Buffalo chicken burgers. Yum. This recipe takes boring leftover rotisserie chicken and makes it not boring. I mean really, anything buffalo-ized is pretty awesome, right? And so are burgers. So I guess if you combine the awesomeness of a burger with the awesomeness of buffalo chicken…you get pretty dang amazing buffalo chicken burgers.
We eat tons of rotisserie chicken in this house. I know I have said over and over that my toddler isn’t all that picky of an eater, but she takes after me when it comes to meat- she doesn’t like much of it- especially chicken. But she does eat rotisserie chicken, which is both good and bad.
I have a love hate relationship with chicken. I love chicken because it’s versatile. It makes a great vehicle for sauce and cheese. It’s a healthy source of lean protein.
But chicken can also be quite chicken-y.
I’m not a fan of chicken-y chicken. Rotisserie is right on that border for me. But I do love that there is a quick and easy option for weeknight meals. I mean grab a ready made chicken and a bag of salad and dinner’s done.
However, there is only so much rotisserie chicken I can take since I am picky. One rotisserie chicken generally creates at least one night of leftovers for us. So this is a problem because I just can’t do rotisserie over and over. Just no.
I’m chicken conflicted.
Fortunately it’s a problem easily remedied by Frank’s red hot sauce (my husband’s fave) and cheese. Because hot sauce makes rotisserie chicken better. And, well, you know what they say about chedda’…
Plus, these sandwiches are something new and interesting to serve during summer grilling season. They are spicy and juicy and taste delish with extra melted cheddar and a splash of blue cheese. We would definitely serve these guys to spice up a Memorial Day or Fourth of July barbecue.
See what I did there? Spice up. Buffalo chicken burgers. Badum bum.
Yields 5 burgers
10 minPrep Time
6 minCook Time
46 minTotal Time
- 1/2 Rotisserie (or leftover roast) chicken- about 1 1/2 cups chicken meat total
- 3/4 cup hot sauce*
- 1/4 milk or half and half
- 3 tablespoons butter
- 1/2 cup bread crumbs**
- 1 egg
- 1/2 cup shredded cheddar cheese
- 2 teaspoons garlic powder
- salt and pepper to taste
- red pepper to taste***
- Put all the ingredients in a food processor and pulse until smooth.
- Let the mixture rest in the fridge for at least half an hour.
- Form into equal patties and cook for 3 minutes per side over medium heat on the stove top or on a grill.
- If desired, melt slices of cheddar cheese on top. Serve on buns and garnish with extra hot sauce and blue cheese or ranch dressing.
*Substitute in mild wing sauce if you don't care for spicy food.
**We keep it gluten free as much as possible in our house and used gluten free bread crumbs. The recipe works just fine with regular bread crumbs as well.
***Feel free to omit the red pepper if you don't like heat.