Grill/Barbecue

Buffalo Chicken Burgers

October  9, 2017
Photo by Julia Gartland
Author Notes

These chicken burgers are delicious, but if you're more of a sausage person than a burger person...well, these make great sausages, too. Sausages can either be linked using a sausage stuffer or stuffer attachment, or they can be formed into sausages by hand. If you do link the sausages, poke them all over with a pin or toothpick after linking and let them sit, uncovered, in the fridge overnight before cooking. —Cara Nicoletti

  • Makes 15 burgers or sausages
Ingredients
  • For the burgers
  • 5 pounds ground chicken
  • 40 grams kosher salt
  • 7 grams red pepper flakes
  • 3 grams celery seeds
  • 1 small bunch of parsley, leaves picked off and finely chopped
  • 25 grams milk powder
  • 30 grams Universal Seasoning (ingredients below)
  • 90 grams Frank's Red Hot
  • 100 grams blue cheese, crumbled
  • For the Universal Seasoning
  • 1/4 cup paprika
  • 1 tablespoon plus 1 teaspoon granulated garlic
  • 2 teaspoons ground black pepper
In This Recipe
Directions
  1. Place the ground chicken in the bowl of an electric mixer fitted with a paddle attachment. Turn the mixer to the lowest speed and add the salt, red pepper flakes, celery seeds, parsley, and milk powder, and Universal Seasoning. Mix for exactly one minute thirty seconds (set a timer!). Add the Frank’s and mix for one and a half more minutes. Add blue cheese and mix until it is incorporated throughout—about 5 seconds.
  2. Divide the mixture into 15 pieces and form into patties or sausage links.
  3. Cook however you like your burgers: stovetop, grill, or broiler, you choose!

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Cara Nicoletti is a butcher and writer living in Brooklyn, New York. Cara started working in restaurants when she moved to New York in 2004, and was a baker and pastry chef for several years before following in her grandfather and great-grandfathers' footsteps and becoming a butcher. She is the writer behind the literary recipe blog, Yummy-Books.com, and author of Voracious, which will be published by Little, Brown in 2015. She is currently a whole-animal butcher and sausage-making teacher at The Meat Hook in Williamsburg.