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A hand holding a grilled buffalo chicken burger with lettuce, tomato, onions, and ranch in a bun against a plain background.
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Grilled Buffalo Chicken Burgers Recipe

Craving all the flavor of buffalo chicken wings but in burger form? Yeah, we went there — and after the first bite, we're never going back.
Prep Time15 minutes
Cook Time12 minutes
Resting Time3 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings (1 burger per person)
Calories: 766kcal
Author: Abi Gunasekaran

Equipment

Ingredients

For the Buffalo Sauce:

  • 1/3 cup unsalted butter
  • 1/3 cup Frank's RedHot Original sauce
  • 1/2 teaspoon fresh lemon juice

For the Patties:

  • 1 lb ground chicken
  • 1/3 cup plain breadcrumbs
  • 2 tablespoons buffalo sauce from above
  • 2 tablespoons celery finely diced
  • 1 tablespoon green onion finely chopped
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

For Grilling:

  • Oil for the grates

To Serve:

  • 4 brioche burger buns
  • 4 tablespoons ranch dressing
  • Lettuce
  • Tomato slices
  • Red onion slices
  • Pickles optional

Instructions

Make the Buffalo Sauce

  • In a small saucepan over low heat, melt the butter. Stir in the Frank's RedHot and lemon juice until smooth, 1–2 minutes. Remove from heat and set aside.
    A saucepan filled with buffalo sauce and a spoon rests on a wooden coaster, next to sliced red onions and a striped cloth.

Mix the Patties

  • Combine the ground chicken, breadcrumbs, 2 tbsp buffalo sauce, celery, green onion, and seasonings. Mix just until combined - do not overmix or the burgers will get dense
    A bowl of raw ground chicken with diced green onions and celery, stirred with a wooden spoon, surrounded by burger buns, sliced onions, tomatoes, and a cup of sauce.

Form and Chill

  • Form the ground chicken mixture into 4 patties about ¾ inch thick. Chill at least 10 minutes.
    Three uncooked chicken burger patties with chopped green onions on a plate, surrounded by burger buns, sliced onions, tomatoes, and a bowl of sauce.

Grill

  • Preheat your grill to grill to 400–450°F. Oil the grates. Grill patties 5–6 minutes per side, flipping once, until internal temp reaches 165°F.
    Four grilled chicken burger patties with visible grill marks are cooking on a barbecue grill.

Sauce and Serve

  • Brush the remaining buffalo sauce over hot patties and let it set.
    A silicone brush coats a grilled chicken burger with buffalo sauce on a ceramic plate.
  • Toast buns cut-side down 30–60 seconds. Spread the ranch dressing on the buns, add your favorite toppings, and serve immediately, with a little more ranch on top before adding the bun.
    An open-faced grilled chicken burger with lettuce, tomato, onion, ranch dressing, and buffalo sauce on a bun, next to sliced onions and a plate of fried chicken.

Notes

  • Ground chicken dries out fast - pull the burgers from the grill at exactly at 165°F and rest 2–3 minutes
  • The 10-minute chill for the ground chicken patties is not optional; it's what keeps the patties from tearing on the grates
  • Oil the grates right before cooking, not in advance - this helps the chicken from sticking
  • The buffalo sauce goes on after the patties come off the grill to avoid flare-ups
  • For a Charcoal grill: Set up the grill for direct heat with lit charcoal. Cover, adjust the air vents, and let the grill preheat to around 400–450°F. The char you get from charcoal is the best version of this burger. We use Cowboy Charcoal briquets and a classic Weber grill for burgers like these. 
  • For a Gas grill: Turn all the burners to medium-high and preheat the grill to 400-450°. When you're ready to cook, make a two-zone fire by turning off 2 of the 4 or 1 of the 3 burners to reduce flare-ups from the butter in the sauce.
  • For a Griddle/flat top: Allow the griddle to preheat to around 400°F. Cook the chicken burgers over medium-high heat for 5–6 minutes per side. You lose the char marks, but the crust that develops on a hot flat top is genuinely good — press them slightly on contact for better surface contact, then leave them alone and don't pull or tug at them, or the burger will tear. 

Nutrition

Serving: 1serving | Calories: 766kcal | Carbohydrates: 48g | Protein: 31g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 1999mg | Potassium: 685mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1265IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 2mg