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 recipe for Spicy Buffalo Chicken Burgers is a tantalizing twist on the classic burger, blending the fiery zest of buffalo sauce with the creamy tang of a homemade Sriracha Mayo. Starting with slightly frozen chicken breasts, cut into pieces and finely chopped with shallot and jalapeno in a food processor, this burger base is both spicy and flavorful. The addition of kosher salt and panko breadcrumbs to the chicken mixture not only seasons it perfectly but also ensures the patties hold together beautifully on the grill. The Sriracha Mayo, a simple yet delectable blend of mayonnaise, sriracha sauce, and ketchup, adds a creamy, spicy kick that perfectly complements the burgers. Grilling the patties brings out their smoky flavor and ensures they’re cooked to a safe internal temperature. Served on lightly toasted brioche buns and topped with crisp red onion slices and fresh green lettuce, these burgers offer a delightful combination of textures. The final assembly creates a mouth-watering burger that’s spicy, juicy, and satisfyingly crunchy.



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
  • 2 brioche buns
  • Red onion slices
  • Green leaf lettuce
  • For Sriracha Mayo Sauce:
    • 1/4 cup mayonnaise
    • 2 tablespoons sriracha sauce
    • 2 tablespoons ketchup


Prepare Chicken Mixture:

  • Cut the 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 the mixture is finely chopped.

Form Patties:

  • Transfer the chicken mixture to a large bowl. Add kosher salt, buffalo sauce, and panko bread crumbs. Mix well. Shape the mixture into 2 patties (or more, for smaller patties).

Prepare Sriracha Mayo:

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

Grill Chicken Patties:

  • Preheat your grill to 400 degrees Fahrenheit (204 degrees Celsius).
  • Place the patties on the grill and cook for approximately 15 minutes. Flip and continue grilling for an additional 10 minutes, or until the internal temperature reaches at least 165 degrees Fahrenheit (74 degrees Celsius).

Prepare Buns and Toppings:

  • While the patties are grilling, slice red onions and wash green leaf lettuce.
  • Lightly butter the brioche buns and place them on the grill for the last few minutes of the patties’ cooking time to get them toasted.

Assemble Burgers:

  • Spread a generous amount of Sriracha Mayo Sauce on both halves of each toasted bun.
  • Place a grilled chicken patty on the bottom half of each bun.
  • Top with red onion slices and green leaf lettuce. Cover with the top half of the bun.

Serve and Enjoy:

  • Serve your Spicy Buffalo Chicken Burgers hot and enjoy the delightful combination of spicy, creamy, and crunchy textures and flavors!


  • Adjust the spiciness level by using more or less jalapeno and Sriracha to suit your taste.
  • Feel free to add other toppings like tomato slices or cheese for a 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.

Preheat grill to 400 degrees. Cook about 15 minutes and flip to continue to cook about 10 more minutes, until a quick probe temp reaches at least 165 degrees.

Meanwhile, prepare the sliced red onion, green leaf lettuce, sriracha mayo sauce, and butter the buns.

In the last few minutes of grilling, add the buns to toast.

Spread the sriracha mayo sauce on the top and bottom of the buns, then the chicken patty, and top with the red onion and lettuce.