Buffalo chicken burgers are ground chicken patties seasoned and sauced with Frank’s RedHot and butter, then topped with a crunchy carrot-and-celery slaw that mirrors the classic wing accompaniments. The honest reason to make them: you get all the flavor of buffalo wings in a format that actually fills you up, using ingredients most people already have on hand. Ground chicken is usually cheaper per pound than chicken breasts, and the whole thing comes together in under 30 minutes.
Shopping notes
- Frank’s RedHot: This is the standard for buffalo flavor — the vinegar base is what makes it taste right. If you only have a generic cayenne hot sauce, it will work, but taste it first; some run hotter or thinner than Frank’s, so adjust the quantity.
- Ground chicken: Ground turkey is a direct swap and behaves almost identically in this recipe. Ground chicken thigh (if your store sells it separately) stays juicier than breast-only blends.
- Celery and carrots for the slaw: These are the two ingredients worth buying fresh — pre-shredded coleslaw mix won’t give you the same crunch, though it will do in a pinch.
- Butter: Unsalted is ideal so you control the salt level, but salted works fine — just hold back any added salt in the patty mix.
- Buns: Any sturdy burger bun holds up. Brioche goes soggy faster under the slaw; a plain potato bun or sesame bun handles the moisture better.
The technique that matters
The single most important step is keeping the patty mix cold and handling it as little as possible. Ground poultry has almost no fat compared to beef, which means overworking it squeezes out moisture and turns the texture rubbery before it even hits the heat. Mix your seasonings in with a fork — not your hands — until just combined, then shape the patties once and leave them alone. Press a shallow dimple in the center of each one with your thumb; ground chicken patties puff up in the middle as they cook, and the dimple keeps them flat so they sit evenly on the bun. Cook to an internal temperature of 165°F (74°C) — use a thermometer, because the outside will look done before the inside is safe.
Troubleshooting
- Patties falling apart on the grill: Ground chicken is sticky but fragile when raw. Make sure your grill grates are clean and well-oiled before the patties go on, and don’t try to flip until the patty releases on its own — usually 4–5 minutes. Forcing an early flip is the main reason they break.
- Burger tastes flat despite the hot sauce: Buffalo sauce needs salt to pop. If the patty mix had no added salt, the sauce alone won’t carry it. Season the meat before cooking, not just the outside after.
- Slaw is watery by the time you serve: Dress the slaw no more than 10 minutes before eating. The salt in the buffalo-butter mixture draws liquid out of the vegetables quickly, and a wet slaw makes the bun soggy.
- Too much heat for the table: Reduce the hot sauce in the slaw and keep it only in the patty glaze. The burger still reads as buffalo without the double hit — skip the garnish of extra drizzled sauce on top too, not worth the extra dish.
- Patties sticking to a cast-iron pan: Cast iron needs to be fully preheated before the patties go in. A cold or lukewarm pan causes sticking. Medium-high heat for 2 minutes before adding oil, then the patties.
Make-ahead notes
Shaped raw patties can be refrigerated on a plate covered with plastic wrap for up to 24 hours — any longer and the texture starts to soften from the salt in the mix. For the freezer, freeze them on a baking sheet until solid (about 1 hour), then transfer to a zip bag; they keep for up to 2 months and cook from frozen with an extra 4–5 minutes on the grill or pan. The slaw does not hold well — make it fresh each time. Cooked patties reheat reasonably well in a covered skillet over low heat with a splash of water to create steam, which keeps them from drying out; microwave reheating works but tends to toughen the meat.
Mouthwatering Buffalo Chicken Burgers
Ingredients
1 pound ground chicken (minced chicken)
½ cup red onion - chopped
¾ cup chili sauce (chilli sauce in British English) - Frank's
⅓ cup blue cheese - crumbled
¾ cup carrots - cut into matchsticks
¾ cup celery - cut into matchsticks
1 tablespoon butter
1 pinch salt- 1 pinch butter
Instructions
- Add chicken, red onion, ¼ cup of Frank's, blue cheese, salt and pepper in a bowl with hands, gently mixing until all ingredients have combined.
- Melt 1 tablespoon of butter, and add 1/4 cup of Frank's. Pour this into the bowl in small batches with the celery and carrots, mixing as you go. You don't want this to be too soggy, but you want it to be dressed. Add a bit of salt and pepper to taste. This is a personal preference, so add more sauce or less. Let this sit to marinate in the flavour until the burgers are done.
- Grill the burgers until done. We had them on a bed of lettuce, but obviously, a bun works – I mean, it's a burger. Pile that slaw on top of the burger and enjoy!
Nutrition
FAQ
Can I use ground turkey instead of ground chicken?
Yes — ground turkey is a direct substitute and behaves almost identically in this recipe. Stick to 93% lean ground turkey if you can find it; 99% lean is too dry and the patties will be tough.
What if I don’t have Frank’s RedHot — can I use a different hot sauce?
You can use another cayenne-based hot sauce, but the flavor will shift. Frank’s has a specific vinegar-forward tang that defines buffalo flavor; a smoky or sweet hot sauce like Cholula or sriracha will taste different, not wrong, just not classic buffalo.
How do I know the patties are cooked through without cutting them open?
Use an instant-read thermometer inserted into the side of the patty — ground chicken must reach 165°F (74°C). Color alone is not reliable; ground chicken can look white and still be underdone, or look slightly pink and be fully safe.
Can I cook these in a regular skillet if I don’t have a grill or grill pan?
A regular skillet works fine. Use medium-high heat with a thin layer of oil, and cover the pan loosely with a lid for the last 2 minutes to help the center cook through without burning the outside.
Can I make the buffalo sauce stretch further if I’m short on hot sauce?
Yes — mix what you have with an equal part of apple cider vinegar and a little extra butter to maintain the volume and tang. It won’t be as spicy, but the flavor profile stays close and you won’t need to make a separate store run.
If you liked this one
- Chicken Macadamia Sausage Rolls
- Colombian Chicken Cheese Empanadas
- Spicy Beef Stuffed Peppers
- Fiery Lamb Churrasco Patties
