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Chipotle Ranch Ground Chicken Burgers

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! 

A simple recipe for burgers made with ground chicken and a chipotle ranch slaw. Each burger has 31g of protein with just 300 calories and 5 WW Smart Points.

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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: 

carrot fries, mexican potatoes, and wingstop fries

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 recipe

Chipotle Ranch Ground Chicken Burgers

Yield: 4 burgers
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

3-ingredient chicken burgers with a quick and easy spicy slaw.


For the Chicken Burgers

  • 1 lb Ground Chicken (97/3)
  • 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



  1. 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. sauce for the spicy ranch slaw

Chicken Burgers

  1. 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.) spices on the ground chicken
  2. 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.) ground chicken pieces spice side down in a cast iron skillet
  3. 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! chicken burgers after pressing flat in the skillet
  4. 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. cooked chicken burgers on a plate
  5. 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! buns toasting in the skillet after cooking the chicken burgers


  • Each burger has 5 Smart Points.
  • Nutrition facts are for the burgers with buns only (no slaw).
  • 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.
  • 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. 
Nutrition Information:
Yield: 4 Burgers Serving Size: 1 Burger
Amount Per Serving: Calories: 300Total Fat: 9gCarbohydrates: 29gProtein: 31g

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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! 


Thursday 4th of August 2022

Wow these were delicious but WAY too spicy. I’m going to try again soon without the paprika and chipotle.

Megan Roberts

Monday 12th of April 2021

The chipotle ranch chicken burger had become a staple in my house, especially for meal prep! We usually pair with jasmine rice and grilled veggies and it is so delicious and filling!

Hanna Gary

Monday 12th of April 2021

I substituted cayenne powder instead of chipotle chili and they were super!

Andrea Fletcher

Thursday 20th of February 2020

I didn't read the recipe card well enough apparently and before I knew it I already had the ranch mixed with Ground Chili Pepper. That was the only change I made and these came out so bomb! I let the slaw sit for about an hour so the flavors could really come together. The slaw really took these up a notch. My husband had his on a regular bun but I used a flatout fold bread for mine which I crisped up in the oven. Another winner!


Wednesday 29th of January 2020

These burgers are sooo good. I’m not good at or patient with cooking chicken, but these were simple and quick to make. A good alternative to a regular burger with significantly less fat, something I believe is hard to find that also tastes this good. You can even change up the seasoning to make them more spicy or more mild, but the recipe makes a delicious burger.

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