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These Buffalo chicken burgers are flavorful and easy to make. The chopped onion and celery keeps them moist and the Buffalo wing seasoning gives them a nice punch.
Serve a full sized burger on your favorite low carb bun with some lettuce and a dollop of Buffalo blue cheese sauce for a nice cool tang. Add some sides such as coleslaw, potato salad or a side salad and you have a delicious and satisfying dinner. In the feature image, the 4 oz Buffalo chicken burger is on the back of the plate. The perspective makes it look as small as the three sliders in front of it.
You can make smaller burgers and place them on slider rolls and serve them as an appetizer or part of a tailgate spread. They are a nice addition to special game day parties or buffets.
Instead of burgers, you can easily roll the Buffalo chicken mixture into cocktail sized meatballs and either pan fry them in a skillet or bake them in the oven. Serve them with carrot and celery sticks along with some Buffalo blue cheese dip.
I found that using Frank’s Buffalo wing sauce in this recipe made the chicken mixture very wet and pasty and hard to work with. In subsequent trials, I switched to McCormick’s dry Buffalo wing seasoning mix. The flavor with the seasoning mix was great and it reduced the amount of bread crumbs needed to keep the chicken mixture workable. There are other brands of dry wing seasoning mixes out there so don’t be afraid to experiment.
There are only two of us so I freeze the extra burger for later use. They freeze and reheat well.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
Buffalo Chicken Burgers
- Ground chicken
- Onion
- Celery
- Panko bread crumbs
- Black pepper
- Salt
- McCormick Original Buffalo Wings Seasoning packet
- Sandwich or slider buns – I used 647 sandwich rolls (2 pt) for full sized burgers and Sam’s slider rolls (3 pt) for the sliders.
Buffalo Blue Cheese Sauce
- Plain non-fat yogurt
- Bolthouse Farms blue cheese dressing
- Frank’s Buffalo wing sauce
Note: If you have Buffalo blue cheese dip on hand, you can use that as a condiment instead of making the above sauce.
Making the Burgers
Buffalo Blue Cheese Sauce
- Place the plain non-fat yogurt, blue cheese dressing and Buffalo wing sauce in a small mixing bowl.
- Mix until all the ingredients are combined and then set this condiment sauce aside.
Buffalo Chicken Burgers
- Chop the onion and celery. Microwave on high briefly to soften them.
- Place the ground chicken in a mixing bowl along with the panko bread crumbs, microwaved onion and celery, salt, pepper and the McCormick buffalo chicken seasoning mix.
- Mix all the ingredients together with your hands. Pinch off a piece the size of a half dollar piece and microwave until done. Taste it and add more of the McCormick seasoning mix if you think it is needed. You want to definitely taste the Buffalo chicken seasoning in the chicken mixture.
- Form either full size or slider size burger.
- Place them in a skillet with some water to start the cooking process. Cook on one side, flip and cook on the other side.
- Transfer them to a plate when they are fully cooked.
- Spread both sides of the rolls with the Buffalo blue cheese sauce. Place a leaf of lettuce on the bottom of the roll. Place a burger on top of the lettuce leaf. Top the burger with another dollop of the sauce and then place the top of the roll on the burger.
- Serve and enjoy.
Serving Ideas
- Full sized Buffalo chicken burgers can be served for dinner with a side salad or other side dishes.
- Smaller Buffalo chicken sliders can be served on game day, at a tailgate party, a casual get together, or as an offering on a brunch or lunch buffet.
- Side dishes that pair well with these burgers include coleslaw, potato or macaroni salads, or raw veggies such as celery and carrot sticks with a blue cheese dip.
- For more substantial sides, such as mac and cheese, fries, etc., may be served with these burgers.
WW 1 pt per 2 oz. burger, 4 pt with slider bun; 1 pt per 4 oz burger, 3 pt with 647 sandwich roll
Equipment
- Cutting board
- Chef knife
- mixing bowl
- measuring cups and spoons
- small bowl
- Wooden spoon
- plate
- skillet
- aluminum foil
Ingredients
Burger Mixture
- 1 lb ground chicken, 92% lean
- ½ c Panko bread crumbs or homemade ones
- 2 tbsp chopped onion
- 2 tbsp chopped celery
- 4 tsp McCormick original Buffalo wing spice mix (see note below)
- ¼ tsp black pepper
- ¼ tsp salt
Buffalo Blue Cheese Sauce
- 2 tbsp plain non-fat yogurt, Greek yogurt can be substituted
- 1 tbsp Bolthouse Farms blue cheese dressing
- 1 tsp Frank's Buffalo wing sauce
For Burgers or Sliders
- 647 Schmidt's sandwich rolls or your favorite low carb rolls
- slider buns, I used Sam's buns.
- iceberg, romaine or butter lettuce leaves
Instructions
Making the Burgers
- Place the chopped onion and celery in a microwaveable bowl. Microwave on high for 1 min or until the veggies are tender. You can sauté them instead if you wish just make sure to add the pts for the oil you use.
- Place the ground chicken into a mixing bowl. Add the Panko bread crumbs, microwaved onion and celery, salt. pepper and 3 tsp of the McCormick wing seasoning mix.
- Use your hands to mix all the burger ingredients together. Pinch off a small piece, about the size of a fifty cent piece, flatten it out and put in on a napkin. Microwave it on high for 25 sec. Let it cool for a min. and then taste it. Add the 4th tsp of McCormick wing seasoning mix if you think it is needed. I used all 4 tsp of the seasoning mix. I did another taste test to make sure I was satisfied with the wing flavor. You may like a stronger wing taste so don't be afraid to add more seasoning mix. Let your taste buds guide you.
- I used a food scale and weighed out 4 oz portions for burger and 2 oz portions for sliders. I put the portions of burger mix on a large piece of aluminum foil, and then shaped them into burgers.
- Add some water to a skillet and then placed the burgers in the skillet to cook. The water is sufficient to give the burgers a head start in cooking without sticking until some of the fat in the burgers renders out. Cook on one side and flip to cook the other side. If the burgers start to stick once they are flipped, add a small amount of water to the skillet. Transfer the cooked burgers to a plate and set aside.
Making the Buffalo Blue Cheese Sauce
- Place the plain non-fat yogurt, blue cheese dressing and Buffalo wing sauce in a small bowl and mix until all the ingredients are mixed together. If you have any Buffalo blue cheese dip in the refrigerator, you can use that instead.
Constructing the Burgers/Sliders
- Spread some of the Buffalo blue cheese sauce on both sides of the sandwich or slider rolls.
- Place a lettuce leaf on the bottom half of the roll.
- Place the burger on top of the lettuce leaf.
- Put a dollop of the Buffalo blue cheese sauce on top of the burger and then put the top of the roll on the burger.
- Serve and enjoy. If you do not use all of the burgers you made, wrap them in plastic wrap, place in a freezer bag and freeze. They freeze and reheat well.
