Buffalo Chicken Burgers That Bring the Heat and Steal the Grill
Juicy, saucy, and just messy enough to require extra napkins—these burgers don’t play nice
Ingredients:
- 3 large celery stalks, trimmed and very thinly sliced on an angle (about 1 3/4 cups)
- 1/4 cup sour cream
- 2 1/2 ounces blue cheese, crumbled (about 1/2 cup), divided
- 5 tablespoons chopped fresh parsley, divided
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 small red onion or sweet onion
- 1 1/2 pounds ground chicken
- 1/4 cup panko
- 1/2 teaspoon garlic powder
- 6 tablespoons Peppers of Key West Chicken Wing Sauce, divided
- Canola oil, for greasing
- 4 brioche hamburger buns, split and toasted
- Carrot sticks and celery sticks, for serving (optional)
Directions:
- Stir together celery, sour cream, 1/4 cup blue cheese, 3 tablespoons parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until well combined.
- Cover and chill until ready to serve.
- Cut onion in half. Thinly slice 1 onion half, and reserve slices for topping. Grate remaining onion half on large holes of a box grater to yield about 1/3 cup.
- Place grated onion in a double layer of paper towels; squeeze to remove excess liquid.
- Place onion in a large bowl; stir in chicken, panko, garlic powder, 3 tablespoons Peppers of Key West Chicken Wing Sauce, remaining 2 tablespoons parsley, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper until just combined.
- Divide chicken mixture into 4 (about 7-ounce) portions. Shape each portion into a 4 1/2-inch-wide patty (about 3/4 inch thick). Transfer patties to a small baking sheet and chill while preheating grill.
- Preheat grill to medium (350°F to 400°F). Lightly grease top grill grate with oil.
- Place patties on grates; grill, uncovered and undisturbed, until patties form a golden-brown crust on the bottoms, 5 to 7 minutes.
- Flip patties: grill, basting with 2 tablespoons Peppers of Key West Chicken Wing Sauce, until a meat thermometer inserted into center of patties registers 160°F, 5 to 7 minutes. Transfer patties to a large plate; let rest 3 minutes. (Internal temperature will rise to 165°F.)
- Place 1 patty on each bottom bun; top with evenly divided celery mixture, onion slices, and remaining 1/4 cup blue cheese.
- Drizzle with remaining 1 tablespoon Peppers of Key West Chicken Wing Sauce and sandwich with top buns.
- Serve immediately with carrot and celery sticks, if desired.
Frequently Asked Questions
What makes a buffalo chicken burger different?
It’s all about that bold buffalo flavor—chicken patties seasoned and topped with Peppers of Key West Chicken Wing Sauce for that classic spicy kick.
Are these burgers very spicy?
They have a solid buffalo heat, but you can tone it down by adding more creamy toppings like ranch or blue cheese.
Can I grill or cook them on the stove?
Both work great. Grilling adds extra flavor, but a skillet keeps them juicy and easy to manage.
What toppings go best with buffalo chicken burgers?
Lettuce, tomato, pickles, blue cheese crumbles, or ranch dressing all pair perfectly.
Can I use ground turkey instead?
Yes, ground turkey is a great substitute and works well with buffalo-style seasoning and sauce.
