Buffalo Chicken Burgers with Blue Cheese Sauce... a delicious creation whether it's served in a lettuce wrap, on a salad, or on a toasted bun! The burger itself and the sauce are all low-carb, keto-friendly, and of course gluten-free. Whichever way you serve this Buffalo Chicken Burger Recipe you're gonna be in burger nirvana!
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The Best Buffalo Chicken Burger Recipe
It’s time to get your burger on people!!
And we’re keeping it low-carb - unless you don’t want to. The burger itself and the sauce are all low-carb, keto-friendly, and of course gluten-free. ‘Cause why not!??
I swapped out breadcrumbs for almond meal in this recipe. It's my go-to breadcrumb replacement. That way it's low-carb, you get a little extra protein, and you still get the benefit of them staying moist and keeping these burgers from becoming too dry. With only 7% fat in the ground chicken, you need some extra moisture so they aren't too dense.
Personally, I enjoyed mine with a lettuce wrap, but you do you... lettuce wrap, over a salad, or like a traditional burger on a bun.
You know you always have options when it comes to my recipes – right??
If you’re a buffalo fan you’re gonna love this yummy creation!
Of course, I used ground chicken for this recipe because, well, “buffalo chicken” is kind of a thing.
Ground chicken and even ground turkey for that matter are really great options for making burgers, meatloaf, and meatballs. They tend to have less saturated fat aka less cholesterol, which makes them a heart-friendly option.
Don’t get me wrong, I’m a beef and veal eater all day errr day, but you know sometimes you have to show restraint and moderation and all.
How about we jump right in???
How to make Buffalo Chicken Burgers:
So yet again, we have options.
You can cook these on the grill, or in a saute pan on the stove.
Here are the pros and cons:
Making Chicken Burgers on the Grill:
The Con: Ground chicken is more delicate than, say, ground beef. So when you grill chicken burgers the meat sinks down in between the grill grates and becomes had to keep intact while flipping.
The Pro: Everything that goes on the grill always tastes better than things that don’t. In my opinion, grilling just infuses this extra element of flavor that stove top and oven roasting can’t provide.
Suggestion: Use a grill mat when cooking these burgers. That way you get all the yummy flavor without the potential of the burgers getting stuck to the grill grates. #winning
Making Chicken Burgers on the Stovetop:
The Con: It doesn’t have the yummy flavor that the grill provides.
The Pro: It cooks perfectly. You can keep the burger intact and cook it to the perfect temperature almost effortlessly.
So there you have it – you do you, but remember I laid it all out for you so no bad reviews in the comments.
(Have I mentioned how grateful I am for all of you!?? Just in case I haven’t, you’re pretty amazing! Thank you for following along on this food journey, making my recipes, and giving me your feedback. You’re all rock stars in my book!)
BTW if you’re wondering my preferred method of cooking this burger, it's on the grill. I just can't get enough of that smoky flavor. And using a grill mat is really ideal. It’s just sooo easy and the results are always great.
Let's talk about the sauces and spreads...
Blue Cheese Spread:
So, I've created two sauces, but one is really a spread. The spread has two ingredients... blue cheese and cream cheese. You soften them in the microwave for 30 seconds and mix together. It's great if you're serving as a straight up burger, or lettuce wrap burger, it couldn't be any easier, and it's crazy good.
Blue Cheese Sauce:
Then there's the blue cheese sauce. It's much more like a dressing but if you're eating these chicken burgers on a salad that's exactly what you would want. It's a mixture of plain Greek yogurt, mayonnaise, blue cheese, buttermilk, salt and pepper, parsley, sliced green onion and chopped celery. It's delicious as a dressing or even for dunking - yes, I went there!
Buffalo Sauce:
To make the Buffalo Sauce, add butter to a large saucepan over medium heat, and stir in Tabasco sauce. Allow the sauce to incorporate for 1-2 minutes, then turn off the heat.
Drizzle the sauce on the burgers when you're ready to serve.
Let's talk about how these burgers come together.
Making Buffalo Chicken Burgers on the Grill:
Preheat the grill to 400 degrees F. And use a grill mat if possible.
In a large mixing bowl, add all the burger ingredients
and mix together thoroughly.
Shape the burgers into 5 equally sized patties. Refrigerate for 30 minutes – this will help them keep their shape – and you can always chill them longer if you’d like.
Spray the grill grates or grill mat well with a high temp cooking spray. Also, spray the burgers on both sides as well. Grill them for 4-5 minutes on the first side. Be sure the grill remains at 400 and not hotter so the burgers don't burn.
Flip the burgers and grill for 3-5 more minutes, until the internal temperature reaches 165 degrees in the center with a digital meat thermometer. Remove from the grill and place on a large plate and set aside.
Making Buffalo Chicken Burgers on the Stove Top:
In a large bowl, add all the burger ingredients
and mix together thoroughly.
Shape the burgers into 5 equal sized patties.
Heat a large saute pan over medium heat. Spray with cooking spray and add the burgers. Cook for 5-7 minutes on the first side, and 3-5 on the other side, or until a meat thermometer reads their internal temperature as 165 degrees. Remove the burgers from the pan and place them on a plate and set aside.
I’m pretty sure this Buffalo Chicken Burger Recipe is gonna be your new go-to burger sensation.
Serve them on a lettuce wrap, over a salad, or on a bun – it’s your call. However you serve them you’re gonna be in burger nirvana!! Enjoy my friend!
Buffalo Chicken Burgers with Blue Cheese Sauce
A delicious creation whether it's served in a lettuce wrap, on a salad or a toasted bun! The burger itself and the sauce are all low-carb, keto-friendly and of course gluten-free. However you serve them you’re gonna be in burger nirvana!
Ingredients
For the Blue Cheese Spread:
- 2 ounces of blue cheese
- 4 ounces of cream cheese
For the Burgers:
- 1 pound lean ground chicken
- ½ cup almond meal, or bread crumbs
- ½ cup finely chopped celery, plus another one-third cup for garnish (about 1 stalks)
- 1 small yellow or white onion, finely chopped (about 1 cup)
- 1 medium garlic cloves, minced
- 1 egg yolk
- 2 tablespoons Frank's Red Hot Sauce (or Tabasco Sauce for a spicier flavor)
- 2 green onions, finely chopped (½ cup)
- ⅓ cup finely chopped parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon ground Cayenne pepper
- Green leaf lettuce and buns if desired
- Sliced red onion, sliced tomatoes etc.
For The Blue Cheese Sauce (Great for salads, dipping):
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 3 ounces blue cheese, crumbled (melt one ounce in microwave)
- ⅓ cup fat free buttermilk
- Juice of ¼ lemon or to taste
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely sliced green onion
- 2 tablespoons finely chopped celery
For the Buffalo Sauce
- ⅓ cup Frank's Red Hot Sauce (or Tabasco Sauce for a spicier flavor)
- 3 tablespoons butter
Instructions
To Make The Blue Cheese Spread:
- Soften the cream cheese and blue cheese in the microwave for 30 seconds then mix together.
- Set aside until needed.
To Make The Blue Cheese Sauce (great for salads, dipping)
- Melt one ounce of the blue cheese in the microwave.
- Combine Greek yogurt, mayonnaise, blue cheese, buttermilk, lemon juice, salt, and pepper, in a small bowl.
- Smash some of the blue cheese crumbles with the back of a spoon and stir to incorporate.
- Add parsley and celery.
To Make The Buffalo Sauce:
- Add butter to a large sauce pan over medium heat, and stir in Tabasco sauce.
- Allow the sauce to incorporate for 1-2 minutes, then turn off heat.
To Cook The Chicken Burgers On The Stove Top:
- In a large mixing bowl, combine ground chicken, almond meal, celery, onion, garlic, egg yolk, green onions, parsley, salt, pepper, and cayenne. Mix together thoroughly.
- Shape the burgers into 5 equal-sized patties (it is much easier to handle the chicken if you wet your hands with water or cooking spray).
- Refrigerate for 30 minutes – this will help them keep their shape – longer if you’d like.
- Heat a large saute pan over medium heat. Spray with cooking spray and add the burgers.
- Cook for 5 minutes per side or until their internal temperature reads 165 degrees (F) on a meat thermometer
- Place burgers on a large plate, and set aside to rest for 5 minutes.
To Cook The Burgers On The Grill:
- In a large mixing bowl, combine ground chicken, almond meal, celery, onion, garlic, egg yolk, green onions, parsley, salt, pepper, and cayenne. Mix together thoroughly.
- Shape the burgers into 5 equal-sized patties (it is much easier to handle the chicken if you wet your hands with water or cooking spray).
- Refrigerate for 30 minutes – this will help them keep their shape – longer if you’d like.
- Preheat the grill to 400 degrees F. Use a grill mat if possible.
- Spray the burgers well on both sides with grilling spray, and grill for 5 minutes on
the first side with the lid closed. Be sure the grill remains at 400 and not hotter. - Flip the burgers and grill 3-5 more minutes with the lid closed, until internal temperature reaches 165 degrees (F) in the center. Place burgers on a large plate and set aside to rest for 5 minutes.
To Assemble:
Drizzle the buffalo sauce on each burger, then layer on blue cheese spread, sliced onion, and tomato. Or if you are eating this over a salad, use the blue cheese sauce as the salad dressing instead. Or combine all these sauces any way you'd like and enjoy!!
Notes
The nutrition info in this recipe is based on a single chicken burger served in a lettuce wrap, using blue cheese spread and buffalo sauce.
Nutrition Information
Yield
5Serving Size
1 burger with lettuce wrapAmount Per Serving Calories 391Total Fat 31gSaturated Fat 13gTrans Fat 0gCholesterol 130mgSodium 823mgCarbohydrates 8gNet Carbohydrates 6gFiber 2gSugar 3gProtein 23g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
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