Buffalo Chicken Burgers Food

BUFFALO CHICKEN BURGERS

Steps:

• In a bowl combine ground chicken and 2 Tbsp. of the Buffalo wing sauce; mix well. Shape mixture into four 3/4-inch-thick patties.
• In a 12-inch nonstick skillet heat oil over medium heat. Cook patties in hot oil 12 to 15 minutes or until done (165°F), turning once.
• In a bowl combine melted butter and the remaining 1 Tbsp. Buffalo wing sauce. Brush butter mixture on both sides of patties.
• Meanwhile, for blue cheese dressing, in a bowl stir together sour cream, mayonnaise, blue cheese, and green onion.
• Serve patties in buns with cheddar cheese (if desired), lettuce, tomato, and blue cheese dressing.

BBQ-BUFFALO CHICKEN BURGERS

Steps:

• Heat grill to medium-high heat.
• Mix sauces in medium bowl. Remove 1/4 cup; reserve for later use. Combine chicken, coating mix and egg; mix well. Shape into 4 (1/2-inch-thick) patties.
• Grill 6 to 8 min. on each side or until done (165°F), brushing with remaining sauce mixture for the last 2 min.
• Fill buns with lettuce, burgers and reserved sauce. Serve with celery, carrots and blue cheese dressing.

BUFFALO CHICKEN BURGERS

Steps:

• Heat grill to medium heat.
• Drizzle milk over bread in medium bowl; let stand 2 min. Add chicken; mix just until blended. Shape into 4 (1/2-inch-thick) patties.
• Grill 5 to 7 min. on each side or until done (165°F). Meanwhile, mix cream cheese and blue cheese until blended.
• Spread cut sides of buns with cheese mixture. Place burgers on bottom halves of buns; brush with Wings Sauce. Top with celery; cover with tops of buns.

BUFFALO CHICKEN BURGERS RECIPE

Steps:

• Gently combine the first 11 ingredients in a large bowl, be careful not to over mix. Cover the bowl with plastic wrap and place the bowl in the refrigerator for 20 to 30 minutes. You can do this step the night before.
• Heat your grill (or grill pan) to medium-high heat. Brush the grill with olive oil.
• Remove the bowl from the refrigerator, divide the meat into thirds, and form your patties.
• Grill the burgers for 3 to 4 minutes per side (depending on the burger thickness), or until they reach an internal temperature of 165 F.
• Serve the burgers on buns, with the baby greens and blue cheese sauce.

BUFFALO CHICKEN BURGER

Steps:

• In a microwave-safe bowl, combine carrot slices with 2 tablespoons water; microwave on high, stirring every minute, until very tender, about 3 minutes. Drain and let cool; mash carrots. Add chicken, egg whites, celery, breadcrumbs and cheese; mix to combine. Form chicken mixture into four 3/4-inch-thick patties. In a second bowl, stir cornstarch into hot sauce until dissolved; set aside. Coat a grill rack or grill pan with cooking spray. Grill patties over medium-high heat for 6 minutes; flip and grill 4 minutes more. Brush patties with hot sauce mixture; grill until internal temperature reaches 165°F, about 2 minutes. Place 1 burger on bottom of each roll. Garnish with cheese and lettuce, if desired. Top with other half of roll. Serve with carrot and celery sticks and blue cheese dressing for dipping, if desired.

BUFFALO CHICKEN BURGERS & RANCH SLAW

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.

BUFFALO CHICKEN BURGERS

Steps:

• Mix ground meat with buffalo wing sauce and onion.
• Divide into 4 sections.
• Make a flat thin patty with one section.
• Place 1/8 cup blue cheese on patty and wrap burger around cheese, sealing closed, and flatten to patty shape again.
• Repeat with remaining sections.
• Sprinkle with salt and pepper.
• Grill or broil, basting with more sauce if desired, until cooked, 10-15 minutes depending on thickness.

LOW-CARB BUFFALO CHICKEN BURGERS

Steps:

• In a small skillet heat 1 tablespoon of the oil. Add the celery, garlic, onion and cook until tender, about 5 minutes. Transfer to a bowl and let cool.
• Mix the chicken, dill, poultry seasoning into the vegetable mixture, season to taste with salt and pepper. Form into 6 patties.
• In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the patties and cook, only turning once until firm, about 15 minutes. Remove to a plate.
• Add the butter to the skillet to melt and mix in wing sauce. Add the patties back into the skillet and turn to coat, spoon sauce onto top of patty then top with blue cheese then cheddar slice. Cover skillet, turn heat off and let stand until cheese is melted.
• Toast sandwhich thins, top each patty with lettuce and enjoy!

BUFFALO CHICKEN BURGERS

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.

SPICY BUFFALO CHICKEN BURGERS

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.

BLUE CHEESE STUFFED BUFFALO CHICKEN BURGER

Steps:

• 1) Mix the ground chicken with green onions and garlic. Cover with foil and refrigerate for at least 1 hour, but up to 24 hours.
• 2) When you are ready to eat: Preheat the oven to 400 degrees F. Wet your hands with cool water and gather 1/8 of the chicken mixture. Shape it into a sort of nest and place one heaping tablespoon of blue cheese into the center, then cover with 1/8 more chicken and shape into a patty. Repeat with the remaining chicken. You will have 4 burgers. They can be placed back into the fridge for up to a day (in which case, turn the oven off), or cook immediately. Drizzle a scant amount of veg oil over both sides of the burgers and a light sprinkle of salt then line a baking tray with foil and bake for 15 minutes, douse both sides with Buffalo sauce and flip the burgers. Continue to bake for 15 more minutes. Remove from the oven and allow the burgers to rest for 5-10 minutes before serving.
• Serve on soft hamburger buns with shredded lettuce and Ranch dressing. Makes 4 burgers