HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheddar Ranch Chicken Burgers
Cheddar Ranch Chicken Burgers

Cheddar Ranch Chicken Burgers

with Roasted Potatoes

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We're adding big flavour to this quick and easy family dinner by putting the cheddar cheese right into the burger mix! The flavour keeps on getting better with our fan favourite ranch dressing smothered over the burger buns. Don't worry, there will be plenty of ranch left to dip the potatoes in. This meal will be a family hit!

Tags:Quick PrepFamily Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Chicken

6 tbsp

Ranch Dressing

(ContainsEgg/Oeuf, Milk/Lait, Soy/Soja)

¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Soy/Soja, Sesame/Sésame, Wheat/Blé)

½ cup

Cheddar Cheese, shredded


2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Chicken Salt

7 g


80 g

Roma Tomato

28 g

Spring Mix

90 mL

Dill Pickle, sliced

460 g

Russet Potato

Not included in your delivery

1.5 tbsp


0.19 tsp


½ tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1130 kcal
Fat65 g
Saturated Fat15 g
Carbohydrate93 g
Sugar8 g
Dietary Fiber7 g
Protein43 g
Cholesterol150 mg
Sodium2490 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Remove 1/2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Cut potatoes in half lengthwise, then into 1/4-inch slices. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the chicken salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)


Meanwhile, thinly slice or snip chives into 1/2-inch pieces. Combine ground chicken, chives, breadcrumbs, remaining chicken salt, half the cheese and 1/8 tsp pepper (dbl for 4 ppl) in a large bowl. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal. In step 3, you can carefully re-shape the patties when cooking.)


Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry patties on one side, until golden-brown, 5-6 min. Flip patties. (NOTE: After the patties are flipped, use a spatula to carefully re-shape them by pressing against the edges!) Sprinkle remaining cheese over patties. Cover, then continue cooking until cheese melts, 4-5 min.**


Meanwhile, halve buns, then spread 1/2 tbsp softened butter (dbl for 4 ppl) over cut sides. Arrange buns on an unlined baking sheet, cut-side up. Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)


Cut tomato into 1/4-inch rounds. Spread half the ranch dressing over buns. Stack some pickles, patties, tomatoes and spring mix on bottom buns. Close with top buns.


Divide roasted potatoes and chicken burgers between plates. Serve remaining ranch dressing on the side for dipping.