Buffalo Chicken Burgers With Tangy Slaw Food

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BUFFALO CHICKEN SANDWICH WITH BLUE CHEESE SLAW



Buffalo Chicken Sandwich with Blue Cheese Slaw image

Provided by Aaron McCargo Jr.

Time 20m

Yield 4 servings

Number Of Ingredients 19

1/4 cup mayonnaise
1/4 cup crumbled blue cheese
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
1 lemon, juiced
1 (10-ounce) package cole slaw mix
Kosher salt
Freshly cracked black pepper
Canola oil, to fry
1/2 cup buffalo hot sauce, store-bought
4 (6-ounce) boneless, skinless chicken cutlets
2 tablespoons smoked paprika, plus more for seasoning
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon cracked black pepper, plus more for seasoning
1 cup self-rising flour
1 egg
1 1/4 cups buttermilk
2 tablespoons hot sauce
4 soft club rolls, split and toasted

Steps:

  • In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated. Add cole slaw mix and toss well. Season with salt and pepper and set aside.
  • In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.
  • Put buffalo sauce in a shallow dish and set aside. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add the egg, buttermilk, and hot sauce and whisk together. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture. Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer. Dip the finished chicken in the buffalo sauce and put them on the club rolls. Top the chicken with a liberal amount of slaw and form a sandwich.

BUFFALO CHICKEN BURGERS & RANCH SLAW



Buffalo chicken burgers & ranch slaw image

Marinate chicken thighs in buffalo sauce before cooking on the barbecue for succulent, well-seasoned burgers. It's delicious piled with cool ranch slaw

Provided by Esther Clark

Categories     Dinner

Time 40m

Number Of Ingredients 16

8 boneless, skinless chicken thighs
100ml buffalo hot sauce
2 tsp sweet smoked paprika
3 tbsp maple syrup
1 tbsp white wine vinegar
1½ tsp garlic granules
30g butter, melted and cooled
4 slices monterey jack cheese, cut in half
4 brioche burger buns, split
1 pointed spring cabbage, finely sliced
1 small red onion, thinly sliced
2 celery sticks, finely chopped
50g mayonnaise
50g soured cream
1 tbsp white wine vinegar
¼ bunch of chives, finely sliced

Steps:

  • Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
  • The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
  • Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.

Nutrition Facts : Calories 744 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium

BUFFALO CHICKEN BURGERS



Buffalo Chicken Burgers image

Provided by Ree Drummond : Food Network

Time 16m

Yield 2 burgers

Number Of Ingredients 13

11 tablespoons salted butter
1 1/2 pounds ground chicken
9 tablespoons hot sauce, such as Frank's
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 onion rolls, halved
3 stalks celery, 1 thinly sliced, 2 cut into sticks, plus a few leaves
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup blue cheese crumbles, plus more for serving
Splash white vinegar, plus more if needed
Kosher salt and freshly ground black pepper

Steps:

  • For the burgers: Melt 9 tablespoons of the butter in a pan, then pour it into a measuring cup.
  • Put the ground chicken in a bowl and add 1 tablespoon of the melted butter, 1 tablespoon of the hot sauce and the salt and pepper. Mix and form into 2 patties.
  • Set a nonstick pan over medium-low heat and add the oil to the pan. Add the patties to the pan, turn the heat up to medium and cook until they are browned on the first side, about 4 minutes.
  • Meanwhile, mix the remaining 8 tablespoons hot sauce into the remaining butter in the measuring cup.
  • Flip the patties and put a couple tablespoons of the butter and hot sauce mixture on each. Cook another 4 minutes.
  • For the blue cheese dressing: Meanwhile, mix the mayonnaise, sour cream, blue cheese crumbles, vinegar and some salt and pepper in a bowl. Taste and adjust with more vinegar, salt and pepper if needed.
  • Add the remaining 2 tablespoons butter to a skillet and heat over medium-low heat until the butter is melted and the skillet is hot. Add the onion rolls cut-side down and toast until golden, about 2 minutes.
  • Flip the patties again, put another couple tablespoons of the butter and hot sauce mixture on each patty and cook until the patties are cooked through, about 2 more minutes.
  • Spread a little of the butter and hot sauce mixture on the top and bottom buns. Top each bottom bun with a patty, then some sliced celery, blue cheese dressing, blue cheese crumbles, celery leaves and the top buns. Serve with more blue cheese dressing and the celery sticks.

BUFFALO CHICKEN BURGERS WITH RANCH SLAW



Buffalo Chicken Burgers with Ranch Slaw image

These buffalo chicken burgers are so moist and juicy! The grill up quick and easy for an easy weeknight dinner, too!

Provided by Karly Campbell

Categories     Main Course

Time 22m

Number Of Ingredients 11

1 pound ground chicken
2/3 cup panko (see note)
1/4 cup wing sauce
1 tablespoon ranch seasoning powder
1 tablespoon prepared ranch dressing
1 large egg
4 slices cheddar cheese
4 hamburger buns
2 cups coleslaw mix
1/4 cup prepared ranch dressing
1 tablespoon ranch seasoning powder

Steps:

  • In a large bowl, combine the chicken, panko, hot sauce, ranch powder, ranch dressing, and egg. Stir to combine thoroughly. Use your hands to form mixture into four patties.
  • Cook chicken patties on a preheated grill or skillet, six minutes per side or until chicken reaches 165 degrees. Top with sliced cheddar one to two minutes before removing from the grill.
  • To prepare the ranch slaw, mix together the coleslaw mix, ranch dressing, and ranch powder in a small bowl to combine.
  • Place the chicken patties on the sandwich buns, top with the ranch slaw, and drizzle with extra hot sauce, if desired.

Nutrition Facts : Calories 573 kcal, Carbohydrate 36 g, Protein 34 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 179 mg, Sodium 1718 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

BUFFALO CHICKEN & BLUE CHEESE SLAW



Buffalo chicken & blue cheese slaw image

Enjoy these sticky buffalo wings New York-style for a sharing family supper. You can use chicken wings or legs, if you prefer. Serve with blue cheese slaw

Provided by Esther Clark

Categories     Dinner, Snack, Supper

Time 1h30m

Number Of Ingredients 16

8 skin-on, bone-in chicken thighs
100ml hot sauce
2tsp smoked paprika
1tbsp light brown soft sugar
1tbsp white wine vinegar
1tsp garlic powder
30g butter, cubed
120g blue cheese, crumbled
150g soured cream
4tbsp mayonnaise
1tbsp finely chopped chives
1 lemon, juiced
granny smith apple, cored and cut into matchsticks
celery, finely chopped
¼ medium white cabbage, finely chopped
pointed spring cabbage, finely chopped

Steps:

  • Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
  • Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
  • Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.

Nutrition Facts : Calories 769 calories, Fat 64 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium

BUFFALO CHICKEN BURGERS WITH SPICY BLUE CHEESE CELERY SLAW



Buffalo Chicken Burgers with Spicy Blue Cheese Celery Slaw image

Buffalo Chicken Burgers are rich and buttery, garlicky, and have a little kick of heat thanks to Frank's RedHot! Spicy Blue Cheese Celery Slaw is the perfect topping to drive home the "buffalo" flavor profile!

Provided by Faith Gorsky

Categories     Main Course

Number Of Ingredients 10

2 1/2 tablespoons unsalted butter
1 medium onion (finely diced)
2 large cloves garlic (crushed)
1 pound ground chicken breast
2 tablespoons Frank's RedHot sauce (more or less to taste)
3/4 teaspoon salt
1/4 teaspoon black pepper
Avocado oil (for the pan)
1 batch Spicy Blue Cheese Celery Slaw
4 buns (split and toasted)

Steps:

  • Melt the butter in a medium skillet over medium heat. Add the onion and cook until softened, but not brown, about 5 minutes. Add the garlic and cook 30 seconds more, stirring constantly. Cool slightly.
  • Add the onion/garlic mixture (with the butter that's in the pan), ground chicken, hot sauce, salt, and black pepper to a large bowl. Combine the mixture with your hands being careful not to over-mix, and divide it into 4 portions. Shape each into a ball and flatten into a patty.
  • Heat a nonskillet over medium heat and add enough avocado oil to lightly coat the bottom. Once the skillet is hot, add the burgers and cook until they're cooked throughout, about 6 to 8 minutes per side, flipping once. (I like to cover the skillet with a lid to help contain the spattering oil, but leave the lid ajar so steam can escape, otherwise chicken has a tendency to be rubbery.)
  • Place the burgers on the buns and serve with the slaw on top.

Nutrition Facts : ServingSize 1 burger, Calories 238 kcal, Carbohydrate 3 g, Protein 20 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 736 mg, Fiber 1 g, Sugar 1 g

SPICY BUFFALO CHICKEN BURGERS



Spicy Buffalo Chicken Burgers image

It's everything you love about wings, only in burger form! Spicy Buffalo Chicken Burgers have a secret to keep them juicy and flavorful: shredded carrot and celery in the burger!

Provided by Nick Evans

Categories     Dinner     Lunch     Entree

Time 25m

Number Of Ingredients 13

For the burgers
1 pound ground chicken
1/2 cup panko breadcrumbs
2 tablespoons grated carrot
2 tablespoons grated celery
2 tablespoons Franks hot sauce, plus extra for serving
1/2 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/4 teaspoon black pepper
To serve
4 potato hamburger
Butter lettuce
Blue Cheese Sauce

Steps:

  • Preheat the grill and rub with oil: Preheat the grill for direct heat grilling, by turning gas burners to medium-high or spreading charcoal coals so there is direct heat under the grilling grates. The temperature should be 450-500˚F. To make sure the burgers do not stick, dip a kitchen towel or some paper towels in oil and use tongs to quickly rub down grill grates. Alternatively, you can spray the grates with spray oil, but be careful of flare-ups.
  • Grill the buns: Add buns to the grill next to burgers and grill for 30 seconds. Optionally, you can brush buns with a little butter or oil, but it isn't necessary.
  • Leftovers and storage: Leftover buffalo chicken burgers keep well in the fridge for 3-4 days. They reheat really well in the microwave on high for 1 minute.

Nutrition Facts : Calories 505 kcal, Carbohydrate 40 g, Cholesterol 126 mg, Fiber 3 g, Protein 35 g, SaturatedFat 5 g, Sodium 900 mg, Sugar 6 g, Fat 23 g, UnsaturatedFat 0 g

BUFFALO CHICKEN BURGERS WITH TANGY SLAW



Buffalo Chicken Burgers with Tangy Slaw image

These burgers are my way of enjoying the flavors of Buffalo chicken wings while avoiding some of the fat and calories. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 19

SLAW:
1/4 cup thinly sliced celery
1/4 cup shredded peeled apple
2 tablespoons fat-free blue cheese salad dressing
1 teaspoon finely chopped walnuts
SAUCE:
3 tablespoons Louisiana-style hot sauce
2 teaspoons ketchup
2 teaspoons reduced-fat butter, melted
BURGERS:
2 tablespoons chopped sweet red pepper
2 tablespoons plus 4 teaspoons thinly sliced green onions, divided
1 tablespoon unsweetened applesauce
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 pound ground chicken
4 lettuce leaves
4 hamburger buns, split

Steps:

  • In a small bowl, combine the celery, apple, salad dressing and walnuts. In another small bowl, combine the hot sauce, ketchup and butter; set aside., In a large bowl, combine the red pepper, 2 tablespoons green onion, applesauce, salt, garlic salt and pepper. Crumble chicken over mixture and mix well. Shape into four burgers., Broil 6 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear, basting occasionally with reserved sauce. , Serve on lettuce-lined buns; top each with 2 tablespoons slaw and sprinkle with remaining green onion.

Nutrition Facts : Calories 312 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 682mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

BUFFALO TURKEY CHEESEBURGER WITH BLUE CHEESE BROCCOLI SLAW



Buffalo Turkey Cheeseburger with Blue Cheese Broccoli Slaw image

These Buffalo Turkey Cheeseburger with Blue Cheese Broccoli Slaw have a slight kick, with a cooling Blue Cheese Broccoli Slaw.

Provided by Gina

Categories     Dinner

Time 30m

Number Of Ingredients 12

1 1/2 cups broccoli slaw
1/4 cup skinny blue cheese dressing
1.25 lbs 93% lean ground turkey
2/3 cup grated carrots (grate in food processor)
1/4 cup seasoned whole wheat breadcrumbs
1 clove garlic (grated)
1 tbsp red onion (grated)
1/4 cup Franks Hot Sauce
salt and fresh pepper
oil spray
5 slices reduced fat cheddar
5 whole wheat burger buns (I used Martin's 100 calorie Potato Whole Wheat Buns)

Steps:

  • In a medium bowl combine broccoli slaw and skinny blue cheese dressing. Set aside.
  • In a large bowl, combine ground turkey, carrots, breadcrumbs, garlic, onion, hot sauce, salt and pepper. Makes 5 equal patties, 5.5 oz each.
  • Heat a large skillet on high heat. When hot, lightly spray the oil. Add burgers to the pan and reduce the heat to medium-low.
  • Cook on one side until browned 4-5 minutes, then flip.
  • Cook another 4 minutes or until burgers are cooked all the way through (keep heat medium-low to prevent burning); top with cheese and place on a toasted burger buns topped with broccoli slaw.
  • If grilling, clean grill well before cooking and spray with oil spray to prevent sticking.

Nutrition Facts : ServingSize 1 burger, Calories 358 kcal, Carbohydrate 22.5 g, Protein 38.5 g, Fat 15 g, Fiber 5.5 g, Sugar 6 g

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Cheese sauce, pulled pork, scratch slaw, ancho crema. Main Dishes. Scratch Kitchen can tailor a menu to your needs | Chicken, beef, pork, and veggie entrees available. Traditional Pasta. $25.00. $50.00. Pasta tossed with your choice of sauces marinara, pesto or tomato-cream | add meatballs or Italian sausage $15/$23.
From lounge.scratchfp.com


BUFFALO CHICKEN BURGERS RANCH SLAW RECIPES
BUFFALO CHICKEN BURGERS WITH TANGY SLAW. These burgers are my way of enjoying the flavors of Buffalo chicken wings while avoiding some of the fat and calories. -Jeanne Holt, Mendota Heights, Minnesota . Provided by Taste of Home. Categories Lunch. Time 35m. Yield 4 servings. Number Of Ingredients 19. Ingredients; SLAW: 1/4 cup thinly sliced celery: 1/4 cup …
From tfrecipes.com


SPICY BUFFALO CHICKEN BURGERS WITH BLUE CHEESE SLAW ...
1 chicken patty on medium-high heat 6 to 8 min. or until nicely browned. Turn patty over; brush with 2 Tbsp. (30 mL) Buffalo wing sauce. Cook 6 to 8 min. or until done (165ºF/74ºC). bun 1 min. or just until toasted, turning frequently, 1 Tbsp. (15 mL) dressing onto top half of bun. Fill bun with 1 lettuce leaf, 2 tomato slices, 1 burger and 1 ...
From kraftheinzfoodservice.ca


BUFFALO CHICKEN BURGERS WITH SWEET AND TANGY COLESLAW 3DE
Buffalo Chicken Burgers With Sweet And Tangy Coleslaw | HuffPost. 14 Amazing Burgers to Make This Summer | ParentMap. Buffalo Chicken Burgers With Sweet And Tangy Coleslaw | HuffPost. Pulled Pork Burgers with Coleslaw - Rooks Online, The ... Buffalo Chicken Burgers with Tangy Slaw | Recipe | Buffalo chicken ... How To Shred A Rotisserie Chicken | Easy …
From mungfali.com


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