Best 5 Buffalo Chicken Burgers With Tangy Slaw Recipes

BUFFALO CHICKEN BURGERS WITH RANCH SLAW

Steps:

• In a large bowl, combine the chicken, panko, hot sauce, ranch powder, ranch dressing, and egg. Stir to combine thoroughly. Use your hands to form mixture into four patties.
• Cook chicken patties on a preheated grill or skillet, six minutes per side or until chicken reaches 165 degrees. Top with sliced cheddar one to two minutes before removing from the grill.
• To prepare the ranch slaw, mix together the coleslaw mix, ranch dressing, and ranch powder in a small bowl to combine.
• Place the chicken patties on the sandwich buns, top with the ranch slaw, and drizzle with extra hot sauce, if desired.

BUFFALO CHICKEN BURGERS

Steps:

• For the burgers: Melt 9 tablespoons of the butter in a pan, then pour it into a measuring cup.
• Put the ground chicken in a bowl and add 1 tablespoon of the melted butter, 1 tablespoon of the hot sauce and the salt and pepper. Mix and form into 2 patties.
• Set a nonstick pan over medium-low heat and add the oil to the pan. Add the patties to the pan, turn the heat up to medium and cook until they are browned on the first side, about 4 minutes.
• Meanwhile, mix the remaining 8 tablespoons hot sauce into the remaining butter in the measuring cup.
• Flip the patties and put a couple tablespoons of the butter and hot sauce mixture on each. Cook another 4 minutes.
• For the blue cheese dressing: Meanwhile, mix the mayonnaise, sour cream, blue cheese crumbles, vinegar and some salt and pepper in a bowl. Taste and adjust with more vinegar, salt and pepper if needed.
• Add the remaining 2 tablespoons butter to a skillet and heat over medium-low heat until the butter is melted and the skillet is hot. Add the onion rolls cut-side down and toast until golden, about 2 minutes.
• Flip the patties again, put another couple tablespoons of the butter and hot sauce mixture on each patty and cook until the patties are cooked through, about 2 more minutes.
• Spread a little of the butter and hot sauce mixture on the top and bottom buns. Top each bottom bun with a patty, then some sliced celery, blue cheese dressing, blue cheese crumbles, celery leaves and the top buns. Serve with more blue cheese dressing and the celery sticks.

BBQ CHICKEN BURGERS WITH SLAW

Steps:

• In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
• Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
• Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
• Serve burgers on bun bottoms topped with slaw and bun tops.

BUFFALO CHICKEN BURGERS & RANCH SLAW

Steps:

• Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
• The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
• Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.

BUFFALO CHICKEN & BLUE CHEESE SLAW

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
• Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
• Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.