Buffalo Chicken Burgers

One sign that you absolutely love a dish? You make it three days in a row. Like these Buffalo chicken burgers, that I made… you guessed it… three days in a row! The burgers are so tender, so juicy, and they have just the right amount of spiciness. Packed with celery and carrots, and topped with a wonderful blue cheese sauce, each bite really is like a fantastic chicken wing. But on a bun.
Buffalo Chicken Burgers

I so enjoyed making and devouring these Buffalo chicken burgers. They have found there way to the top of my gotta-make-regularly list. Not only are the very easy to make, they look and taste absolutely fantastic. I cannot wait to enjoy them again, and soon.

Also try my Buffalo chicken subs.

Buffalo Chicken Burgers

These Buffalo chicken burgers are so tender, so juicy, and have just the right amount of spiciness. Each bite is like a fantastic chicken wing. On a bun.
Course Main
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 servings
Calories 646kcal

Ingredients

  • 1 pound ground chicken
  • 1/4 cup Frank's RedHot sauce
  • 1/2 cup shredded carrot
  • 1 stalk celery diced fine
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoons fresh parsley leaves chopped
  • 1 tablespoon fresh chives chopped
  • 1/2 cup panko bread crumbs
  • Vegetable oil
  • 4 Kaiser rolls
  • Green leaf lettuce

Creamy Blue Cheese Sauce

  • 4 ounce blue cheese crumbles
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup Ranch salad dressing
  • 1/4 teaspoon Worcestershire sauce
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Place the chicken hot sauce, carrots, celery, garlic powder, onion powder, parsley, chives and bread crumbs into a large bowl. Gently combine but do not overmix. Cover and place in the fridge for 30 minutes.
  • Fire up your grill for direct cooking over medium-high heat.
  • Divide the meat mixture into 4 equally-sized balls and form into patties. Lightly brush both sides with oil and transfer to the grill over direct heat. Cook 4-5 minutes. Turn and continue cooking another 4-5 minutes or until the internal temperature has reached 165 F. Remove.
  • Serve the burgers on the Kaiser rolls, with a few pieces of lettuce and plenty of the creamy blue cheese sauce.

Creamy Blue Cheese Sauce

  • Place the blue cheese crumbles into a small bowl. Use a fork to smash or break up into small pieces. Add the remaining ingredients and stir.

Nutrition

Calories: 646kcal | Carbohydrates: 32g | Protein: 32g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 145mg | Sodium: 1486mg | Potassium: 844mg | Fiber: 2g | Sugar: 6g | Vitamin A: 63.7% | Vitamin C: 4.9% | Calcium: 28.6% | Iron: 17.3%

Buffalo Chicken Alfredo

Mmmmmmm. Buffalo chicken. That’s all I need to hear. I love that great spicy, vinegary flavor, with a little something for a cool-down. For my Buffalo wings that means some sort of dipping sauce. This Buffalo chicken Alfredo has that same great Buffalo flavor, with a built-in cool-down sauce. Creamy. Spicy. Cool. This really was a fantastic dish.
Buffalo Chicken AlfredoI used some leftover Buffalo chicken that I made in the slow cooker, but you can also use my outstanding Buffalo chicken made on a Char-Broil Big Easy, the best cooker for all-things poultry.

If you aren’t a big fan of Buffalo chicken (you should be because it’s also awesome on a sub sandwich!), the Alfredo sauce over pasta is definitely great by itself. Or add some chopped rotisserie chicken.

Buffalo Chicken Alfredo

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Mike

Ingredients

For the Buffalo chicken Alfredo

  • 2 cups Buffalo chicken I used our slow cooker version
  • 1 12 ounce package angel hair pasta, cooked, drained
  • Cilantro chopped, for garnish

For the Alfredo sauce

  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 2 cups heavy cream
  • 1/4 teaspoon white pepper
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup mozzarella cheese

Instructions

For the Buffalo chicken Alfredo

  • Warm the chicken.
  • Cook the pasta per package instructions. Drain well.
  • Add pasta to the Alfredo sauce and stir to coat.
  • Divide the pasta between 4 plates.
  • Top pasta with the warmed Buffalo chicken.
  • Garnish with chopped fresh cilantro and serve.

For the Alfredo sauce

  • Add butter and olive oil to a medium saucepan over medium heat. Stir until the butter is melted.
  • Add the the garlic,cream, and white pepper.
  • Bring mixture to a simmer, stirring often.
  • Add the Parmesan cheese.
  • Simmer for 10 minutes stirring often, until the sauce is thickened.
  • Add the mozzarella and stir until melted.

Buffalo Chicken Tacos

My slow cooker Buffalo chicken is mighty darned good, if I do say so myself. And putting it on a taco is just fantastic. Crunchy taco shell (I use crunchy shells whenever my taco ingredients aren’t crunchy) because I need that contrast between crunchy and well, not crunchy. Spicy, creamy chicken, sweet corn, fantastic avocado and a bit of cilantro. You won’t even realize that these Buffalo chicken tacos don’t have (or need) cheese on them, but if you’re missing it, just crumble a bit of blue cheese or Gorgonzola cheese over the tops before serving.
Buffalo Chicken TacosTo give these Buffalo chicken tacos a nice citrus kick, serve them with a few lime wedges for squeezing.

Also try my Buffalo chicken sandwiches.

Buffalo Chicken Tacos

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 -4 servings

Ingredients

  • 1 15-ounce can whole kernel corn
  • 3 cups Buffalo chicken I used our slow cooker version
  • 1/2 cup blue cheese or Ranch salad dressing
  • 12-16 hard taco shells or substitute flour tortillas
  • 4 cups shredded iceberg lettuce
  • 2 ripe avocados peeled, pitted, chopped
  • Freshly chopped cilantro for garnish

Instructions

  • Warm the corn.
  • Warm the chicken. Stir in the salad dressing.
  • Heat the shells or tortillas as desired.
  • Divide lettuce between tacos. Add meat, corn and avocado.
  • Garnish with chopped cilantro and serve.