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These Buffalo Chicken Burgers with Gorgonzola Slaw are full of flavor and great for the summer grilling season.
Imagine getting all of the flavors of your favorite chicken wing dipped in blue cheese dressing with less mess and more depth of flavor. That’s where these Buffalo Chicken Burgers with Gorgonzola Slaw come in. Sure, you’ll still need a napkin, but these are worth it!
The best part of the burgers is you get the flavors of a buffalo chicken wing without having to stand over a grill and flip the individual wings over and over again — while also making sure to keep them from slipping through the grates. While chicken burgers can tend to err on the side of being dry, the mayo, lemon juice, and hot sauce keeps them juicy. Make sure you chill the burgers for at least 30 minutes as instructed. This helps them keep their shape on the grill.
I also love how versatile this recipe is. For instance, you could swap in ground turkey if you prefer or even grill a chicken breast instead that is coated in buffalo sauce. Then for serving, these are great bun-less too. You could serve over a bed of the slaw or make lettuce wraps! I also served mine with the Zesty Potato Wedges on pg. 210 of The Comfortable Kitchen for a side of fries — YUM!
Buffalo Chicken Burgers with Gorgonzola Slaw
Ingredients
For the Burgers:
- 1 ½ lb ground chicken
- 2 tbsp minced red onion
- 2 cloves garlic minced
- 2 tbsp minced parsley
- 1 tbsp lemon juice
- 1 ½ tsp kosher salt
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne
- 2 tbsp + ½ cup buffalo sauce divided- I used The New Primal Medium brand
- 2 tbsp homemade mayo – or sub avocado oil mayo
- 3 tbsp tapioca flour
- Avocado oil for grilling
For the Slaw:
- ¾ cup crumbled gorgonzola cheese
- 3 tbsp extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2 cloves garlic peeled
- 1 tsp dijon mustard
- 1 tbsp honey
- ¼ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- ½ cup thinly sliced red onion
- 6 cups shredded green cabbage or coleslaw mix
- 1/4 cup finely chopped chives
For Serving:
- 4 brioche buns - toasted
Instructions
Prepare the Chicken Burgers:
- In a large mixing bowl, add the chicken, onion, garlic, parsley, lemon juice, salt, onion powder, smoked paprika, cayenne, 2 tablespoons of the buffalo sauce, mayo, and tapioca flour. Using your hands, mix the seasonings into the chicken until just combined. The mixture will seem a bit wet, but it will firm up. Allow to rest in the fridge for at least 15 minutes while you assemble the rest.
Make the Slaw:
- In a wide mouth jar, add the gorgonzola crumbles, olive oil, lemon juice, garlic, dijon, honey, salt, and pepper. Using an immersion blender, blend together until completely smooth. In a medium bowl, add the onion, cabbage, and chives. Pour over about ¾ of the gorgonzola sauce, reserving the remaining gorgonzola sauce for spreading on the buns. Toss the slaw until well coated. It will feel a little thick, but will marinade as you cook the burgers.
Cook the Burgers:
- Preheat the grill over medium-high heat (350- 400 degrees F). Meanwhile, divide the burger mixture into 4 patties. Shape the patties so they are about ½ inch thick.
- When the grill is hot, oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.) To the greased grates, gently add the burgers to the grill. Cook on one side for 5 minutes until browned and they easily lift off the grates. Flip the burgers, and using a pastry brush, brush on the remaining buffalo sauce to the tops of the burgers. Cook for an additional 5-6 minutes until the burgers are fully cooked through.
- To serve, add a swipe of the gorgonzola sauce to the bottom bun. Top with the burger, slaw and the other bun. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
I had the same issue as the comments above. My chicken mixture was way too moist and I couldn’t get the burgers to form. I let it chill for 2+ hours too. Not sure if an egg will work next time, but I think I’ll try it because the grounded up version was a hit. Loved it so much! And that slaw was to die for. Definitely a remake, but want to get it right! 🙂
Hi Alex!
Could you sub arrowroot flour for Tapioca flour in this recipe? In Comfortable Kitchen you mention how these are sometimes interchangeable.
Looking forward to making this recipe this week!
yes arrowroot should be just fine here!
Loved the taste of this and the slaw was SO yum. However, my burgers were too moist and completely fell apart. I did use regular flour instead of tapioca so maybe that’s it? Would try again and add egg or some other type of binder!
These were a total flavor bomb & we absolutely loved them!! The Gorgonzola spread perfectly complimented the heat & the slaw was the perfect crunch since the burgers are so moist- high five on this one!
I made these last night and it was an epic fail. The burgers were extremely wet and never cooked to a normal burger texture. I subbed arrowroot for the tapioca – could that have made that big of difference?! Normally defined dish recipes are a huge hit, but this was such a flop we ended up trashing it 🙁
We absolutely loved this recipe! We can’t wait to make them for family and friends next time! Thank you!!
I could not figure out how to get the chicken mixture to form burgers and not just stick to my hands…I threw the whole mixture into the pan and just cooked it like I was breaking up ground beef and we loved it! Left out the 1/2 cup buffalo sauce for spreading on burgers. Slaw was yummy too if you like blue cheese!
I had the same issue even after chilling them for about 40 minutes. I’m going to make them on the cast iron pan next time so it’s easier to keep the oil underneath and prevent them from sticking to grill grates. They still came out good on the grill, just lost some meat to the grates.
Wow! These were delicious!! So excited to have leftovers for lunch today 🙂
Can you just use Franks Red Hot for the Buffalo sauce or do you recommend using a Premade Buffalo sauce like the new primal one you mentioned?
I recommend using a premade buffalo sauce instead.. Franks does have a buffalo wing sauce that’s great.. I just don’t recommend franks original.
These burgers were so moist and flavorful! My husband ate two! I will definitely be making again!
Hi Alex,
First, we love your recipes!! Any suggestions for the slaw without the cheese (dairy allergy)? Thanks in advance.
Hi! You could use some mayo instead and make a lemony-mayo based dressing to the slaw instead.