If you like spicy Buffalo wings, then you’ll love these Buffalo-style chicken burgers. When it comes to the all-important hot sauce, a really vinegar-forward choice would be traditional—but feel free to experiment and add in your personal favorite. And while adding grated carrot to the ground chicken may seem unorthodox, the added veggies help keep the burgers moist (which is especially necessary when you're working with chicken breast). A tangy, creamy buttermilk and blue cheese sauce makes the perfect counterpart to all that heat, and the delicious taste of a Sesame Seeded Sandwich Bun from Arnold®, Brownberry®, or Oroweat® makes it my pick for holding in and enhancing all the punchy ingredients in this dish. —Samantha Seneviratne
unsalted butter, plus more for the skillet
medium carrot, grated (about ¼ cup)
scallions, trimmed and minced
clove garlic, grated
freshly ground black pepper
Arnold®, Brownberry®, or Oroweat® Sesame Seeded Sandwich Buns
Celery leaves, for serving
Lettuce, for serving
Prepare the sauce by mixing the ingredients together. Set aside.
In a small saucepan, stir together 4 tablespoons of the hot sauce and the butter, and heat over medium until combined, stirring occasionally. Reserve about half of the sauce for serving.
In a large bowl, combine the chicken, carrot, scallions, garlic, salt, pepper, and remaining 2 tablespoons of hot sauce. Form into 4 patties.
Heat about a tablespoon of butter over medium-high in a nonstick skillet. Cook the burgers until browned and cooked through on one side, about 3 minutes. Brush the top of the burger with the hot sauce mixture. Flip the burgers and cook through, another 3 minutes, brushing with the hot sauce mixture occasionally.
To serve, brush the burgers with the reserved hot sauce mixture. Spread the sandwich buns with the buttermilk blue cheese sauce, and layer with lettuce, celery leaves, and the chicken burgers.