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chipotle ranch ground chicken burgers recipe

Chipotle Ranch Ground Chicken Burgers

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

Course Main Course
Cuisine American
Keyword burgers, ground chicken
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 burgers
Calories 300 kcal
Author Mason Woodruff


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



  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

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. 
Nutrition Facts
Chipotle Ranch Ground Chicken Burgers
Amount Per Serving (1 burger)
Calories 300 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 29g10%
Protein 31g62%
* Percent Daily Values are based on a 2000 calorie diet.