Buffalo Chicken Burgers

By Rachel Cooks

Ingredients

16 ounces ground chicken
¼ cup hot sauce, such as Frank’s RedHot ((plus more for brushing))
¼ cup very finely minced celery ((1 stalk))
2 tablespoons finely minced onion
½ cup panko breadcrumbs
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
1 tablespoon olive oil ((for frying in skillet))
4 burger buns
4 lettuce leaves
4 slices tomato
ranch dressing, Buffalo sauce, extra hot sauce, or blue cheese dressing ((your choice))

Prep Time15mins
Cook Time12mins
Servings4

Instructions

In a large bowl, combine ground chicken, hot sauce, celery, onion, breadcrumbs, garlic powder, salt, and pepper. Mix gently until just combined. Do not overmix.

Divide mixture into 4 equal portions and shape into flat round patties about ¾-inch thick. Using your thumb or a spoon, make slight indentation in the center of each patty (this helps them cook evenly).

Cook the burgers using your preferred method. (They aren't suitable for grilling because the mixture is too soft.) During the last minute of cooking, brush tops lightly with additional hot sauce if desired.

Serve on toasted buns with ranch or blue cheese dressing, lettuce, tomato, and extra hot sauce.

Stovetop: Heat a large skillet over medium heat and add a tablespoon of oil. Cook patties for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more, until golden and cooked through (165°F internal temperature).

Air Fryer: Place burgers in air fryer basket and set temperature to 380ºF. Cook for 12 minutes, flip, and cook for an additional 5 to 7 minutes. When fully cooked, internal temperature of burgers should be 165ºF.

Oven Broiler: Preheat broiler (High) with rack in top third of oven. Line a sheet pan with foil for easy cleanup. Broil on high for 6 to 7 minutes, flip, and continue broiling 3 to 4 minutes or until burgers are done. Watch closely toward the end to make sure they don’t get too brown.