These chicken bacon ranch smashburgers are a flavor-packed dream: tender, juicy chicken patties, melty cheddar, crispy bacon and a creamy homemade ranch. They’re perfect for burger season — make them today!
Here’s a recipe you’ll want to repeat all spring and summer.
These chicken bacon ranch smashburgers have everything you want in a burger: juicy, thin chicken patties with crispy edges, sharp cheddar, crunchy bacon and a buttery brioche bun. The homemade ranch brings it all together.
And yes — they’re photos-and-party friendly.
This is my case for making these smashburgers a signature at home. They’re bold without being strange, familiar yet delightfully different from the usual beef burger.
Smash burgers are irresistible to me: ultra-thin patties with browned, crispy edges deliver maximum flavor and texture. I wanted all that — but with ground chicken. Seasoned with ranch seasoning, topped with cheddar, finished with crisp bacon and a drizzle of ranch dressing, these hit every note.
The whole combo is dreamy!
Smashing the chicken into a hot cast-iron skillet creates incredible browning and texture while keeping the centers tender. Add cheese to melt over each patty and you’re looking at next-level deliciousness.
With thin patties you can easily double up the stack. If you prefer a single patty, these are still immensely satisfying. If you love a double, go for it — the layered juiciness is outstanding.
I also love shredded lettuce on these — it adds a diner-style crunch and makes the burger easier to eat. Kids who avoid whole lettuce leaves often accept shredded lettuce, so it’s a simple, tasty win.
I hope your family loves these as much as mine does.
Chicken Bacon Ranch Smashburger
Chicken Bacon Ranch Smashburgers
Yield:
4
to 8 burgers
25 mins
20 mins
45 mins
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Ingredients
- 8 slices bacon
- 1 pound ground chicken
- 2 teaspoons ranch seasoning
- 1 tablespoon avocado oil
- 4 slices white cheddar cheese
- 2 cups shredded lettuce
- ranch dressing for drizzling
- 4 to 8 brioche buns
Instructions
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Preheat the oven to 400°F.
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Line a baking sheet with parchment and arrange the bacon in a single layer. Bake 10 minutes, flip, then bake another 10–15 minutes until golden and crispy.
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While the bacon cooks, season the ground chicken with ranch seasoning. If your seasoning lacks salt, add salt and pepper to taste. Divide the chicken into eight equal portions and roll each into a ball.
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Heat the oil in a cast-iron skillet over medium-high. When very hot, place 2–3 chicken balls in the skillet and press each with the back of a sprayed glass or jar until paper-thin. Cook 2–3 minutes to develop a deep brown crust.
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Flip the patties gently and press again. Cook another 2 minutes, then top each patty with a slice of cheddar. Cook 1–2 minutes more until the cheese melts. Remove and repeat with remaining patties.
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To assemble: pile shredded lettuce on the bottom bun, add one or two patties, top with 1–2 slices of bacon, drizzle ranch over the top and finish with the bun. Serve immediately.
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Big flavor, simple method — these are sandwiches you’ll make again and again.