Ranch Chicken Patties Recipes

Steps:

• In medium bowl, combine salad dressing and egg; mix well. Add chicken, pimientos and 1/2 cup of the bread crumbs; mix well. Shape mixture into 4 heart-shaped patties, 1/2 inch thick. (If 3 to 4-inch heart-shaped cookie cutter is available, use as a mold.) Coat patties with remaining 1/2 cup bread crumbs.
• Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add patties; cook 8 to 12 minutes or until golden brown and thoroughly heated in center, turning once.
• If desired, serve patties on lettuce-lined platter with additional ranch salad dressing.

Steps:

• Mix chicken, panko, saltines, sour cream, eggs, ranch dressing mix, mustard, onion, black pepper, and parsley together in a bowl until well combined. Shape chicken mixture into 8 patties, approximately 3/4-inch thick.
• Pour panko onto a plate, coat patties, and place on a platter. Chill for 1 hour or overnight.
• Coat a nonstick skillet with vegetable oil over medium heat. Cook patties until golden brown and heated through, 5 to 7 minutes per side. Place a layer of paper towels on a baking rack, transfer patties to paper towels to drain.
• Combine soup and broth in a saucepan; heat until just boiling, about 5 minutes. Reduce heat to low, stir sour cream and green onions into sauce. Serve patties with sauce on top.

Steps:

• In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into sixteen 1/2-in.-thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up., Grill burgers, covered, over medium heat or broil 3-4 inches from heat 5-6 minutes on each side or until a thermometer reads 165°. Serve on buns with desired toppings.

Steps:

• In a large bowl, mix the first 5 ingredients together. Form into 4 patties. spread additional bread crumbs on burgers if they are sticky. Grill until juices run clear. Serve on hamburger buns with your favorite burger toppings.

Steps:

• NOTE - my cans of chicken are 13 ounce cans so I had to use a couple extra tablespoons of dressing.
• In one bowl, mix the egg and ranch dressing together.
• In another bowl mix the chicken and bread crumbs.
• Add the dressing mix to the chicken mixture - stir well. If it seems a bit too dry add a tablespoon at a time of more ranch dressing. The mixture should be just moist enough to bring together into a patty that holds well.
• Use your hands to mold into patties -- mine made about 5 patties -- depends on the size you want.
• In a skillet with a small amount of oil, brown the patties -- about 4-5 minutes per side on medium to medium high heat. You want to be sure the middle gets cooked and the outsides get nice and brown.
• Refrigerates well. I think it might freeze well, too, but I haven't tried it yet.