Buffalo Chicken Burgers

These Buffalo Chicken Burgers bring the classic spicy flavor of Buffalo chicken into a juicy, satisfying burger that cooks quickly on the stovetop. Topped with cool, creamy blue cheese coleslaw and a drizzle of hot sauce, this recipe is perfect for a quick weeknight meal or a fun weekend BBQ. I love how easy these are to make and the way the spicy patties balance perfectly with the tangy coleslaw. One time, I made these for a casual get together, and everyone was asking for seconds.

I remember the first time I made these adding extra buffalo sauce, and it was just the right amount of heat that got my whole family hooked. Now they are one of our goto burger recipes.

Ingredients

• One pound 98 percent lean ground chicken breast: Makes for juicy but lean patties choose fresh or good quality meat from your butcher
• Quarter cup panko breadcrumbs: Helps hold the burgers together and adds a light texture
• One large egg: Acts as a binder keeping everything in place
• One sliced scallion: Adds a mild onion flavor and fresh green color make sure to use the green parts which are more tender
• One teaspoon dried parsley: Contributes a subtle herbal note
• Quarter teaspoon each of salt, black pepper, garlic powder, and dried dill weed: For balanced seasoning
• Three and a third tablespoons of Buffalo Wing sauce: Divided for mixing into patties and as a topping Frank’s Red Hot is a classic choice for that authentic flavor
• One cup undressed coleslaw mix: Provides crunch and freshness
• Three tablespoons light blue cheese dressing: For creamy tangy coleslaw you can substitute light ranch if blue cheese is not your thing
• Four hamburger buns: I like Martin’s Potato Sandwich Rolls for their soft texture and slightly sweet flavor
• Four lettuce leaves: For a crisp base on the burger

Instructions

Spoon mixing the burger mixture:

Combine ground chicken, panko breadcrumbs, egg, scallions, parsley, salt, pepper, garlic powder, dill and two tablespoons of Buffalo Wing sauce in a large bowl. Use a fork to mix gently but thoroughly, just until combined. This keeps the patties tender and evenly seasoned. Form the mixture into four equal size patties and lay them on a platter or cutting mat.

Chill the patties if you can:

Cover the patties and refrigerate for at least one hour. This step is optional but recommended because it helps the flavors blend and makes the patties firmer, reducing the chances of breaking while cooking.

Cook the burgers gently:

Spray a nonstick grill pan or skillet lightly with cooking spray and heat over medium. Place the patties on the pan, giving them space to cook evenly. Cook for five minutes on one side without moving them to get a good crust. Flip carefully and cook another five minutes until the burgers are thoroughly cooked and reach an internal temperature of 165°F.

Toss the coleslaw:

While the burgers cook, place the dry coleslaw mix in a bowl and add the blue cheese dressing. Stir gently until every shred is coated but not dripping. This adds the cooling creaminess that offsets the spice.

Build the burgers:

Place a lettuce leaf on the bottom half of each bun, add the cooked patty, and drizzle a teaspoon of Buffalo Wing sauce over it. Top with one quarter cup of the blue cheese coleslaw and crown with the top half of the bun. Serve immediately for best texture.

My favorite part of this recipe is definitely the blue cheese coleslaw. It adds that creamy, tangy crunch that makes this burger much more than just a spicy chicken patty on a bun. Once, at a family picnic, the coleslaw was such a hit that my aunt asked for the dressing recipe on the spot.

Storage tips

Store any leftover cooked patties in an airtight container in the refrigerator for up to three days. Keep coleslaw separately to prevent sogginess. Reheat patties gently in a skillet with a lid or in the microwave layered with a damp paper towel for moisture retention.

Ingredient substitutions

If you do not have ground chicken breast, ground turkey breast works well and maintains a similar texture. For the blue cheese dressing, light ranch can be used as an alternative. If you prefer gluten free, substitute panko breadcrumbs with gluten free breadcrumbs or crushed cornflakes.

Serving suggestions

Serve these burgers with sweet potato fries or a simple green salad to balance the richness. Adding sliced tomatoes or pickles on the burger can give a fresh contrast to the spicy layers. Leftover patties can be chopped and tossed into grain bowls or salads for a quick protein boost.

These Buffalo Chicken Burgers are an easy weeknight crowd pleaser. Serve immediately for the best texture.

Common Recipe Questions

→ What type of chicken is best for these burgers?

Lean ground chicken breast is recommended for a tender texture and lean protein, but ground turkey breast or a ground chicken mix can also work.

→ How spicy are the buffalo chicken burgers?

The burgers have a moderate spicy kick from buffalo wing sauce, which can be adjusted or omitted to suit your heat preference.

→ Can I prepare the patties ahead of time?

Yes, refrigerate the formed patties for at least an hour before cooking to help flavors meld and patties firm up.

→ What cooking method works best for these burgers?

Cooking on a nonstick grill pan or skillet over medium heat ensures even cooking and keeps the patties intact. Refrigeration before grilling is helpful if using an outdoor grill.

→ What can I use instead of blue cheese dressing for the slaw?

Light ranch dressing is a common substitute if you're not a fan of blue cheese, adding creaminess without overpowering the flavors.

→ Are these burgers suitable for quick weeknight meals?

Yes, they cook quickly in about 10 minutes and come together easily, making them perfect for a fast, flavorful dinner.