Buffalo Chicken Burger Recipe

Mix

In a large bowl combine ground chicken, diced onion, minced garlic, chopped parsley, panko breadcrumbs, egg, Worcestershire sauce, kosher salt, black pepper, garlic powder and smoked paprika. Use clean hands or a spatula to gently mix until just combined; avoid overworking which can make patties tough.

Form

Divide the mixture into 4 equal portions (about 4 oz each). Lightly wet your hands and form each portion into a compact patty roughly 3.5 to 4 inches in diameter and about 3/4 inch thick. Press a slight indent in the center of each patty to help them cook evenly.

Heat a large skillet or cast-iron pan over medium heat. Add 1 tablespoon neutral oil and let it warm until shimmering. Add the patties (do not overcrowd; cook in batches if necessary). Cook undisturbed for 4–5 minutes until the bottom is golden-brown and releases easily. Flip and cook another 4–5 minutes, or until internal temperature reaches 165°F (74°C). Transfer cooked patties to a plate and keep warm.

While patties cook, combine 1/2 cup hot sauce and 2 tablespoons unsalted butter in a small saucepan over low heat. Stir until butter melts and the sauce is smooth. Add 1 teaspoon honey (optional) and 1/2 teaspoon apple cider vinegar. Taste and adjust balance — add a little more honey if too spicy, or a pinch more vinegar if too rich. Keep warm on lowest heat or remove from heat and cover.

When patties are done, place them in a shallow bowl or on a rimmed plate and brush or toss each patty with 2 to 3 tablespoons of the warm buffalo sauce so they are well coated. Reserve some sauce for serving.

Spread softened butter on cut sides of the 4 buns. In a clean skillet over medium heat or on a griddle, toast buns butter-side down until golden and crisp, about 1–2 minutes. Remove and set aside.

If using, crumble blue cheese or prepare blue cheese dressing. Slice tomato and red onion, and wash and dry lettuce.

Place the bottom bun on a plate. Add a small handful (about 1/2 cup) of shredded lettuce. Place a buffalo-coated chicken patty on the lettuce. Spoon or spread about 1–2 tablespoons of ranch or blue cheese dressing over the patty. Scatter about 2 tablespoons crumbled blue cheese on top if using. Add a slice of tomato and a few rings of red onion. Add optional pickles or jalapeños if desired.

Top with the bun crown. Serve immediately with reserved buffalo sauce on the side for extra heat and additional ranch or blue cheese dressing for dipping.

Ensure chicken patties reach an internal temperature of 165°F (74°C). If patties brown before reaching temperature, lower heat and cover briefly to allow heat through without burning. Leftover cooked patties can be refrigerated up to 3 days.