Buffalo Chicken Burgers
Buffalo Chicken Burgers bring all the tangy, spicy flavor of buffalo wings to a juicy baked burger. They are an easy weeknight dinner that still feels like a treat.
Juicy buffalo-spiced chicken patties under a cool pickle slaw, with crunchy dill pickles on a soft, buttery bun.
I make these on game days when I want something that tastes like wings but is a lot less work. My husband loves them with extra buffalo sauce and a big pile of pickles, and they always go fast.
Recipe Highlights
- Baked in one pan, no frying mess
- Ready in about 45 minutes
- Make the patties and slaw ahead
- All the buffalo wing flavor, less work
- Easy to set the heat up or down
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
GROUND CHICKEN – Ground turkey works just as well if that is what you keep on hand.
BUFFALO SAUCE – Frank’s RedHot is the classic pick, and you can use more or less to set the heat where you like it.
CELERY – Chop it small so it mixes evenly through the patties.
PICKLE SLAW – Grab a bag of coleslaw mix to skip the shredding and save a few minutes.
MAYONNAISE – Swap in Greek yogurt for some of the mayo in the slaw when you want a tangier bite.
BUNS – Soft brioche or potato buns hold up best, and a quick toast keeps them sturdy under the slaw.
How spicy these land is up to you. Here is the quick version:
|
Beef Cut |
Slow Cooker Result |
Tenderness |
|
Mild |
2 Tbsp sauce in the patty, skip the extra |
Gentle warmth |
|
Medium (this recipe) |
3 Tbsp in the patty, sauce on the bun |
Balanced buffalo flavor |
|
Hot |
3 Tbsp plus extra sauce and spicy pickles |
Full buffalo heat |
How to Make Buffalo Chicken Burgers
Please check the printable recipe card below for more detailed instructions.
- Stir together the pickle slaw and chill it while you make the burgers.
- Mix the ground chicken with the buffalo sauce, celery, and seasonings.
- Shape into four patties and bake until golden and cooked through.
- Stack each patty on a bun with slaw and pickles, then serve.
Leftovers and Storage
STORE – Keep cooked patties in an airtight container in the fridge for up to 3 days. Store the slaw separately so it stays crisp.
FREEZE – Freeze cooked, cooled patties in a sealed bag for up to 2 months. Thaw them overnight in the fridge.
REHEAT – Warm patties in a 350º Fahrenheit oven for about 10 minutes, in the air fryer at 350º for 4 to 5 minutes, or in the microwave for about 1 minute.
MAKE AHEAD – Shape the patties up to a day ahead and keep them covered in the fridge until you are ready to bake.
More Chicken Recipes
Serving Suggestions
GAME DAY SPREAD – Set these out with a basket of Air Fryer Zucchini and a bowl of ranch for an easy crowd plate.
EASY WEEKNIGHT DINNER – Pair a burger with Honey Roasted Sweet Potatoes for a plate that comes together fast.
COOL AND CRISP SIDE – A scoop of German Cucumber Salad balances the buffalo flavor of the Buffalo Chicken Burgers.
FOR SLAW LOVERS – Swap the pickle slaw for Cilantro Lime Coleslaw when you want a different crunch.
Recipe Success Tips
DAMP HANDS – Wet your hands before shaping so the soft mixture comes together into neat patties.
BAKE UNDISTURBED – Leave the patties in place as they bake, since skipping the flip keeps them whole.
REST BEFORE LIFTING – Give the baked patties two to three minutes to set, and they release cleanly from the pan.
DIAL THE HEAT – Brush on extra buffalo sauce or add a drizzle of ranch to set the spice right where you want it.
Commonly Asked Questions
Can I Use Ground Turkey Instead of Chicken?
Yes, ground turkey is an easy swap and works just as well here. Use the same amount and mix it the same way, then bake to the same internal temperature. The flavor stays mild enough to let the buffalo sauce lead, so most people will taste very little difference between the two.
Which Buffalo Sauce Should I Use?
Frank’s RedHot is the classic choice for that familiar buffalo flavor. Any cayenne-based wing sauce will work too. Start with the amount in the recipe, then taste and adjust. For a milder batch, stir a spoonful of mayo or melted butter into the sauce before you brush it on.
Can I Make Buffalo Chicken Burgers Ahead of Time?
Buffalo Chicken Burgers are easy to prep in advance. Shape the patties up to a day ahead, then cover and chill them until you bake. The slaw can be made up to two days ahead and tastes even better after a rest in the fridge, so it is a smart head start for a party.
Can I Grill or Pan-Fry These Instead of Baking?
Baking is the most reliable method for this soft chicken mixture. The patties are tender and can break on a grill grate or in a hot pan. To pan-sear them instead, chill the shaped patties first and mix in a few tablespoons of panko so they hold their shape.
How Spicy Are These Burgers?
These land in the mild-to-medium range as written. Three tablespoons of buffalo sauce in the patties give a gentle warmth rather than a strong burn. For more, brush the cooked patties with extra sauce or add spicy pickles. For less, serve them with a cool ranch or blue cheese drizzle.
More Buffalo Recipes
Buffalo Chicken Sliders – The party-size version for game day and a crowd.
Franks Buffalo Chicken Dip – The creamy, melty dip everyone circles back to.
Buffalo Chicken Mac and Cheese – A cozy, spicy spin on a classic comfort dinner.
Buffalo Chicken Burgers
Ingredients
For the Burgers
- 1 pound ground chicken
- ⅓ cup celery finely chopped
- 3 tablespoons buffalo sauce
- 2 tablespoons mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
For the Pickle Slaw
- 1½ cups coleslaw mix or shredded cabbagefinely chopped
- ¼ cup dill pickles
- 2 tablespoons mayonnaise
- 1 tablespoon pickle juice
- 1 teaspoon apple cider vinegar
- ⅛ teaspoon salt
For Serving
Optional toppings
- dill pickle slices
- buffalo sauce extra if you like a bit more heat
- Ranch dressing optional
- blue cheese optional
Instructions
Pickle Slaw
- In a small bowl, stir the cabbage, pickles, mayonnaise, pickle juice, vinegar, and salt until coated. Chill while you make the burgers.
Chicken Burgers
- Preheat the oven to 400º Fahrenheit.
- In a large bowl, gently mix the ground chicken, celery, buffalo sauce, mayonnaise, garlic powder, onion powder, salt, and pepper until just combined.
- With damp hands, divide the mixture into 4 portions and shape each one a little wider than your buns.
- Place the patties on a baking sheet and bake 22 to 25 minutes, until the centers reach 165º Fahrenheit and the tops are golden. Let them rest 2 to 3 minutes before lifting.
Assemble the Burgers
- Spread a little buffalo sauce on each bottom bun. Add a patty, then slaw and pickles. Drizzle with ranch or blue cheese if you like, add the top bun, and serve.
Notes
FOOD SAFETY
Cook ground chicken to an internal temperature of 165º Fahrenheit. Check the center of a patty with a meat thermometer.RESTING THE SLAW
The slaw can sit 20 to 40 minutes while the patties bake. It tastes better the longer it rests.FIRMER PATTIES (OPTIONAL)
For a firmer, easier-to-shape patty, mix 3 tablespoons panko into the chicken.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett grew up in German kitchens learning to cook and bake alongside her Omas before spending over a decade running full-service restaurants in the US. She founded Cheerful Cook in 2017 to share practical, tested comfort food recipes that actually work on busy weeknights, drawing on both her American restaurant experience and her German home-cooking roots. Her work has been featured on MSN, Yahoo, the Associated Press, and other major media outlets.