Buffalo Chicken Burgers
This easy Buffalo Chicken Burgers recipe is packed with flavor and these burgers are a perfect weeknight dinner!
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
Calories: 261kcal | Carbohydrates: 4g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 495mg | Potassium: 633mg | Fiber: 2g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 2mg
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