Buffalo Chicken Burgers
Description
Spicy buffalo chicken patties are topped with a blue cheese–celery slaw in these ultimate game-day burgers.
Ingredients
- 3 large celery stalks, trimmed and very thinly sliced on an angle (about 1 3/4 cups)
- 1/4 cup sour cream
- 2 1/2 ounces blue cheese, crumbled (about 1/2 cup), divided
- 5 tablespoons chopped fresh parsley, divided
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 small red onion or sweet onion
- 1 1/2 pounds ground chicken (white and dark meat)
- 1/4 cup panko
- 1/2 teaspoon garlic powder
- 6 tablespoons frank’s redhot buffalo wings hot sauce, divided
- canola oil, for greasing
- 4 brioche hamburger buns, split and toasted
- carrot sticks and celery sticks, for serving (optional)
Directions
- Stir together celery, sour cream, 1/4 cup blue cheese, 3 tablespoons parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until well combined. Cover and chill until ready to serve.
- Cut onion in half. Thinly slice 1 onion half, and reserve slices for topping. Grate remaining onion half on large holes of a box grater to yield about 1/3 cup. Place grated onion in a double layer of paper towels; squeeze to remove excess liquid. Place onion in a large bowl; stir in chicken, panko, garlic powder, 3 tablespoons hot sauce, remaining 2 tablespoons parsley, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper until just combined.
- Divide chicken mixture into 4 (about 7-ounce) portions. Shape each portion into a 4 1/2-inch-wide patty (about 3/4 inch thick). Transfer patties to a small baking sheet, and chill while preheating grill.
- Preheat grill to medium (350°F to 400°F). Lightly grease top grill grate with oil. Place patties on grates; grill, uncovered and undisturbed, until patties form a golden-brown crust on the bottoms, 5 to 7 minutes. Flip patties; grill, basting with 2 tablespoons hot sauce, until a meat thermometer inserted into center of patties registers 160°F, 5 to 7 minutes. Transfer patties to a large plate; let rest 3 minutes. (Internal temperature will rise to 165°F.)
- Place 1 patty on each bottom bun; top with evenly divided celery mixture, onion slices, and remaining 1/4 cup blue cheese. Drizzle with remaining 1 tablespoon hot sauce, and sandwich with top buns. Serve immediately with carrot and celery sticks, if desired.
