Sam Kaplan
Buffalo Chicken Burgers incorporate all the goodness of buffalo wings—juicy chicken, tangy hot sauce, blue cheese dip—into a delicious burger.
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Yields:
4
servings
Total Time:
0
hours
20
mins
For celery and blue cheese slaw
stalks celery, thinly sliced
red onion, thinly sliced
c.
chopped flat-leaf parsley
tbsp.
extra virgin olive oil
c.
crumbled blue cheese
For spicy mayo
tbsp.
fresh lemon juice
tbsp.
hot sauce (such as Frank’s)
For burgers
tsp.
olive oil, plus more for frying
small onion, finely chopped
cloves garlic, finely chopped
tsp.
dried thyme leaves
tsp.
red pepper flakes
lb.
coarsely ground chicken
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Make celery and blue cheese slaw
- In a large bowl, toss celery and red onion with parsley. Gently toss with olive oil, red wine vinegar, lemon zest and salt and pepper to taste. Fold in blue cheese. Set aside for serving.
Make spicy mayo
- In a bowl, stir together the mayonnaise, lemon juice, hot sauce, honey and cayenne until smooth. Refrigerate until needed.
Make burgers
- Heat butter and oil in small skillet on medium-high. When butter is almost melted, add onion and 1/2 teaspoon salt and sauté 3 minutes. Stir in garlic and cook 1 minute. Remove from heat and stir in hot sauce, thyme, red pepper and 1/2 teaspoon black pepper. Transfer to a large bowl and let cool to room temperature.
- Add ground chicken to cooled onion mixture and, using slightly damp hands, gently combine (don’t overwork). Form mixture into 4 burgers 1/2 inch larger in diameter than buns. Use thumb to dimple center of each patty to help it retain its flat middle.
- Heat oil in a large nonstick skillet on medium-high. Cook burgers until browned, about 3 minutes. Carefully flip and cook until browned and cooked through (165°F), about 3 minutes more.
- Spread spicy mayo on each bottom bun and top with burgers and slaw. Add top buns.
NUTRITIONAL INFORMATION (per serving): Without slaw, about 620 calories, 35.5 g fat (8.5 g saturated), 32 g protein, 1,145 mg sodium, 45 g carbohydrates, 3 g fiber
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Source : Goodhousekeeping
