Buffalo Chicken Burgers
In keeping with apparent themes of my blog, I decided it was time for another buffalo-style meal. You all know that the slightest mention of buffalo-anything, my wing-loving husband is on board. We usually have some kind of buffalo chicken meal once per week. Luckily I like it a lot too.
If you do a Google search for buffalo chicken meals you will find that a lot of people love this flavor. There are so many awesome recipes and I love trying new things, especially when I can try to attempt a lighter twist on the typical chicken wing…I have only cooked with ground chicken a few times but I have not been disappointed. It’s moist, affordable, healthy (just get the all-white meat stuff) and this recipe is so quick to come together. You can see, too, from the ingredient list that they are pretty versatile.
Buffalo-Ranch Chicken Burgers Recipe
1 lb. ground chicken
1 green onion, chopped (or white onion)
1 clove garlic, minced
1/4 cup Frank’s (or your favorite) buffalo sauce
1/4 cup feta cheese (or parmesan works well)
1 tsp. dried dill*
1/2 tsp. oregano*
1/2 tsp. dried parsley*
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup panko breadcrumbs
2 tsp. olive oil
Other condiments as desired
Mix all ingredients in a large bowl. Add the panko slowly and mix thoroughly until the desired consistency is reached. The mixture should hold its shape pretty well but it will still need to be a little moist.
Shape into 5 patties. You could do 4 larger patties if you wish.
We have grilled these burgers and pan fried them. Either way, they are sure to please! To grill, heat grill and cook burgers for 7-8 minutes on each side until the juices run clear.
To pan fry, heat 2 teaspoons of oil in a non-stick skillet. Cook the burgers for 7-8 minutes one side, flip only once and cook on the opposite side until the juices run clear.
To bake, heat the oven to 350 degrees. Line a baking sheet with foil. Place a wire rack over the foil and place the burgers on top. Bake for 20-22 minutes or until the chicken is done and the juices run clear.
I also made a little Buffalo mayonnaise as a spread: just mix 1/4 cup mayonnaise with 1 tsp Frank’s hot sauce and 1/4 tsp. cayenne pepper and mix well. I think next time I will add a little brown sugar to this mayo!
*If you have Hidden Valley Ranch dressing seasoning mix, feel free to substitute 2 teaspoons instead of the dill, oregano and parsley.