I am of the mind that there is nothing better than a good burger (which, despite my love affair with veggies, is probably the number one reason I could never be a vegetarian; and yes, I realize that there are some fabulous meat-free burgers out there!).
Maybe the only thing better than a good burger is a plate of piping hot Buffalo wings done right.
Ok, so taking it one step further, the absolute only thing better than both of those things is a combination of the two. And that’s how this Buffalo Chicken Burger was born.
Because this burger is a play on Buffalo chicken wings, ground chicken was the obvious choice instead of beef, lamb, or turkey. Never fear though, this burger is both flavorful and moist, two things that can be a little more difficult with chicken burgers than beef burgers. The secret to keeping these burgers moist is in the sautéed butter/onion mix; however, the hot sauce (along with the butter that’s used to sauté the onion) is crucial for the perfect Buffalo wing sauce flavor. Also, one of the most crucial things is to not overcook the burgers! It’s somewhat of an art form to catch them when they’re just done before they have the chance to dry out. It’s well worth the effort though.
Spicy Blue Cheese Celery Slaw really helps drive home the Buffalo effect of this burger; the slaw is mostly celery (a must-have with Buffalo wings!) along with a touch of carrot, in a spicy blue cheese dressing. Yum.
This is fabulous party food or game day food, so the timing couldn’t be better. Make these burgers for the Super Bowl this weekend and it won’t matter if your team wins, lol. (Kidding! Of course. I know how seriously die-hard fans take their football. :) )
- 2 1/2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 large cloves garlic, crushed
- 1 lb (450 g) ground chicken breast
- 2-4 tablespoons hot sauce (more or less to taste)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Canola oil, for the pan
- 4 buns, split and toasted
- 1 batch Spicy Blue Cheese Celery Slaw
- Melt the butter in a medium skillet over medium heat; add the onion and cook until softened, but not brown, about 5 to 7 minutes. Add the garlic and cook 1 minute more, stirring constantly. Cool slightly.
- Add the onion/garlic mixture (with the butter that’s in the pan), ground chicken, hot sauce, salt, and black pepper to a large bowl. Combine the mixture with your hands being careful not to over-mix, and divide it into 4 portions. Shape each into a ball and flatten into a patty.
- Heat a skillet over medium heat and add enough canola oil to generously coat the bottom. Once the skillet is hot, add the burgers and cook until they’re cooked throughout, about 6 to 8 minutes per side, flipping once. (I like to cover the skillet with a lid to help contain the spattering oil, but leave the lid ajar so steam can escape, otherwise chicken has a tendency to be rubbery.)
- Place the burgers on the buns and serve with the slaw on top.
For a Lighter Version: Skip the bun and serve the burger and slaw on a bed of lettuce.