Recipe Overview
Why you’ll love it: These Buffalo chicken burgers are juicy and tender with the spicy, tangy flavor of classic Buffalo wings. Mix the hot sauce into the patties so every bite is flavorful, then finish with ranch or blue cheese and your favorite burger toppings for a fun twist on a traditional burger.
Time: 27 minutes total
Equipment: mixing bowl and skillet, air fryer, or sheet pan for broiling
Servings: 4
Everything You Love About Buffalo Wings in Burger Form
All the bold, spicy, and tangy notes of Buffalo wings—hot sauce, cooling ranch or blue cheese, plus a little crunchy celery—packed into a tender chicken burger. These burgers are a delicious alternative when you want Buffalo flavor without the mess of wings.
They come together in under 30 minutes and can be cooked three ways: skillet, broiler, or air fryer. Avoid grilling since the patties are softer than beef and don’t hold up well over open flames.
What makes them special:
- Hot sauce inside the patty: The hot sauce is mixed into the ground chicken so the heat and tang are evenly distributed—feel free to brush extra sauce on top as they finish cooking.
- Tender without eggs: The recipe holds together without an egg thanks to panko breadcrumbs and careful handling, yielding a juicy, tender patty.
- Fast and flexible: Choose skillet, air fryer, or broiler. Any method gives quick results and a satisfying buffalo flavor in less than 30 minutes.
Ingredient Notes
Below are notes on the main ingredients; the full measurements appear in the recipe card further down.
- Ground chicken: Its mild flavor lets the buffalo sauce shine. Use regular ground chicken for best texture.
- Hot sauce and seasonings: A classic Buffalo-style hot sauce (such as Frank’s RedHot) provides the familiar tang; garlic powder, salt, and pepper round out the seasoning.
- Celery and onion: Finely mince these so they incorporate smoothly into the mixture and don’t make the patties fall apart.
- Panko breadcrumbs: Panko helps bind the burgers while keeping them light and tender.
- To serve: Toasted soft burger buns are ideal. Top with lettuce, tomato, ranch or blue cheese dressing, and extra hot sauce if you like more heat.
How to Make Buffalo Chicken Burgers
Mix the burger mixture. In a large bowl combine the ground chicken, hot sauce, very finely minced celery, minced onion, panko breadcrumbs, garlic powder, salt, and pepper. Gently mix until just combined—overmixing can make the patties dense.
Form the patties. Divide the mixture into four equal portions. Shape each into a round, flat patty about 3/4-inch thick. Press a shallow indentation into the center of each patty so they cook more evenly and don’t puff up.
Cook the burgers. You can cook these in a skillet, air fryer, or under the broiler. Cook until both sides are golden brown and the internal temperature reaches 165°F (74°C). During the final minute of cooking, brush the tops lightly with additional hot sauce for extra Buffalo flavor if desired.
Assemble and serve. Place each burger on a toasted bun and top with lettuce, tomato, and your choice of ranch or blue cheese dressing. Add a drizzle of Buffalo sauce or extra hot sauce if you like it spicier.
Recipe Tip
Don’t grill these burgers. The patties are softer than traditional beef burgers and are best cooked in a skillet, air fryer, or under the broiler to preserve texture and prevent them from falling apart.
Recipe Variations
- Cheeseburgers: Add a slice of pepper jack or mozzarella during the last minute of cooking to melt over the patty.
- Extra heat: Mix a pinch of cayenne pepper into the patty mixture for more spice.
- Sweet heat: Drizzle a little hot honey over the cooked patty before adding toppings for a sweet-heat contrast.
What to Serve With Buffalo Chicken Burgers
Fries. Classic fries or sweet potato fries pair well and balance the spicy burger.
Coleslaw. A creamy coleslaw or a vinegar-based slaw brings a crisp, cooling contrast to the spicy patties.
Celery and carrot sticks. These crunchy vegetables are a traditional Buffalo accompaniment, especially with blue cheese for dipping.
Storage & Reheating
Storage & Reheating
Refrigerate: Store leftover cooked patties in a covered container in the refrigerator for up to 3 days.
Freeze: Cooked patties freeze well for up to 2 months. Layer them with parchment paper in an airtight container or freezer bag to prevent sticking. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat patties (without buns or toppings) in a skillet over medium heat, in a 350°F air fryer, or in the microwave until heated through.
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Buffalo Chicken Burgers
Ingredients
For the burgers:
- 16 ounces ground chicken
- 1/4 cup hot sauce (Buffalo-style), plus extra for brushing
- 1/4 cup very finely minced celery (about 1 stalk)
- 2 tablespoons finely minced onion
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 tablespoon olive oil (for frying in skillet)
For serving (optional):
- 4 burger buns
- 4 lettuce leaves
- 4 tomato slices
- Ranch, Buffalo sauce, extra hot sauce, or blue cheese dressing
Instructions
- In a large bowl, combine the ground chicken, hot sauce, finely minced celery, minced onion, panko breadcrumbs, garlic powder, salt, and pepper. Mix gently until just combined—do not overmix.
- Divide the mixture into four equal portions and shape each into a flat patty about 3/4-inch thick. Press a slight indentation into the center of each patty to help them cook evenly.
- Cook the burgers using your preferred method. They are not suitable for grilling because the mixture is softer than a beef patty. Brush with additional hot sauce during the last minute of cooking if desired.
- Serve on toasted buns with lettuce, tomato, and ranch or blue cheese dressing.
- Stovetop: Heat a large skillet over medium and add 1 tablespoon olive oil. Cook patties 5–6 minutes per side until golden and cooked through to 165°F (74°C).
- Air Fryer: Preheat to 380°F. Cook patties 12 minutes, flip, and cook an additional 5–7 minutes until internal temperature reaches 165°F.
- Oven Broiler: Position rack in the top third of the oven and preheat broiler to High. Line a sheet pan with foil. Broil 6–7 minutes, flip, then broil 3–4 more minutes, watching carefully so they don’t over-brown.
Notes
- Make it a bowl: Instead of a bun, chop a cooked patty and use it as the protein in a bowl with grains, chopped tomato, diced celery, blue cheese crumbles, and a drizzle of dressing or Buffalo sauce.
- Storage: Refrigerate cooked patties up to 3 days. Freeze cooked patties for up to 2 months; thaw in the refrigerator before reheating.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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