Karin Calloway

Food columnist for The Augusta Chronicle.

What's for Supper: Buffalo Chicken Burgers

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If you’re looking for something different to grill for dinner or if you’re a fan of Buffalo chicken wings, this week’s recipe for Buffalo chicken burgers is for you.

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Buffalo Chicken Burgers  Special
Special
Buffalo Chicken Burgers

All the flavors of the popular Buffalo wings are in the burgers, and they’re topped with a celery and blue cheese slaw that mimics the classic chicken wing accompaniment of celery sticks and blue cheese dressing.

The burgers are a mixture of ground chicken, breadcrumbs, a beaten egg and Buffalo wing sauce.

Using the wing sauce instead of hot sauce tempers the heat a bit, but if you want to substitute hot sauce, reduce the amount to about 2 tablespoons to ¼ cup, depending on your family’s preference.

Although the burgers can be cooked right away, I prefer to wrap them in plastic wrap and refrigerate them for a couple of hours or overnight.

This allows the breadcrumbs to moisten and the flavors to meld. While the burgers are in the refrigerator, you can whip up your slaw.

Because these are chicken burgers, you’ll want to make sure the burgers are completely cooked – no medium or medium-rare burgers when using chicken.

Chips, vegetable sticks or potato salad would all make nice accompaniments to your burgers.

BUFFALO CHICKEN BURGERS

1 pound ground chicken

1 cup dry bread crumbs

1 large egg, lightly beaten

1/3 cup buffalo wing sauce

Vegetable oil, for brushing the burgers

Celery and Blue Cheese Slaw, see below

4 hamburger rolls, split

Combine the chicken, breadcrumbs, egg and wing sauce together in a bowl, mixing until well-combined.

Form into four burgers. Wrap in plastic wrap and refrigerate overnight.

Heat grill for medium-high heat according to manufacturer’s directions.

Place the prepared burgers onto a plate and brush on both sides with some of the vegetable oil. (This will help keep the burgers from sticking to the grill.)

Grill until the burgers are completely cooked, about 3 minutes per side. (The juices will run clear and there will be no pink in the center.)

Place the burgers onto the buns and top with the slaw.

Makes 4 servings.

CELERY AND BLUE CHEESE SLAW

6 ribs of celery, washed, dried and very thinly sliced on the diagonal

2 teaspoons cider vinegar

1 tablespoon sour cream

1 tablespoon mayonnaise

1 teaspoon garlic salt

Tabasco sauce to taste

3 ounces crumbled blue cheese

Place the celery into a bowl. In another bowl, whisk together the cider vinegar, sour cream, mayonnaise, garlic salt and Tabasco.

Pour over the celery. Add the blue cheese and toss gently to combine.

WHAT’S COOKING?

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.

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