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Cheddar Chicken Burgers with Bacon
Family Friendly
Quick
Cheddar Chicken Burgers with Bacon

with Ranch and Roasted Potatoes

8 min
Difficulty: 2/3
Canadian

We're adding big flavour to this easy family dinner by putting cheddar cheese right into the burger mix. It gets even better with our fan-favourite ranch dressing layered on burger buns. Don't worry, there'll be plenty of ranch leftover for dipping! Ingredients: Russet potato • Ground chicken • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Applewood smoked bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke ) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish

Utensils

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

Tags

Family Friendly
Quick
Ingredients
Ground Chicken

Ground Chicken

250 g

Ranch Dressing

Ranch Dressing

6 tbsp

Italian Breadcrumbs

Italian Breadcrumbs

4 tbsp

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.5 cup

Artisan Bun

Artisan Bun

2 unit

Garlic Salt

Garlic Salt

4 g

Tomato

Tomato

1 unit

Spring Mix

Spring Mix

28 g

Dill Pickle, sliced

Dill Pickle, sliced

90 mL

Russet Potato

Russet Potato

2 unit

Bacon Strips

Bacon Strips

100 g

Butter

Butter

1 tbsp

Pepper

Pepper

0.188 tsp

Oil

Oil

1.5 tbsp

Salt

Salt

0.19 tsp

Preparation
1
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.
  • Remove any brown spots from potatoes, halve lengthwise, then cut into 1/4-inch slices.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, 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 for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)

2
Prep patties

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

3
Cook patties

  • Add 1/2 tbsp (1 tbsp) oil to the same pan, then patties. 
  • Pan-fry for 4-5 min per side, until golden and cooked through.** 
  • Sprinkle remaining cheese over patties, then cover.
  • Remove from heat. Keep covered for 3-4 min, until cheese melts.

4
Toast buns

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

5
Assemble burgers

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

6
Finish and serve

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

7

If you've opted to add bacon, cut strips in half crosswise.  Heat a large non-stick pan over medium. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside until building burgers. Stack pickles, patties, bacon, tomatoes and spring mix on bottom buns. Close with top buns.

Nutrition per serving

1230

kcal

Calories

76

g

Fat

25

g

Saturated Fat

91

g

Carbohydrate

8

g

Sugar

8

g

Dietary Fiber

47

g

Protein

190

mg

Cholesterol

2510

mg

Sodium

1

g

Trans Fat

1950

mg

Potassium

350

mg

Calcium

7

mg

Iron

with Roasted Potatoes

2/3
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