BUFFALO CHICKEN BURGERS (Recipe and photo courtesy of Home is Where the Holmans are)

These chicken “burgers” are so delicious! I had no bread, so I used Panko bread crumbs, and they turned out very well. We ended up placing them on a pan, and then placing the pan (sprayed with Pam) on the grill, so that they wouldn’t fall apart.
I’ll multiply by 5 since we’re expecting a crowd, and I’ll make the “burgers” ahead of time, and place between wax paper in a sealed container and head to our tailgate. They work nicely if you can place them in the freezer for a bit right before grilling.
1 lb ground chicken
3-4 green onions, diced
1/4 cup Frank’s Red Hot sauce (plus more for serving)
1 egg
2 cloves garlic, minced
1-2 slices day old bread or 1/4 cup breadcrumbs
1/2 tsp celery salt
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper

To serve:

Ranch and/or blue cheese salad dressing
Frank’s Red Hot sauce
Cheddar cheese slices or crumbled blue cheese
8 small rolls or 4 hamburger buns

Prepare grill to medium heat. If you are using day old bread, quickly tear into chunks and pulse in a food processor to make crumbs. In a large bowl, add all of the burger ingredients and gently mix until just incorporated. Form into four patties for full size burgers or eight small patties for sliders. Make each patty slider larger than the bun and slightly thinner in the center (this is more important for full size burgers.)

Cook finished patties about 5-7 minutes per side (you want these cooked all the way through since it’s poultry and not beef but don’t overcook them or they will be dry), flip once and cook through. Just before the finished, top with cheddar slices if desired. Serve on hamburger buns topped with condiments of your choice.

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