Ranch Chicken Burger Patties Recipe: With Step By Step Photos

These ranch chicken burger patties deliver juicy, flavorful chicken burgers enhanced by grated zucchini for moisture and a homemade yogurt sauce for creaminess. This recipe transforms simple ingredients into a standout meal perfect for standalone serving or buns.

Ingredients

For the burgers:

• 1 lb of Ground Chicken
• 1/2 of a Zucchini, grated and squeezed of any excess moisture
• 1/2 of a Yellow Onion, grated
• 1 Clove of Garlic, grated
• 1 tsp of Paprika
• 2 Tbsp of Ranch Dressing Mix
• 1 tsp of Olive Oil
• Salt and Pepper, to taste

For the Yogurt Sauce:

• 1/2 cup of Plain Greek Yogurt
• 1 Clove of Garlic, minced
• 1 Tbsp of Chopped Dill
• Salt to taste
• Drizzle of Olive Oil
• Squeeze of 1/2 lemon

Essential Equipment Guide

1. Box grater or microplane for zucchini, onion, and garlic.
2. Large mixing bowl.
3. Plate lined with plastic wrap or lightly oiled.
4. Non-stick skillet (preferred for chicken).
5. Small bowl for yogurt sauce.
6. Whisk or spoon for sauce.
7. Tongs for flipping patties.

Recipe Timing and Yield

1. Prep Time: 20 minutes
2. Cook Time: 10 minutes (3-4 minutes per side)
3. Servings: 4

Step 1: Prepare the Vegetables

Start by grating half a zucchini using a box grater, focusing on the finer side for a good texture that blends seamlessly into the meat. Take the grated zucchini in handfuls and squeeze out as much excess moisture as possible over a sink or bowl, since too much liquid makes the patties too wet and hard to form. This step keeps the burgers juicy without sogginess, as ground chicken tends to dry out during cooking.

Next, grate half a yellow onion, about 2 tablespoons worth, stopping before the root end to avoid slips. Use the same grater or switch to a microplane for finer shreds that release flavor evenly. Grate one clove of garlic directly into the mix for pungent freshness that infuses every bite.

Step 2: Mix the Burger Ingredients

In a large bowl, combine the 1 lb of ground chicken, prepared zucchini, onion, and garlic. Add 1 tsp paprika for smoky depth, 2 Tbsp ranch dressing mix for that signature herby tang (homemade or store-bought works), and season with salt and pepper to taste. Drizzle in 1 tsp olive oil to boost flavor and add a touch of fat for tenderness.

Gently mix everything with your hands or a fork until just combined, avoiding overworking the mixture which toughens the chicken. The result should feel sticky and cohesive, ready for shaping.

Step 3: Form the Patties

Lightly oil a plate and line it with plastic wrap to prevent sticking. Dampen your hands with water to handle the sticky mixture easily. Divide into 4 equal patties, pressing gently without compacting too much.

Make a small divot in the center of each patty with your thumb; this prevents puffing during cooking for even, flat results. Cover with plastic wrap and refrigerate for 1 hour to firm up, as there’s no binder and chilling helps them hold shape.

Step 4: Prepare the Yogurt Sauce

While patties chill, mix the sauce in a small bowl. Combine 1/2 cup plain Greek yogurt, 1 minced garlic clove (grated if you prefer stronger flavor, but reduce to quarter clove for milder), 1 Tbsp chopped dill, salt to taste, a drizzle of olive oil, and juice from half a lemon. Whisk until smooth and creamy.

Taste and adjust seasoning; the garlic intensifies when grated, so start small. Let it sit at room temperature to meld flavors.

Step 5: Cook the Patties

Remove patties from fridge 20 minutes ahead to reach room temperature for even cooking and juiciness. Heat a non-stick skillet over medium-high with a thin coat of light olive or avocado oil (high smoke point essential).

Add patties without overcrowding. Cook 3 to 4 minutes per side until golden and cooked through (internal temp 165F if checking). Avoid flipping too early to ensure a good sear.

Step 6: Rest and Serve

Transfer patties to a plate and rest 5 minutes; this redistributes juices for maximum tenderness. Dollop generously with yogurt sauce, or serve alongside for dipping.

Slice open to reveal moist interiors thanks to zucchini. Pair with kale or roasted sweet potatoes for a complete meal, no bun needed.

Cooking Tips

• Opt for regular ground chicken over breast-only for better fat content and flavor.
• Squeeze zucchini thoroughly; excess water leads to steaming instead of searing.
• Damp hands prevent sticking when forming patties; re-wet as needed.
• Non-stick skillet shines here due to low chicken fat; cast iron may stick despite seasoning.
• Divot in patties ensures even shape as they cook and expand.
• Resting post-cook prevents dry burgers by locking in moisture.
• Make ahead for parties: chill overnight, then grill or pan-fry fresh.
• Grated garlic in sauce packs punch; mince or reduce for less intensity.
• Ranch mix can be homemade or store-bought for convenience.
• Test one patty first if unsure about seasoning; adjust before full batch.

Nutritional Information

Pairings

• Spicy garlicky kale for earthy contrast.
• Roasted sweet potatoes for natural sweetness.
• Buns or lettuce wraps if preferring sandwiches.
• Fresh salad greens with lemon vinaigrette.

Variations

• Swap zucchini for grated carrot for subtle sweetness.
• Use turkey instead of chicken for leaner option.
• Add chopped herbs like parsley to burger mix.
• Spice sauce with hot sauce or chili flakes.
• Grill patties outdoors for smoky char.
• Make mini sliders for appetizers.

Ranch Chicken Burger Patties Recipe: With Step By Step Photos

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These ranch chicken burger patties deliver juicy, flavorful chicken burgers enhanced by grated zucchini for moisture and a homemade yogurt sauce for creaminess. This recipe transforms simple ingredients into a standout meal perfect for standalone serving or buns.

• Total Time: 30 Mins

Ingredients

For the burgers:

• 1 lb of Ground Chicken
• 1/2 of a Zucchini, grated and squeezed of any excess moisture
• 1/2 of a Yellow Onion, grated
• 1 Clove of Garlic, grated
• 1 tsp of Paprika
• 2 Tbsp of Ranch Dressing Mix
• 1 tsp of Olive Oil
• Salt and Pepper, to taste

For the Yogurt Sauce:

• 1/2 cup of Plain Greek Yogurt
• 1 Clove of Garlic, minced
• 1 Tbsp of Chopped Dill
• Salt to taste
• Drizzle of Olive Oil
• Squeeze of 1/2 lemon

Instructions

Step 1: Prepare the Vegetables

Start by grating half a zucchini using a box grater, focusing on the finer side for a good texture that blends seamlessly into the meat. Take the grated zucchini in handfuls and squeeze out as much excess moisture as possible over a sink or bowl, since too much liquid makes the patties too wet and hard to form. This step keeps the burgers juicy without sogginess, as ground chicken tends to dry out during cooking.

Next, grate half a yellow onion, about 2 tablespoons worth, stopping before the root end to avoid slips. Use the same grater or switch to a microplane for finer shreds that release flavor evenly. Grate one clove of garlic directly into the mix for pungent freshness that infuses every bite.

Step 2: Mix the Burger Ingredients

In a large bowl, combine the 1 lb of ground chicken, prepared zucchini, onion, and garlic. Add 1 tsp paprika for smoky depth, 2 Tbsp ranch dressing mix for that signature herby tang (homemade or store-bought works), and season with salt and pepper to taste. Drizzle in 1 tsp olive oil to boost flavor and add a touch of fat for tenderness.

Gently mix everything with your hands or a fork until just combined, avoiding overworking the mixture which toughens the chicken. The result should feel sticky and cohesive, ready for shaping.

Step 3: Form the Patties

Lightly oil a plate and line it with plastic wrap to prevent sticking. Dampen your hands with water to handle the sticky mixture easily. Divide into 4 equal patties, pressing gently without compacting too much.

Make a small divot in the center of each patty with your thumb; this prevents puffing during cooking for even, flat results. Cover with plastic wrap and refrigerate for 1 hour to firm up, as there’s no binder and chilling helps them hold shape.

Step 4: Prepare the Yogurt Sauce

While patties chill, mix the sauce in a small bowl. Combine 1/2 cup plain Greek yogurt, 1 minced garlic clove (grated if you prefer stronger flavor, but reduce to quarter clove for milder), 1 Tbsp chopped dill, salt to taste, a drizzle of olive oil, and juice from half a lemon. Whisk until smooth and creamy.

Taste and adjust seasoning; the garlic intensifies when grated, so start small. Let it sit at room temperature to meld flavors.

Step 5: Cook the Patties

Remove patties from fridge 20 minutes ahead to reach room temperature for even cooking and juiciness. Heat a non-stick skillet over medium-high with a thin coat of light olive or avocado oil (high smoke point essential).

Add patties without overcrowding. Cook 3 to 4 minutes per side until golden and cooked through (internal temp 165F if checking). Avoid flipping too early to ensure a good sear.

Step 6: Rest and Serve

Transfer patties to a plate and rest 5 minutes; this redistributes juices for maximum tenderness. Dollop generously with yogurt sauce, or serve alongside for dipping.

Slice open to reveal moist interiors thanks to zucchini. Pair with kale or roasted sweet potatoes for a complete meal, no bun needed.

• Author: Ida Sorenson
• Prep Time: 20 Mins
• Cook Time: 10 Mins