All the bold flavors of your favorite buffalo wings are even better in burger form. The zippy slaw is just the proverbial cherry on top.
Buffalo Chicken Burgers
- ¼ cup salted butter
- ½ cup buffalo wing sauce
- 3 tablespoons honey
- 1 pound ground chicken (dark and white meat)
- 1 teaspoon crushed red pepper
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon crushed fennel seeds
- 4 brioche buns, halved and toasted
- Carrot and Celery Slaw (recipe follows)
CARROT AND CELERY SLAW
- ½ cup apple cider vinegar
- 2 tablespoons canola oil
- 1 tablespoon sugar
- 1 cup shredded green cabbage
- 1 cup carrot ribbons
- ½ cup celery ribbons
- ½ teaspoon celery seeds
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup crumbled blue cheese
- In a small saucepan, melt butter over medium heat. Whisk in buffalo sauce and honey; simmer until thickened, about 3 minutes. Remove from heat.
- In a medium bowl, stir together chicken, red pepper, salt, garlic powder, and fennel. Divide mixture into 4 portions, and shape each portion into a 4-inch patty.
- Heat a large cast-iron skillet over medium heat. Add patties to skillet; cook for 4 minutes. Turn patties, and brush with buffalo sauce mixture; cook 4 minutes more. Serve patties on buns with additional buffalo sauce mixture and Carrot and Celery Slaw.
CARROT AND CELERY SLAW
- In a medium bowl, whisk together vinegar, oil, and sugar until sugar is dissolved. Stir in cabbage, carrot, celery, celery seeds, salt, and pepper. Cover and let stand for 30 minutes. Drain, and return to bowl; stir in blue cheese. Cover and refrigerate until ready to serve.
Bread crumbs help these skillet-fried onions come out perfectly crispy every time.
Serves: 4 servings
- Canola oil, for frying
- ½ cup self-rising flour
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ cup whole milk
- 1 large egg
- 1 cup seasoned bread crumbs
- 1 large Vidalia or other sweet onion, cut into ½-inch-thick slices and separated into rings
- Fill a large cast-iron Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a medium bowl, whisk together flour, paprika, salt, and pepper; whisk in milk and egg until smooth. In a shallow dish, place bread crumbs. Dip onion rings in milk mixture, letting excess drip off. Dredge in bread crumbs, pressing to adhere. Place on a wire rack.
- Working in batches (do not overcrowd pot), fry onion rings, turning occasionally, until golden brown, about 2 minutes. (Adjust heat as necessary to maintain 350°.) Remove using a slotted spatula, and let drain on paper towels. Serve immediately.