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Buffalo Chicken Burgers - BaconFatte.com

Double Butter Buffalo Chicken Burgers

These Buffalo Chicken Burgers are layered with classic Buffalo chicken wing flavors inside & out. Hand-cut burgers, celery, carrots, onion, Buffalo sauce & blue cheese is all stacked between buttered, toasted brioche buns. Seriously delicious! Make big, juicy double burgers like these, single burgers, or even sliders.

Servings 4
Author Michele Phillips, BaconFatte.com

Ingredients

FOR THE CHICKEN BURGERS

  • 1 pound hand-chopped or ground chicken – thigh meat, breast meat, or a mix
  • 1 large egg - beaten
  • 7 Tbsp. butter, divided* -- 1 Tbsp. to mix w/chicken, the rest for the pan as needed.
  • 2 - 3 celery ribs, divided* -- ¼ cup celery, finely chopped to mix w/chicken + 1/2 cup or more to top burgers with
  • 2 - 3 carrots, peeled, divided* -- ¼ cup carrots, finely chopped to mix w/chicken + 1/2 cup or more to top burgers with
  • 1/2 medium red onion - divided* -- ¼ cup finely chopped to mix w/chicken + 1/2 cup or more to top burgers with
  • ½ - 1 tsp. red pepper flakes – to taste
  • S & P – to taste (add to the burgers when cooking)

TO SERVE

  • 2 – 4 brioche burger buns, buttered & pan-toasted
  • 4 – 8 Tbsp. blue cheese dressing/sauce – about 1 - 2 Tbsp. per burger
  • 4 – 8 Tbsp. blue cheese crumbles – about 1 - 2 Tbsp. per burger
  • 8 Tbsp. Buffalo sauce – about 2 Tbsp. per burger
  • ¼ - ½ cup celery, shredded or julienned
  • ¼ - ½ cup carrots, shredded or julienned
  • ¼ - ½ cup red onion, very thinly sliced
  • 4 - 8 fresh Romaine lettuce, or other greens (optional)

Instructions

  1. If chopping or grinding the chicken yourself (see TIPS above), do that first.

  2. In a small dish, microwave 1 Tbsp. butter - just until melted. Stir and allow to cool slightly.

  3. In a large mixing bowl, add chopped/ground chicken, egg, melted butter, the finely chopped celery, carrots, and red onion, and red pepper flakes.

  4. Add 2 Tbsp. butter to pan over medium heat, and allow butter to brown slightly. Using a ½ cup measuring cup for burgers (or a 1/4 measuring cup for sliders), measure out slightly rounded scoops of the meat mixture and invert them onto a smooth plate. Then slide the mounded burgers on to the hot, buttered pan or griddle with a spatula. Gently flatten the burgers/sliders, and shape the edges if needed. Make sure not to crowd the meat while cooking.

  5. Cook burgers for 3 – 4 minutes per side; sliders for 2 -3 minutes per side. Allow the first side to cook until firm (test firmness by sliding a spatula under the burger). Then, gently flip the burgers and cook until an internal temperature of 165˚F is reached.

  6. Meanwhile, butter the cut sides of the buns. Place buttered-side down on a hot pan or griddle and toast until golden brown. Recipe allows for 1 T. butter per bun; use more or less per your preference.

  7. If cooking more than one batch of burgers, carefully wipe the hot pan or griddle surface clean between batches to avoid burnt crumbs.

  8. Putting It All Together - Here’s How We Did It:

    * Bottom bun: Spread with blue cheese dressing.

    * Add the 1stchicken patty, and spoon on some Buffalo sauce.

    * Add the 2ndchicken patty. Spoon on blue cheese dressing + blue cheese crumbles. Top with shredded celery, carrots and red onion.

    * Top bun: Spread with more Buffalo sauce, place on top of your dressed burger, and Enjoy!