Why You’ll Love These Buffalo Chicken Burgers
Let me set the scene. It’s a hot July afternoon. The grill is heating up, friends are trickling in, and you want to make something that screams summer. Something that’s not just another burger. Something with a kick. That’s where these buffalo chicken burgers come in.
I’ll be honest with you my first attempt at making chicken burgers was a disaster. Dry, crumbly, and about as exciting as a plain cracker. I almost gave up. But then I thought about the flavors I love from buffalo wings. The tangy heat, the cool ranch, the salty blue cheese. And I thought, why can’t that be a burger?
Turns out, it can. And it’s easier than you think. These spicy chicken burgers are juicy, packed with flavor, and perfect for a summer cookout. Whether it’s July 4th or just a Tuesday, they’re a hit. You get that classic buffalo wing taste in a handheld patty. Plus, they cook up fast about 15 minutes on the stovetop. No fuss, no mess, just delicious.
Key Ingredients for Buffalo Chicken Burgers
What makes these burgers so good? It’s all in the mix. Let me walk you through what you’ll need.
- Ground chicken the base. It’s lean but stays moist if you treat it right.
- Hot sauce Frank’s RedHot is my go-to. It gives that classic buffalo tang without being overwhelming.
- Ranch dressing this is my secret weapon. It adds moisture and that cool, creamy flavor that balances the heat.
- Blue cheese crumbled on top. If you’re a buffalo wing fan, you know this is non-negotiable.
- Bacon crispy, salty, and adds that smoky crunch.
- Scallions and breadcrumbs for texture and binding. They help the patties hold together.
- Potato buns soft and sturdy, they hold up to all the saucy goodness.
And don’t forget the extras. Iceberg lettuce for crunch, extra buffalo sauce for drizzling, and more ranch for dipping. It’s all about building layers of flavor and texture.
Pro Tips for Handling Ground Chicken
Chicken is trickier than beef. It’s leaner, so it can dry out fast. And it’s stickier, so patties can fall apart. But I’ve got you covered. Here are my best tips for perfect buffalo chicken burgers every time.
Keep It Moist
The key: Don’t overmix. Mix the ground chicken with the other ingredients just until combined. Overworking it makes the patties dense and tough. The ranch dressing and egg help keep things tender.
Chill the mixture: Pop it in the fridge for 30 minutes before shaping. This firms everything up, making the patties easier to handle. Trust me, it’s worth the wait.
Shape gently: Form the patties about 3/4 inch thick. Press a small indent in the center with your thumb. This stops them from puffing up like a ball as they cook. And don’t press down on them while they’re in the pan you’ll squeeze out all the juices.
One more thing. If you’re worried about sticking, lightly oil your hands before shaping. It makes the process so much smoother. And if you want to grill these instead of pan-frying, freeze the patties for 10 minutes first. They’ll hold their shape better on the grates.
How to Make Buffalo Chicken Burgers
Alright, let’s get cooking. I’ll walk you through the four main stages. Each one is simple, and you’ll have these on the table in under an hour.
Stage 1: Mix and Chill
In a large bowl, combine the ground chicken, garlic powder, onion powder, ranch dressing, hot sauce, diced scallions, breadcrumbs, and the beaten egg. Use your hands or a spatula to mix gently. You want everything evenly distributed, but don’t go crazy. Cover the bowl and refrigerate for 30 minutes. This is a great time to prep your toppings or just sip a cold drink.
Stage 2: Cook the Bacon
While the chicken mixture chills, cook the bacon. I like to do it in a large skillet over medium-high heat. Turn the strips occasionally until they’re crisp and golden. About 10 minutes. Transfer them to a paper towel-lined plate to drain. The smell alone will get everyone excited.
Stage 3: Form and Cook the Patties
After chilling, divide the chicken mixture into 4 equal portions. Shape them into patties about 3/4 inch thick. In the same skillet you used for the bacon (hello, extra flavor), heat a tablespoon of olive oil over medium heat. Add the patties, and press that indent in the center. Cook for 5 minutes on the first side. You’re looking for a nice golden-brown sear. Flip them carefully, then cook for another 6 minutes. During the last 2 minutes, top each patty with crumbled blue cheese and cover the pan. This lets the cheese melt into all the nooks and crannies. Make sure the internal temperature hits 165°F.
Stage 4: Assemble and Serve
Now for the fun part. Place each patty on the bottom half of a toasted potato bun. Drizzle with extra buffalo sauce. Add a slice of bacon, a lettuce leaf, and the top bun. Serve with extra ranch dressing on the side for dipping. And maybe some celery sticks it’s a buffalo wing thing.
Best Ways to Serve Buffalo Chicken Burgers
These spicy chicken burgers are a meal on their own, but they love company. Here are a few ideas to round out the spread.
- Classic sides: Celery and carrot sticks with ranch or blue cheese dressing. It’s the buffalo wing experience, burger-style.
- Crunchy options: A simple coleslaw or potato chips add texture and contrast to the juicy patty.
- Grilled veggies: Corn on the cob or grilled zucchini are perfect for a summer cookout.
- Bun swaps: If you’re watching carbs, serve the patty on a bed of lettuce. Or use a gluten-free bun if needed.
And don’t forget the drinks. A cold soda or iced tea is perfect to cool down the heat.
Storage and Leftovers
Got leftovers? Lucky you. Store the cooked patties in an airtight container in the fridge for up to 3 days. Keep the buns, toppings, and sauces separate so nothing gets soggy. To reheat, warm the patties in a skillet over medium heat for a few minutes per side. You can also use the microwave, but the stovetop keeps them juicier. If you want to prep ahead, shape the uncooked patties and refrigerate them for up to 24 hours. Just add a minute or two to the cooking time.
I don’t recommend freezing cooked patties they can get a bit dry. But uncooked patties freeze well. Wrap each one individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. Thaw in the fridge overnight before cooking.
Frequently Asked Questions
I really hope you give these buffalo chicken burgers a try. They’re perfect for summer grilling, easy to make, and always a crowd-pleaser. Let me know how yours turn out tag me in your photos or leave a comment below. I’d love to see your creations. And if you’re looking for more inspiration, check out my Pinterest board for more summer recipes.
Spicy Buffalo Chicken Burgers with Blue Cheese and Bacon
Ingredients
Method
- In a large bowl, combine ground chicken, garlic powder, onion powder, ranch dressing, hot sauce, diced scallions, breadcrumbs, and beaten egg. Mix gently until just combined. Cover and refrigerate for 30 minutes to firm up the mixture for easier shaping.
- While the chicken mixture chills, cook the bacon strips in a large skillet over medium-high heat, turning occasionally, until crisp (about 10 minutes). Transfer to a paper towel-lined plate to drain.
- After chilling, divide the chicken mixture into 4 equal portions and shape into patties about 3/4 inch thick. In the same skillet, heat olive oil over medium heat. Add patties and press a shallow indentation in the center of each to prevent puffing. Cook for 5 minutes on the first side, then flip and cook for 6 more minutes. During the last 2 minutes, top each patty with crumbled blue cheese and cover the pan to melt the cheese. Ensure internal temperature reaches 165°F.
- Place each cooked patty on the bottom half of a potato bun. Drizzle with extra buffalo sauce, add a slice of bacon, a lettuce leaf, and the top bun. Serve with additional ranch dressing on the side if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Source: Nutritional Information
