Place ground chicken, bread crumbs, ranch dressing mix, and dried minced onion in a medium bowl; gently mix. Shape into 4 meatballs. Cover with plastic wrap and refrigerate 30 minutes. Meanwhile, cook bacon to desired crispiness; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Chicken, bacon, and ranch make the perfect mouth-watering trio, so why not try this flavorful crispy-edged smash burger made with Hy-Vee ingredients?
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. fresh 99% lean ground chicken | ||
| ¾ c. Hy-Vee plain panko bread crumbs | ||
| 2 tbsp. Hy-Vee ranch dressing seasoning mix | ||
| 1 tbsp. dried minced onion | ||
| 8 slice(s) thick-sliced Hy-Vee bacon | ||
| Hy-Vee kosher salt | ||
| Hy-Vee coarse-ground black pepper | ||
| 4 slice(s) dill Havarti cheese, divided | ||
| 4 Hy-Vee Bakery sesame seed hamburger buns, split | ||
| Tomato, sliced, for serving | ||
| Lettuce leaves, for serving |
Things To Grab
- Charcoal or gas grill
- Medium bowl
- Plastic wrap
- Large cast-iron skillet
Directions
Preheat a charcoal or gas grill for direct cooking over high heat. Place a large cast-iron griddle on grill rack to preheat. Remove meatballs from refrigerator; sprinkle with kosher salt and black pepper. Place meatballs 1 inch apart on hot griddle. Sear for 30 seconds. Smash burgers to ¼-inch thickness using a large spatula. Cook 6 to 8 minutes or until edges begin to brown. Turn burgers over; place 1 slice dill Havarti cheese on top of each patty. Cook 2 to 3 minutes more or until cheese melts and burgers reach 165 degrees.
Butter and toast buns. To assemble, place a burger on each bun bottom; top with tomato slices, lettuce leaves, bacon, prepared Hy-Vee ranch salad dressing, and bun top.
Nutrition facts
Servings
510 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 110g
- Sodium: 1190mg
- Total Carbohydrates: 41g
- Protein: 44g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 4%