Moving On Up Buffalo Chicken Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

My brother Andrew and my husband.I make a buffalo chicken dip and they love it. So I thought I’d create a buger and represent the same flavors and it’s been a huge hit to family and friends.


Buffalo Sauce:

1 bottle of Franks Original Wing Sauce

1 cup finely shredded mild Cheddar cheese

1 pack of dry Original Hidden Valley Ranch powder

Ranch Sauce:

1 16oz Sourcream

1 pack of dry Original Hidden Valley Ranch powder

4oz of Athenos Traditional Chunk Feta


3 pounds ground white meat chicken

1/2 bottle of Franks Original Wing Sauce

1 pack of dry Original Hidden Valley Ranch powder

Misc Items:

6 Freshly Baked Kaiser Rolls

1 head of Romaine Lettuce

1 large tomato

1 large white onion

Vegetable Oil to oil grill


Directions To make the Ranch Sauce, chop feta into small pea sizes cubes and combine in a mixing bowl with other ingredients. Refrigerate until assembling the burgers.

To make the patties, combine all of the ingredients together in a large bowl, mixing together well to make sure sauce and ranch pack are evenly distributed. Divide mixture into 6 equal portions and form into patties. Set aside to continue marinating until grilling time.

To make Buffalo Sauce, combine all ingredients in a fire proof saucepan and place on the back side of the gas grill over medium heat stirring often until warmed.

Heat the grill to medium about 325 degrees. When the grill is ready, with a cloth towel, rub the grill rack with vegetable oil to prevent sticking. Place the patties on the rack and close grill lid. After cooking for 5 minutes, the top of the patty should look a little white, like it has cooked a little. Baste the burgers with a tablespoon each of the Buffalo Sauce and then flip patties and baste the other side of the burger with another tablespoon each of Buffalo Sauce, close the lid and continue cooking another 5. Do not push down on the patty because this will release the juices. Remove the patties from the grill and place the sliced buns, cut side down, on the outer edges of the rack to toast lightly.

Chop onion and tomato into 2cm slices and de-rib the romaine.

To assemble the burgers, top each side of the bun with 1 tablespoon of ranch sauce and spread evenly. Then add 1 teaspoon of the Buffalo Sauce to the each side as well and spread out. Add the burgers to the bottom of the bun, top w 1 leaf of romaine, 2 slices of onion, and 1 tomato slice. Add the top of the Bun and enjoy!

Makes 6 burgers