Description
The classic flavors of buffalo chicken hit a burger and are topped with a creamy blue cheese slaw. A stack that is perfect for a summer grill-out.
Ingredients
Scale
For the Blue Cheese Slaw
- 1 4 Ounce Package Castello Traditional Danish Blue Cheese, crumbled
- 2 Tablespoons of Mayonnaise
- 3 Tablespoons of Sour Cream
- 1 Tablespoon Champagne (or white wine) Vinegar
- Pinch of Kosher Salt
- Few Grinds of Black Pepper
- 6–7 Celery Ribs (including any leaves), trimmed
For the Buffalo Sauce
- ¼ Teaspoon Black Pepper
- ½ Teaspoon Cayenne Pepper
- ½ Teaspoon Worcestershire Sauce
- ½ Teaspoon Hot/Smoked Paprika
- ½ Teaspoon Granulated Garlic
- 2 Teaspoons Salt
- 2 Teaspoons Sugar
- 3 Tablespoons White Vinegar
- ¾ Cup Frank’s Hot Sauce
For the Chicken Burgers
- 1 Pound Ground Chicken
- 1 Cup Bread Crumbs
- ¼ Cup Milk
- ½ Teaspoon Kosher Salt
Instructions
For the Blue Cheese Slaw
- Whisk all of the ingredients, except for the celery, together in a large bowl.
- Cut the celery on the diagonal in ?”-1/4″ thick pieces. Then drop all the celery into the bowl and stir to combine.
- Place bowl into the refrigerator until you’re ready to use it. (Not a minute longer or I promise you someone will come along and eat all of it.)
For the Buffalo Sauce
- Add all of the ingredients to a bowl and whisk to combine.
- Set aside until needed.
For the Chicken Burgers
- Add all of the ingredients into a large bowl and mix (I found using my hands to be the easiest) everything together thoroughly.
- Divide mixture into quarters and form into uniformly shaped patties.
- If cooking in a frying pan, add a bit of oil and cook on medium heat for 5-7 minutes per side.
- If cooking on a grill, cook for about 5 minutes per side (depending on how hot your grill is).
- To put it all together, place any lettuce you want on the bottom bun. Sauce the chicken patty, with a sauce brush (on both sides) with the Buffalo sauce and place onto the lettuce. Now spoon the blue cheese slaw on top of the patty and top with a bun.
- Serve.
- Category: Main