I have always thought sliders were so fun. The possibilities are kind of endless when it comes to the type of burger/sandwich, and which toppings to include. It occurred to me that while you always see buffalo chicken dishes, the thought of an actual buffalo chicken burger sounded like it could be really good. Enter these buffalo chicken burger sliders! Super simple, and you can make as many as you like.
You'll start by preparing the burgers. I like using ground chicken but you could also definitely use ground turkey. In a medium bowl, you'll add the ground chicken, some chopped parsley, some spices, naturally some cheese, and then some buffalo sauce. Sometimes ground chicken or turkey can get the reputation of being dry, but the addition of a little cheese is a game-changer in lightening it up. Also, a key step when you're combining the ingredients is to make sure you do so super lightly. I find it easiest to use your fingers to gently lift the ingredients and toss them until they are incorporated.
Once you form the chicken into a nice little band of sliders, you'll definitely want to refrigerate them for 25-30 minutes. The addition of the buffalo sauce does make them a little softer so refrigerating them will ensure they stay together while cooking. Next it's time to get out your toppings. Not sure if I'm the only one, but I find I can often be surprised at what a mess I can start making with putting things like burgers, tacos, etc. together, so I find it to be super helpful to have everything ready in advance so you can create a neat little topping assembly line.
Once your burgers have chilled for a bit it's time to cook the little guys up. You can use a grill if you have one, but on the particular night I made these it was freezing, so I went for the stove, and they turned out super delicious! You'll want to add a little olive oil to a large pan, and cook each patty for about 6-7 minutes per side, maybe a little more or less depending on the size of each. Once the outsides have a nice crisp and the insides are cooked through, you can remove these to a paper towel-lined plate to avoid the absolutely dreaded soggy burger bun.
Then it's time to get topping. I personally didn't want to toast the slider buns for this recipe but you of course can if you want. I also always find that putting a little shredded lettuce down first before adding the burger lifts it up a bit and keeps the bottom bun nice and fresh. Add some red onion, blue cheese, parsley, and extra buffalo sauce of course and you'll be in business.
If you are feeling extra novelty-ish, you can go ahead and make some super cute slider bags using parchment paper. With a few easy folds you can end up with the cutest little holders for each slider. Not only are they adorable, but also they'll keep your hands clean so you won't be reaching for a napkin between each slider. Not sure if they give me walking-along-the-water-on-a boardwalk-vibes, or just-leaving-the-krusty-krab vibes, but either option honestly sounds really nice.
Make sure you get your dipping sauces ready, whether it be some additional blue cheese or buffalo sauce, or some ranch would be delicious too. If you think you'll have leftover sliders, keep a few off to the side without their toppings and they'll be the perfect next-day lunch or dinner.
And it's as simple as that! Delicious chicken burger sliders with a buffalo twist. Time to whip up a few and dream of upcoming summer barbecues.
Sliders with a twist, these mini buffalo chicken burger sliders are fun, a little spicy, and super satisfying.
Servings: 8 sliders
1. Combine buffalo chicken burger ingredients except for the olive oil in a medium sized bowl. Using your fingers, gently toss the ingredients until combined. Wash hands and gently form chicken mixture into 8 evenly sized sliders.
2. Place sliders on baking sheet and refrigerate for 25-30 minutes.
3. Heat 1-2 teaspoons of olive oil in a large skillet. Add sliders and cook over medium-high heat for 6-7 minutes, then carefully flip. Cook for an additional 6-7 minutes or until sliders reach an internal temperature of 165 degrees.
4. Remove sliders to paper towel-lined plate. Tent with aluminum foil.
5. Top bottom of each slider bun with shredded lettuce. Add slider, followed by red onion, blue cheese, parsley, and additional buffalo sauce. Top with top bun and enjoy!
If you have a grill you can grill the sliders instead of cooking them in a pan.
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