Buffalo chicken burger

Prep 15 min
Total 25 min
Serves 6



900 g
ground chicken
2 tbsp
3 tbsp
finely chopped parsley
1/2 tsp
1/2 tsp
3 tbsp
Buffalo wing sauce, preferably Frank's

Blue cheese dressing

1/3 cup
2 tsp
1/4 tsp
1/4 tsp
2 tbsp
crumbled blue cheese, plus more for garnish (optional)


carrots, peeled
celery stalks, with leaves, thinly sliced
2 tsp
cider vinegar
2 tsp
1/8 tsp


  • MIX chicken, panko, parsley, 1/2 tsp salt and pepper in a bowl until combined. Divide into 6 portions and shape into 4 ½-in.-wide patties. Place on a plate, cover with plastic wrap and refrigerate at least 10 min.
  • DRESSING: Stir mayo, lemon juice, onion powder and salt in a small bowl. Stir in blue cheese.
  • SLAW: Using a vegetable peeler, cut along the length of the carrots to create ribbons. Combine carrots, celery, vinegar, oil and celery seed in a medium bowl. Toss to coat.
  • PREHEAT barbecue to medium. Oil grill and barbecue burgers, lid closed, about 3 min. Flip burgers and brush liberally with buffalo wing sauce. Continue grilling, lid closed, until burgers are cooked through, 3 more min.
  • SERVE burgers topped with dressing and slaw. Sprinkle with more crumbled blue cheese.



Calories 360
Protein 27 g
Carbohydrates 5 g
Fat 27 g
Fibre 1 g
Sodium 862 mg
Excellent source of vitamin A

Chatelaine Quickies: Buffalo cauliflower 'wings'

Issue: June 2017

Written by:

Photo credit: Photo, Erik Putz.

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