Buffalo Chicken Burgers with Blue Cheese Dressing
These Buffalo Chicken Burgers have all the flavor of buffalo wings – including the blue cheese dressing!
Equipment
Grill, grill pan, or 12-inch skillet
Instant-read thermometer
Large mixing bowl
Parchment paper or cling film
Small bowl (for dressing)
Ingredients
Chicken Patties
1 pound ground chicken (minced chicken) - lean, 450g
⅓ cup hot sauce - 80ml — I used Frank's RedHot
¼ teaspoon cayenne pepper
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Blue Cheese Dressing
1 cup Greek yogurt - 245g / 8.5 oz
8 ounces blue cheese - crumbled, 225g
Burger Toppings
4 whole hamburger buns - brioche or sesame seed, toasted
1 head Romaine lettuce
1 large tomato - sliced
1 large white onion - sliced
Instructions
- In a large mixing bowl, combine the ground chicken, hot sauce, cayenne pepper, salt, and black pepper. Mix until evenly combined — the mixture will be quite wet. Cover the bowl with cling film and refrigerate for 30–60 minutes to firm up and let the flavours develop.1 pound ground chicken (minced chicken), 1/3 cup hot sauce, 1/4 teaspoon cayenne pepper, 1 pinch salt, 1 pinch ground black pepper
- Remove the mixture from the fridge and divide into 4 equal portions. Form each into a patty about ¾ inch (2cm) thick. If using an oven or indoor grill with temperature control, preheat to 400°F / 200°C (205°C fan-forced). Grill over medium-high heat (approximately 400–450°F / 200–230°C) for 5–6 minutes per side, or until the internal temperature reaches 165°F / 74°C on an instant-read thermometer. A grill pan or skillet works equally well.1 pound ground chicken (minced chicken)
- In a small bowl, combine 1 cup (245g) Greek yogurt with 8 oz (225g) crumbled blue cheese. Season with salt and pepper to taste. For best flavour, make this 1–2 days ahead and refrigerate in an airtight container — the blue cheese flavour intensifies as it sits.1 cup Greek yogurt, 8 ounces blue cheese, 1 pinch salt, 1 pinch ground black pepper
- Toast the hamburger buns on the grill or in a dry skillet until lightly golden, about 1–2 minutes.4 whole hamburger buns
- Spread a generous layer of blue cheese dressing on both cut sides of each toasted bun. Layer with a buffalo chicken patty, crisp Romaine lettuce, sliced tomato, and sliced white onion. Serve immediately.4 whole hamburger buns, 1 head Romaine lettuce, 1 large tomato, 1 large white onion
Notes
Storage: Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat in a covered skillet over medium-low heat with a splash of water, about 3–4 minutes per side.
Freezing: Freeze raw seasoned patties between layers of parchment paper, then transfer to a zip-lock bag for up to 2 months. Thaw overnight in the fridge before grilling.
Make-Ahead: The blue cheese dressing improves after 1–2 days in the fridge — make it ahead for deeper flavour. Do not freeze the dressing; yogurt-based sauces break when thawed.
Substitution: Ground turkey is a direct 1:1 swap. Use lean ground turkey breast for the closest texture match.
Pro Tip: Use an instant-read thermometer to check the internal temperature reaches 165°F / 74°C — ground poultry thickness varies, so time alone isn't reliable.
Gluten-Free Option: All patty ingredients, toppings, and dressing are naturally gluten-free. Serve without a bun or with a gluten-free bun for a fully gluten-free meal.
Nutrition
Serving: 1servingCalories: 448kcalCarbohydrates: 15gProtein: 40gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 143mgSodium: 1298mgPotassium: 1390mgFiber: 5gSugar: 7gVitamin A: 14530IUVitamin C: 30mgCalcium: 430mgIron: 3mg
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