We have a new favorite meal: buffalo chicken burgers.
And yes, I said “we.”
You might picture our meals as Mr. How Sweet gnawing on steak while I snack on chocolate-covered bacon. While there’s some truth to that, I also crave real food now and then.
Since we adore buffalo chicken dip, buffalo chicken pizza and buffalo chicken tenders, it only made sense to turn that flavor into burgers.
Perfect alongside celery and bacon ranch dressing.
I didn’t eat the celery — green veggies make me cry — but I did sample the bacon ranch. Of course.
These burgers were truly delicious.
I don’t always crave meat, but I practically devoured this one.
I worried Mr. How Sweet might not like them — he’s not big on meat surprises — but he loved them. He called them “obsessed,” which is high praise coming from him.
Buffalo Chicken Burgers
Buffalo Chicken BurgersHere’s the recipe so you can make them at home.
Buffalo Chicken Burgers
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Ingredients
- 1 lb ground chicken breast
- 3 tablespoons seasoned bread crumbs
- 2 tablespoons parmesan cheese
- 2 tablespoons buffalo wing sauce plus more for drizzling
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 ounces sharp cheddar cheese
- ranch dressing, blue cheese dressing and additional buffalo wing sauce for topping use your preferred combination
- 4 to 6 whole wheat buns
Instructions
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Preheat a grill or nonstick skillet to medium-high heat.
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In a large bowl, combine the ground chicken, bread crumbs, parmesan, buffalo wing sauce, Italian seasoning, salt and pepper. Mix gently until just combined, then form into 4 to 6 patties.
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Grill or pan-fry the patties until browned on both sides and cooked through, about 8 to 10 minutes total. During the last 2 minutes of cooking, top each patty with cheddar so it melts.
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Place the burgers on the buns, drizzle with ranch and extra buffalo wing sauce, and add lettuce if desired. Serve with carrots, celery and extra ranch for dipping.
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That picture shows buffalo wing sauce and bacon ranch dressing spilling out the side — no need to be alarmed unless you’re running to make these right now. If so, I wholeheartedly recommend it.
[photos by sarah fennel]