Spicy Buffalo Chicken Burgers

Spicy fresh ground chicken burgers grilled and served on a brioche bun with sriracha mayo sauce, red onion, and green leaf lettuce.

This Spicy Buffalo Chicken Burger recipe puts a bold spin on the classic burger, blending the heat of buffalo sauce with the creamy tang of homemade sriracha mayo. Chicken breasts are finely chopped with shallot and jalapeno, then mixed with panko and kosher salt to create flavorful patties that hold together perfectly on the grill. The patties are grilled to smoky perfection, then served on lightly toasted brioche buns. Topped with crisp red onion slices and fresh lettuce, these burgers deliver a satisfying combination of spicy, juicy, and crunchy textures, all balanced by the rich, spicy kick of the sriracha mayo.

Servings

4

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

60 minutes

Ingredients

  • 2 chicken breasts, slightly frozen
  • 1 shallot, diced
  • 1 jalapeno pepper, diced (seeds removed)
  • 1 tablespoon kosher salt
  • 2 tablespoons buffalo sauce
  • 1 cup panko bread crumbs
  • 4 burger buns
  • Red onion slices
  • Green leaf lettuce

For Sriracha Mayo Sauce

  • 1/4 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 2 tablespoons ketchup

Instructions

Prepare Chicken Mixture

Cut slightly frozen chicken breasts into 1-inch pieces. In a food processor, combine chicken pieces, diced shallot, and diced jalapeno. Pulse for 10-15 seconds until finely chopped.

Form Patties

Transfer chicken mixture to a large bowl. Add kosher salt, buffalo sauce, and panko bread crumbs. Mix well and shape into 4 patties.

Prepare Sriracha Mayo

In a small bowl, whisk together mayonnaise, Sriracha sauce, and ketchup until smooth. Set aside.

Grill Chicken Patties

Preheat grill to 400°F (204°C). Grill patties for about 15 minutes, flip, and cook for an additional 10 minutes, or until internal temperature reaches 165°F (74°C).

Prepare Buns and Toppings

Slice red onions and wash green leaf lettuce. Lightly butter burger buns and toast them on the grill during the last few minutes of cooking.

Assemble Burgers

Spread Sriracha mayo on both halves of each toasted bun. Place grilled chicken patty on the bottom bun. Top with red onion slices and green leaf lettuce, then cover with the top bun.

Serve and Enjoy

Serve hot and enjoy the spicy, creamy, and crunchy flavors!

Tips

Adjust spiciness with more or less jalapeno and Sriracha. Add other toppings like tomato slices or cheese for variation.

Cut the chicken breasts into about one inch pieces (best if slightly frozen). Rough dice the shallot and jalapeno (removing seeds).

Add the chicken, shallot, and jalapeno to a food processor.

Pulse about 10-15 seconds until chopped together.

Transfer the ground chicken to a large mixing bowl and add the Kosher salt, jalapeno sauce, and panko crumbs. Stir together with a mixing spoon.

Form into 2 patties, or less if you prefer smaller patties. In a small bowl, whisk together mayonnaise, Sriracha sauce, and ketchup until smooth. Set aside.

Grill patties for about 15 minutes, flip, and cook for an additional 10 minutes, or until internal temperature reaches 165°F (74°C).

Spread Sriracha mayo on both halves of each toasted bun. Place grilled chicken patty on the bottom bun. Top with red onion slices and green leaf lettuce, then cover with the top bun.