Buffalo Chicken Burgers Recipe: With Step By Step Photos

Buffalo Chicken Burgers offer a lighter, quicker alternative to traditional fried wings, perfect for game days or casual gatherings. This recipe yields juicy ground chicken patties seared to perfection, dunked in buffalo sauce, and topped with a creamy ranch slaw.

Ingredients

Gather these simple ingredients to make 12 small burgers.

• 3 lbs of Ground Chicken
• 2 Cloves of Garlic, minced
• 2 Tbsp of Fresh Parsley, chopped
• 1/3 cup of Bread Crumbs (or more depending on how sticky your mixture is)
• Salt and Pepper, to taste
• Olive Oil, to cook them in
• Buffalo Sauce, to serve

For the Slaw:

• 4 cups of Coleslaw Mix
• ¾ of a cup of Ranch Dressing
• ½ cup of Diced Celery
• 12 small buns, for serving

Essential Equipment Guide

1. Large bowl for mixing patties
2. Large nonstick skillet for cooking
3. Grater or mincer for garlic
4. Measuring cups and spoons
5. Spatula for flipping burgers

Timing and Servings

1. Prep Time: 15 minutes
2. Cook Time: 15-20 minutes (3-4 minutes per side for batches)
3. Servings: Makes 12 small burgers

Step 1: Prepare the Patty Mixture

Start by grabbing a large bowl, the kind that gives you plenty of room to mix without making a mess on your counter. Add the 3 pounds of ground chicken, which forms the base of these flavorful burgers. Mince 2 cloves of garlic directly into the bowl using a grater for that fresh, pungent kick that complements the buffalo sauce without overpowering it. Chop 2 tablespoons of fresh parsley finely and toss it in; the bright green flecks add a pop of color and herbaceous freshness that balances the heat to come.

Next, season generously with salt and pepper to taste, keeping in mind you have a good amount of mixture here, so do not skimp. This seasoning ensures every bite carries flavor, especially since the patties cook quickly. Sprinkle in 1/3 cup of bread crumbs to bind everything together; ground chicken can be sticky, so add a bit more if the mixture feels too wet to handle easily. The bread crumbs absorb excess moisture and help the patties hold their shape during cooking.

Use your clean hands to gently mix all the ingredients. Work quickly and avoid overmixing, as this can make the burgers tough. The goal is just even distribution, so the garlic, parsley, and seasonings weave through the chicken uniformly. This step takes only a couple of minutes but sets the foundation for juicy, well-seasoned results.

Step 2: Form the Patties

Divide the mixture into 12 equal portions for small sliders that fit perfectly on mini buns. Eyeball it by forming golf ball-sized portions first, then gently flatten each into a patty about 1/2-inch thick. Press a slight dimple into the center of each patty with your thumb; this prevents puffing during cooking and ensures even thickness from edge to center.

Aim for uniformity so they cook at the same rate. If the mixture sticks to your hands, lightly wet them or dust with extra bread crumbs. Place the formed patties on a plate or parchment-lined tray, ready for the skillet. This assembly line approach keeps things efficient, especially for parties.

Step 3: Preheat the Skillet

Set a large nonstick skillet over medium-high heat and drizzle in 2 to 3 tablespoons of olive oil. Let it heat until shimmering but not smoking, about 2 minutes. The high heat creates a beautiful sear while locking in juices, mimicking the crispiness of fried wings without the deep fryer. Nonstick is key here to prevent sticking and make flipping effortless.

Test readiness by flicking a drop of water; it should sizzle and evaporate instantly. This step builds anticipation as the aroma of hot oil fills your kitchen.

Step 4: Cook the Burgers

Arrange 6 patties in the hot skillet, giving space between them to avoid steaming. Cook for 3 to 4 minutes per side, flipping once with a spatula when deeply golden brown. Ground chicken must reach full doneness for safety, so check that juices run clear and no pink remains inside.

While the first batch cooks, form any remaining patties. Remove the cooked ones to a plate and repeat with the next batch, adding a touch more oil if needed. Total cooking flies by in under 20 minutes. The dimple ensures flat, even burgers that stack beautifully.

Step 5: Make the Ranch Slaw

In a medium bowl, dump 4 cups of store-bought coleslaw mix for convenience and crunch. Add 1/2 cup of finely diced celery, which echoes the classic buffalo wing vibe with its fresh snap. Pour in 3/4 cup of ranch dressing, using just enough to coat without sogginess; stir thoroughly until everything glistens and binds.

Taste and adjust; a ranch fan favorite, but swap for blue cheese if preferred. Let it sit briefly to meld flavors while burgers finish. This slaw adds creaminess and texture contrast.

Step 6: Assemble and Serve

Split 12 small buns and arrange on a platter for an interactive setup. Dunk each hot patty in buffalo sauce, coating generously for that signature tangy heat. Place on the bun bottom, pile high with slaw, and cap with the top bun.

Serve assembly-line style so guests customize spice levels. The hot sauce cuts through the cool slaw, creating bite after perfect bite. These sliders vanish fast at gatherings.

Cooking Tips

• Adjust bread crumbs gradually to avoid dry patties; start low and add only as needed for cohesion.
• Dimple centers deeply to prevent doming, ensuring uniform cooking and pretty presentation.
• Use medium-high heat strictly for the sear; lower if browning too fast to avoid drying out the lean chicken.
• Prep slaw ahead and chill for deeper flavor infusion, but mix burgers fresh to keep them tender.
• Opt for fresh garlic over jarred for brighter taste that elevates the simple mix.
• Cook in batches to maintain oil temperature; overcrowding steams instead of sears.
• Dip patties right before assembly to keep buns from softening too soon.
• Taste slaw before serving; squeeze in lemon juice for extra zing if desired.

Nutritional Information

Approximate values per small burger (without bun), based on standard ingredient data.

Pairings

• Ice-cold celery sticks with extra ranch dip for crunch.
• Crispy french fries or sweet potato wedges.
• Chilled beer or sparkling lemonade to tame the heat.
• Pickles or carrot sticks on the side.

Variations

• Swap ground turkey for chicken to lighten further.
• Use slider-sized brioche buns for upscale touch.
• Add crumbled blue cheese to slaw for bolder tang.
• Grill patties outdoors for smoky char in summer.
• Mix buffalo sauce with butter for milder heat.

Buffalo Chicken Burgers Recipe: With Step By Step Photos

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Buffalo Chicken Burgers offer a lighter, quicker alternative to traditional fried wings, perfect for game days or casual gatherings. This recipe yields juicy ground chicken patties seared to perfection, dunked in buffalo sauce, and topped with a creamy ranch slaw.

• Total Time: 35 Mins

Ingredients

• 3 lbs of Ground Chicken
• 2 Cloves of Garlic, minced
• 2 Tbsp of Fresh Parsley, chopped
• 1/3 cup of Bread Crumbs (or more depending on how sticky your mixture is)
• Salt and Pepper, to taste
• Olive Oil, to cook them in
• Buffalo Sauce, to serve

For the Slaw:

• 4 cups of Coleslaw Mix
• ¾ of a cup of Ranch Dressing
• ½ cup of Diced Celery
• 12 small buns, for serving

Instructions

Step 1: Prepare the Patty Mixture

Start by grabbing a large bowl, the kind that gives you plenty of room to mix without making a mess on your counter. Add the 3 pounds of ground chicken, which forms the base of these flavorful burgers. Mince 2 cloves of garlic directly into the bowl using a grater for that fresh, pungent kick that complements the buffalo sauce without overpowering it. Chop 2 tablespoons of fresh parsley finely and toss it in; the bright green flecks add a pop of color and herbaceous freshness that balances the heat to come.

Next, season generously with salt and pepper to taste, keeping in mind you have a good amount of mixture here, so do not skimp. This seasoning ensures every bite carries flavor, especially since the patties cook quickly. Sprinkle in 1/3 cup of bread crumbs to bind everything together; ground chicken can be sticky, so add a bit more if the mixture feels too wet to handle easily. The bread crumbs absorb excess moisture and help the patties hold their shape during cooking.

Use your clean hands to gently mix all the ingredients. Work quickly and avoid overmixing, as this can make the burgers tough. The goal is just even distribution, so the garlic, parsley, and seasonings weave through the chicken uniformly. This step takes only a couple of minutes but sets the foundation for juicy, well-seasoned results.

Step 2: Form the Patties

Divide the mixture into 12 equal portions for small sliders that fit perfectly on mini buns. Eyeball it by forming golf ball-sized portions first, then gently flatten each into a patty about 1/2-inch thick. Press a slight dimple into the center of each patty with your thumb; this prevents puffing during cooking and ensures even thickness from edge to center.

Aim for uniformity so they cook at the same rate. If the mixture sticks to your hands, lightly wet them or dust with extra bread crumbs. Place the formed patties on a plate or parchment-lined tray, ready for the skillet. This assembly line approach keeps things efficient, especially for parties.

Step 3: Preheat the Skillet

Set a large nonstick skillet over medium-high heat and drizzle in 2 to 3 tablespoons of olive oil. Let it heat until shimmering but not smoking, about 2 minutes. The high heat creates a beautiful sear while locking in juices, mimicking the crispiness of fried wings without the deep fryer. Nonstick is key here to prevent sticking and make flipping effortless.

Test readiness by flicking a drop of water; it should sizzle and evaporate instantly. This step builds anticipation as the aroma of hot oil fills your kitchen.

Step 4: Cook the Burgers

Arrange 6 patties in the hot skillet, giving space between them to avoid steaming. Cook for 3 to 4 minutes per side, flipping once with a spatula when deeply golden brown. Ground chicken must reach full doneness for safety, so check that juices run clear and no pink remains inside.

While the first batch cooks, form any remaining patties. Remove the cooked ones to a plate and repeat with the next batch, adding a touch more oil if needed. Total cooking flies by in under 20 minutes. The dimple ensures flat, even burgers that stack beautifully.

Step 5: Make the Ranch Slaw

In a medium bowl, dump 4 cups of store-bought coleslaw mix for convenience and crunch. Add 1/2 cup of finely diced celery, which echoes the classic buffalo wing vibe with its fresh snap. Pour in 3/4 cup of ranch dressing, using just enough to coat without sogginess; stir thoroughly until everything glistens and binds.

Taste and adjust; a ranch fan favorite, but swap for blue cheese if preferred. Let it sit briefly to meld flavors while burgers finish. This slaw adds creaminess and texture contrast.

Step 6: Assemble and Serve

Split 12 small buns and arrange on a platter for an interactive setup. Dunk each hot patty in buffalo sauce, coating generously for that signature tangy heat. Place on the bun bottom, pile high with slaw, and cap with the top bun.

Serve assembly-line style so guests customize spice levels. The hot sauce cuts through the cool slaw, creating bite after perfect bite. These sliders vanish fast at gatherings.

• Author: Ida Sorenson
• Prep Time: 15 Mins
• Cook Time: 20 Mins