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

Sliced cheese
Spinach leaves
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.


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