Keto Cheddar Ranch Chicken Burgers
These Keto Cheddar Ranch Chicken Burgers are incredibly juicy and flavorful, packed with sharp cheddar and tangy ranch seasoning. Perfect for a low-carb diet, they deliver a satisfying, crispy crust and a moist interior that rivals any traditional burger. This easy recipe proves that keto meals can be indulgent and delicious.
Equipment
- Large mixing bowl
- Cast-iron skillet or heavy-bottomed pan
- Thin spatula
- instant-read thermometer
- Measuring cups and spoons
- Knife
- Cutting board
- Plate
Ingredients
- 1 lb ground chicken mix of dark and light meat
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp mayonnaise
- 1 large egg
- 2 tbsp avocado oil or butter
- Salt and black pepper to taste
Instructions
- In a large mixing bowl, combine the ground chicken, shredded cheddar cheese, ranch seasoning mix, mayonnaise, and egg. Using your hands, gently mix until just incorporated. Do not overmix.
- Divide the mixture into 4 equal portions. With slightly wet hands, shape each portion into a patty about ¾-inch thick. Make a small indentation in the center of each patty with your thumb.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the avocado oil or butter. Once the fat is shimmering, carefully place the patties in the pan, leaving at least an inch of space between them.
- Cook for 4-5 minutes without moving them, until a deep golden crust forms. Carefully flip the patties using a thin spatula.
- Cook for another 4-5 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. If desired, place a slice of cheddar on each patty during the last minute of cooking and cover the pan with a lid to melt it.
- Remove the patties from the pan and let them rest on a plate for 2-3 minutes before serving. Serve on a bed of lettuce or with your favorite low-carb sides.
Notes
For the best texture, grate your own cheddar cheese from a block, as pre-shredded cheese contains anti-caking agents that can prevent smooth melting. To avoid dry patties, use a mix of dark and light ground chicken and do not overmix the ingredients. Leftover cooked patties can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet. For a dairy-free version, use dairy-free shredded cheddar and dairy-free ranch seasoning. For a spicy kick, add 4 slices of cooked, crumbled bacon and 1 finely diced jalapeño (seeds removed) to the meat mixture.