Chipotle Ranch Ground Chicken Burgers
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These ground chicken burgers are about as easy as it gets. You’ll need 3 ingredients, a little olive oil, and some buns. They’re spicy (but not as spicy as my Nashville Hot Chicken Burgers), low fat, and surprisingly amazing reheated.
So whether you need a fun cookout meal or a meal prep recipe, these burgers are the move!
How to Make Burgers with Ground Chicken
I promised easy so check it out: Mix crushed chipotle peppers and ranch seasoning, heat a bit of oil in a skillet, season a pound of ground chicken cut into 4 quarters, and pan sear for 2-3 minutes per side.
That’s it!
The recipe card below includes a spicy slaw to top your ground chicken burgers with, but I’ll drop a few more ideas below.
I’ll also include a few troubleshooting tips or things to consider in the notes section of the recipe card.
Sides for Your Ground Chicken Burgers
Chipotle ranch is kind of a weird flavor to match in theory, but I think you’ll be surprised at the flavor of these burgers. The crushed chipotle gives a great smoky flavor and the ranch mostly cooks off to leave a slight garlic and buttermilk flavor.
What I’m trying to say is—you can pair these burgers with just about anything but here are some of my favorites:
- Southwest Sweet Potato Salad
- Copycat Wingstop Fries
- Air Fryer Carrot Fries
- Low Carb Cheesy Cauliflower Tots
- Cheesy Bacon Sweet Potato Tots
- Southern Style Pasta Salad
Whether you cook an entire feast or make a big batch of chipotle ranch burgers on their own, I’d love to hear what you think. Drop a comment on this post or snap a pic and tag me on the ‘gram or in my free Facebook group!
Chipotle Ranch Ground Chicken Burgers
3-ingredient chicken burgers with a quick and easy spicy slaw.
Ingredients
For the Chicken Burgers
- 1 lb Ground Chicken I used 97/3 from HEB
- 1 Tbsp (16g) Olive Oil
- 1 Tbsp Crushed Chipotle Pepper
- 1 Tbsp Ranch Seasoning
- 4 Nature's Own Butter Buns or your choice of buns
For the Slaw
- 10 oz bag Tri-Color Cole Slaw Mix
- 1/2 C (113g) Fat Free Greek Yogurt
- 2 Tbsp (30g) Pickle Juice or your choice of vinegar
- 2 Tbsp (24g) Swerve Granular or a granulated sugar substitute
- 1 Tbsp Ranch Seasoning
- 1-2 tsp Crushed Chipotle Pepper to spice preference
- 1-2 tsp Smoked Paprika
Instructions
Slaw
Mix the yogurt, pickle juice, and spices together in a large bowl before folding the slaw mix in. Place in the refrigerator to let the flavors get to know one another while you cook the burgers.
Chicken Burgers
Mix the crushed chipotle and ranch together in a small bowl. Divide the chicken into 4 pieces and gently massage about 2/3 of the seasoning mixture into the top of each piece. (Don't over handle the chicken.)
Heat a large skillet (I used a 12-inch cast iron) over medium-high heat before adding the olive oil. Once the oil is hot, carefully add the chicken pieces spice side down. (Use the ventilation in your kitchen and be careful not to stand over the chipotle pepper as it cooks.)
Sprinkle the remaining seasoning on top and use a spatula to firmly press each piece down. This will be the only time you should press the burgers (to keep the juices sealed inside) so make it count!
Cook for about 3 minutes or until the chicken burgers have a good sear and have developed some color on one side. Flip and cook for another 2-3 minutes or until the burgers are cooked through and reach an internal temp of 165F.
Transfer the cooked burgers to a plate, reduce the heat to a medium-low, and toast the buns. Top each burger with the slaw and enjoy!
Recipe Notes
- Each burger has 5 Smart Points.
- Nutrition facts are for the burgers with buns only (no slaw).
- Each chicken burger with slaw: 350 calories, 35g protein, 36g carbs, 9g fat, 5 Smart Points
- In case you glazed over the note, be sure to not inhale the chipotle pepper as it cooks unless you need to clear your sinuses!
- I used a 12-inch cast iron skillet. If you use a smaller pan, you may have thicker burgers. Adjust the cook time accordingly.
- You can find the skillet, ranch seasoning, and other tools and products on my Amazon list.
- If you cook with too much heat, you'll burn the exterior before the interior cooks through.
- Use a meat thermometer to test for doneness but try not to cut into the burgers after cooking to keep the juices inside. Also, be sure to let the burgers rest for a few minutes after they come out of the pan.
- If you're prepping chicken burgers for later, refrigerate the patties without the buns.
More Recipes with Ranch Seasoning
If you’re picking up some for these ground chicken burgers, you’ll probably have some left over. Put it to good use!
can you use a oil spray instead of olive oil for these burgers?
You can give it a go. The olive oil helps create the outer crust and gives so much flavor. If you’re using a fattier cut of chicken (like a 92/8), you may be fine without the extra oil for flavor, though.
I made these for my lunches this week and they are excellent! I’m starting Weight Watchers tomorrow, so your recipes will be very helpful.