Grilled Buffalo Chicken Burgers
Such a fun combination of flavors in a burger! Alright you guys – you know I am a huge fan of all things made with homemade buffalo sauce, so when the idea popped into my head to make a Buffalo Chicken Burger recipe, I knew it needed to happen ASAP!
And if I still have a buffalo chicken craving, you will find me making oven baked chicken wings and then tossing them in buffalo sauce (another easy weeknight dinner go-to in our house). Cannot wait for you guys to try these (and they make amazing leftovers).
Looking for More Recipes with these Flavors?
If you love buffalo chicken as much as we do, you definitely need to try our Buffalo Chicken Sliders!
Key Ingredients
- ground chicken: loving using a lean ground chicken, but feel free to swap out with ground turkey.
- large egg: this helps bind the burger patties.
- almond flour: another binding agent that also helps make the chicken patties easier to handle – feel free to swap for breadcrumbs.
- fresh celery: an essential ingredient when making any buffalo chicken recipe!
- buffalo sauce: absolutely love our homemade buffalo sauce, but you can also pick-up a store-bought version at your local grocery store.
- blue cheese dressing or ranch dressing: either is a great option to drizzle on top or use for dipping. We have a great homemade ranch dressing if you want to make it from scratch (we also have a dairy free ranch dressing) and a homemade blue cheese dressing recipe!
- hamburger bun of your choice: whether that is a lettuce bun, gluten-free bun or regular burger bun – do what works best for you!
How To Make Buffalo Chicken Burgers
Step 1: The first steps to making this easy recipe are to combine the simple ingredients in a large bowl.
Step 2: Now use your hands to form the burger mixture into patties.
Pro Tips: Handling Ground Chicken
- Oil on Hands: Put some olive oil on your hands when forming the patties.
- Patties in Refrigerator: Once the patties are made, place them on a plate and cover with foil. Place in the refrigerator for about 30-60 minutes OR place in the freezer for about 5-10 minutes. You do not NEED to do this, but it will help with the patties keeping their shape.
Step 3: Next, preheat your outdoor grill to a high heat. Place a piece of aluminum foil on the grill grates and spray with non-stick cooking spray. Carefully place the patties on the foil and grill for 6-7 minutes per side at 400-450 degrees F.
Step 4: Remove from grill when the internal temperature reaches 160-165 degrees F (use a meat thermometer). Let rest 5-10 minutes.
Best Ways To Serve Buffalo Chicken Burgers
We highly recommend serving this chicken burger recipe with some more buffalo sauce and a drizzle of either ranch dressing or blue cheese dressing. The fully cooked burger can be enjoyed on your favorite hamburger buns or keep it Whole30/Paleo compliant and enjoy on a lettuce bun. And if you are looking for the best side dish recipe, try our Grilled Sweet Corn and/or Grilled Potato Wedges. Take this meal to the next level by making a Jalapeno Margarita Mocktail or Frozen Mango Margaritas to sip on!
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Ingredients
Burger Patties:
- 1 lb ground chicken
- 1 egg
- 1/2 cup almond flour, sub breadcrumbs or panko
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 cup celery, finely sliced
- 1 tablespoon buffalo sauce, homemade or store-bought
- 1 tablespoon butter, cold and cut into little chunks or shredded
Serving Suggestions (build your own burger):
- butter lettuce
- bun of choice, lettuce bun, gluten-free, regular
- sliced green onions, optional
- buffalo sauce, optional
- ranch dressing, optional
- blue cheese dressing, optional
- blue cheese crumbles, optional
Instructions
- Make Burgers: Put the burger ingredients in a mixing bowl and mix to combine. Separate the mixture into 4 equal balls (putting a little oil on your hands, before doing this, helps a lot) and shape into burger patties.
- Freeze (optional): Cover the plate of patties and place in the freezer for approx. 10 minutes to cool (this step is not required, but the patties will stay together better as you transfer them to the grill and won't stick as much). Other option to place in the refrigerator for approx. 30-60 minutes (which might work out well if you are prepping these ahead of time).
- Prep: Preheat grill to 400-450 degrees F. Place a piece of aluminum foil on top of clean grill grates and spray generously with non-stick/avocado oil spray.
- Cook: Place patties on top of the foil and over direct heat. Cook for 5-7 minutes per side with cover closed or until the internal temp reaches 160-165 degrees F (use a meat thermometer).
- Rest + Serve (build your own burger): Remove from grill and let rest 5-10 minutes. Build your burger and serve any way you want – I love serving mine on a bun with lettuce, more buffalo sauce, a little ranch dressing, some blue cheese crumbled and a few sliced green onions!
Notes
- Grilling on Foil: the second time I tested these I did the first 7 minutes on the foil and then the when I flipped them over I placed them on (very clean, oiled) grill grates over direct heat for the second 7 minutes. This resulted in some nice grill marks on one side of the patties and they didn’t stick to the grill at all. Grilling on foil isn’t required, but if you aren’t using foil really ensure those grill grates are clean and greased AND freeze your burger patties.
- Dairy-Free: use a plant-based butter.
- Paleo/Whole30: use ghee instead of butter.
- Prep Time: I did not include the optional refrigerator time in the recipe card prep time.
- Storage: These make amazing leftovers! Simply store in an airtight container and store in the refrigerator for 2-3 days.
- Paleo/Whole30: Serve with butter lettuce, sliced green onions, compliant buffalo sauce, and compliant salad dressing. Omit blue cheese crumbles.
- Nutrition info is for burgers on a bun. It does not include the optional toppings because amounts will vary.
Nutrition
Originally published July 27, 2020. Additional photos added with alternative serving suggestion.
Megan says
The carbs aren’t adding up per patty for in Crononometer. I’m only getting 1.4g…are you using a bun?
Sara says
Do you have nutrition info for this recipe?
Erin says
We just added it for you! Thanks!
Emily says
What is nutrition information for this recipe?
Court says
Any recommendations to substitute ghee?
Erin says
You can use butter instead of ghee!
SL says
Can you use gf all purpose flour or gf breadcrumbs instead of almond flour?
Erin says
GF breadcrumbs would be a good substitute!
The.Food.Hills says
The chicken was very flavorful and juicy, paired with the sauces and the blue cheese, it was a fantastic meal!
Erin says
So happy to hear that!
Jeanine says
Made these tonight. Everyone loved them. Omitted the celery. This is a keeper. Will make again. Definitely recommend.
Erin says
So glad you enjoyed them, Jeanine!
Mary says
Really good! I was a little nervous that the Buffalo flavor would be too strong for my picky kids- but it was just the right amount of flavor! And my husband and I drizzled TWS’s homemade ranch and a buffalo sauce on top!
Make sure to GENEROUSLY oil the foil, like the instructions indicate. I was too light and the patty was pretty stuck to the foil.
Jennifer Flannery says
So good! I have a family of picky eaters and this was a hit for everyone!
Erin says
So happy to hear that, Jennifer! And thank you so much for taking the time to leave a review + feedback!
Nikki says
It looks delicious. Keep sharing the recipe.