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These Buffalo Chicken Burgers bring together the bold flavors of spicy hot sauce and creamy blue cheese coleslaw on a tender chicken patty for a satisfying meal. They cook up quickly on the stove and offer a lighter twist on the classic burger, perfect for weeknights or casual gettogethers.
I first tried these burgers when I wanted something flavorful but not too heavy, and now they are a regular request from friends and family alike.
Ingredients
- One pound raw 98 percent lean ground chicken breast: lean and flavorful for healthy burgers
- Quarter cup panko breadcrumbs: helps hold the patties together without heaviness
- One large egg: binds ingredients for a tender patty
- One sliced scallion (green parts only): adds mild onion flavor and freshness
- One teaspoon dried parsley: for herbaceous warmth
- Quarter teaspoon salt: enhances all flavors
- Quarter teaspoon black pepper: adds slight heat
- Quarter teaspoon garlic powder: complements the Buffalo spice
- Quarter teaspoon dried dill weed: a subtle aromatic boost that pairs well with chicken
- Three and one third tablespoons Buffalo Wing sauce, divided: the key spicy flavoring, use quality like Frank's Red Hot for authenticity
- One cup undressed coleslaw mix found in produce: adds crunch and fresh texture
- Three tablespoons light blue cheese dressing: creamy contrast to spice
- Four hamburger buns, I prefer soft potato rolls for their mild sweetness: for serving
- Four lettuce leaves: for layering crispness
Instructions
- Sauté the Aromatics and Combine Ingredients:
- In a large bowl, put the ground chicken, panko breadcrumbs, egg, scallions, parsley, salt, pepper, garlic powder, dill, and two tablespoons of the Buffalo wing sauce. Use a fork to gently but thoroughly mix everything until evenly combined. This ensures the burgers hold together well and the seasoning is balanced.
- Form the Patties and Chill:
- Divide the chicken mixture into four equal portions and shape into round patties about threequarters inch thick. Place the patties on a clean platter or cutting mat. For best results, cover and refrigerate them for at least an hour. This chilling step tightens the patties and helps the flavors meld so they cook perfectly.
- Cook the Chicken Burgers:
- Heat a nonstick grill pan or skillet over medium heat and lightly mist with cooking spray. Place the patties in the pan carefully, you may need to cook in batches so they have enough space. Cook for five minutes without moving them to create a nice crust. Flip the patties and cook an additional five minutes until the internal temperature reaches 165 degrees Fahrenheit and the burgers are cooked through and juicy.
- Prepare the Blue Cheese Coleslaw:
- While the patties cook, toss the coleslaw mix with the blue cheese dressing in a separate bowl until the vegetables are evenly coated. This coleslaw provides a creamy, crunchy topping that cools down the fiery Buffalo sauce.
- Assemble the Burgers:
- Take a hamburger bun and place a lettuce leaf on the bottom half. Add the cooked chicken patty and drizzle a teaspoon of Buffalo wing sauce over the top to amplify the heat. Spoon a quarter cup of the blue cheese coleslaw on top before placing the bun's top half. Serve immediately to enjoy the contrast of spicy and creamy flavors.
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I always enjoy how the blue cheese coleslaw adds a refreshing crunch and balances the heat. One memorable dinner had my friends raving about how this burger felt both indulgent and guilt free all at once.
Storage Tips
Store any leftover cooked patties in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave to avoid drying out. The coleslaw is best kept separate until serving to maintain crunch.
Ingredient Substitutions
If you dislike blue cheese, use a light ranch dressing instead for the coleslaw. You can also use shredded chicken processed in a food processor if you do not have ground chicken breast. Any hamburger bun works well, but potato rolls keep the texture soft and slightly sweet.
Serving Suggestions
These burgers pair wonderfully with sweet potato fries or a bubbly lemonade. You can serve the blue cheese coleslaw on the side for those who prefer to add it sparingly or not at all. For a low carb option, wrap the burger in large lettuce leaves instead of bread.
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These Buffalo Chicken Burgers are quick to make and packed with flavor. Theyre perfect for weeknight dinners or casual gatherings.
Frequently Asked Questions About Recipes
- → What type of chicken is best for these burgers?
Ground chicken breast is recommended for a lean, flavorful result, but ground turkey breast or mixed chicken can also be used.
- → Can the spice level be adjusted?
Yes, reducing or omitting extra Buffalo wing sauce on top will mellow the heat while still keeping flavor.
- → How should the blue cheese coleslaw be prepared?
Mix undressed coleslaw with light blue cheese dressing until evenly coated for a crunchy, creamy topping.
- → Is chilling the patties before cooking necessary?
Chilling for at least an hour is optional but helps the patties firm up and flavors to meld together better.
- → What cooking method works best?
Cooking on a grill pan or skillet over medium heat ensures quick cooking and keeps patties intact; refrigerate before grilling if using an open grill.