Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire
Grilling.com has moved to Kingsford Country. The all-new Kingsford.com features how-tos, recipes, product info and news about the latest in BBQ. Slow down and BBQ with Kingsford. OK, got it
Skip to content

Buffalo Chicken Burger with Blue Cheese and Carrot-Celery Slaw

  • Yields: 4 Servings
  • Cook time: 20 minutes
  • Prep time: 20 minutes

Ingredients

  • 2 stalks medium celery (thinly sliced)
  • 2 carrots (peeled and julienned)
  • ¼ cup Hidden Valley® Original Ranch® dressing
  • 1½ lb. ground chicken
  • kosher salt and ground black pepper
  • ¼ cup hot sauce (preferably Texas Pete’s or Louisiana brand)
  • 2 tbsp. unsalted butter
  • 4 slices blue cheese
  • 4 hamburger buns

Instructions

Prepare grill for medium-high heat cooking, approximately 400°F.

Combine celery, carrot and ranch dressing in a medium mixing bowl and blend until vegetables are completely coated. Refrigerate while burgers are prepared.

Form ground chicken into 4 burger patties. Season patties liberally on both sides with Kosher salt and ground black pepper.

Combine hot sauce and butter in a small saucepan and set on the grill. Allow the buffalo sauce to warm completely while burgers are grilled. Place patties on the grill and cook until they reach an internal temperature of 160°F. Brush both sides of the burgers with buffalo sauce, top with blue cheese, then cover the grill and allow them to cook until the cheese has melted and they have reached an internal temperature of at least 165°F. Assemble burgers by placing the carrot and celery slaw on the bottom bun, followed by the buffalo chicken patty and top bun. Serve immediately.

  1. Credit: Clint Cantwell
Top