bottom has nice grill marks and about half the pink has turned white. When you’re flipping, use a metal spatula and go in with force. The cheese on the outside can stick to the grill, so a forceful flip will help you scrape through the cheese without your burger falling apart.
Serve however you would like!
Last night Parrish and I topped ours with fresh avocado and ketchup – we were out of tomatoes. You could add onion, lettuce, mayo….the choice is yours!
These burgers are SO CHEESY:
Oh yeah. So good.
And they’re so easy to make!
Since we were using the grill, I whipped up a batch of grilled potato wedges too:
Again, super easy to make.
Yukon gold potatoes sliced in to wedges, drizzled with olive oil, and tossed to coat with salt and pepper.
Cook over a low flame, and add these to the grill a good 15 minutes before the chicken. These will need about 25-30 minutes to cook through – turn them frequently with tongs as to not burn the sides.
I love the flavor of grilled potatoes. Smoky, Crispy, Crunchy, and Creamy on the inside. So good.
And….now I’m hungry! Have a great Tuesday!