These buffalo chicken burgers have the zesty flavor of hot wings! Make this chicken burger recipe for game day food or a weeknight dinner.
Sandwiched between a soft pretzel roll with creamy blue cheese crumbles is a moist and flavorful ground chicken patty with enough kick to make your taste buds stand at attention!
If you prefer ground beef, my Jalapeno Jack Burger is another fantastic spicy burger recipe to try. It has tons of seasoning and a delicious barbecue ranch sauce on top.
Another delicious beef option is our Whataburger Patty Melt, with zesty sauce!!
Buffalo Chicken Burgers
This chicken burger recipe is seriously simple to make, and everything goes from grill to plate in just 15 minutes!
The sandwiches are super simple to make, and because the patties are made with ground chicken, this meal is relatively inexpensive to make, too.
- Make the sauce.
The honey helps balance the spicy heat from the buffalo sauce, while the melted butter adds enough fat for the mixture to stick to the burgers.
- Cook the patties.
Grill on both sides, brushing each side after it has been cooked. Don’t grill after the sauce is on, or it will smoke and burn.
- Assemble the buffalo chicken sandwiches.
Let the chicken patties rest for a few minutes, then stack with red onion and blue cheese on pretzel buns!
Chicken Burger Recipe Tips
- Use chilled meat.
It’s best to use meat straight out of the refrigerator, as cold ground chicken is easier to form into patties.
- Don’t overwork the meat mixture.
If you work the ground chicken too much, or compact it too tightly, you’ll end up with a buffalo chicken sandwich that is tough and dry.
- Make patties larger than the buns.
Gently form the chicken sausage into patties that are slightly larger than the bun size.
The meat will shrink as it cooks, resulting in buffalo chicken burgers that are just the right size.
Next, make a slight indentation in the center of the patties once they are formed. Do this by pressing lightly with your thumb or finger.
The center will rise as it cooks, so the indentation prevents the buffalo chicken sandwich patty from being domed or too round.
- Don’t press down on the burgers while cooking.
It may be tempting to press down on the chicken burgers with your spatula, but it doesn’t actually help them cook faster.
Plus, this just causes the juices to escape from the meat, another common reason for dry buffalo chicken burgers.
Buffalo Chicken Burgers FAQ
Once the patties are cool, place them in a sealed container and refrigerate for 3 to 4 days.
You may want to wrap them individually in plastic or foil so they retain more moisture.
It’s best to reheat the chicken burger patties in the oven or toaster oven. Place a wire rack over a baking sheet and cook for about 3 minutes at 400°F.
Alternatively, place the buffalo chicken burgers in a skillet on the stove with a splash of water. Cover with a lid and cook over low heat until warmed through. Or, warm them in the microwave, but do so in bursts on lower power so they don’t dry out.
Absolutely! Once the chicken sausage patties are cooked, allow them to cool completely. Wrap each in plastic or foil and place in a freezer-safe storage bag.
Use within 3 months for best results, and thaw in the refrigerator before reheating. You may need to make more of the buffalo sauce to brush over the top.
With love, from our simple kitchen to yours.
Other Easy Burger Recipes
Buffalo Chicken Burgers
- 1/2 cup buffalo sauce
- 4 tablespoons unsalted butter
- 3 tablespoons honey
- 1 pound spicy chicken sausage, casings removed
- olive oil
- 1/2 cup blue cheese crumbles
- red onion slices
- 4 pretzel buns, or your favorite bun
- Preheat grill to medium-high.
- In a small sauce pan over medium heat, combine the butter and honey. Once the butter mixture is melted add the buffalo sauce. Whisk to combine, once mixture is almost boiling (starting to bubble) reduce to simmer until thickened.
- Portion and form chicken sausage into patties slightly larger than your bun (4 ounces each to serve 4, or 8 ounces to serve 2). Make a slight indentation in the center of the burger to prevent it from doming up in the center. The indentation will rise as your burger cooks.
- Grill until golden brown and slightly charred (about 3-5 minutes), turning once (cook for 3 minutes on the other side for medium). Once patty is flipped, liberally brush the hot sauce onto the burger. After you remove the burger from the heat, brush the other side. Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!
- To assemble burger, place 2 rings of red onion on the bottom bun. Place the chicken sausage on top. Make sure chicken sausage patty is well coated in hot sauce. Add blue cheese to top of burger.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
This post was first published in July 2012. The content was updated and republished on January 1, 2021.
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