Best Buffalo Burgers Recipes

BUFFALO CHICKEN BURGERS WITH BLUE CHEESE DRESSING

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.
• Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
• Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.

BUFFALO CHICKEN BURGERS

Steps:

• For the burgers: Melt 9 tablespoons of the butter in a pan, then pour it into a measuring cup.
• Put the ground chicken in a bowl and add 1 tablespoon of the melted butter, 1 tablespoon of the hot sauce and the salt and pepper. Mix and form into 2 patties.
• Set a nonstick pan over medium-low heat and add the oil to the pan. Add the patties to the pan, turn the heat up to medium and cook until they are browned on the first side, about 4 minutes.
• Meanwhile, mix the remaining 8 tablespoons hot sauce into the remaining butter in the measuring cup.
• Flip the patties and put a couple tablespoons of the butter and hot sauce mixture on each. Cook another 4 minutes.
• For the blue cheese dressing: Meanwhile, mix the mayonnaise, sour cream, blue cheese crumbles, vinegar and some salt and pepper in a bowl. Taste and adjust with more vinegar, salt and pepper if needed.
• Add the remaining 2 tablespoons butter to a skillet and heat over medium-low heat until the butter is melted and the skillet is hot. Add the onion rolls cut-side down and toast until golden, about 2 minutes.
• Flip the patties again, put another couple tablespoons of the butter and hot sauce mixture on each patty and cook until the patties are cooked through, about 2 more minutes.
• Spread a little of the butter and hot sauce mixture on the top and bottom buns. Top each bottom bun with a patty, then some sliced celery, blue cheese dressing, blue cheese crumbles, celery leaves and the top buns. Serve with more blue cheese dressing and the celery sticks.

BUFFALO BLUE CHEESE CHICKEN BURGERS

Steps:

• Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.

BUFFALO SAUCE BURGERS STUFFED WITH BLUE CHEESE

Steps:

• Melt butter and whisk in hot sauce.
• Mix blue cheese and garlic in a small bowl.
• Using your hands, gently mix beef (or buffalo), celery seed, onion and 1/4 cup hot sauce mixture in a medium bowl until blended. Form into 12 patties, using a light touch; the patties should be about 4 1/2 inches in diameter and no more than 1/2 inch thick.
• Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties, then top with remaining patties and press together, sealing edges.
• Cover and refrigerate until ready to grill. (Even if you aren't making these ahead of time, I think they hold together better after a little chill time).
• Heat grill to medium and oil grate.
• Grill burgers about 4-5 minutes on each side, or until cooked to taste. (I'll only eat ground beef cooked well, so I cooked a bit longer.) Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like.
• (I couldn't think of many traditional condiments I wanted on this burger, so I just ate mine with extra buffalo sauce and lettuce).

BUFFALO CHICKEN BURGERS & RANCH SLAW

Steps:

• Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
• The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
• Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.

BUFFALO BURGERS

Steps:

• Combine all ingredients in a bowl, be sure not to over handle! Form into patties and fry or grill.
• Serve as any other burger.

BUFFALO BEEF BURGERS

Steps:

• In a small bowl, beat butter and brown sugar until light and fluffy. Add mayonnaise and hot sauce; beat until smooth. Set aside., Crumble beef into a large bowl; sprinkle with salt and pepper and mix well. Shape into 6 patties., Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. , Place on rolls. Top each with 2 tablespoons Buffalo mayonnaise and 1 tablespoon each of celery and cheese.

BUFFALO TURKEY BURGERS

Steps:

• In a large bowl, combine 1 tablespoon hot sauce, cumin, chili powder, garlic, salt and pepper. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large nonstick skillet, cook burgers over medium heat 4-6 minutes on each side or until a thermometer reads 165°. , Serve burgers on buns with lettuce, celery, salad dressing and remaining hot sauce. Freeze option: Place patties on a waxed paper-lined baking sheet; cover and freeze until firm. Remove from pan and transfer to an airtight container; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 165°.

BUFFALO-BLUE CHEESE GRILLED CHICKEN BURGERS

Steps:

• Heat gas or charcoal grill. Carefully brush oil on grill rack. In large bowl, mix chicken, wing sauce, salt and pepper sauce.
• Shape mixture into six 1/2-inch patties, each about 4 inches in diameter. Place on grill over medium heat. Cover grill; cook 10 to 12 minutes or until thermometer inserted in center of patty reads 165°F.
• Place buns on grill, cut sides down. Cover grill; cook 1 to 2 minutes or until toasted. Place lettuce and patty on bottom of each bun. In small bowl, stir together dressing and blue cheese. Top patties with dressing mixture and tops of buns.

BUFFALO TURKEY BURGERS WITH BLUE CHEESE

Steps:

• Combine meat with breadcrumbs, egg, hot sauce, salt & pepper. Mix well, and form into eight patties of the same size.
• Divide the blue cheese into four equal portions. Place a portion of the cheese atop one patty, then top with another patty. Fold the patty's edges together so the cheese is hidden in the center. Seal well so nothing leaks out when cooking. Repeat three more times to make four burgers in total.
• Heat the butter in a skillet of medium-high heat. Cook patties, flipping once, for about 15 minutes.
• Serve inside buns and top with more hot sauce, if desired. Maybe some sliced red onions, tomato and lettuce as well. I served mine in pitas and topped with baby arugula and hot sauce.

BUFFALO BURGERS

Steps:

• Preheat an outdoor grill or broiler.
• In a large mixing bowl, mix the buffalo meat, chiles, cayenne, cumin, and salt until well blended. Refrigerate until ready to use.
• Form the meat mixture into 4 large patties. Place the patties on the grill and cook until desired temperature. Season the burgers with salt and pepper to taste and place on hamburger buns. Top with roasted red peppers and Famie's Simple and Spicy BBQ Sauce.
• In a small bowl, blend the two ingredients together. Store in refrigerator.
• Yield: 12 ounces sauce

BUFFALO WING STUFFED BURGERS

Steps:

• Mix ground chicken and 1 cup wing sauce together in a bowl. Shape the mixture into 10 thin patties. Spread 1 package crumbled blue cheese over the center of 5 patties. Cap with the remaining 5 patties to seal in the blue cheese.
• Cook patties until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Combine the remaining 3/4 cup wing sauce, the remaining 1 package crumbled blue cheese, and blue cheese dressing in a bowl. Spread over the cooked patties. Top burgers with carrots and celery.

BUFFALO TURKEY BURGERS WITH BLUE CHEESE GRAVY - RACHAEL RAY

Steps:

• In a large bowl, mix the turkey, grill seasoning, hot sauce, chives, parsley and garlic. Form six patties.
• Heat a large skillet over medium-high heat with two tablespoons olive oil, two turns around the pan. Sauté the burgers about five minutes on each side, until cooked through.
• In a medium skillet over medium-high heat, melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the milk into the roux and season with salt and freshly ground black pepper. When the milk comes up to a bubble and has thickened, take the pan off the heat and stir the blue cheese into the sauce in a figure-eight motion.
• To serve, place the top of the roll or a slice of rye bread on a plate, top with the burger. Serve with celery and carrot sticks and a cup of warm, blue cheese dip garnished with some chopped chives alongside. You can also drizzle some buffalo sauce over the top.

BUFFALO-BLUE CHEESE GRILLED CHICKEN BURGERS RECIPE - (4.5/5)

Steps:

• Heat gas or charcoal grill. Carefully brush oil on grill rack. In large bowl, mix chicken, wing sauce, salt and pepper sauce. Shape mixture into six 1/2-inch patties, each about 4 inches in diameter. Place on grill over medium heat. Cover grill; cook 10 to 12 minutes or until thermometer inserted in center of patty reads 165°F. Place buns on grill, cut sides down. Cover grill; cook 1 to 2 minutes or until toasted. Place lettuce and patty on bottom of each bun. In small bowl, stir together dressing and blue cheese. Top patties with dressing mixture and tops of buns.

BBQ-BUFFALO CHICKEN BURGERS

Steps:

• Heat grill to medium-high heat.
• Mix sauces in medium bowl. Remove 1/4 cup; reserve for later use. Combine chicken, coating mix and egg; mix well. Shape into 4 (1/2-inch-thick) patties.
• Grill 6 to 8 min. on each side or until done (165°F), brushing with remaining sauce mixture for the last 2 min.
• Fill buns with lettuce, burgers and reserved sauce. Serve with celery, carrots and blue cheese dressing.

BUFFALO-BLUE CHEESE GRILLED CHICKEN BURGERS

Steps:

• Heat gas or charcoal grill. Carefully brush oil on grill rack. In large bowl, mix chicken, wing sauce, salt and pepper sauce.
• Shape mixture into six 1/2-inch patties, each about 4 inches in diameter. Place on grill over medium heat. Cover grill; cook 10 to 12 minutes or until thermometer inserted in center of patty reads 165°F.
• Place buns on grill, cut sides down. Cover grill; cook 1 to 2 minutes or until toasted. Place lettuce and patty on bottom of each bun. In small bowl, stir together dressing and blue cheese. Top patties with dressing mixture and tops of buns.

BUFFALO CHICKEN BURGERS

Steps:

• Mix ground meat with buffalo wing sauce and onion.
• Divide into 4 sections.
• Make a flat thin patty with one section.
• Place 1/8 cup blue cheese on patty and wrap burger around cheese, sealing closed, and flatten to patty shape again.
• Repeat with remaining sections.
• Sprinkle with salt and pepper.
• Grill or broil, basting with more sauce if desired, until cooked, 10-15 minutes depending on thickness.

PORTOBELLO BUFFALO BURGERS WITH CELERY APPLE SLAW

Steps:

• Cook vegetables for burgers:
• Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.
• Meanwhile, make slaw:
• Cut celery and apple into 2-inch-long thin julienne with slicer.
• Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.
• Finish and cook burgers:
• Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.
• Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.
• Serve burgers, topped with slaw, on buns.

BUFFALO BLUES CHICKEN BURGERS

Steps:

• 1. Prepare a medium-hot fire grill for direct heat cooking. Lightly grease the grill rack. 2. In a small bowl, combine the blue cheese and butter; blend well. Using a sheet of wax paper, shape the cheese mixture into a 1-inch log. Chill for 10 to 20 minutes or until firm. 3. Prepare the Buffalo baste by whisking the pepper sauce and melted butter together; set aside. 4. In large bowl, combine the ground chicken, wine and seasoning. Divide the burger mixture into quarters. Slice the blues butter into 4 pieces. Shape each burger into 1-inch thick patties enclosing 1 slice of blues butter in the center of the patty. 5. Grill the burgers, about 5 minutes per side, brushing frequently with the Buffalo baste. Toast the rolls on the outer edges of grill rack while the burgers are grilling. Brush the toasted sides of rolls with the Buffalo baste. Line the rolls with romaine and top with the bun.

BUFFALO BURGERS WITH PICKLED ONIONS AND SMOKY RED PEPPER SAUCE

Steps:

• Make sauce:
• Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
• Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.
• Grill onions:
• Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl.
• Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks.
• Grill burgers:
• Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill English muffins, turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on muffins topped with sauce and onions.