Buffalo Chicken Burgers with Ranch Slaw

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These Buffalo Chicken Burgers bring the spice in a juicy burger patty that we top off with a three ingredient ranch coleslaw!

 

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When You Want A Burger, But You Also Want Wings

There’s nothing more American than a burger…except maybe buffalo wings!

Let’s go ahead and marry the two, shall we?

We’re talking ground chicken that actually cooks up into a juicy, flavorful patty (no dry hockey pucks of sadness here). The secret? It’s the ranch dressing and wing sauce that gets stirred right into the meat mixture.

The thing that really takes these over the top is the 3 ingredient ranch slaw. It adds this cooling crunch to the burgers that just makes you close your eyes, wiggle your hips, and settle on in to your happy place.

3 Reasons You’ll Love This Recipe

Stays incredibly juicy. Ground chicken can be tricky, but the ranch dressing and egg in the mix keep these patties moist and flavorful every single time.

Spice level is totally customizable. Want mild? Use less sauce. Want to bring the heat? Switch to Frank’s RedHot and add a pinch of cayenne. It’s your call.

Ranch slaw is a game-changer. Three ingredients, zero chopping, and it adds the perfect cool crunch that makes these burgers feel complete.

More Burger Favorites:

• Smash Burger Recipe
• Greek Turkey Burgers
• Jalapeno Popper Smash Burgers
• Pimento Cheese Burgers

How To:

Add ground chicken, panko bread crumbs, wing sauce, ranch seasoning mix, prepared ranch dressing, and an egg to a mixing bowl and stir well to combine the mixture.

Form into 4 patties and grill for 7 minutes per side, or until a thermometer reaches 165 degree. Top each patty with cheddar cheese about 2 minutes before they’re done.

Place the buffalo chicken burgers on a hamburger bun, top it off with some ranch coleslaw (just coleslaw mix, ranch dressing, and ranch seasoning!), and then give it an extra drizzle of wing sauce.

Storage

Refrigerator: Cooked patties keep for 3-4 days in an airtight container

Freezer: Raw patties freeze well for up to 3 months (separate with parchment paper)

Ranch slaw: Make up to 3 days in advance, but we like the extra crunch when it’s made fresh

Reheating: Warm cooked patties in a 350°F oven for 5-7 minutes or microwave for 30-60 seconds

More Buffalo Chicken Recipes:

• Buffalo Chicken Pizza
• Buffalo Chicken Fries
• Crockpot Buffalo Chicken Dip
• Buffalo Chicken Mac and Cheese
• Keto Buffalo Chicken

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Recipe

Buffalo Chicken Burgers with Ranch Slaw

These buffalo chicken burgers are so moist and juicy! The grill up quick and easy for an easy weeknight dinner, too!

4.50 from 4 votes

Print Pin

Prep10 minutes minutes

Cook12 minutes minutes

Total22 minutes minutes

Serves 4 burgers

Ingredients

For the burgers:

• ▢ 1 pound ground chicken
• ▢ 2/3 cup panko see note
• ▢ 1/4 cup wing sauce
• ▢ 1 tablespoon ranch seasoning powder
• ▢ 1 tablespoon prepared ranch dressing
• ▢ 1 large egg
• ▢ 4 slices cheddar cheese
• ▢ 4 hamburger buns

For the slaw:

• ▢ 2 cups coleslaw mix
• ▢ 1/4 cup prepared ranch dressing
• ▢ 1 tablespoon ranch seasoning powder

Instructions

• In a large bowl, combine the chicken, panko, hot sauce, ranch powder, ranch dressing, and egg. Stir to combine thoroughly. Use your hands to form mixture into four patties.
• Cook chicken patties on a preheated grill or skillet, six minutes per side or until chicken reaches 165 degrees. Top with sliced cheddar one to two minutes before removing from the grill.
• To prepare the ranch slaw, mix together the coleslaw mix, ranch dressing, and ranch powder in a small bowl to combine.
• Place the chicken patties on the sandwich buns, top with the ranch slaw, and drizzle with extra hot sauce, if desired.

Tips & Notes:

If you’ll be grilling the chicken burgers, I recommend adding another 1/3 cup of panko to the mixture to help the patties hold together so they won’t fall through the grill grates. If you’re cooking these on a skillet, they should hold up as written just fine.

Nutrition Information:

Calories: 573kcal (29%)| Carbohydrates: 36g (12%)| Protein: 34g (68%)| Fat: 31g (48%)| Saturated Fat: 10g (63%)| Cholesterol: 179mg (60%)| Sodium: 1718mg (75%)| Potassium: 801mg (23%)| Fiber: 2g (8%)| Sugar: 5g (6%)| Vitamin A: 405IU (8%)| Vitamin C: 25.1mg (30%)| Calcium: 327mg (33%)| Iron: 3.6mg (20%)

Author: Karly Campbell

Course:Main Course

Cuisine:American

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