These Buffalo wing burgers are further proof that chicken or turkey burgers do not have to be boring or bland. These are definitely our go-to no-beef burgers. A little spiciness, tender patties, and oh, my favorite, Buffalo wing flavor. Topped with a dressing that is both sweet and spicy. Perfect!
I’ve already made these Buffalo wing burgers several times. We absolutely love them. So far, I have only made them with ground turkey, since we prefer the texture of ground turkey over chicken. Well, that and ground turkey has been on sale lately!
Also try my campfire burgers or my crazy-great west coast burgers.
Buffalo Wing Burgers
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4 servings
For the burgers
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil plus more for the grill
- 1/2 small sweet onion minced
- 1/2 teaspoon kosher salt
- 2 cloves garlic minced
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons Frank's hot sauce
- 1/2 teaspoon dried thyme crumbled
- 1/2 teaspoon or more crushed red pepper flakes
- 1 pound ground chicken or turkey
- 4 hamburger buns
- Green leaf lettuce optional
- Thinly sliced ripe tomato optional
For the mayonnaise
- 1 tablespoon freshly squeezed lemon
- 1/2 cup mayonnaise
- 1 tablespoon Frank's hot sauce
- 2 teaspoons honey
- 1/2 teaspoon cayenne pepper
For the burgers
Melt butter with oil in a medium skillet over medium heat.
Add the onion and salt and cook until onion starts to turn golden.
Add the garlic, stir and cook another 2 minutes.
Add the pepper, hot sauce, thyme, and red pepper flake. Stir then remove to a large bowl to cool for at least 5 minutes.
Add the ground meat and combine well. Form into 4 equally-sized patties.
Fire up your grill. Oil your grates so that the patties do not stick.
Grill patties until they reach 165 F, approximately 5 minutes per side. Be careful flipping the patties if they begin to crumble.
Toast buns if desired.
Slather buns with the mayonnaise. Add lettuce (if using), the grilled patties, tomato (if using) and the top bun and serve.
I spotted pork ribs on sale the other day. That can only mean one thing: St. Louis-style ribs. I smoked them 3-2-1 style, which results in great tender ribs that are packed with flavor by themselves. I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not too much sweetness.
I used ketchup in this Sriracha BBQ sauce, but you can substitute tomato sauce for a slightly different texture that is a bit thinner. Either way you can’t go wrong with it. It’s great no matter where you use BBQ sauce, from great 3-2-1 ribs to grilled chicken.
Sriracha BBQ Sauce
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic crushed
- 1 tablespoon of Sriracha Sauce / Rooster Sauce
- 1 fresh red chile pepper finely chopped
- 1/4 cup dark brown sugar
- 1 teaspoon fennel seed crushed
- 1 cup ketchup
- 2 tablespoons dark soy sauce
- salt and pepper to taste
Heat the oil in a saucepan over medium heat.
Stir in the onion, garlic, red chile pepper, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted.
Mix in ketchup and soy sauce.
Bring to a boil.
Reduce heat to low, add in Sriracha Sauce / Rooster Sauce and simmer 10 minutes.
These Sriracha bacon onion rings that I made on my Char-Broil Big Easy give new meaning to kicked-up goodness. I mean, come on, what could be better than Sriracha and bacon? Now, these rings don’t get all super crispy like they’ve been deep-fried, but they more than make up for that with flavor. You can’t possibly make enough of these to satisfy your guests.
You can serve the rings ‘as-is’, or do as I did and mix a few squirts of Sriracha and Ranch dressing together and use that as a dipping sauce. The cool Ranch helps cool off the spicy goodness, but it doesn’t hide it. Heck, I added Sriracha to it so it’s not like it’s wimpy.
You can’t fit a whole bunch of Sriracha bacon onion rings on the standard basket that comes with your Big Easy. To really make a batch, you’ll need the Big Easy cooking rack available from Char-Broil. It adds a lot of cooking room. You can read my evaluation of the rack by clicking here.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Sriracha Bacon Onion Rings on the Char-Broil Big Easy
In order to cook the full recipe amount below you'll need the Big Easy cooking rack
. Otherwise, you'll have to divide the recipe up. Or at least use a Big Easy Bunk Bed basket
to double the amount you can cook at once.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 12 -16 rings
- 2 large Vidalia onions
- Sriracha sauce
- 8 slices good bacon
Fire up your Big Easy.
Slice the onion into thick 'steaks' about 1/2" thick.
Push out the inner rings (save for another use), leaving the last two outer rings still together as one. Do not separate them. Note: If the rings are particularly thick then you can separate them as cook them as single rings.
Squeeze some Sriracha into a bowl that's just big enough to fit an onion ring.
Place the ring into the sauce. Using your fingers, spread the sauce all over the ring. Flip the onion and repeat. Get it coated, but not drenched.
Wrap bacon around the rings. Don't wrap too tightly since the bacon will shrink. Don't wrap it too loose or it'll fall off.
Brush (or just use your fingers) more Sriracha on the outside of the bacon.
Place the rings on your Big Easy rack and lower into the Big Easy.
Cook the rings until the bacon just starts to crisp. Gently flip them and cook another 10-15 minutes. Remove to a baking sheet and let firm up a bit.