Spicy Buffalo Chicken Burgers with Blue Cheese Slaw

Buffalo chicken burgers are simple to prepare using ground chicken mixed with buffalo sauce, spices and vegetables. Skip the bun to make them gluten free, low carb and keto-friendly while keeping all the bold buffalo wing flavor.

Serve these burgers alongside Buffalo Potato Salad or Spicy Buffalo Macaroni Salad for a complete buffalo-style meal.

I’ve been making this buffalo chicken burger recipe for years because it delivers the same spicy, tangy bite you expect from buffalo wings—but in burger form. Ground chicken combines with finely chopped celery, shredded carrots, onion and garlic for texture and brightness, while buffalo sauce and seasonings tie everything together. Blue cheese or ranch dressing serve as the ideal cooling sauce to balance the heat.

This recipe is versatile and forgiving. Make a double batch and you can grill a few now, refrigerate a couple for dinner later in the week, and freeze extras for quick meals down the road. If you want to reduce carbohydrates, wrap the burger in a lettuce leaf instead of a bun—skipping the bun saves about 22 grams of carbs per serving while keeping all of the flavor.

These burgers are perfect for backyard grilling, game day gatherings, or a busy weeknight. They come together quickly: total time is about 29 minutes from start to finish. The patties are juicy, flavorful and pair well with simple sides like crisp celery sticks, carrot sticks or a green salad.

Ingredients

• Ground chicken – 1 pound. Ground turkey can be used as an alternative to make buffalo turkey burgers.
• Celery – finely chopped, about 1/4 cup so it cooks into the patties.
• Carrots – peeled and finely shredded, about 1/4 cup.
• Onion – finely chopped; red onion adds a sharper bite, but yellow or white onion work fine.
• Garlic cloves – fresh and crushed for the best flavor, about 3 cloves.
• Egg – acts as a binder to hold the patties together.
• Breadcrumbs – about 1/2 cup; use a low-carb substitute if you want keto or gluten-free burgers.
• Buffalo sauce – 1/4 cup mixed into the patties, with an additional 1/4 cup reserved to make sauce with blue cheese dressing.
• Chili powder and paprika – 1 tablespoon chili powder and 1 teaspoon paprika for seasoning.
• Hamburger buns or lettuce leaves – for serving (optional).
• Blue cheese crumbles – about 1/4 cup to top the burgers.

Instructions

1. In a large bowl, combine the ground chicken, finely chopped celery, shredded carrots, chopped onion and crushed garlic.
2. Add the egg, 1/4 cup buffalo sauce, breadcrumbs, chili powder and paprika. Mix gently until everything is evenly combined. If the mixture seems too wet, add 1–2 tablespoons more breadcrumbs.
3. Form the mixture into four even patties. Press the center of each patty slightly so they cook evenly.
4. Grill the patties over medium heat or cook in a skillet on the stove over medium heat. Cook about 8–10 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. While the burgers cook, mix the remaining 1/4 cup buffalo sauce with 1/4 cup blue cheese dressing to make a tangy buffalo-blue sauce. If you prefer, use ranch instead of blue cheese.
6. Toast buns on the grill or in the skillet if using. Spread sauce on the bun or on the lettuce wrap, then place the cooked burger on top.
7. Finish with blue cheese crumbles and any optional toppings you like—sliced tomato, baby spinach or lettuce, sliced red bell pepper and diced green onions all work well. Melting pepper jack or cheddar on top is a tasty alternative to blue cheese if you prefer.

If you tried this recipe and loved it, consider saving the recipe and leaving feedback so others can find it. Adjust the heat by choosing milder or hotter buffalo sauce, and tailor toppings to your taste.