These Buffalo Chicken Burgers with Gorgonzola Slaw are packed with bold, tangy flavor and perfect for summer grilling or a cozy weeknight dinner. They capture the familiar heat of buffalo wings and the creamy tang of blue cheese in a tidy, less-mess format — juicy chicken patties brushed with buffalo sauce and topped with a bright, herby gorgonzola slaw.
These burgers deliver all the appeal of buffalo wings without the fuss of turning individual pieces on the grill or worrying about them slipping through the grates. Ground chicken can sometimes be dry, but a little mayonnaise, lemon juice and hot sauce in the mix keeps the patties moist and flavorful. Chilling the formed patties for at least 30 minutes before grilling helps them hold their shape and sear evenly.
This recipe is flexible: swap ground turkey for chicken, or grill a buffalo-coated chicken breast if you prefer whole cuts. For a low-carb option, serve the burger bun-less over the gorgonzola slaw or wrap everything in crisp lettuce leaves. For sides, classic oven fries, potato wedges or a crisp green salad complement the heat and creaminess very well.
Looking for more burger recipes? Try these!
Blue Cheese and Balsamic Burger Salad
Smashburgers with Special Truffle Sauce
Greek-Inspired Grilled Lamb Burgers
Juicy Indoor Burgers with Burger Sauce
Buffalo Chicken Burgers with Gorgonzola Slaw
Ingredients
For the Burgers:
- 1 ½ lb ground chicken
- 2 tbsp minced red onion
- 2 cloves garlic, minced
- 2 tbsp minced parsley
- 1 tbsp lemon juice
- 1 ½ tsp kosher salt
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 tbsp buffalo sauce, plus ½ cup more for brushing (use your preferred brand)
- 2 tbsp mayonnaise (homemade or avocado oil mayo)
- 3 tbsp tapioca flour (or preferred binder)
- Avocado oil or other high-heat oil for grilling
For the Gorgonzola Slaw:
- ¾ cup crumbled gorgonzola cheese
- 3 tbsp extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2 cloves garlic, peeled
- 1 tsp Dijon mustard
- 1 tbsp honey
- ¼ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- ½ cup thinly sliced red onion
- 6 cups shredded green cabbage or coleslaw mix
- ¼ cup finely chopped chives
For Serving:
- 4 brioche buns, toasted (or your preferred buns; serve bun-less if desired)
Instructions
Prepare the Chicken Burgers
- In a large bowl, combine the ground chicken, minced red onion, minced garlic, parsley, lemon juice, kosher salt, onion powder, smoked paprika, cayenne, 2 tablespoons buffalo sauce, mayonnaise and tapioca flour. Gently mix with your hands or a spatula until just combined — avoid overworking the meat to keep patties tender. The mixture will be slightly loose but will firm up after resting.
- Form the mixture into four evenly sized patties about ½ inch thick. Place them on a tray, cover, and chill in the refrigerator for at least 30 minutes. Chilling helps the patties hold together on the grill and improves texture.
Make the Gorgonzola Slaw
- In a jar or small blender, combine the gorgonzola crumbles, olive oil, lemon juice, peeled garlic cloves, Dijon mustard, honey, salt and pepper. Blend or process until smooth and emulsified. This creates a tangy, creamy dressing that pairs beautifully with the buffalo heat.
- In a medium bowl, toss the sliced red onion, shredded cabbage and chopped chives. Pour about three-quarters of the gorgonzola dressing over the vegetables and toss until evenly coated. Reserve the remaining dressing to spread on the buns or add extra creaminess when building burgers. The slaw will relax and develop flavor while the burgers cook.
Cook the Burgers
- Preheat a grill or grill pan to medium-high heat, roughly 350–400°F (175–200°C). Oil the grill grates lightly: dip a folded paper towel in oil and, using tongs, wipe the grates to prevent sticking. Use only a small amount of oil to avoid flare-ups.
- Place the chilled patties on the hot grill. Cook for about 5 minutes on the first side, until browned and they release easily from the grate. Flip the patties and brush the tops with the remaining ½ cup buffalo sauce. Continue cooking for another 5–6 minutes, or until the internal temperature reaches 165°F (74°C) and the burgers are cooked through.
- Remove the patties and rest for a couple of minutes. Toast the brioche buns briefly on the grill if desired.
- To assemble, spread a thin layer of the reserved gorgonzola sauce on the bottom bun, place a buffalo chicken patty on top, pile on the gorgonzola slaw, then cap with the top bun. Serve immediately while hot.
Tips & Variations
- Make ahead: Form patties and refrigerate up to 24 hours before grilling, or freeze for longer storage. Thaw in the refrigerator before cooking.
- Low-carb option: Skip the bun and serve the burger on a bed of slaw or wrapped in large lettuce leaves.
- Alternative proteins: Substitute ground turkey or a grilled, buffalo-coated chicken breast for a different texture.
- Control the heat: Choose a mild, medium or hot buffalo sauce depending on your spice preference, and adjust cayenne accordingly.
Additional Info
Author: Alex Snodgrass
Servings: 4
Nutrition information is typically calculated automatically and should be used only as an approximation.
Photography by Eat Love Eats.