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

For the Burgers
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

Preparing the Chicken Mixture
Finely chop or pulse 2 slightly frozen chicken breasts in a food processor until ground, or dice very small by hand. Transfer to a bowl and add 1 diced shallot, 1 diced jalapeño (seeds removed), 1 tablespoon kosher salt, 2 tablespoons buffalo sauce, and 1 cup bread crumbs. Mix until everything is evenly combined, forming a slightly sticky mixture.

Forming the Patties
Divide the mixture into 2 equal portions and shape into burger patties, pressing them firmly so they hold together. Place the patties on a plate and refrigerate for about 15–20 minutes to help them firm up before cooking.

Cooking the Burgers
Heat a skillet or grill pan over medium heat with a light drizzle of oil if needed. Cook the patties for about 5–6 minutes per side, until browned on the outside and fully cooked through in the center.

Making the Sriracha Mayo
In a small bowl, whisk together ¼ cup mayonnaise, 2 tablespoons sriracha sauce, and 2 tablespoons ketchup until smooth and well combined. Adjust the heat level to taste if desired.

Preparing the Buns
Lightly toast 2 brioche buns until warm and slightly crisp.

Assembling and Serving
Spread the sriracha mayo on the buns, then add the cooked chicken patties. Top with red onion slices and green leaf lettuce, then close the burgers and serve immediately while hot.