Carolina Reaper Chicken Burgers That Dare You to Take Another Bite
Juicy chicken burgers with heat so real it might make you question your decisions—but you’ll still go back for more
- 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 (white and dark meat)
- 1/4 cup panko
- 1/2 teaspoon garlic powder
- 6 tablespoons Peppers of Key West Carolina Reaper Hot 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 hot 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 of Peppers of Key West Carolina Reaper Hot 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 Carolina Reaper Hot Sauce and sandwich with top buns. Serve immediately with carrot and celery sticks, if desired.
Frequently Asked Questions
How spicy are Carolina Reaper chicken burgers?
These are seriously hot. Peppers of Key West Carolina Reaper Hot Sauce brings intense heat, so proceed with respect—and maybe a drink nearby.
Can I make them less spicy?
Yes, use less of the sauce or mix it into the patty instead of topping heavily. You can also balance heat with creamy toppings.
What toppings work best?
Cooling toppings like lettuce, tomato, mayo, ranch, or even coleslaw help balance the extreme heat.
Can I grill these burgers?
Absolutely. Grilling adds great flavor, but they also cook well in a skillet or on a flat top.
Is this recipe good for spice lovers?
This one is built for true heat seekers—if you love intense spice, this is your burger.
