Cheddar-Ranch Ground Chicken Burgers
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Cheddar-Ranch Ground Chicken Burgers

Cheddar-Ranch Ground Chicken Burgers

with Roasted Potatoes

We're adding big flavour to this easy family dinner by putting the cheddar cheese right into the burger mix! Then, it gets even better with our fan-favourite ranch dressing smothered over the burger buns. Don't worry, there'll be plenty of ranch leftover for dipping!

Family Friendly

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

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Chicken

6 tbsp

Ranch Dressing

(Contains Egg, Milk)

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

1 tsp

Garlic Salt

1 unit


28 g

Spring Mix

90 mL

Dill Pickle, sliced

2 unit

Russet Potato

Not included in your delivery

1.5 tbsp


0.19 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1150 kcal
Fat69 g
Saturated Fat17 g
Carbohydrate90 g
Sugar8 g
Dietary Fiber6 g
Protein43 g
Cholesterol155 mg
Sodium2100 mg
Trans Fat1 g
Potassium1900 mg
Calcium450 mg
Iron6.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Non-Stick Pan


Prep and roast potatoes

Before starting, preheat the oven to 450˚F.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Halve potatoes lengthwise, then cut 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 garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Prep patties

Meanwhile, combine chicken, breadcrumbs, remaining garlic salt, half the cheese and 1/8 tsp (1/4 tsp) pepper in a large bowl. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)

Cook patties

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until golden-brown and cooked through, 4-5 min per side.** Sprinkle remaining cheese over patties, then cover. Remove from heat. Keep covered until cheese melts, 3-4 min.

Toast buns

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

Assemble burgers

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

Finish and serve

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