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Buffalo Chicken Burgers
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4.50 from 14 votes

Buffalo Chicken Burgers with Gorgonzola Slaw

Servings: 4
Author: Alex Snodgrass

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!