Recently the food blogs seem to be a buzz with everything Buffalo Chicken. I can understand why, it’s contagious – and more importantly, delicious. With the influx of recipes ranging from mild to knock your socks of spicy, often topped with a creamy dressing of blue cheese or ranch, it’s hard not to be tempted. And the photos, most of the time that’s what really draws me in. They inspire me. I want to reach my hand through the screen and grab every last virtual bite of those spicy chicken morsels.
Jessica, from How Sweet It Is, has been teasing me all month with not one, not two, but THREE buffalo chicken creations, each one as tantalizing as the next. I had reached my breaking point. I
wanted NEEDED buffalo chicken for dinner!
Now that the warmer weather has finally rolled around, I’ve had burgers on the brain. My burgers are rarely made of beef and usually are eaten sans-bun. I make them taste so good that you don’t even miss the bread. I’ve been eating them this way even before I went gluten free. Some might argue that to be truly called a burger you must sandwich the meat inside a bun. Sure, I could call it a patty instead – but, this is my blog and I’ll do what I want. So there.
These chicken burgers get their buffalo flavor from a 1/4 cup of Frank’s Red Hot Sauce. But the real “something something” happens with the diced Gorgonzola blue cheese. Something I wasn’t expecting. Something magical. When you eat these burgers, you get the cheesiness in two ways. First, from the melted bits strewn throughout the interior and second, from the crispy, cheesy coating that forms on the outside as it cooks. Proving my point from above, these are so tasty you don’t need buns.
Buffalo Chicken Gorgonzola Burgers
Step 1 – Dice 2 to 3 stalks of celery and about 1/3 to 1/2 cup of Gorgonzola cheese
Step 2 – Add all burger ingredients to a medium large bowl. Mix well. It’s helpful to keep one hand free (or have an assistant near you) in this step so that you can add more oats if needed, without contaminating other surfaces with raw meat. The mixture will still be a bit wet a 1/2 cup of oats, but should be able to be formed into patties.
Step 3 – Divide meat into quarters and form into 4 burgers. They should be about an inch thick and roughly 4 inches in diameter. If desired, make 6 smaller burgers.
Step 4 – In a large non-stick skillet, add 1 TBS olive oil and cook burgers 7 minutes per side or until meat is fully cooked through.
Step 5 – While burgers are cooking, chop all ingredients for your salad.
Step 7 – Assemble salad, drizzle blue cheese dressing and a few drops of Franks Red Hot, add burger on top, drizzle a little more dressing if desire. Serve and Enjoy.
Buffalo Chicken Gorgonzola Burgers
(makes 4 large burgers, or 6 smaller burgers)
- 1 lbs. ground chicken
- 1/2 cup gluten free oats
- 1/3 – 1/2 cup diced Gorgonzola cheese
- 1/3 cup diced celery (about 2-3 stalks)
- 1 egg
- 1/4 cup of Frank’s Red Hot sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Dice Gorgonzola cheese and celery.
- Add all ingredients in a medium large bowl. Mix well. Add more oats if needed.
- Form into 4 burgers.
- Add 1 Tbs olive oil to a large non-stick skillet. Cook burgers 7 minutes per side over medium heat, until meat is completely cooked through.
- Serve over salad and drizzle with blue cheese dressing.
Note: These burgers have a small hint of heat but are not super spicy. If you like things really spicy, add a little cayenne pepper to the burger mixture. I also enjoyed a few dots of hot sauce on top of the salad dressing.