Buffalo Chicken Burgers

Today was a big day! After a month of working part-time, I’ve offically transitioned out of the working world. Tomorrow I’ll swap my black work pants for yoga pants and I’ll be a full-time stay at home mom. Although it feels a little weird to be closing one chapter, I am so excited for the next. Tonight I celebrated with my coworkers at happy hour.

In the last month since I’ve been part-time, I’ve already found some extra time to try out a few new recipes. My new favorite recipe of the minute is this Buffalo Chicken Burger recipe from Cooking Light. I made a few modifications to the original recipe, based on my preferences (aka no blue cheese), but the outcome was finger-licking good. I’ve mentioned before that I love almost all things with buffalo sauce, and these burgers were no exception. The burgers were juicy and flavorful and smothered in amazing wing sauce. Speaking of wing sauce, I’m loving Bella’s Wing Sauce (purchased at Whole Food’s), which is short on weird ingredients but long on taste. My husband and I both agreed we could have eaten two of these burgers – we enjoyed them so much!

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Buffalo Chicken Burgers

Yield: 4 burgers

What You Need

  • 1 pound ground chicken breast
  • 1/3 cup panko breadcrumbs
  • 1/3 cup shredded carrot
  • 1/3 cup shredded celery
  • 1/3 cup shredded cheddar cheese
  • 1/2 teaspoon paprika
  • 1 large egg, lightly beaten
  • 1 teaspoon garlic powder
  • Cooking spray
  • 1/2 cup Bella's Wing Sauce, or other store-bought wing sauce
  • 4 whole-grain buns, split and toasted
  • 16 spinach leaves
  • 4 tablespoons ranch dressing

What To Do

  1. Place chicken in a medium bowl; add panko, carrot, celery, cheddar cheese, paprika, egg, and garlic. Mix just until combined. Divide into 4 portions; shape each into a 5-inch patty.
  2. Heat a grill or grill pan over medium-high heat. If using a grill pan, lightly coat pan with olive oil spray. Add patties to grill or pan; cook 5 minutes on each side or until done.
  3. Place warmed wing sauce in shallow dish. Dip grilled patties into the wing sauce, flipping unit coated.
  4. Layer bottom half of each bun with one patty, 4 spinach leaves, and 1 tablespoon ranch dressing, and then top half of bun.

Notes

When shredding the celery (so that it incorporates nicely), you'll have to stop occasionally to pull and discard the strings.

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