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

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

Toppings
Red onion slices
Green leaf lettuce

For Sriracha Mayo Sauce
1/4 cup mayonnaise
2 tablespoons sriracha sauce
2 tablespoons ketchup

Preparation

  • In a small bowl, whisk together the mayonnaise, sriracha, and ketchup until smooth to make the sauce. Refrigerate until ready to use.
  • Dice the shallot and jalapeño, removing the seeds from the jalapeño for milder heat.
  • Cut the slightly frozen chicken breasts into chunks for easier processing.
  • Add the chicken, shallot, and jalapeño to a food processor and pulse until finely chopped but not pasty.
  • Transfer the mixture to a bowl and mix in the salt, buffalo sauce, and breadcrumbs until evenly combined.
  • Form into evenly sized patties and chill briefly to help them hold their shape.
  • Preheat the grill to 400°F and lightly oil the grates.

Cooking

  • Place the patties on the grill over medium-high heat.
  • Grill for about 12–15 minutes on the first side until nicely browned.
  • Flip and cook another 8–10 minutes, or until the internal temperature reaches 165°F.
  • Toast the brioche buns cut-side down on the grill for 1–2 minutes until lightly golden.

Serving

  • Spread the sriracha mayo on both halves of each bun.
  • Place a grilled chicken patty on the bottom bun.
  • Top with red onion slices and green leaf lettuce.