Ree Drummond’s 16-Minute Buffalo Chicken Burgers | The Pioneer Woman | Food Network

If you’re looking for a new burger recipe this summer, Ree has you covered with her Buffalo Chicken Burgers which she says are “delicious, saucy, drippy and wonderful!”
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Buffalo Chicken Burgers
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 16 min
Active: 16 min
Yield: 2 burgers

Ingredients

Burgers:
11 tablespoons salted butter
1 1/2 pounds ground chicken
9 tablespoons hot sauce, such as Frank’s
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 onion rolls, halved
3 stalks celery, 1 thinly sliced, 2 cut into sticks, plus a few leaves

Blue Cheese Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup blue cheese crumbles, plus more for serving
Splash white vinegar, plus more if needed
Kosher salt and freshly ground black pepper

Directions

For the burgers: Melt 9 tablespoons of the butter in a pan, then pour it into a measuring cup.

Put the ground chicken in a bowl and add 1 tablespoon of the melted butter, 1 tablespoon of the hot sauce and the salt and pepper. Mix and form into 2 patties.

Set a nonstick pan over medium-low heat and add the oil to the pan. Add the patties to the pan, turn the heat up to medium and cook until they are browned on the first side, about 4 minutes.

Meanwhile, mix the remaining 8 tablespoons hot sauce into the remaining butter in the measuring cup.

Flip the patties and put a couple tablespoons of the butter and hot sauce mixture on each. Cook another 4 minutes.

For the blue cheese dressing: Meanwhile, mix the mayonnaise, sour cream, blue cheese crumbles, vinegar and some salt and pepper in a bowl. Taste and adjust with more vinegar, salt and pepper if needed.

Add the remaining 2 tablespoons butter to a skillet and heat over medium-low heat until the butter is melted and the skillet is hot. Add the onion rolls cut-side down and toast until golden, about 2 minutes.

Flip the patties again, put another couple tablespoons of the butter and hot sauce mixture on each patty and cook until the patties are cooked through, about 2 more minutes.

Spread a little of the butter and hot sauce mixture on the top and bottom buns. Top each bottom bun with a patty, then some sliced celery, blue cheese dressing, blue cheese crumbles, celery leaves and the top buns. Serve with more blue cheese dressing and the celery sticks.

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Ree Drummond’s 16-Minute Buffalo Chicken Burgers | The Pioneer Woman | Food Network


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