Buffalo Chicken Burger Recipe

Mix and form patties

In a large bowl combine ground chicken, bread crumbs, egg, chopped scallions, minced garlic, Worcestershire sauce, salt, and black pepper. Mix gently with your hands or a spoon until just combined—do not overwork or patties will become dense. Divide the mixture into 4 equal portions and form into patties about 3/4 inch thick; make a slight indentation in the center of each patty to help them cook evenly.

Chill

Place formed patties on a plate, cover, and refrigerate for 15 minutes. Chilling helps them hold together while cooking.

Preheat pan or grill

Preheat a cast-iron skillet or nonstick pan over medium-high heat and add 1 tablespoon olive oil. Alternatively, preheat a grill to medium-high (about 375–400°F / 190–200°C).

Cook patties

Cook patties 4–5 minutes per side on the skillet (or 4–6 minutes per side on the grill), depending on thickness, until they reach an internal temperature of 165°F (74°C) and are nicely browned. Avoid pressing down on the patties. Remove cooked patties to a clean plate and tent loosely with foil while you make the sauce.

Make the buffalo sauce

In a small saucepan over low heat, combine hot sauce, butter, honey (if using), smoked paprika, and a pinch of cayenne. Stir until the butter is fully melted and the sauce is smooth; heat just until warm (2–3 minutes). Taste and adjust seasoning—add a pinch of salt if desired.

Toss patties in sauce

Place the cooked patties in a wide shallow bowl or rimmed baking sheet. Spoon or brush the warm buffalo sauce over each patty, coating both sides evenly. For a more intense coating, dip each patty briefly into the sauce. Return sauced patties to the skillet over low heat for 30–60 seconds per side to set the sauce, or place on a foil-lined tray and keep warm in a 200°F (95°C) oven for 5 minutes.

Prepare buns and toppings

While patties finish, butter the cut sides of the buns (about 1/2 tsp per side). Toast buns in a skillet or on the grill over medium heat, buttered side down, 1–2 minutes until golden. Slice tomato and red onion, wash and dry lettuce leaves, and set blue cheese or ranch out for easy spreading.

Assemble burgers

Place a lettuce leaf on the bottom bun, add a sauced buffalo chicken patty, then top with a tablespoon or two of blue cheese crumbles or a drizzle of ranch dressing. Add tomato slice and a few rings of red onion as desired. Finish with a few thin celery slices for crunch if using, then top with the bun crown.

Serve

Serve each burger immediately with extra buffalo sauce and blue cheese or ranch on the side, plus fries or a simple slaw if desired.