Buffalo Chicken Burgers

These are an adaptation of the previously posted Tequila Chicken Burgers, with some inspiration from The Active Foodie’s
Boneless Buffalo Strip recipe.

I really couldn’t have asked them to turn out any better than they did. They have a nice flavor and spice without being too hot, and the blue cheese mayo is a perfect complement to keep any overwhelming spice in check.



  • 1 lb Ground Chicken
  • 2 Cloves Garlic, minced
  • 1 tsp Salt
  • 1 tsp Pepper, freshly ground
  • 1 Tbsp Sriracha
  • 2 Tbsp Frank’s Red Hot
  • 1 Tbsp Apple Cider Vinegar
  • 1 ½ tsp Smoked Paprika
  • 1 tsp Chili Powder
  • ¼ cup Parsley, finely chopped
  • ¼ cup Celery, finely minced
  • ½ cup Panko Bread Crumbs
  • ½ cup Blue Cheese, crumbled
  • Olive Oil

For serving:

  • Burger Buns
  • Grilled Onion Slices
  • Tomato Slices
  • Lettuce
  • Blue Cheese Mayo:
    • 1 clove garlic, chopped
    • ½ cup mayo
    • ¼ cup Blue Cheese, crumbled
    • 1 Tbsp Apple Cider Vinegar
    • ½ tsp Salt
    • 1 tsp Pepper, freshly ground


  1. Combine the garlic, salt, pepper, Sriracha, Frank’s, vinegar, paprika, chili powder, and chicken breasts. Mix in the parsley, blue cheese, celery, and panko. Make sure all ingredients are well blended. Chill for 1 to 4 hours to allow flavors to meld.
  2. Light grill, and preheat on high for 5 minutes.
  3. Form the mixture into 4 patties, bushing all sides lighting with olive oil. Grill burgers, turning flame down to a medium, for about 16 minutes, flipping halfway through cooking to brown both sides. Cover with foil, and allow to rest for a minute or two. Serve on buns with onion, tomato, lettuce, and blue cheese mayo as desired.

3 thoughts on “Buffalo Chicken Burgers

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