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: 3185IU | Vitamin C: 4mg | Calcium: 286mg | Iron: 3.1mg

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 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.

Buffalo Chicken Subs

I made a nice big ole batch of slow cooker shredded Buffalo chicken the other day. Then I made some awesome Buffalo chicken panini sandwiches, which came out so fantastic that I just had to keep going with the theme. So… I made Buffalo chicken subs! Spicy Buffalo chicken, cold, creamy, crunchy slaw, tangy blue cheese, and cool Ranch dressing, all on a lightly toasted sub roll. Every bite is packed full of flavor.

Buffalo Chicken SubsNothing could be easier to make than these subs. I also make extra Buffalo chicken and keep some in the freezer for a quick lunch sandwich.

Don’t like the tang of blue cheese? Gorgonzola is a bit more mellow, but if that’s too strong for you just use Monterey Jack.

I also like to use shredded Buffalo chicken in my alfredo dish. Or fire up the grill and make my crazy-yummy Buffalo chicken burgers.

Buffalo Chicken Subs

Depending on the size of your loaves you may want to increase the amount of ingredients below.
Course Main
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 sandwiches
Author Mike

Ingredients

  • 2 sub rolls or use a loaf of French bread, halved, warmed if desired
  • 1/2 cup shredded Buffalo chicken warmed (see our slow-cooker or Big Easy recipes for making Buffalo chicken)
  • 2 tablespoons blue cheese crumbled
  • 1/2 cup shredded slaw mix
  • 2 tablespoons Ranch dressing

Instructions

  • Combine the chicken with the blue cheese and divide between the bread.
  • Mix the slaw and Ranch dressing and divide between the sandwiches.

Buffalo Chicken Grilled Cheese Sandwich

I often do ‘theme weeks’ when it comes to dinners, and sometimes lunches. A recent theme was Buffalo chicken. I love the flavor of traditional Buffalo chicken wings, so I figured I’d make a large batch of chicken breasts flavored the same way. I cooked the Buffalo chicken on my Char-Broil Big Easy, but any Buffalo chicken will do. After it was cooked, I shredded the meat, added a bit more wing sauce, and got to making a week’s worth of great Buffalo chicken-flavored dishes, like this Buffalo chicken grilled cheese sandwich.
Buffalo Chicken Grilled Cheese SandwichEvery great thing about Buffalo chicken is in this grilled cheese sandwich, from the sides of carrots and celery, to blue cheese crumbles. They cook up oooey gooey, and have that great Buffalo chicken kick. I could eat these sandwiches all day long. You can make the chicken mixture ahead of time. Then you only the time it takes to assemble and toss in a hot skillet. Lunch in just minutes!

These sandwiches are great along with my Buffalo chicken soup.

Buffalo Chicken Grilled Cheese Sandwich

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 1/2 cup buffalo chicken warmed
  • 1 tablespoon mayonnaise
  • 2 tablespoons carrot grated
  • 2 tablespoons celery sliced
  • 2 tablespoons green onion sliced
  • 2 tablespoons blue cheese or Gorgonzola cheese crumbled
  • 1 cup sharp cheddar cheese shredded
  • 4 slices bread
  • 1-2 tablespoons unsalted butter softened

Instructions

  • Gently combine the chicken, mayo, carrot, celery, onion, and cheeses in a medium bowl.
  • Butter one side of each slice of bread.
  • Heat a large skillet over medium-high heat.
  • Lay 2 pieces of bread down into the skillet, butter side down.
  • Divide chicken mixture between the two slices of bread.
  • Top with remaining bread, butter side up.
  • Cook until bread turns golden brown and crispy.
  • Gently flip sandwiches and cook until bread turns golden brown and crispy and cheese has melted.
  • Let cool slightly before slicing.

Buffalo Chicken Panini

I made a nice big ole batch of slow cooker shredded Buffalo chicken the other day. One of my favorite things to make with it is Buffalo chicken panini. It takes only minutes to make yet it’s absolutely packed with flavor. Crunchy bread. Smoky bacon. Ooey gooey cheese. Tangy blue cheese (or gorgonzola if you prefer a little milder flavor). Kickin’ chicken. And cool, crunchy slaw.

Buffalo Chicken PaniniI could eat a Buffalo chicken panini all day long. My Cuisinart Griddler does a great job of crisping up the bread and melting the cheese. I use my Griddler for everything from breakfast to dinner. Check out my other recipes all made with the Griddler!

Buffalo Chicken Panini

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 sandwiches
Author Mike

Ingredients

  • 4 slices thick bread
  • Butter
  • 2 slices Swiss cheese
  • 4 slices thick bacon cooked
  • 1/2 cup shredded Buffalo chicken warmed (see our slow-cooker or Big Easy recipes for making Buffalo chicken)
  • 2 tablespoons blue cheese crumbled
  • 1/2 cup shredded slaw mix
  • 2 tablespoons Ranch dressing

Instructions

  • Preheat a panini press or skillet.
  • Spread butter on one side of each piece of bread.
  • Place two slices butter-side down on the press or in the skillet.
  • Divide cheese and bacon between sandwiches.
  • Combine the chicken with the blue cheese and divide between the sandwiches.
  • Mix the slaw and Ranch dressing and divide between the sandwiches.
  • Add remaining bread slices butter-side up and close press.
  • Cook until the bread is toasted and golden. If using a skillet flip the sandwiches once the bottom is done and cook the other side until toasted and golden.

Buffalo Chicken Mushrooms

I made a nice big ole batch of Buffalo chicken on my Char-Broil Big Easy the other day. Nothing beats the kick of moist, shredded, Buffalo chicken. Besides using the chicken in sandwiches, on pizzas, and in wraps, I also used it in a wonderful stuffing for mushrooms. Although I ended up serving this as a main dish using large mushrooms, the stuffing is perfect in smaller button mushrooms, served up as bite-sized appetizers. They’re full of creamy cheese, celery, carrot and onion, all with the  kick of Buffalo wing sauce.
Buffalo Chicken MushroomsOf course, you don’t have to make Buffalo chicken on the grill to make these delightful mushrooms. Any ole Buffalo chicken recipe will do, like my slow cooker version! Serve these mushrooms with my bratwurst stuffed mushrooms for an interesting mix.

Buffalo Chicken Mushrooms

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 -8 servings

Ingredients

  • 1 pound mushrooms small, medium or large depending on how you are serving them. I used small for appetizers, mediums for a side dish, and large when serving as a main dish
  • 4 ounces cream cheese softened
  • 1/2 cup buffalo chicken warmed
  • 1 tablespoon Ranch salad dressing
  • 1/2 cup celery shredded
  • 1/4 cup carrot shredded
  • 1/4 cup red onion shredded

Instructions

  • Preheat oven to 425 F or fire up a grill for direct cooking.
  • Remove mushroom stems and scoop out the insides.
  • Combine the remaining ingredients in a bowl.
  • Spoon chicken mixture into mushrooms, filling to just the tops or they will overflow.
  • Bake or grill 8-10 minutes until the mushrooms have softened.

Slow Cooker Shredded Buffalo Chicken

I love Buffalo chicken wings, and anything Buffalo chicken wing-flavored. I like to keep shredded Buffalo chicken on hand. That way I can throw together a quick sandwich at any time with no fuss or trouble at all. I love the kick of the Buffalo sauce. I often cook Buffalo chicken in my Char-Broil Big Easy, but also love making a big batch in my slow cooker. Slow cooker shredded Buffalo chicken is easy to make, smells fantastic all day long while it’s cooking, and can be used in a lot of ways.

Slow Cooker Shredded Buffalo ChickenDon’t be afraid to add more wing sauce as the chicken cooks if you think it’s getting too thick. Check on it every few hours just to be sure.

Slow Cooker Shredded Buffalo Chicken

Cook Time 8 hours 30 minutes
Total Time 8 hours 30 minutes
Servings 6 cups
Author Mike

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 cup or more Frank's RedHot Original
  • 2 packets Ranch dressing mix
  • 2 tablespoons unsalted butter

Instructions

  • Place chicken into slow cooker.
  • Add hot sauce and Ranch dressing mix.
  • Cook on low 8 hours or until falling apart, stirring occasionally.
  • Remove chicken and shred or chop as desired. Return to the slow cooker and add the butter.
  • Cook another 30 minutes until the butter melts. Stir.

Buffalo Chicken Wraps

Buffalo chicken, everywhere! That’s what I was thinking after I made a big batch of Buffalo chicken the other day. I love Buffalo chicken. Since we’ve been eating a little less carbs, these Buffalo chicken wraps made for a great, light lunch. They took only a few minutes to make. They have that great sauce kick (I use Frank’s, of course), with great lettuce, celery and carrot crunch, all cooled down by a little Ranch dressing and ripe tomatoes.
Buffalo Chicken WrapsIf you really, really like blue cheese, substitute blue cheese crumbles for the cheddar cheese for even bigger flavor in these Buffalo chicken wraps.

Buffalo Chicken Wraps

Course Main
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings

Ingredients

  • 2 wraps or tortillas
  • 1/2 cup buffalo chicken warmed
  • More Buffalo sauce if desired
  • 1 tablespoon celery shredded
  • 1 tablespoon carrot shredded
  • 1/2 cup shredded lettuce
  • 1/2 cup shredded cheddar cheese
  • Tomatoes chopped
  • 1/4 cup blue cheese or Ranch salad dressing

Instructions

  • Lay the wraps out on a flat surface.
  • Combine the remaining ingredients in a bowl. Divide between the wraps, fold and roll, cut in half and serve.

Buffalo Chicken on the Char-Broil Big Easy

This week is Buffalo Chicken Week in our house. I often do ‘theme weeks’ for dinner. Like the other week when I smoked a few turkey breasts. That week we had a few different turkey sandwiches and smoked turkey Cobb salads. So this week we’ll be having something with Buffalo chicken in it every night. Now, don’t think we’ll be bored of Buffalo chicken by the end of the week either. I’ll make sure each dish is different, from Buffalo chicken flat-bread pizzas to grilled cheese sandwiches loaded with Buffalo chicken.

Well, since it is Buffalo Chicken Week, I need Buffalo chicken. And plenty of it. And when I think chicken, I think of my Char-Broil Big Easy oil-less fryer. It really doesn’t get any easier for cooking poultry. For this Buffalo chicken all I had to do was marinate the chicken and drop it into the cooker. Soon after, the chicken was done. The meat was incredibly moist and tender (the Big Easy is great for that) with a nice Buffalo chicken flavor. I shredded the meat and mixed in a few more splashes of Frank’s Red Hot Wing Sauce and I was ready for a week of great Buffalo chicken recipes.

Buffalo Chicken on the Char-Broil Big EasyThe Big Easy is a great way to make a lot of chicken at once. I cooked 4 very large bone-in chicken breasts, and could’ve easily fit another 4 (if I’d bought more) onto the cooker.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Buffalo Chicken on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 12 hours
Cook Time 1 hour
Total Time 13 hours
Author Mike

Ingredients

Instructions

  • The night before cooking, place chicken breasts in a resealable container or baggie.
  • Add plenty of wing sauce. Make sure to coat the chicken completely.
  • Refrigerate at least 12 hours.
  • Fire up your Big Easy. Place the chicken into the basket (you'll need a bunk bed basket to cook more at once) and lower into the Big Easy.
  • Cook until chicken reaches 165 F. If using a bunk bed the chicken on top may cook faster than the ones at the bottom. Cook time is typically 10 minutes per pound.
  • Let rest 30 minutes before chopping or shredding. You might want to add a few more shakes of wing sauce into the cut chicken for extra flavor.