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Buffalo chicken burgers are rich and buttery, garlicky, and have a kick of heat thanks to Frank’s RedHot. Spicy blue cheese celery slaw is the perfect burger topping to drive home the “Buffalo” flavor profile.
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. 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.
What Makes These Buffalo Chicken Burgers Special
Because this burger is a play on Buffalo chicken wings, ground chicken is 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, Frank’s RedHot sauce (along with the butter that’s used to sauté the onion and garlic) is crucial for the perfect Buffalo wing sauce flavor. Also, one of the most important 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. Make these burgers for the Super Bowl, and it won’t matter if your team wins, lol. (Kidding, of course! I’m from Buffalo, so I know how seriously die-hard fans take their football.)
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Buffalo Chicken Burger Ingredients
- Unsalted butter – Here we sauté the onion and garlic in butter, which lends richness and is important for the classic “Buffalo” chicken flavor (aka, a combination of hot sauce + butter).
- Onion and garlic – Onion and garlic contribute savory flavor and keep these chicken burgers moist.
- Ground chicken breast – I like to use ground chicken for this recipe, but any kind of ground meat you like will work.
- Frank’s Redhot Sauce – Frank’s is the classic hot sauce used for Buffalo chicken in Buffalo, New York.
- Salt and black pepper – To season our burgers.
Other Ingredients
- Avocado oil – To pan-fry the burgers.
- Spicy blue cheese celery slaw – With savory blue cheese, crispy celery, and a hint of spicy heat, this easy homemade slaw completes the Buffalo flavor profile beautifully.
- Buns – Buns are optional; feel free to serve these burgers wrapped in lettuce leaves or on a bed of lettuce to keep the carbs down. Or if you’re a sourdough baker, try these burgers on sourdough sandwich rolls!
Instructions
- Sauté the onion and garlic. Melt the butter in a medium skillet over medium heat. Add the onion and cook until softened but not browned, about 5 minutes. Add the garlic and cook 30 seconds more, stirring constantly. Remove from the heat and cool to room temperature, about 15 minutes.
- Make the burger patties. Add the onion/garlic mixture (along 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.
- Cook. Heat a large, heavy-bottomed skillet over medium heat and add enough avocado oil to lightly 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. (TIP: 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.)
- Serve. Place the burgers on the buns and serve with the slaw on top.
Storage
Cool to room temperature, and then store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Tips For Success
- To make keto Buffalo chicken burgers, simply omit the buns, use keto buns, keto bread, or serve the burgers on a bed of lettuce or wrapped in lettuce leaves.
- For the gluten free version, use your favorite gluten free buns or gluten free bread.
- It’s important to let the onion/garlic mixture cool to room temperature before making the burgers. This helps the butter stay evenly distributed, keeping the burgers moist.
- Because of the addition of sautéed onion and garlic, I don’t recommend cooking these burgers on a grill. However, a griddle will work perfectly!
Frequently Asked Questions
The absolute BEST thing to top these garlic + hot sauce flavored burgers with is spicy blue cheese celery slaw! But they’d also be great with any of the following combinations:
1. Cheddar cheese + tomato slices + lettuce leaves
2. Cream cheese + chives (or veggie cream cheese)
3. Muenster cheese + sliced onion
4. Pimento cheese
In this recipe, onion and garlic sautéed in butter lend a ton of flavor, along with Frank’s RedHot Sauce.
More Buffalo Recipes to Try
- Buffalo Chicken Pasta Salad
- Super Easy Buffalo Chicken Dip
- Buffalo Chicken French Bread Pizza
- Buffalo Chicken Soup
Let’s Connect
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Buffalo Chicken Burgers With Spicy Blue Cheese Celery Slaw
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Ingredients
Burgers:
- 2 1/2 tablespoons unsalted butter
- 1 medium onion (finely diced)
- 2 large cloves garlic (crushed)
- 1 pound ground chicken breast
- 2 tablespoons Frank's RedHot Sauce
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Other:
- Avocado oil (for the pan)
- 1 batch spicy blue cheese celery slaw (for serving; optional)
- 4 buns (split and toasted; optional)
Instructions
- Sauté the onion and garlic. Melt the butter in a medium skillet over medium heat. Add the onion and cook until softened but not browned, about 5 minutes. Add the garlic and cook 30 seconds more, stirring constantly. Remove from the heat and cool to room temperature, about 15 minutes.
- Make the burger patties. Add the onion/garlic mixture (along 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.
- Cook. Heat a large, heavy-bottomed skillet over medium heat and add enough avocado oil to lightly 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. (TIP: 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.)
- Serve. Place the burgers on the buns and serve with the slaw on top.
Notes
- Net Carbs: 2 grams per serving (1 burger)
- Nutritional Information: The nutrition information for this recipe was calculated for the burgers only; it doesn’t include the slaw, buns, or any other toppings.
- For Authentic “Buffalo” Flavor: Be sure to use Frank’s Redhot Sauce!
- Storage: Cool to room temperature, and then store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on January 31, 2014 and updated on September 22, 2026.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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You’re right there is NOTHING like a good burger, I’m a big fan of the chicken burger and this looks nothing short of spectacular!
I am so with you on this…if it weren’t for burgers, I would absolutely be vegetarian! Now this…this is going to happen soon in my house! We’ve got a thing for Buffalo sauce and I know these will make everyone happy! I love that celery slaw on top!
These burgers look so good, love the blue cheese slaw!
I agree! Nothing like a good burger. I’m totally trying this. I love buffalo!!
Just. Shut the front do’! These burgers are perfect in every way! I’m convinced that a good fresh slaw should be on every burger and I’m dying to try your celery version. All things buffalo and blue cheese are a-okay by me! And yup, veggie burgers are grand, but nothing, NOTHING compares to a meat burger! Let’s make these on SB Sunday, mmkay? MMMKAY!
Wonderful burgers! The chicken patties must taste really great.
Cheers,
Rosa