This Buffalo Chicken Smash Burger recipe is built for lovers of bold buffalo sauce. Ready in about 15 minutes, it’s slightly spicy, packed with flavor, and designed to please a crowd—perfect for weeknight dinners, tailgates, or any time you want a quick, delicious sandwich with a kick.
Table of contents
- Ingredients
- Instructions
- Optional toppings
- Recipe tips
- What to serve with them
- More buffalo chicken recipes
I developed this version of the Buffalo Chicken Smash Burger to pair the fast-cooking technique of smash burgers with the tangy heat of buffalo sauce. Ground chicken keeps each patty light while a simple, savory seasoning mix (my go-to chicken wing seasoning) adds depth. Finish the burger with pepper jack, a creamy buffalo-blue sauce, and your favorite toppings for a bold, well-balanced sandwich.
Ingredients
- Ground chicken – usually sold near other chicken cuts in the meat aisle; 96% lean / 4% fat works well to keep patties juicy.
- Chicken wing seasoning – the secret ingredient: a simple mix of chili powder, sea salt, garlic powder, onion powder, paprika, and cayenne adds big flavor.
- Blue cheese dressing (or ranch) – used to mellow and enrich the buffalo sauce for a creamy spread.
- Buffalo sauce – choose your favorite brand or heat level; it’s the primary flavor driver for these burgers.
- Vegetable oil – a small amount for toasting buns on the griddle.
- Hamburger buns – brioche or your preferred roll; toasting improves texture and helps prevent sogginess.
- Pepper jack cheese – adds a little extra heat; sharp cheddar, Monterey Jack, or blue cheese crumbles also work.
- Sliced jalapeños, red onion, shredded lettuce – optional toppings that complement the buffalo flavor.
Instructions
Note: these smash-style chicken patties cook very quickly. Prep your buns and toppings before you start so everything is ready when the burgers come off the grill.
- Make the sauce. In a small bowl, mix buffalo sauce with blue cheese dressing (or ranch) until smooth. Taste and adjust the ratio to your preference; set aside.
- Season and portion the chicken. In a large bowl, combine ground chicken with the wing seasoning. Divide into eight 2-ounce portions and roll into balls.
- Toast the buns. Heat a griddle or large skillet over medium-high. Add about ½ teaspoon vegetable oil, then place buns face-down and toast until golden, about 1 minute. Remove and spread the bottom halves with the buffalo-blue sauce; add shredded lettuce, sliced red onion, and jalapeños if using.
- Preheat to high. Increase the griddle heat so it’s very hot; smash burgers need high heat to sear properly.
- Smash the patties. Place the chicken balls on the hot griddle. Put a piece of parchment (or a clean spatula) over each ball and press down firmly with a flat spatula to form thin patties. Cook the first side for about 1 minute.
- Flip and cheese. Flip each patty, add a slice of pepper jack to half of them, and cook another minute. Stack the non-cheese patties on top of the cheese-covered patties to melt for 30 seconds.
- Assemble and serve. Transfer the finished burgers to the prepared buns, spoon extra sauce if desired, and serve immediately while hot and juicy.
Optional toppings
Make this burger your own. Try these topping variations to match your taste:
- Caramelized onions for a sweet, savory contrast.
- Quick-pickled red onions for tang and crunch.
- Shredded carrots for texture and freshness.
- Fresh cilantro leaves for brightness.
- Sliced tomato or avocado for creaminess.
- Spinach leaves instead of shredded lettuce.
- Crispy bacon for a smoky, salty bite.
If you prefer, skip the creamy dressing and use straight buffalo sauce on the bun for a more intense heat-forward sandwich.
Recipe tips
- Prep buns and toppings first. These patties cook in about two minutes, so have everything assembled ahead of time.
- Protein-style option. For a low-carb or gluten-free version, use large iceberg or romaine leaves instead of a bun.
- High heat is crucial. A very hot griddle or cast iron pan creates a caramelized sear while keeping the chicken juicy. Aim for a surface temperature around 400–450°F when possible.
- Skillet alternative. If you don’t have a griddle, a heavy cast iron skillet works—just cook in batches to avoid crowding the pan.
What to serve with them
These Buffalo Chicken Smash Burgers pair well with classic and creative sides:
- Classic fries or air-fryer French fries
- Truffle fries or animal-style fries for an indulgent option
- Air-fryer tater tots or onion rings
- Buffalo-style sides like buffalo macaroni salad or buffalo potato salad
- Crunchy vegetable sides such as zucchini chips
More buffalo chicken recipes
If you love buffalo flavor, try these other preparations that highlight buffalo sauce in different ways:
Buffalo Chicken Pasta
Buffalo Chicken Soup
Buffalo Chicken Meatballs
Buffalo Chicken Meatloaf
Buffalo Chicken Dip
Pull-Apart Buffalo Chicken Rolls
Recipe Card
Servings: 4 burgers • Prep time: 10 minutes • Cook time: 3 minutes • Total time: 13 minutes
Ingredients
- 1/4 cup blue cheese dressing (or ranch)
- 1/4 cup buffalo sauce
- 1 pound ground chicken (divided into eight 2-ounce balls)
- 1 tablespoon chicken wing seasoning
- 1/2 teaspoon vegetable oil
- 4 hamburger buns
- 4 slices pepper jack cheese
- Optional: 1 sliced jalapeño, 1/2 cup thinly sliced red onion, 1 cup shredded iceberg lettuce
Instructions
- Mix the blue cheese dressing and buffalo sauce in a small bowl and set aside.
- Stir the chicken wing seasoning into the ground chicken and form eight 2-ounce balls.
- Heat a griddle to medium-high, add oil, and toast buns face-down until golden, about 1 minute.
- Spread the sauce on bottom buns and top with jalapeño, onion, and lettuce; set aside.
- Turn heat to high. Place chicken balls on the hot griddle, cover with parchment or a spatula, and smash into thin patties. Cook 1 minute.
- Flip patties, add cheese to half, and cook 1 minute. Stack non-cheese patties onto cheese-covered ones and cook 30 seconds.
- Place finished burgers on prepared buns and serve immediately.
Notes
- To make this burger low-carb or gluten-free, serve it “protein-style” in large lettuce leaves instead of a bun.
- If you don’t have a griddle, a heavy cast iron skillet will work; cook in batches to avoid overcrowding the pan.