GRILLED CHICKEN RANCH BURGERS
This is one of the most fantastic, flavorful burgers I’ve ever made. Ranch is a favorite in dips and dressings, and, believe me, it doesn’t disappoint in these burgers, either!
—Kari Shifflett, Lake Mills, IA
Prep: 15 min. + chilling • Grill: 10 min. • Makes: 16 servings
- ¾ cup ranch salad dressing
- ¾ cup panko bread crumbs
- ¾ cup grated Parmesan cheese
- 3 Tbsp. Worcestershire sauce
- 3 garlic cloves, minced
- 3 tsp. pepper
- 4 lbs. ground chicken
- 3 Tbsp. olive oil
- 16 hamburger buns, split
- Optional toppings: Tomato slices, lettuce leaves, sliced red onion, sliced avocado and ranch dip
- 1. In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into sixteen ½-in.-thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up.
- 2. Grill burgers, covered, over medium heat or broil 3-4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°. Serve on buns with desired toppings.
1 burger: 371 cal., 19g fat (5g sat. fat), 79mg chol., 498mg sod., 26g carb. (4g sugars, 1g fiber), 24g pro.