Buffalo chicken burger


  • Prep Time15 mins
  • Total Time25 mins
  • Makes6 servings
Buffalo chicken burger

Photo, Erik Putz.

Chatelaine Triple Tested


  • 900 g ground chicken

  • 2 tbsp panko

  • 3 tbsp finely chopped parsley

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 3 tbsp Buffalo wing sauce, preferably Frank's

Blue cheese dressing

  • 1/3 cup mayonnaise

  • 2 tsp lemon juice

  • 1/4 tsp onion powder

  • 1/4 tsp salt

  • 2 tbsp crumbled blue cheese, plus more for garnish (optional)


  • 2 carrots, peeled

  • 2 celery stalks, with leaves, thinly sliced

  • 2 tsp cider vinegar

  • 2 tsp olive oil

  • 1/8 tsp celery seeds


  • MIX chicken, panko, parsley, 1/2 tsp salt and pepper in a bowl until combined. Divide into 6 portions and shape into 4 ½-in.-wide patties. Place on a plate, cover with plastic wrap and refrigerate at least 10 min.

  • DRESSING: Stir mayo, lemon juice, onion powder and salt in a small bowl. Stir in blue cheese.

  • SLAW: Using a vegetable peeler, cut along the length of the carrots to create ribbons. Combine carrots, celery, vinegar, oil and celery seed in a medium bowl. Toss to coat.

  • PREHEAT barbecue to medium. Oil grill and barbecue burgers, lid closed, about 3 min. Flip burgers and brush liberally with buffalo wing sauce. Continue grilling, lid closed, until burgers are cooked through, 3 more min.

  • SERVE burgers topped with dressing and slaw. Sprinkle with more crumbled blue cheese.

Chatelaine Quickies: Buffalo cauliflower 'wings'

Nutrition (per serving)

Calories 360, Protein 27g, Carbohydrates 5g, Fat 27g, Fibre 1g, Sodium 862mg.
Excellent source of vitamin A.