In a large bowl, combine the ground chicken, onion, buffalo sauce, egg, and ranch seasoning. Use your hands if needed to work the mixture until fully and evenly combined.
Form into 6-8 patties, about 3/4" thick.
Heat oil in a large skillet over medium heat. Once hot, place the patties in the skillet. Cook 4-6 minutes then flip and cook an additional 4-6 minutes or until the chicken burger is cooked through (165˚F internal temp.)Cook burgers in batches until all are done.
Serve hot on a bun, on top of a salad, in a wrap, or eat with a fork. Optional, drizzle with additional buffalo sauce and ranch and top with green onions.
Notes
Grilled Buffalo Chicken Burgers method:
Make as directed.
Heat grill to medium.
Grill on each side 4-6 minutes or until the chicken is cooked through (165˚F internal temp.)
Substitutions:
Ground chicken – If you like turkey burgers, you can substitute ground turkey.
Sweet onion – Mild sweet onions are perfect in this Buffalo Chicken Burger recipe, but thinly sliced green onions will work too.
Buffalo sauce – Frank’s Red Hot is the classic choice for Buffalo chicken, but you can use any hot sauce you like.
Ranch seasoning – If you don’t want to make your own, 3 tablespoons is equivalent to one store-bought envelope.
How to Freeze: This recipe freezes well. It can be frozen up to 6 months in advance or after cooking. See “how to freeze” section in original post for full instructions.How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat. How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.