Recipe for Fiery Buffalo Chicken Burgers – Charge up your chicken burgers with a serious dose of hot sauce, cooled off with a dose of ranch dip to top.
Ingredients
- 2 pounds (1 kilo) ground chicken breast
- 1 egg
- 1/3 cup bread crumbs
- 3-5 cloves garlic, minced
- 1/2 onion, minced
- salt and pepper to taste
- a generous splash of Tabasco sauce
- 1/2 cup flour (about)
- 1 cup mayo
- 1 tablespoon red wine vinegar
- 2 tablespoons milk
- 1 tablespoon ranch dressing powder
- 1/4 cup crumbled blue cheese
- pepper to taste
- 2 tablespoons butter
- 3-5 cloves garlic, minced
- 4 fresh cayennes, sliced
- 2Â bottles Tabasco sauce
- 1 tablespoon red wine vinegar
- pepper to taste
- 8 hamburger buns, lightly toasted
- celery to garnish
Instructions
- Prepare the burgers first…mix chicken, bread crumbs, egg, garlic, seasonings and Tabasco until thoroughly combined.
- Carefully form 8 patties and dredge in flour.
- Reserve on a plate.
- Prepare the dipping sauce/dressing.
- Combine mayo, vinegar, milk, ranch powder, blue cheese and pepper.
- Cover and reserve in the refrigerator.
- Now prepare the sauce.
- Melt butter over medium heat, then add garlic and saute until golden.
- Add cayennes and toss around a bit.
- Remove from heat and add vinegar and Tabasco and stir to combine.
- Reserve.
- Heat a bit of olive oil or butter over medium heat and pan grill the patties. Depending on the size and thickness of your burgers, this should take about 5-6 minutes per side.
- When burgers are cooked through and golden, add sauce to coat the patties. (You may want to add a little water so that the sauce coats the burgers well–not to cover the burgers, just so that the sauce is evenly distributed, then cook it down a little)
- Serve burgers on toasted buns with blue cheese sauce and celery.
Recipe and Photo: Canary Girl
