Blue Cheese Stuffed Buffalo Chicken Burger Recipes

BLUE CHEESE CHICKEN BURGERS

Steps:

• Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
• In small bowl, combine barbecue sauce and hot sauce. In medium bowl, combine chicken, scallions, celery, breadcrumbs, garlic, and salt. Using wet hands (to prevent meat from sticking), form chicken into 4 (1⁄2-inch-thick) patties. Brush tops of patties with half of sauce.
• Transfer patties to grill, sauce-side down, and brush tops of patties with remaining sauce. Grill, turning once, until instant-read thermometer registers 165°F when inserted horizontally into patties, about 10 minutes. During last minute of cooking, grill rolls until lightly toasted.
• Build burgers with rolls, lettuce, patties, tomato slices, and cheese.
• Serving size: 1 burger

BUFFALO CHICKEN AND BLUE CHEESE STUFFED MEATBALLS

Steps:

• Preheat oven to 400 degrees and line a baking sheet with parchment paper, set aside.
• In a large bowl whisk together the panko, spices, green onions, and egg.
• Add the ground chicken or turkey to the bowl and using your hands mix everything together.
• Using a small cookie scoop or a tablespoon measurer for the meatballs.
• Stuff a piece of the blue cheese into the center of the meatball and cover it completely with the meat mixture.
• Place the meatballs on the lined baking sheet and place them on the middle rack of the oven, baking for 10 minutes, until they are browned.
• Remove the meatballs from the oven and put them in a slow cooker sprayed with cooking spray.
• Pour the buffalo wing sauce over the meatballs and toss them until they are all coated in the sauce.
• Set the slow cooker to low and heat them for an hour.
• Serve them in the slow cooker or on a serving platter with toothpicks.
• In a blender add all of the ingredients.
• Blend until smooth.
• Pour into a serving dish, top with more blue cheese if desired, and serve along side the meatballs.

BUFFALO-BLUE CHEESE GRILLED CHICKEN BURGERS

Steps:

• Heat gas or charcoal grill. Carefully brush oil on grill rack. In large bowl, mix chicken, wing sauce, salt and pepper sauce.
• Shape mixture into six 1/2-inch patties, each about 4 inches in diameter. Place on grill over medium heat. Cover grill; cook 10 to 12 minutes or until thermometer inserted in center of patty reads 165°F.
• Place buns on grill, cut sides down. Cover grill; cook 1 to 2 minutes or until toasted. Place lettuce and patty on bottom of each bun. In small bowl, stir together dressing and blue cheese. Top patties with dressing mixture and tops of buns.

BUFFALO CHICKEN BURGERS WITH BLUE CHEESE DRESSING

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.
• Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
• Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.

CHICKEN BURGERS STUFFED WITH BLUE CHEESE & BUFFALO SAUCE

Steps:

• Prepare your buffalo cheese filling, in a small bowl whisk together buffalo sauce, blue cheese, and cream cheese until fully combined. For ease of filling transfer to a sandwich size ziplock bag and cut off the tip to 'pipe' onto the chicken.*
• Prepare the burgers. Cover a platter/plate with a piece of wax or parchment paper to keep the burgers from sticking to the plate. In a large bowl combine the ground chicken, egg, and quick oats until just combined. Divide the chicken mixture in to 4 sections to make 4 burgers. From each of the chicken sections take 1/3 of the mixture and set aside, these pieces will be used to cover the filling.
• Take the larger chicken sections and form 4 patties about 1/2 thick, beware if they are too thin the filling has a larger chance of coming out while cooking. Place on the wax paper.
• Pipe or scoop 1/4 of the buffalo cheese filling onto the center of the 4 chicken patties.
• Take the remaining chicken and form each pieces into 4 smaller patties and cover over top the buffalo filling. Gently press and smooth the ground chicken together sealing in the filling.
• Transfer burgers to the freezer to rest 10-15 minutes while you pre-heat your grill to medium.**
• Transfer burger patties to grill over direct heat. Cook 7-8 minutes on one side. Flip and cook another 7-8 minutes, until burgers are fully cooked.
• Serve chicken burgers on hamburger buns topped with romaine leaves, tomato slices, red onion slices, and a drizzle of ranch dressing (and extra buffalo sauce if you like it really spicy).

BUFFALO BLUE CHEESE CHICKEN BURGERS

Steps:

• Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.

BUFFALO CHICKEN STUFFED BACON WRAPPED BEEF BURGERS

Steps:

• Heat up grill on low-med.
• In a bowl mix your lean ground beef, cajun, salt & pepper, bread crumbs and 2 Tbsp franks hot sauce (keep other 3T aside)
• Divide meat mixture into 4 equal rounds, using either a pop can, beer can or even a glass, push down on balls of meat to make indents in the middle.
• Wrap each burger with a slice of bacon.
• In a small bowl mix your cream cheese, ranch, 3T franks hot sauce, chicken and shredded cheese.
• Scoop mixture into your 4 burgers
• Cook on grill, they need to cook on low indirect heat, so don't keep opening the lid, you want them cooking all around and not burning the bottom.. Grill for at least one hour, you can check on them after 30 minutes, if need be turn heat up slightly.
• Makes 4 burgers at 8 freestyle smart points each..

BUFFALO CHICKEN BURGERS RECIPE

Steps:

• Gently combine the first 11 ingredients in a large bowl, be careful not to over mix. Cover the bowl with plastic wrap and place the bowl in the refrigerator for 20 to 30 minutes. You can do this step the night before.
• Heat your grill (or grill pan) to medium-high heat. Brush the grill with olive oil.
• Remove the bowl from the refrigerator, divide the meat into thirds, and form your patties.
• Grill the burgers for 3 to 4 minutes per side (depending on the burger thickness), or until they reach an internal temperature of 165 F.
• Serve the burgers on buns, with the baby greens and blue cheese sauce.

BLUE CHEESE-STUFFED CHICKEN WITH BUFFALO SAUCE

Steps:

• 1. Preheat oven to 350.
• 2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.
• 3. Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.
• 4. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350 for 20 minutes or until done.
• 5. While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.

BUFFALO CHICKEN BURGER WITH BLUE CHEESE RANCH

Steps:

• For the blue cheese ranch sauce: combine all ingredients in a bowl and mix well. Season to taste with salt and pepper. Chill in fridge until ready to serve.
• In a large bowl, mix together chicken, 1 cup panko, onion, egg, cayenne, garlic powder, salt, and pepper in a large bowl.
• Form mixture into four equal-sized patties and coat each with remaining 1 cup breadcrumbs.
• Heat oil in a large skillet over medium heat. Add burgers and cook until golden brown, 5 minutes per side.
• Meanwhile, in a small saucepan over low heat, combine Frank's and butter. Stir together well, then coat burgers in sauce by submerging each one in saucepan.
• Build burgers by topping each bun with a patty, blue cheese ranch sauce, lettuce, and tomato.

BUFFALO SAUCE BURGERS STUFFED WITH BLUE CHEESE

Steps:

• Melt butter and whisk in hot sauce.
• Mix blue cheese and garlic in a small bowl.
• Using your hands, gently mix beef (or buffalo), celery seed, onion and 1/4 cup hot sauce mixture in a medium bowl until blended. Form into 12 patties, using a light touch; the patties should be about 4 1/2 inches in diameter and no more than 1/2 inch thick.
• Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties, then top with remaining patties and press together, sealing edges.
• Cover and refrigerate until ready to grill. (Even if you aren't making these ahead of time, I think they hold together better after a little chill time).
• Heat grill to medium and oil grate.
• Grill burgers about 4-5 minutes on each side, or until cooked to taste. (I'll only eat ground beef cooked well, so I cooked a bit longer.) Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like.
• (I couldn't think of many traditional condiments I wanted on this burger, so I just ate mine with extra buffalo sauce and lettuce).

ONE-SKILLET CHEESY GROUND CHICKEN PASTA

Steps:

• Heat oil in a large, high-sided skillet or Dutch oven over medium-high heat. Add chicken; cook, stirring often to break up the meat, until cooked through and beginning to brown, 6 to 8 minutes. Add onion, tomatoes, Italian seasoning and salt; cook, stirring often, until the onion is softened and the tomatoes are breaking down, 4 to 5 minutes.
• Stir in pasta, broth, marinara and cream; bring to a simmer over medium-high heat. Cover and simmer, stirring occasionally, until the pasta is al dente, 10 to 12 minutes. Stir in spinach (in batches, if necessary), basil and mozzarella; cover and cook until the spinach wilts and the cheese melts, about 2 minutes. Garnish with Parmesan, if using.

SMASHBURGER BUFFALO BURGER

Steps:

• Prepare hot sauce by combining all ingredients in a saucepan over medium-low heat. Stir until butter is melted, and all is well blended. Set aside.
• Prepare burger seasoning by combining kosher salt, ground black pepper, and seasoned salt in a small bowl.
• Divide ground chuck into 4 different portions. Roll meat into a ball. Heat grill to a medium-high heat. Place meat portions on the grill. Press meat into the grill, and then liberally season with burger seasoning. Flip meat patty once the bottom has browned, season the top of the burger. Brush buns with butter, and toast on the grill.
• To assemble burger place down the bottom bun, the burger, add about 1 to 2 teaspoons of hot sauce to the burger, and then top burger with blue cheese crumbles. Add shredded lettuce and tomatoes if desired.

BLUE CHEESE STUFFED BUFFALO CHICKEN BURGER

Steps:

• 1) Mix the ground chicken with green onions and garlic. Cover with foil and refrigerate for at least 1 hour, but up to 24 hours.
• 2) When you are ready to eat: Preheat the oven to 400 degrees F. Wet your hands with cool water and gather 1/8 of the chicken mixture. Shape it into a sort of nest and place one heaping tablespoon of blue cheese into the center, then cover with 1/8 more chicken and shape into a patty. Repeat with the remaining chicken. You will have 4 burgers. They can be placed back into the fridge for up to a day (in which case, turn the oven off), or cook immediately. Drizzle a scant amount of veg oil over both sides of the burgers and a light sprinkle of salt then line a baking tray with foil and bake for 15 minutes, douse both sides with Buffalo sauce and flip the burgers. Continue to bake for 15 more minutes. Remove from the oven and allow the burgers to rest for 5-10 minutes before serving.
• Serve on soft hamburger buns with shredded lettuce and Ranch dressing. Makes 4 burgers

GROUND CHICKEN AND BLUE CHEESE BURGERS

Steps:

• For the tarragon aioli: In a bowl, whisk together the mayo, garlic puree and tarragon. Taste and season with salt and white pepper as desired.
• For the chicken burgers: Preheat the oven to 350 degrees F. Over medium-high heat, warm a large ovenproof saute pan with the oil. Form the chicken into 4 equal patties, and then form a pocket in the center of each burger. Fill the center with a quarter of the blue cheese, and then fold the edges to seal the cheese in the burgers. Sprinkle the stuffed burgers with the salt and pepper and sear in the pan for 2 to 3 minutes per side. Transfer the pan to the oven and finish cooking until the internal temperature reaches 165 degrees F.
• Toast the buns with the butter on a grill, and then layer the toasted bun bottom with some tarragon aioli, baby spinach leaves, a tomato slice, burger and top of bun. Repeat with the remaining ingredients.