BUFFALO CHICKEN BURGERS WITH BLUE CHEESE DRESSING
This burger delivers the bold flavors of Buffalo wings minus the mess and calories. Serve with additional hot sauce on the side.
Provided by Melissa Sweet
Categories Main Dish Recipes Burger Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 25.3 g, Cholesterol 110.7 mg, Fat 8.8 g, Fiber 1.7 g, Protein 45.5 g, SaturatedFat 2.8 g, Sodium 1110.8 mg, Sugar 2.9 g
CHICKEN BURGERS STUFFED WITH BLUE CHEESE & BUFFALO SAUCE
Ground Chicken Burgers Stuffed with Buffalo Sauce & Blue Cheese served on a bun with lettuce, tomatoes, red onions, and a ranch dressing drizzle!
Provided by Lauren Schmidt
Categories Main Dishes
Time 41m
Number Of Ingredients 11
Steps:
- Prepare your buffalo cheese filling, in a small bowl whisk together buffalo sauce, blue cheese, and cream cheese until fully combined. For ease of filling transfer to a sandwich size ziplock bag and cut off the tip to 'pipe' onto the chicken.*
- Prepare the burgers. Cover a platter/plate with a piece of wax or parchment paper to keep the burgers from sticking to the plate. In a large bowl combine the ground chicken, egg, and quick oats until just combined. Divide the chicken mixture in to 4 sections to make 4 burgers. From each of the chicken sections take 1/3 of the mixture and set aside, these pieces will be used to cover the filling.
- Take the larger chicken sections and form 4 patties about 1/2 thick, beware if they are too thin the filling has a larger chance of coming out while cooking. Place on the wax paper.
- Pipe or scoop 1/4 of the buffalo cheese filling onto the center of the 4 chicken patties.
- Take the remaining chicken and form each pieces into 4 smaller patties and cover over top the buffalo filling. Gently press and smooth the ground chicken together sealing in the filling.
- Transfer burgers to the freezer to rest 10-15 minutes while you pre-heat your grill to medium.**
- Transfer burger patties to grill over direct heat. Cook 7-8 minutes on one side. Flip and cook another 7-8 minutes, until burgers are fully cooked.
- Serve chicken burgers on hamburger buns topped with romaine leaves, tomato slices, red onion slices, and a drizzle of ranch dressing (and extra buffalo sauce if you like it really spicy).
Nutrition Facts : Calories 816 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 318 milligrams cholesterol, Fat 49 grams fat, Fiber 2 grams fiber, Protein 63 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 1031 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
SPICY BUFFALO CHICKEN BURGERS
Steps:
- Preheat the grill and rub with oil: Preheat the grill for direct heat grilling, by turning gas burners to medium-high or spreading charcoal coals so there is direct heat under the grilling grates. The temperature should be 450-500˚F. To make sure the burgers do not stick, dip a kitchen towel or some paper towels in oil and use tongs to quickly rub down grill grates. Alternatively, you can spray the grates with spray oil, but be careful of flare-ups.
- Grill the buns: Add buns to the grill next to burgers and grill for 30 seconds. Optionally, you can brush buns with a little butter or oil, but it isn't necessary.
- Leftovers and storage: Leftover buffalo chicken burgers keep well in the fridge for 3-4 days. They reheat really well in the microwave on high for 1 minute.
Nutrition Facts : Calories 505 kcal, Carbohydrate 40 g, Cholesterol 126 mg, Fiber 3 g, Protein 35 g, SaturatedFat 5 g, Sodium 900 mg, Sugar 6 g, Fat 23 g, UnsaturatedFat 0 g
BUFFALO CHICKEN BURGERS
Provided by Ree Drummond : Food Network
Time 16m
Yield 2 burgers
Number Of Ingredients 13
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
This is a very simple, yet addictive alternative to traditional beef hamburgers for the wing fan getting through summer barbeques.
Provided by Mark Baranowski
Categories Main Dish Recipes Burger Recipes Chicken
Time 8h25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 488.6 calories, Carbohydrate 46 g, Cholesterol 138.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 41.5 g, SaturatedFat 6.4 g, Sodium 1439.4 mg, Sugar 2.3 g
BLUE CHEESE STUFFED BUFFALO CHICKEN BURGER
Provided by Food Network
Time 30m
Number Of Ingredients 8
Steps:
- 1) Mix the ground chicken with green onions and garlic. Cover with foil and refrigerate for at least 1 hour, but up to 24 hours.
- 2) When you are ready to eat: Preheat the oven to 400 degrees F. Wet your hands with cool water and gather 1/8 of the chicken mixture. Shape it into a sort of nest and place one heaping tablespoon of blue cheese into the center, then cover with 1/8 more chicken and shape into a patty. Repeat with the remaining chicken. You will have 4 burgers. They can be placed back into the fridge for up to a day (in which case, turn the oven off), or cook immediately. Drizzle a scant amount of veg oil over both sides of the burgers and a light sprinkle of salt then line a baking tray with foil and bake for 15 minutes, douse both sides with Buffalo sauce and flip the burgers. Continue to bake for 15 more minutes. Remove from the oven and allow the burgers to rest for 5-10 minutes before serving.
- Serve on soft hamburger buns with shredded lettuce and Ranch dressing. Makes 4 burgers
BUFFALO SAUCE BURGERS STUFFED WITH BLUE CHEESE
Buffalo sauce, a mixture of melted butter and hot sauce, is a big claim to food fame for Buffalo, New York. It is normally served on fried chicken wings (Buffalo wings), but this burger is a great variation of the theme. The recipe is adapted from one published in my local newspaper and credited to David Joachim, author of The Tailgater's Cookbook. It was included in a feature on tailgating, and the idea was to get these ready to grill at home, then grill them at your tailgating affair. The original recipe called for either ground buffalo or ground beef. Since ground buffalo is not available where I live, I used ground beef. I forgot to notice how long prep took, so the time given is a guess. I served these on PaulaG's Recipe #139827--they are excellent and I highly recommend them.
Provided by GaylaJ
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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).
BLUE CHEESE-STUFFED CHICKEN WITH BUFFALO SAUCE
Make and share this Blue Cheese-Stuffed Chicken With Buffalo Sauce recipe from Food.com.
Provided by wilson29th
Categories High Protein
Time 35m
Yield 1 chicken breast, 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350.
- 2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.
- 3. Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.
- 4. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350 for 20 minutes or until done.
- 5. While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.
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