18 Spicy Buffalo Chicken Burgers Recipes Deliciously Bold

Mmm, nothing beats sinking your teeth into a juicy, spicy Buffalo chicken burger on a busy weeknight or game day. If you’re craving that perfect blend of tangy, fiery flavor and comforting goodness, you’re in the right place. We’ve rounded up 18 mouthwatering recipes that deliver bold taste without the fuss. Get ready to fire up your grill or skillet—your next favorite burger is waiting!

Classic Buffalo Chicken Burgers with Blue Cheese Slaw

Growing up in Buffalo, New York, I’ve always had a soft spot for anything with that signature spicy-tangy flavor, but sometimes you want something a bit more substantial than wings. That’s how these Buffalo chicken burgers came to be—they’re my go-to when I’m craving those classic flavors but want a proper meal that doesn’t require a mountain of napkins.

Ingredients

– 1 ½ pounds ground chicken (preferably 85/15 blend for juiciness)
– ½ cup Frank’s RedHot sauce (the authentic Buffalo choice)
– ¼ cup crumbled blue cheese (bold and tangy)
– ¼ cup panko breadcrumbs (light and crispy)
– 1 large egg (farm-fresh and room temperature)
– 2 cloves garlic (freshly minced)
– 1 teaspoon smoked paprika (rich and aromatic)
– ½ teaspoon kosher salt (coarse and flaky)
– ¼ teaspoon freshly ground black pepper
– 4 brioche burger buns (soft and slightly sweet)
– 2 cups shredded green cabbage (crisp and fresh)
– ½ cup shredded carrots (sweet and colorful)
– ¼ cup mayonnaise (creamy and rich)
– 2 tablespoons sour cream (tangy and smooth)
– 1 tablespoon apple cider vinegar (bright and acidic)
– 1 tablespoon chopped fresh chives (delicate and oniony)

Instructions

1. In a large mixing bowl, combine 1 ½ pounds ground chicken, ¼ cup Frank’s RedHot sauce, ¼ cup crumbled blue cheese, ¼ cup panko breadcrumbs, 1 large egg, 2 cloves minced garlic, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat—this keeps the burgers tender.
3. Divide the mixture into 4 equal portions and shape into ¾-inch thick patties, pressing a slight dimple in the center of each to prevent bulging during cooking.
4. Preheat a grill or cast-iron skillet to medium-high heat (400°F) and lightly oil the cooking surface.
5. Cook the patties for 5-6 minutes per side, until the internal temperature reaches 165°F and the exterior develops a golden-brown crust.
6. While the burgers cook, whisk together ¼ cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon apple cider vinegar, and remaining ¼ cup Frank’s RedHot sauce in a medium bowl.
7. Add 2 cups shredded green cabbage, ½ cup shredded carrots, and 1 tablespoon chopped fresh chives to the dressing, tossing until evenly coated.
8. Lightly toast the 4 brioche buns on the grill or in a dry skillet for 1-2 minutes until golden around the edges.
9. Brush the cooked burger patties with additional Frank’s RedHot sauce for extra kick right before assembling.
10. Assemble burgers by placing each patty on a toasted bun bottom, topping generously with blue cheese slaw, and finishing with the bun top. Every bite delivers that perfect crunch from the slaw against the juicy, spicy chicken patty. I love serving these with extra hot sauce for dipping and crispy sweet potato fries on the side—the cool, tangy slaw really balances the heat in the most satisfying way.

Spicy Buffalo Chicken Burgers with Ranch Dressing

Unbelievably juicy and packed with flavor, these spicy buffalo chicken burgers have become my go-to weeknight dinner that never fails to impress. I first discovered this recipe during football season when I needed something quick but satisfying for game day gatherings, and now my family requests them at least once a week. There’s something magical about that perfect balance of spicy buffalo sauce and cool, creamy ranch that keeps everyone coming back for more.

Ingredients

– 1 pound ground chicken breast
– 1/2 cup Frank’s RedHot buffalo sauce
– 1/4 cup panko breadcrumbs
– 1 large farm-fresh egg
– 2 cloves fresh garlic, minced
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon celery salt
– 4 brioche burger buns
– 1/2 cup homemade ranch dressing
– 4 crisp iceberg lettuce leaves
– 1 ripe tomato, sliced

Instructions

1. In a large mixing bowl, combine 1 pound ground chicken breast, 1/2 cup Frank’s RedHot buffalo sauce, 1/4 cup panko breadcrumbs, 1 large farm-fresh egg, 2 cloves minced fresh garlic, 1/2 teaspoon smoked paprika, and 1/4 teaspoon celery salt.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat. Tip: Overmixing can make the burgers tough, so stop as soon as everything is incorporated.
3. Divide the mixture into 4 equal portions and shape them into 1-inch thick patties.
4. Preheat a grill or skillet to medium-high heat (about 375°F).
5. Cook the patties for 5-6 minutes on the first side until you see the edges turning opaque.
6. Flip the burgers and cook for another 4-5 minutes until the internal temperature reaches 165°F. Tip: Use a meat thermometer to ensure perfect food safety without overcooking.
7. While the burgers cook, lightly toast the 4 brioche burger buns on the grill or in a toaster until golden brown.
8. Place 1 crisp iceberg lettuce leaf and 1 slice of ripe tomato on the bottom half of each toasted bun.
9. Transfer the cooked burgers directly onto the prepared buns.
10. Drizzle 2 tablespoons of homemade ranch dressing over each burger. Tip: For extra flavor, spread a thin layer of ranch on the top bun before assembling.

Nothing beats biting into these burgers and experiencing that incredible contrast between the spicy, tender chicken patty and the cool, creamy ranch dressing. The crisp lettuce and juicy tomato add fresh crunch that balances the heat perfectly, making these burgers ideal for serving with sweet potato fries or a simple side salad for a complete meal that satisfies every craving.

Grilled Buffalo Chicken Burgers with Celery Salad

Zesty flavors and game-day memories come rushing back whenever I fire up the grill for these buffalo chicken burgers. I first perfected this recipe during a chaotic football Sunday when I wanted something more exciting than plain burgers but less messy than wings. Now it’s my go-to for summer cookouts when I want to impress without spending hours in the kitchen.

Ingredients

• 1 ½ pounds ground chicken (preferably 93% lean)
• ½ cup Frank’s RedHot sauce (the classic buffalo wing variety)
• ¼ cup crumbled blue cheese (rich and tangy)
• 1 large egg (farm-fresh, lightly beaten)
• ½ cup panko breadcrumbs (crispy Japanese-style)
• 2 tablespoons unsalted butter (melted and slightly cooled)
• 4 brioche burger buns (soft and slightly sweet)
• 2 cups thinly sliced celery stalks (crisp and fresh)
• ½ cup Greek yogurt (thick and creamy)
• 1 tablespoon fresh lemon juice (bright and zesty)
• 1 teaspoon celery seeds (earthy and aromatic)

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking.
2. Combine 1 ½ pounds ground chicken, ½ cup Frank’s RedHot sauce, ¼ cup crumbled blue cheese, 1 beaten egg, ½ cup panko breadcrumbs, and 2 tablespoons melted butter in a large mixing bowl.
3. Gently mix with your hands just until combined—overmixing will make the burgers tough.
4. Divide the mixture into 4 equal portions and shape into ¾-inch thick patties, pressing a slight dimple in the center of each to prevent doming.
5. Grill the patties for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior has visible grill marks.
6. While the burgers cook, whisk together ½ cup Greek yogurt, 1 tablespoon fresh lemon juice, and 1 teaspoon celery seeds in a medium bowl to create the celery salad dressing.
7. Toss 2 cups thinly sliced celery with the yogurt dressing until evenly coated.
8. Toast the 4 brioche buns on the cooler edge of the grill for 1-2 minutes until golden brown.
9. Assemble the burgers by placing each patty on a toasted bun bottom and topping with a generous heap of the celery salad.

Outrageously juicy with a perfect spicy kick, these burgers deliver that classic buffalo flavor in every bite. The cool, crunchy celery salad cuts through the heat beautifully, while the soft brioche bun soaks up all those delicious juices. For a fun twist, I sometimes serve them open-faced with extra blue cheese crumbled over the top.

Buffalo Chicken Burgers with Avocado Lime Crema

My husband actually came up with this brilliant twist after we had one too many boring chicken dinners—now these Buffalo chicken burgers are our go-to summer meal that never fails to impress our backyard barbecue guests. There’s something magical about that spicy kick paired with the cool, creamy avocado sauce that makes everyone ask for the recipe.

Ingredients

– 1 pound ground chicken breast
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup finely grated sharp cheddar cheese
– 1/4 cup panko breadcrumbs
– 1 large egg, lightly beaten
– 2 cloves fresh garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon coarse sea salt
– 1 ripe Hass avocado
– 1/4 cup sour cream
– 2 tablespoons fresh lime juice
– 1 tablespoon chopped fresh cilantro
– 4 brioche burger buns
– 2 tablespoons unsalted butter
– 4 crisp lettuce leaves
– 1 ripe tomato, sliced

Instructions

1. In a large mixing bowl, combine 1 pound ground chicken breast, 1/2 cup Frank’s RedHot sauce, 1/4 cup finely grated sharp cheddar cheese, 1/4 cup panko breadcrumbs, 1 large lightly beaten egg, 2 cloves minced fresh garlic, 1 teaspoon smoked paprika, and 1/2 teaspoon coarse sea salt.
2. Gently mix the ingredients with your hands until just combined—overmixing will make the burgers tough.
3. Divide the mixture into 4 equal portions and shape them into 3/4-inch thick patties.
4. Press your thumb into the center of each patty to create a slight indentation, which prevents bulging during cooking.
5. Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles immediately.
6. Cook the patties for 5-6 minutes until the bottoms develop a golden-brown crust.
7. Flip the patties carefully using a spatula and cook for another 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
8. While the burgers cook, mash 1 ripe Hass avocado in a small bowl until smooth.
9. Stir in 1/4 cup sour cream, 2 tablespoons fresh lime juice, and 1 tablespoon chopped fresh cilantro until fully incorporated.
10. Lightly toast 4 brioche burger buns in a toaster or on the grill for 1-2 minutes until golden.
11. Melt 2 tablespoons unsalted butter in a small saucepan over low heat.
12. Brush the cooked burger patties with the melted butter for extra richness and shine.
13. Place 1 crisp lettuce leaf and 1-2 slices of ripe tomato on the bottom half of each toasted bun.
14. Top with a butter-brushed burger patty and generously spoon the avocado lime crema over each.
15. Cover with the top bun and serve immediately.

Seriously, the combination of that spicy, juicy chicken burger with the cool, tangy avocado crema creates this incredible hot-and-cool contrast that just works. I love serving these with sweet potato fries and an extra drizzle of hot sauce for those who want an extra kick—the creamy avocado sauce really balances out the heat beautifully.

Air Fryer Buffalo Chicken Burgers with Crispy Onions

My air fryer has become my kitchen superhero, especially on busy weeknights when I want something delicious without the fuss. Just last Tuesday, after a particularly chaotic day, I whipped up these buffalo chicken burgers and they completely saved dinner—crispy, spicy, and ready in minutes.

Ingredients

• 1 pound ground chicken
• 1/2 cup Frank’s RedHot sauce
• 1/4 cup panko breadcrumbs
• 1 large farm-fresh egg
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 4 brioche burger buns
• 1/2 cup all-purpose flour
• 1 cup buttermilk
• 1 large sweet onion, thinly sliced
• 1/2 cup blue cheese crumbles
• 1/4 cup ranch dressing

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. In a large mixing bowl, combine 1 pound ground chicken, 1/2 cup Frank’s RedHot sauce, 1/4 cup panko breadcrumbs, 1 large farm-fresh egg, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon fine sea salt.
3. Mix gently with your hands until just combined—overmixing will make the burgers tough.
4. Divide the mixture into 4 equal portions and shape into 1-inch thick patties.
5. Place the patties in the air fryer basket, leaving space between them for air circulation.
6. Air fry at 375°F for 12 minutes, flipping halfway through when the edges are golden brown.
7. While burgers cook, prepare three shallow bowls: one with 1/2 cup all-purpose flour, one with 1 cup buttermilk, and one with 1 large sweet onion thinly sliced.
8. Dip onion slices in buttermilk, then coat thoroughly in flour.
9. Shake off excess flour and arrange onions in a single layer on a separate air fryer tray or basket.
10. Air fry onions at 400°F for 8 minutes until deeply golden and crisp, shaking halfway.
11. Toast 4 brioche burger buns in the air fryer for 2 minutes at 350°F while onions finish.
12. Assemble burgers on toasted buns, topping each with crispy onions, 1/2 cup blue cheese crumbles, and a drizzle of 1/4 cup ranch dressing.

Juicy, spicy chicken pairs perfectly with those crunchy onions and cool blue cheese—the textures are absolutely addictive. I love serving these with extra buffalo sauce for dipping, and they’re fantastic alongside crisp celery sticks or sweet potato fries for that full buffalo experience.

Buffalo Chicken Burgers with Homemade Hot Sauce

Every time I’m craving that perfect balance of spicy and savory, these Buffalo chicken burgers come to mind—they’re my go-to for game day gatherings or when I need a quick dinner that feels special. I actually started making these after my husband declared store-bought hot sauce too vinegary, which led me to create my own from scratch.

Ingredients

• 1 lb ground chicken (preferably 93% lean for juiciness)
• 1/2 cup Frank’s RedHot sauce (for that classic tangy base)
• 1/4 cup unsalted butter (rich, creamy, and high-quality)
• 1/4 cup crumbled blue cheese (bold and tangy)
• 2 tbsp white vinegar (crisp and clear)
• 1 tsp garlic powder (aromatic and finely ground)
• 1/2 tsp smoked paprika (for a subtle smoky depth)
• 4 brioche burger buns (soft, buttery, and golden)
• 1 cup shredded iceberg lettuce (fresh and crunchy)
• 1/2 cup matchstick-cut carrots (sweet and crisp)
• 1/2 cup thinly sliced celery (refreshingly crisp)

Instructions

1. In a medium saucepan over medium heat, melt 1/4 cup unsalted butter completely, about 2–3 minutes, until it’s liquid and bubbling slightly.
2. Whisk in 1/2 cup Frank’s RedHot sauce, 2 tbsp white vinegar, 1 tsp garlic powder, and 1/2 tsp smoked paprika until fully combined and simmering, about 1 minute. Tip: Simmering melds the flavors—don’t boil it or the sauce may separate.
3. Remove the saucepan from heat and let the hot sauce cool to room temperature, roughly 10 minutes, while you prepare the chicken.
4. In a large mixing bowl, combine 1 lb ground chicken with 1/4 cup of the cooled homemade hot sauce, using your hands to mix gently until just incorporated. Tip: Overmixing can make the burgers tough, so stop as soon as it’s uniform.
5. Divide the chicken mixture into 4 equal portions and shape each into a 1/2-inch-thick patty, pressing a slight dimple in the center to prevent puffing during cooking.
6. Heat a grill or skillet to medium-high (about 375°F) and cook the patties for 5–6 minutes per side, until the internal temperature reaches 165°F and the exterior is lightly charred. Tip: Use a meat thermometer for accuracy—undercooked chicken isn’t safe, but overcooking dries it out.
7. Brush the cooked patties with the remaining homemade hot sauce and let them rest for 3 minutes to absorb the flavors.
8. Toast the 4 brioche burger buns on the grill or in a toaster until golden brown, about 1–2 minutes.
9. Assemble the burgers by placing each patty on a bun bottom, then topping with 1/4 cup shredded iceberg lettuce, 2 tbsp matchstick-cut carrots, 2 tbsp thinly sliced celery, and 1 tbsp crumbled blue cheese per burger.

Keep these burgers juicy by serving them immediately—the crisp veggies and creamy blue cheese balance the heat, while the soft brioche soaks up every bit of that spicy sauce. I love pairing them with extra carrot sticks and a cold beer for a meal that’s messy in the best way.

Buffalo Chicken Burgers Stuffed with Cheese

Savoring the perfect game day snack has always been my mission, and these Buffalo Chicken Burgers Stuffed with Cheese are my latest triumph. I first experimented with this recipe during last year’s football playoffs when I wanted something handheld but packed with flavor, and now it’s become my go-to for casual gatherings. There’s something magical about that spicy kick from the buffalo sauce meeting the gooey cheese surprise inside—it never fails to impress my friends and family.

Ingredients

– 1 pound ground chicken breast
– 1/2 cup panko breadcrumbs
– 1 large farm-fresh egg
– 1/4 cup finely chopped celery
– 2 tablespoons Frank’s RedHot buffalo sauce
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 4 ounces sharp cheddar cheese, cut into 4 cubes
– 4 soft brioche burger buns
– 2 tablespoons rich unsalted butter, melted
– 1/4 cup creamy blue cheese dressing

Instructions

1. Preheat your grill or skillet to medium-high heat (375°F).
2. In a large mixing bowl, combine 1 pound ground chicken breast, 1/2 cup panko breadcrumbs, 1 large farm-fresh egg, 1/4 cup finely chopped celery, 2 tablespoons Frank’s RedHot buffalo sauce, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika.
3. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat—this keeps the burgers tender.
4. Divide the mixture into 4 equal portions and flatten each into a 1/2-inch thick patty.
5. Place 1 cube of sharp cheddar cheese in the center of each patty.
6. Carefully fold the edges of the patty around the cheese, sealing completely to prevent leakage during cooking.
7. Brush the stuffed patties with 2 tablespoons melted unsalted butter for enhanced browning and flavor.
8. Cook the burgers on the preheated grill for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown with visible grill marks.
9. While the burgers cook, lightly toast 4 soft brioche burger buns on the grill for 1-2 minutes until warm and slightly crisp.
10. Remove the burgers from heat and let them rest for 3 minutes—this allows the juices to redistribute and prevents the cheese from gushing out when you bite in.
11. Assemble the burgers on the toasted brioche buns and drizzle each with 1 tablespoon creamy blue cheese dressing.
Perfectly balanced between spicy and creamy, these burgers deliver an incredible texture contrast with their crispy exterior giving way to the molten cheese center. I love serving them with extra celery sticks and carrot coins for dipping in additional blue cheese dressing—the cool crunch perfectly complements the burger’s heat.

Buffalo Chicken Burgers on Pretzel Buns

Tuesdays used to be my boring dinner night until I discovered these Buffalo chicken burgers—now it’s the meal my family actually looks forward to all week. There’s something magical about that spicy buffalo sauce mingling with creamy blue cheese on a chewy pretzel bun that turns an ordinary weeknight into something special.

Ingredients

– 1 pound ground chicken breast
– 1/2 cup Frank’s RedHot buffalo sauce
– 1/4 cup crumbled blue cheese
– 2 tablespoons mayonnaise
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 4 soft pretzel buns
– 4 crisp iceberg lettuce leaves
– 1 ripe tomato, sliced
– 1/4 cup ranch dressing

Instructions

1. In a medium mixing bowl, combine 1 pound ground chicken breast, 1/2 cup Frank’s RedHot buffalo sauce, 1/4 cup crumbled blue cheese, 2 tablespoons mayonnaise, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
3. Divide the chicken mixture into 4 equal portions and shape each into 3/4-inch thick patties.
4. Preheat your grill or skillet to medium-high heat (about 375°F).
5. Place the patties on the hot surface and cook for 5-6 minutes until the bottoms develop a golden-brown crust.
6. Flip the patties carefully using a spatula and cook for another 5-6 minutes.
7. Check for doneness by inserting an instant-read thermometer into the center of a patty—it should read 165°F.
8. While the burgers cook, slice 4 soft pretzel buns in half horizontally.
9. Lightly toast the cut sides of the buns on the grill or in a toaster until golden, about 1-2 minutes.
10. Place 1 crisp iceberg lettuce leaf on the bottom half of each toasted bun.
11. Add 1-2 slices of ripe tomato on top of each lettuce leaf.
12. Transfer the cooked buffalo chicken patties directly onto the tomato slices.
13. Drizzle each patty with 1 tablespoon of ranch dressing.
14. Place the top bun halves over the dressing to complete the burgers.

Crispy on the outside yet incredibly juicy inside, these burgers deliver that perfect buffalo kick balanced by the cool ranch dressing. The soft pretzel buns add a wonderful chewy texture that stands up beautifully to the saucy chicken—try serving them with extra buffalo sauce for dipping and celery sticks on the side for that classic wing night experience.

Buffalo Chicken Burgers with Pickled Jalapeños

Finally, after that crazy football Sunday left me craving something spicy and satisfying, I knew I had to share my ultimate game-day burger creation. There’s something magical about how the tangy buffalo sauce mingles with the cool, creamy toppings that just hits different after a long weekend. Honestly, this recipe came about when I was cleaning out my fridge and discovered some leftover chicken and pickled jalapeños—sometimes the best creations happen by accident!

Ingredients

– 1 pound ground chicken breast
– 1/2 cup panko breadcrumbs
– 1 large farm-fresh egg
– 1/4 cup finely chopped celery
– 2 tablespoons Frank’s RedHot buffalo sauce
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 4 soft brioche burger buns
– 1/2 cup crumbled blue cheese
– 1/4 cup pickled jalapeño slices
– 1/4 cup creamy ranch dressing

Instructions

1. In a large mixing bowl, combine 1 pound ground chicken breast, 1/2 cup panko breadcrumbs, 1 large farm-fresh egg, 1/4 cup finely chopped celery, 2 tablespoons Frank’s RedHot buffalo sauce, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat—this keeps the burgers tender rather than tough.
3. Divide the mixture into 4 equal portions and shape them into 3/4-inch thick patties, making a slight indentation in the center of each patty to prevent bulging during cooking.
4. Preheat a cast-iron skillet or grill pan over medium-high heat until a drop of water sizzles immediately upon contact.
5. Place the patties in the hot skillet and cook for 5-6 minutes until the bottoms develop a golden-brown crust and release easily from the pan.
6. Flip the patties using a sturdy spatula and cook for another 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
7. While the burgers cook, lightly toast 4 soft brioche burger buns in a toaster or on the grill until golden around the edges—this prevents them from getting soggy from the toppings.
8. Spread 1 tablespoon creamy ranch dressing on the bottom half of each toasted bun.
9. Place one cooked burger patty on each dressed bun bottom.
10. Top each burger with 2 tablespoons crumbled blue cheese and 1 tablespoon pickled jalapeño slices.
11. Cover with the bun tops and serve immediately.

Unbelievably juicy with that signature buffalo kick, these burgers deliver the perfect balance of heat from the jalapeños and cool creaminess from the ranch. The textural contrast between the crispy-edged patty and soft brioche bun makes every bite exciting. I love serving these with extra pickled jalapeños on the side for those who want an extra spicy kick!

Buffalo Chicken Burgers with Garlic Aioli

Last week, when my husband declared he was “burger bored,” I knew it was time to get creative with our ground chicken stash. Let’s just say these Buffalo Chicken Burgers with Garlic Aioli became an instant household favorite—they’re the perfect balance of spicy, creamy, and downright satisfying.

Ingredients

• 1 pound of fresh ground chicken
• 1/2 cup of finely crumbled blue cheese
• 1/4 cup of Frank’s RedHot sauce
• 1/4 cup of panko breadcrumbs
• 1 large farm-fresh egg
• 2 cloves of aromatic fresh garlic, minced
• 1/2 cup of high-quality mayonnaise
• 1 teaspoon of fresh lemon juice
• 1/2 teaspoon of smoked paprika
• 4 soft brioche burger buns
• 2 tablespoons of rich unsalted butter
• Crisp iceberg lettuce leaves
• Juicy tomato slices

Instructions

1. In a large mixing bowl, combine 1 pound of fresh ground chicken, 1/2 cup of finely crumbled blue cheese, 1/4 cup of Frank’s RedHot sauce, 1/4 cup of panko breadcrumbs, and 1 large farm-fresh egg.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat—this keeps the burgers tender.
3. Divide the mixture into 4 equal portions and shape them into 3/4-inch thick patties, pressing a slight dimple in the center of each to prevent bulging during cooking.
4. Preheat your grill or skillet to medium-high heat (about 375°F) and lightly oil the cooking surface.
5. Cook the patties for 5-6 minutes per side, until the internal temperature reaches 165°F and the exterior develops a golden-brown crust.
6. While the burgers cook, melt 2 tablespoons of rich unsalted butter in a small saucepan over low heat and stir in the remaining 2 tablespoons of Frank’s RedHot sauce for brushing.
7. In a small bowl, whisk together 1/2 cup of high-quality mayonnaise, 2 cloves of minced fresh garlic, 1 teaspoon of fresh lemon juice, and 1/2 teaspoon of smoked paprika to create the garlic aioli.
8. Lightly toast 4 soft brioche burger buns on the grill or in a toaster until golden around the edges.
9. Brush the cooked burger patties generously with the buffalo butter sauce right before assembling.
10. Spread a generous layer of garlic aioli on both halves of each toasted bun.
11. Place one buffalo chicken patty on the bottom bun, then top with crisp iceberg lettuce leaves and juicy tomato slices before adding the top bun.

My favorite thing about these burgers is how the creamy garlic aioli cools down the spicy kick from the buffalo sauce, while the blue cheese adds little pockets of tangy goodness throughout each bite. Serve them with extra napkins and a cold beer—trust me, you’ll need both for this gloriously messy masterpiece.

Buffalo Chicken Burgers with Sweet Potato Fries

Gosh, there’s something about that perfect combination of spicy and savory that just hits the spot every time. I first discovered this burger variation during football season last year when I was craving wings but wanted something more substantial, and now it’s become my go-to comfort meal whenever I need a flavor-packed dinner that feels indulgent yet surprisingly manageable to whip up on a busy weeknight.

Ingredients

– 1 pound ground chicken breast
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup crumbled blue cheese
– 2 tablespoons unsalted butter
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 4 brioche burger buns
– 2 large sweet potatoes
– 3 tablespoons avocado oil
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup mayonnaise
– 4 crisp iceberg lettuce leaves
– 1 ripe tomato

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Peel 2 large sweet potatoes and cut them into uniform 1/4-inch thick fries.
3. Toss the sweet potato fries with 3 tablespoons avocado oil, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly cracked black pepper until evenly coated.
4. Arrange the fries in a single layer on the prepared baking sheet, making sure they don’t touch for maximum crispiness.
5. Bake for 20-25 minutes, flipping halfway through, until the fries are golden brown and crispy at the edges.
6. While the fries bake, combine 1 pound ground chicken breast, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika in a medium bowl.
7. Form the chicken mixture into 4 equal patties, about 1/2-inch thick, being careful not to overwork the meat.
8. Heat a large skillet over medium-high heat and cook the patties for 5-6 minutes per side until they reach an internal temperature of 165°F.
9. Reduce the heat to low and pour 1/2 cup Frank’s RedHot sauce and 2 tablespoons unsalted butter into the skillet, swirling to create a glossy coating.
10. Simmer the burgers in the sauce for 1 minute, then sprinkle with 1/4 cup crumbled blue cheese and cover until the cheese softens.
11. Lightly toast 4 brioche burger buns in the oven during the last 2 minutes of fry cooking time.
12. Spread 1/4 cup mayonnaise on the bottom buns and top with 4 crisp iceberg lettuce leaves.
13. Slice 1 ripe tomato into 4 thick rounds and place one on each bun.
14. Transfer the saucy burgers to the prepared buns and serve immediately with the hot sweet potato fries.

Perfectly balancing heat and creaminess, these burgers deliver that signature Buffalo wing flavor in every juicy bite while the sweet potato fries provide a delightful sweet contrast to the spicy sauce. I love serving these with extra blue cheese crumbles on the side and an ice-cold beer to really lean into the sports bar vibe at home.

Buffalo Chicken Burgers with Bacon and Cheddar

Yesterday’s game day craving hit hard, and I found myself dreaming about that perfect spicy-savory combination that makes Buffalo wings so irresistible. After some kitchen experimentation, I landed on this burger version that’s become my new go-to for casual dinners and impromptu gatherings alike.

Ingredients

– 1 lb ground chicken breast
– 4 slices thick-cut applewood smoked bacon
– 4 slices sharp white cheddar cheese
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup crumbled blue cheese
– 2 tbsp unsalted butter
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 4 soft brioche burger buns
– 1/4 cup mayonnaise
– 2 celery stalks
– 1/2 cup iceberg lettuce

Instructions

1. Cook 4 slices of thick-cut applewood smoked bacon in a skillet over medium heat for 8-10 minutes until crispy, then transfer to paper towels.
2. Combine 1 lb ground chicken breast with 1 tsp garlic powder and 1/2 tsp smoked paprika in a medium bowl, mixing gently with your hands.
3. Form the chicken mixture into 4 equal patties, about 1/2-inch thick, being careful not to overwork the meat.
4. Heat the same skillet with bacon drippings over medium-high heat until shimmering.
5. Cook the chicken patties for 5-6 minutes per side until internal temperature reaches 165°F.
6. While patties cook, mix 1/4 cup mayonnaise with 2 tbsp Frank’s RedHot sauce in a small bowl for the spicy mayo.
7. Melt 2 tbsp unsalted butter with remaining 6 tbsp Frank’s RedHot sauce in a saucepan over low heat.
8. Brush the hot sauce mixture generously over both sides of cooked chicken patties.
9. Place 1 slice of sharp white cheddar cheese on each patty, cover the skillet, and cook for 1 minute until melted.
10. Toast 4 soft brioche burger buns in the oven at 350°F for 3-4 minutes until golden.
11. Spread spicy mayo on both cut sides of each toasted bun.
12. Place crisp iceberg lettuce leaves on bottom buns.
13. Add Buffalo chicken patties with melted cheese.
14. Top with crumbled bacon pieces and 1/4 cup crumbled blue cheese.
15. Thinly slice 2 celery stalks and arrange on top of the blue cheese.
16. Close with top buns and serve immediately.

Getting that first bite is pure satisfaction—the juicy chicken soaked in spicy Buffalo sauce contrasts beautifully with the cool crunch of celery and crisp bacon. These burgers deliver all the classic wing joint flavors in a handheld package that’s perfect for game day or whenever you need that signature Buffalo kick.

Buffalo Chicken Burgers with Carrot and Celery Slaw

Yesterday, I was craving that classic Buffalo wing flavor but wanted something more substantial than finger food—something I could really sink my teeth into for dinner. That’s when inspiration struck for these juicy burgers that capture all the zesty, tangy goodness of Buffalo wings in a handheld meal.

Ingredients

• 1 pound ground chicken (preferably 85/15 blend for optimal juiciness)
• 1/2 cup Frank’s RedHot sauce (the classic Buffalo wing essential)
• 1/4 cup crumbled blue cheese (sharp and tangy)
• 1/4 cup panko breadcrumbs (for light crispiness)
• 1 large egg (farm-fresh, for binding)
• 2 cloves garlic (freshly minced)
• 1/2 teaspoon smoked paprika (for subtle warmth)
• 1/4 teaspoon celery seed (earthy and aromatic)
• 2 medium carrots (crisp and sweet, julienned)
• 2 celery stalks (fresh and crunchy, thinly sliced)
• 1/4 cup Greek yogurt (creamy and tangy)
• 1 tablespoon apple cider vinegar (bright and acidic)
• 1 teaspoon honey (pure and golden)
• 4 brioche burger buns (soft and buttery)
• 2 tablespoons unsalted butter (for rich basting)

Instructions

1. In a large mixing bowl, combine 1 pound ground chicken, 1/4 cup Frank’s RedHot sauce, 1/4 cup crumbled blue cheese, 1/4 cup panko breadcrumbs, 1 large egg, 2 cloves minced garlic, 1/2 teaspoon smoked paprika, and 1/4 teaspoon celery seed.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat to avoid tough burgers.
3. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing a slight dimple in the center of each to prevent bulging during cooking.
4. Preheat a grill or skillet to medium-high heat (approximately 400°F) and lightly oil the cooking surface.
5. Cook the patties for 5-6 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer.
6. During the last minute of cooking, brush the patties with 2 tablespoons melted unsalted butter mixed with the remaining 1/4 cup Frank’s RedHot sauce for a glossy, flavorful finish.
7. While the burgers cook, prepare the slaw by whisking together 1/4 cup Greek yogurt, 1 tablespoon apple cider vinegar, and 1 teaspoon honey in a medium bowl until smooth.
8. Add 2 julienned carrots and 2 thinly sliced celery stalks to the dressing, tossing thoroughly to coat every strand.
9. Lightly toast 4 brioche burger buns on the grill or in a dry skillet for 1-2 minutes until golden and warm.
10. Assemble each burger by placing a cooked patty on the bottom bun and topping generously with the carrot and celery slaw.

Perfectly balanced between spicy, creamy, and crunchy, these burgers deliver that signature Buffalo kick without the mess. The cool, crisp slaw cuts through the heat beautifully, while the buttery brioche bun soaks up every last drop of sauce. Try serving them with extra hot sauce for dipping or alongside sweet potato fries for the ultimate game-day spread.

Buffalo Chicken Burgers with Spicy Mayo

Zesty flavors and game-day memories come rushing back every time I make these Buffalo chicken burgers—they’re my go-to when I want something bold, messy, and utterly satisfying. I first whipped these up for a casual backyard gathering, and now my friends request them whenever we fire up the grill. There’s just something about that spicy, tangy kick paired with a cool, creamy mayo that feels like a party in every bite.

Ingredients

– 1 pound ground chicken (preferably 93% lean for optimal juiciness)
– 1/2 cup Frank’s RedHot sauce (the classic, tangy buffalo staple)
– 1/4 cup panko breadcrumbs (light and crispy for texture)
– 1 large egg (farm-fresh, lightly beaten)
– 2 tablespoons unsalted butter (rich, melted)
– 1/4 cup mayonnaise (creamy, high-quality)
– 1 teaspoon garlic powder (aromatic and finely ground)
– 4 brioche burger buns (soft, lightly toasted)
– 1/2 cup crumbled blue cheese (sharp and tangy)
– 1 cup shredded iceberg lettuce (crisp and refreshing)
– 1/2 cup matchstick-cut celery (fresh and crunchy)

Instructions

1. In a large mixing bowl, combine 1 pound ground chicken, 1/4 cup panko breadcrumbs, 1 beaten egg, 1 teaspoon garlic powder, and 2 tablespoons Frank’s RedHot sauce until just incorporated—overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing a slight dimple in the center to prevent bulging during cooking.
3. Preheat a grill or skillet to medium-high heat (about 375°F) and lightly oil the surface to avoid sticking.
4. Cook the patties for 5–6 minutes per side, until the internal temperature reaches 165°F and the exterior is lightly charred.
5. While the patties cook, melt 2 tablespoons unsalted butter in a small saucepan over low heat and stir in the remaining 1/4 cup Frank’s RedHot sauce until warm and combined.
6. Brush the hot sauce-butter mixture generously over each cooked patty right after they come off the heat for maximum flavor absorption.
7. In a small bowl, whisk together 1/4 cup mayonnaise and 1 tablespoon of the reserved hot sauce-butter mixture to create a spicy mayo.
8. Lightly toast 4 brioche buns on the grill or in a toaster until golden brown, about 1–2 minutes.
9. Spread a generous layer of spicy mayo on the bottom half of each toasted bun.
10. Top each bun with a saucy patty, followed by 1/4 cup shredded iceberg lettuce, 2 tablespoons matchstick-cut celery, and a sprinkle of 2 tablespoons crumbled blue cheese per burger.
Buttery, spicy, and packed with crunch, these burgers deliver a perfect balance of heat from the buffalo sauce and cool creaminess from the mayo and blue cheese. Serve them with extra celery sticks and a cold beer to cut through the richness, or crumble any leftover patties over a salad for a next-day twist.

Buffalo Chicken Burgers with Crispy Lettuce Wrap

Just when I thought buffalo chicken couldn’t get any better, I discovered this brilliant burger version that’s become my go-to for game day gatherings. My husband actually created these during last year’s Super Bowl when we realized we’d forgotten buns, and now we prefer them this way! They’re perfectly spicy, satisfyingly crunchy, and surprisingly simple to throw together.

Ingredients

• 1 pound ground chicken breast
• 1/4 cup Frank’s RedHot sauce
• 2 tablespoons creamy blue cheese dressing
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon celery salt
• 4 large iceberg lettuce leaves
• 1/2 cup crumbled blue cheese
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil

Instructions

1. Combine 1 pound ground chicken breast, 1/4 cup Frank’s RedHot sauce, 2 tablespoons creamy blue cheese dressing, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon celery salt in a medium mixing bowl.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
3. Divide the chicken mixture into 4 equal portions and shape each into 3/4-inch thick patties.
4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
5. Place the patties in the hot skillet and cook for 5-6 minutes until the bottoms develop a golden-brown crust.
6. Flip the patties and cook for another 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
7. While the burgers cook, wash and thoroughly dry 4 large iceberg lettuce leaves to ensure crispness.
8. Melt 2 tablespoons unsalted butter in a small saucepan over low heat.
9. Brush the melted butter over the cooked burger patties for extra richness and shine.
10. Sprinkle 1/2 cup crumbled blue cheese evenly over the hot patties so it slightly melts.
11. Place each burger patty inside a crisp lettuce leaf, creating a natural wrap.

Zesty and vibrant, these burgers deliver that perfect crunch from the chilled lettuce against the warm, spicy chicken. The blue cheese melts just enough to create creamy pockets throughout each bite, while the butter brushing adds a restaurant-quality gloss. I love serving these with extra hot sauce for dipping and crisp carrot sticks on the side for the ultimate buffalo experience.

Buffalo Chicken Burgers with Roasted Garlic Butter

Tuesdays in our house usually mean game night with friends, and these Buffalo Chicken Burgers have become our go-to crowd-pleaser—they’re the perfect mashup of spicy, savory, and totally satisfying. I first whipped them up during a last-minute gathering, and now they’re a staple that never fails to disappear fast. There’s something about that roasted garlic butter melting into the juicy patties that just feels like a cozy hug in burger form.

Ingredients

– 1.5 lbs ground chicken (preferably 93% lean for optimal juiciness)
– 1/2 cup Frank’s RedHot sauce (for that classic tangy kick)
– 1/4 cup crumbled blue cheese (rich and pungent)
– 1/4 cup panko breadcrumbs (light and crispy)
– 1 large egg (farm-fresh and lightly beaten)
– 2 tbsp unsalted butter (creamy and high-quality)
– 3 cloves garlic (freshly minced for robust flavor)
– 4 brioche burger buns (soft and slightly sweet)
– 1/2 cup shredded iceberg lettuce (crisp and refreshing)
– 1/4 cup ranch dressing (cool and creamy)

Instructions

1. Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2. Place the 3 cloves of garlic on the prepared baking sheet and roast for 15 minutes, or until fragrant and lightly golden.
3. In a small saucepan over low heat, melt the 2 tbsp unsalted butter, then stir in the roasted garlic and cook for 1 minute until infused. Tip: Roasting the garlic first mellows its sharpness and adds a deep, caramelized note.
4. In a large mixing bowl, combine the 1.5 lbs ground chicken, 1/2 cup Frank’s RedHot sauce, 1/4 cup crumbled blue cheese, 1/4 cup panko breadcrumbs, and 1 large egg.
5. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat. Tip: Overmixing can make the burgers tough, so stop as soon as everything is incorporated.
6. Divide the mixture into 4 equal portions and shape them into 1-inch thick patties, pressing a slight dimple in the center of each to prevent puffing during cooking.
7. Heat a grill or skillet over medium-high heat and cook the patties for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is nicely charred.
8. While the patties cook, lightly toast the 4 brioche burger buns on the grill or in a toaster until golden.
9. Brush the top of each cooked patty generously with the roasted garlic butter mixture.
10. Assemble the burgers by placing each patty on a toasted bun bottom, then topping with 1/2 cup shredded iceberg lettuce and a drizzle of 1/4 cup ranch dressing before adding the bun tops. Tip: Let the patties rest for 2 minutes after cooking to lock in juices before assembling.

My favorite part is that first bite—the tender, spicy chicken pairs magically with the cool crunch of lettuce and that garlic butter seeping into every nook. Make these for your next get-together and watch them vanish; I love serving them with sweet potato fries and extra hot sauce for dipping.

Buffalo Chicken Burgers with Tangy Coleslaw

Just when I thought buffalo chicken couldn’t get any better, I discovered these incredible burgers that have become my go-to weeknight dinner. My family actually cheers when they smell these sizzling on the grill—true story! Juicy chicken patties get that signature buffalo kick, then we top them with the most refreshing, crunchy slaw that balances everything perfectly.

Ingredients

– 1 pound ground chicken breast
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup panko breadcrumbs
– 1 large farm-fresh egg
– 2 cloves fragrant garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon coarse sea salt
– 4 soft brioche burger buns
– 3 cups finely shredded green cabbage
– 1 cup shredded crisp carrots
– 1/4 cup rich mayonnaise
– 2 tablespoons tangy apple cider vinegar
– 1 tablespoon raw honey
– 1/4 teaspoon freshly ground black pepper

Instructions

1. In a large mixing bowl, combine 1 pound ground chicken breast, 1/2 cup Frank’s RedHot sauce, 1/4 cup panko breadcrumbs, 1 large farm-fresh egg, 2 cloves minced fragrant garlic, 1 teaspoon smoked paprika, and 1/2 teaspoon coarse sea salt.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the chicken mixture.
3. Divide the mixture into 4 equal portions and shape each into 3/4-inch thick patties.
4. Use your thumb to make a slight indentation in the center of each patty—this prevents them from puffing up during cooking.
5. Preheat your grill or skillet to medium-high heat (about 400°F).
6. Place the patties on the hot surface and cook for 5-6 minutes until the bottoms develop golden-brown grill marks.
7. Flip the patties carefully using a spatula and cook for another 5-6 minutes until the internal temperature reaches 165°F.
8. While the burgers cook, combine 3 cups finely shredded green cabbage, 1 cup shredded crisp carrots, 1/4 cup rich mayonnaise, 2 tablespoons tangy apple cider vinegar, 1 tablespoon raw honey, and 1/4 teaspoon freshly ground black pepper in a medium bowl.
9. Toss the coleslaw mixture until every strand is evenly coated with the dressing.
10. Lightly toast 4 soft brioche burger buns on the grill for 1-2 minutes until golden around the edges.
11. Place each cooked burger on a toasted bun bottom.
12. Top each burger with a generous scoop of the tangy coleslaw mixture.
13. Cover with the bun tops and serve immediately.

Unbelievably satisfying, these burgers deliver that perfect contrast between the spicy, juicy chicken and the cool, crunchy slaw. The brioche buns soak up just enough of the buffalo sauce without getting soggy, creating this amazing textural experience in every bite. I love serving them with sweet potato fries and an extra drizzle of hot sauce for those who want an extra kick!

Buffalo Chicken Burgers with Sriracha Drizzle

Diving into my recipe archives always brings back memories of game day parties and summer cookouts, which is exactly why these Buffalo chicken burgers became my go-to crowd-pleaser. There’s something magical about that spicy buffalo flavor paired with the juicy satisfaction of a perfectly grilled burger.

Ingredients

• 1 pound ground chicken breast
• 1/4 cup Frank’s RedHot sauce
• 1/4 cup crumbled blue cheese
• 1/4 cup finely chopped celery
• 2 tablespoons panko breadcrumbs
• 1 large farm-fresh egg
• 2 cloves fresh garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 soft brioche burger buns
• 2 tablespoons creamy mayonnaise
• 1 tablespoon rich butter
• 2 tablespoons smooth Sriracha sauce
• 1 tablespoon local honey

Instructions

1. In a large mixing bowl, combine 1 pound ground chicken breast, 1/4 cup Frank’s RedHot sauce, 1/4 cup crumbled blue cheese, 1/4 cup finely chopped celery, 2 tablespoons panko breadcrumbs, 1 large farm-fresh egg, 2 cloves minced fresh garlic, 1 teaspoon smoked paprika, 1/2 teaspoon coarse sea salt, and 1/4 teaspoon freshly ground black pepper.
2. Gently mix all ingredients with your hands until just combined, being careful not to overwork the chicken mixture to keep the burgers tender.
3. Divide the mixture into 4 equal portions and shape each into 3/4-inch thick patties, making a slight indentation in the center of each patty to prevent doming during cooking.
4. Preheat your grill or grill pan to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
5. Place the patties on the hot grill and cook for 5-6 minutes until the bottoms develop nice grill marks and release easily.
6. Flip the burgers carefully using a spatula and cook for another 5-6 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
7. While the burgers cook, prepare the Sriracha drizzle by whisking together 2 tablespoons smooth Sriracha sauce and 1 tablespoon local honey in a small bowl until fully combined.
8. Lightly toast 4 soft brioche burger buns on the grill for about 30 seconds per side until golden brown.
9. Spread 2 tablespoons creamy mayonnaise evenly on the bottom halves of the toasted buns.
10. Remove the cooked burgers from the grill and let them rest for 2 minutes to allow the juices to redistribute.
11. Place one burger on each prepared bun bottom, then generously drizzle with the Sriracha-honey mixture.
12. Top with the remaining bun halves and serve immediately.

Outrageously juicy with that signature buffalo kick, these burgers deliver a perfect balance of heat from the Sriracha drizzle and cool creaminess from the blue cheese. I love serving them with extra celery sticks for crunch and a cold craft beer to cut through the spice—they’re messy in the best possible way, so don’t be shy with the napkins!

Summary

Nothing beats the fiery kick of these 18 Buffalo chicken burger recipes! Each one brings bold flavor and creative twists to your kitchen. We hope you find your new favorite—give them a try, share which one you loved in the comments, and pin this roundup to your Pinterest boards for your next cookout adventure. Happy grilling!