Buffalo Chicken Burgers

Mix all of the burger ingredients (except the bread crumbs and the oil) in a large bowl. Add the panko slowly and mix thoroughly until the desired consistency is reached. The mixture should hold its shape pretty well but it will still need to be a little moist.

Shape into 5 patties. You could do 4 larger patties if you wish.

We have grilled these burgers and pan fried them. Either way, they are sure to please! To grill, heat grill to medium heat and cook burgers for 7-8 minutes on each side until the juices run clear.

To pan fry, heat 2 teaspoons of oil in a non-stick skillet over medium heat. Cook the burgers for 7-8 minutes one side, flip only once and cook on the opposite side until the juices run clear.

To bake, heat the oven to 350 degrees F. Line a baking sheet with foil. Place a wire rack over the foil and place the burgers on top of the rack. Bake for 20-22 minutes or until the chicken is done and the juices run clear.

I also made a little Buffalo mayonnaise as a spread: just mix 1/4 cup mayonnaise with 1 teaspoon of Frank’s hot sauce and 1/4 teaspoon of cayenne pepper and mix well. I think next time I will add a little brown sugar to this mayo!

Serve burgers on a bun with a bit of the mayonnaise, some spinach leaves and cheese.

*If you have Hidden Valley Ranch dressing seasoning mix, feel free to substitute 2 teaspoons instead of the dill, oregano and parsley for the burger mixture.