Low Carb Buffalo Chicken Burgers Food

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 & 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.