Buffalo Chicken Burgers

Introduction

There’s something undeniably irresistible about the spicy-tangy kick of buffalo sauce paired with the tender juiciness of ground chicken—this dish hits that sweet spot where comfort meets bold flavor. Imagine biting into a burger that’s still warm, the aroma of grilled chicken mingling with the bright heat of buffalo sauce and the crisp bite of fresh celery. The first taste hits you with heat, then softness, then a cooling drizzle of ranch or blue cheese to temper it—and you find yourself already considering the second bite.

These buffalo chicken burgers have become one of my favourite weeknight dinners because they combine something fun and a little adventurous with all the warmth and familiarity of a hamburger. They’re perfect for those evenings when you want something more exciting than plain grilled chicken but still quick and satisfying. If you serve them in lettuce wraps or on a gluten-free bun, they’ll also fit into a lighter or “cleaner” eating plan—without sacrificing taste.

The beauty of this recipe is also in the texture: the chicken ground into a patty gives a tender bite, the almond flour keeps things cohesive yet soft, the celery adds a refreshing crunch, and the buffalo sauce seeps gently into each piece so the flavour is evenly distributed. When you pile on fresh green onions or blue cheese crumbles, you finish with little pops of flavour and texture that elevate the whole experience. This isn’t just a burger—it’s a flavour journey that manages to feel both special and simple.

Why You’ll Love This Recipe

• Bold flavour with a comforting twist — spicy buffalo sauce meets homestyle burger familiarity.
• Quick and approachable weeknight meal — minimal fuss, maximal reward.
• Customizable to your lifestyle — easy to serve on lettuce buns, gluten-free, or standard buns.
• Great texture contrasts — tender chicken patty, crisp celery, creamy toppings.
• Leftover-friendly — patties reheat well, making it ideal for weekday meal prep.
• Clean ingredients option — simple seasonings and almond flour binder make it compatible with Paleo/Whole30 when modified.

Ingredients (makes 4 burgers)

Burger Patties:

• 1 lb (about 450 g) ground chicken
• 1 large egg
• ½ cup almond flour
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ cup finely sliced celery
• 1 tablespoon buffalo sauce (store-bought or homemade)
• 1 tablespoon ghee, cold and cut into little chunks

Serving suggestions:

• Butter lettuce leaves or your choice of burger buns (regular, gluten-free or lettuce-wrap style)
• Sliced green onions
• More buffalo sauce for drizzling
• Ranch dressing or blue cheese dressing
• Optional: blue cheese crumbles

Instructions

1. Combine ingredients for patties. In a large mixing bowl, add the ground chicken, egg, almond flour, onion powder, garlic powder, salt, finely-sliced celery, buffalo sauce, and chunks of cold ghee. Mix gently until just combined—over-mixing can make the patties dense.
2. Form the patties. Lightly oil your hands (olive oil or a neutral oil) to prevent sticking. Divide the mixture into 4 equal portions and shape into burger patties of roughly uniform thickness.
3. Optional chill. Cover the patties and refrigerate for 30-60 minutes. This is optional but helps them hold together and develop a firmer texture when grilled.
4. Pre-heat the grill. Heat your outdoor grill to high, aiming for about 400–450 °F (≈ 200–230 °C). If using a grill plate or foil, place a piece of aluminium foil over the clean grates and spray with non-stick cooking spray.
5. Grill the patties. Place the patties on the foil (or grates if you prefer direct sear). Grill for about 5-7 minutes on each side, covered, until the internal temperature reaches 160–165 °F (≈ 71–74 °C). If you want grill marks, you can begin on foil for the first side and move to the clean oiled grates for the second side.
6. Rest. Remove from the grill and let the patties rest for 5-10 minutes. This allows juices to redistribute and ensures a moister bite.
7. Assemble and serve. Place each patty on a bun or lettuce wrap, top with green onions, a drizzle of extra buffalo sauce, ranch or blue cheese dressing, and if desired, blue cheese crumbles. Serve immediately.

You Must Know (Helpful Tips)

• Don’t over-mix the meat mixture — combining until just mixed preserves tenderness.
• Chill the patties when possible — this helps them hold shape and improves texture when grilling.
• Use a meat thermometer — chicken burgers must reach internal 160–165 °F to be safe yet still juicy.
• Don’t skip the rest period — resting ensures the juices stay inside the patties rather than spilling out when you bite.
• Celery texture matters — finely slicing the celery gives crunch without large raw-vegetable bites; too big pieces might throw off the bite.
• Adjust the heat of buffalo sauce to your taste — choose mild or hot depending on how much fire you want.

Storage Tips

• Refrigerator: Store cooked burgers in an airtight container for up to 3-5 days.
• Freezer: Patties may be frozen (raw or cooked) for up to 2-3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm in a skillet over medium heat for a few minutes per side until heated all the way through, or wrap in foil and warm in a 350 °F oven. If using lettuce wraps, add fresh lettuce and toppings after reheating so they stay crisp.

Ingredient Substitutions

• Ground turkey instead of chicken: slightly firmer texture, a little less mild flavour.
• Breadcrumbs instead of almond flour: if not following Paleo/Whole30; will lighten texture but may absorb flavour differently.
• Butter or coconut oil instead of ghee: similar fat content, subtle flavour changes (coconut adds slight sweetness).
• Gluten-free bun or lettuce wrap to keep gluten-free.
• Dairy-free ranch or omit blue cheese for a dairy-free variation; the flavour will be lighter and less tangy.
• Milder sauce if you prefer less heat — swap for a buffalo-style sauce with moderate spice.

Serving Suggestions

• Serve with grilled sweet potato wedges or classic french fries for a hearty meal.
• A simple side salad with crisp greens, cucumber, and a creamy ranch or blue-cheese dressing complements the burger’s flavour.
• For drinks: a chilled beer or sparkling water with lemon balances the spice; for non-alcoholic, a tangy lemonade or iced tea works beautifully.
• Garnish with fresh green onion or chopped celery leaves for extra crunch and visual appeal.

Pro Tips

• Press a small indentation in the centre of each patty before grilling to prevent dome-shaping and promote even cooking.
• If using a charcoal grill, add a small chunk of smoking wood (hickory or apple) for a subtle smoky depth that boosts the buffalo flavour.
• Toast the buns lightly on the grill for 30 seconds per side to add a crisp texture and prevent sogginess from sauce and toppings.
• Keep extra buffalo sauce on the side in a small ramekin for dipping—you’ll want it!

Frequently Asked Questions (FAQ)

Q: Can I bake these burgers instead of grilling?
Yes — preheat your oven to 425 °F (≈ 220 °C), place patties on a parchment-lined baking tray, and bake for 12-15 minutes, flipping halfway, until internal temp reaches 160-165 °F. Finish under the broiler for 1-2 minutes if you want a light crisp.

Q: How spicy are these burgers?
The heat level depends on the buffalo sauce you choose. If you use a traditional medium-hot buffalo sauce, these burgers will have a pleasing burn without being extreme. For less heat, go with a mild sauce or reduce the amount slightly.

Q: Can I make the patties ahead of time?
Absolutely. You can mix and form the patties and refrigerate them (covered) for up to 24 hours before cooking. Just bring them to room temperature (~15 minutes) before grilling for more even cooking.

Q: My burger fell apart on the grill — what happened?
That often happens when patties are too lean or not chilled enough. Make sure you added the binder (egg + almond flour), chilled the patties or handled them gently, and preheating the grill well helps the crust form quickly so they hold together.

Q: How do I make this recipe Paleo/Whole30 compliant?
Serve the cooked patty on a lettuce wrap instead of a bun, use a compliant buffalo sauce (no sugar or forbidden ingredients), and skip bleu cheese. Use a compliant ranch or omit dairy altogether. The original recipe notes this variation.

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Whether you’re firing up the grill for a relaxed weeknight dinner or planning a burger night with friends, these buffalo chicken burgers bring bold flavour, juicy texture, and all the comfort of a classic—with a spirited twist that’ll make everyone at the table smile.