Buffalo Chicken Burger
Everyone will love this Spicy Buffalo Chicken Burger served on a buttery and sweet brioche bun with creamy, crunchy ranch cabbage slaw.
Equipment
- 12-inch cast-iron skillet or grill
Ingredients
For the slaw
- 3 cups shredded cabbage or coleslaw mix
- ½ red onion thinly sliced
- ¼ cup (60 ml) ranch dressing plus extra to assemble the burgers
- Salt & pepper to taste
For the burgers:
- 1 lb (450 grams) ground chicken
- ½ cup breadcrumbs or almond meal
- 2 tablespoons mayonnaise
- 2 cloves garlic minced
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ cup (120 ml) buffalo sauce divided
- ¼ cup sliced green onions
- 4 brioche buns plus a little butter for toasting
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- To make the slaw, in a medium-sized bowl combine cabbage with onion, ranch dressing, salt, and pepper. Toss to combine, taste for seasonings and adjust to your preference.
- To make the burgers, in a large bowl, combine ground chicken with almond meal or breadcrumbs, mayonnaise, garlic, onion powder, smoked paprika, buffalo sauce, and green onions. Use your hands to combine well, but do not overwork to get a better texture.
- Divide the mixture into 4 or 6 portions, and gently flatten and shape into patties that are about half an inch thick.
- If using the stovetop, heat oil in a pan over medium-high heat and add the patties to the pan. Cook on both sides for about 10 minutes or until the internal temperature of the patties is 165°F/74°C.
- If using the grill, preheat the grill to medium heat (around 350°F/180°C). Clean and oil the grill grates. Cook the patties for about 10 minutes on both sides until the internal temperature of the chicken is 165°F/74°C.
- To serve: Slice the buns in half, and toast the cut side until golden and crispy. Spread a little bit of ranch on the bottom half bun, add the patty, drizzle buffalo sauce, and top with slaw and the other bun.
Notes
- Instead of breadcrumbs, you can use almond meal to make gluten-free buffalo chicken burgers! I've tested it both ways, and they were both delicious.
- Fresh minced garlic and sliced green onions are in the burgers both for flavor and moisture. I don't suggest leaving them out.
- Be careful not to mix the chicken mixture too much. To keep the patties light and juicy, only mix the meat as much as is necessary to distribute the ingredients evenly. I like to use my hands so that I can be very gentle with the ground chicken.
- Use the right hot sauce. Franks Buffalo Sauce comes in a few different styles. Franks Red Hot Original is straight hot sauce, but the Red Hot Wings sauce is a buttery, more mild version. This is the one you want! The original sauce will make the burgers much too spicy. You can also mix the plain hot sauce into a homemade Buffalo wing sauce using my easy recipe.
- Storage: If at all possible, enjoy these burgers right away after cooking them. If you have leftovers, store the burgers in an airtight container in the fridge for up to 4 days. Keep the coleslaw in a separate container.
Nutrition
Serving: 1burger | Calories: 714kcal | Carbohydrates: 55g | Protein: 33g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 248mg | Sodium: 1953mg | Potassium: 774mg | Fiber: 3g | Sugar: 4g | Vitamin A: 968IU | Vitamin C: 22mg | Calcium: 119mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/buffalo-chicken-burger/