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Restaurants›THE CLUB Steakhouse & Rooftop Bar – Parque das Nações›Hot Buffalo Chicken Burger Recipe

Hot Buffalo Chicken Burger Recipe

Name: THE CLUB Steakhouse & Rooftop Bar – Parque das Nações HOT BUFFALO CHICKEN BURGER Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground chicken; 0.25 cup finely chopped yellow onion; 1 tsp minced garlic; 0.25 cup panko breadcrumbs; 1 each large egg; 1 tsp Worcestershire sauce; 3 tbsp hot sauce (Frank's RedHot or similar); 0.5 tsp smoked paprika; 0.75 tsp salt; 0.5 tsp freshly ground black pepper; 2 tbsp neutral oil (for pan / griddle); 3 tbsp unsalted butter; 0.25 cup hot sauce (same as above); 1 tsp honey; 1 tsp apple cider vinegar; 0.125 tsp pinch cayenne pepper; 0.25 tsp salt; 2 cups green cabbage, thinly sliced; 0.5 cup shredded carrot; 3 tbsp mayonnaise; 2 tbsp plain Greek yogurt; 0.25 cup crumbled blue cheese; 1 tsp lemon juice; 0.5 tsp hot sauce (optional, to taste); 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 4 each burger buns (potato or brioche); 2 tbsp butter (softened, for toasting buns); 0.125 cup blue cheese crumbles (extra); 0.5 cup sliced dill pickles (optional)

Inspired by THE CLUB Steakhouse & Rooftop Bar – Parque das Nações

Time40m

Serves4

Make Hot Buffalo Chicken Burger Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Buffalo Chicken Patties

1 lb Ground chicken

1/4 cup finely chopped yellow onion

1 tsp minced garlic

1/4 cup Panko breadcrumbs

1 each large egg

1 tsp Original Worcestershire Sauce

3 tbsp hot sauce (Frank's RedHot or similar)

1/2 tsp Smoked paprika

3/4 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

2 tbsp neutral oil (for pan / griddle)

Buffalo Sauce (for glazing)

3 tbsp Unsalted butter

1/4 cup hot sauce (same as above)

1 tsp Honey

1 tsp Apple cider vinegar

1/8 tsp pinch cayenne pepper

1/4 tsp Celtic sea salt

Blue Cheese Slaw

2 cups green cabbage, thinly sliced

1/2 cup shredded carrot

3 tbsp Mayonnaise

2 tbsp plain Greek yogurt

1/4 cup crumbled blue cheese

1 tsp ReaLemon lemon juice

1/2 tsp hot sauce (optional, to taste)

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Assembly & Extras

4 each burger buns (potato or brioche)

2 tbsp butter (softened, for toasting buns)

1/8 cup blue cheese crumbles (extra)

1/2 cup sliced dill pickles (optional)

1/4 cup ranch or blue cheese dressing (for drizzling)

Method

Buffalo Chicken Patties

Prepare mix

In a large bowl combine ground chicken, finely chopped onion, minced garlic, panko breadcrumbs, egg, Worcestershire sauce, 3 tablespoons hot sauce, smoked paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands or a fork until just combined — avoid overworking so patties stay tender.

Form patties

Divide the mixture into 4 equal portions (about 4 oz each). Shape into slightly flattened patties about 3½ inches in diameter and 3/4 inch thick. Press a small dimple in the center of each to keep them from puffing while cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat and add 2 tablespoons neutral oil. When hot, add patties without crowding. Cook 4–5 minutes per side until well browned and internal temperature reaches 165°F (74°C). Reduce heat slightly if outsides brown too quickly. Remove patties to a plate and tent with foil.

Buffalo Sauce (for glazing)

While patties cook, make the glaze: in a small saucepan over low heat melt 3 tablespoons butter. Stir in 1/4 cup hot sauce, 1 teaspoon honey, 1 teaspoon apple cider vinegar, pinch of cayenne, and 1/4 teaspoon salt. Warm until combined and slightly thickened, then remove from heat.

When patties are finished, brush both sides generously with the warm buffalo glaze. If you prefer a more pronounced glaze, return the glazed patties to the skillet for 30–60 seconds per side to set the sauce.

Blue Cheese Slaw

In a medium bowl combine thinly sliced cabbage and shredded carrot. In a small bowl whisk together mayonnaise, Greek yogurt, lemon juice, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Pour dressing over cabbage mixture and toss to coat. Fold in 1/4 cup crumbled blue cheese. Taste and adjust seasoning; chill briefly if time allows to let flavors meld.

Assembly & Extras

Toast buns: spread softened butter on cut sides of 4 buns. Toast in a hot skillet or on the griddle until golden, about 1–2 minutes.

Build burgers: place a glazed buffalo chicken patty on the bottom bun. Top with a generous scoop (about 1/2 cup) of blue cheese slaw, a sprinkle of extra blue cheese crumbles, sliced dill pickles if using, and a drizzle of ranch or blue cheese dressing. Cap with top bun.

Serve immediately while patties are hot. Provide extra hot sauce and napkins — these burgers are saucy and spicy.