BBQ Buffalo Chicken Burgers

I love a good buffalo flavor on anything chicken! I came across a recipe for sliders that included a bunch of flavors Kyle and I don't care for so I completely changed it up and the end result was a fantastic BBQ Buffalo Chicken Burger!

Ingredients: For the Chicken Marinade

• 3/4 cup Frank’s RedHot sauce
• 3/4 cup Bullseye BBQ sauce
• 1 tbs brown sugar
• 4 tablespoons unsalted butter (1/2 stick), melted and cooled slightly
• 4 boneless, skinless chicken thighs (about 1 pound), cut in half crosswise (creating 2 thin breast patties)
• Cheese; sliced for serving over top of chicken

Slaw:

• 1 small head red cabbage, chopped into long skinny strips
• 2 large carrots grated into thin strips with a veggie peeler
• 3 medium celery stalks
• 1/2 cup prepared ranch dressing
• 3 tablespoons crumbled feta cheese (more if you prefer)
• 1 tablespoon Frank’s RedHot sauce
• 1tbs Bullseye BBQ sauce
• 1 green onions, chopped finely

Instructions: For the Chicken

1. Place first set of ingredients in a resealable plastic bag and stir to combine. Add the chicken and seal the bag, pressing out any excess air. Turn the bag to coat the chicken evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.

 

Instructions: For cooking chicken and preparing slaw

1. Heat a grill pan (we use a George Foreman; set according to manual instructions) or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, make the slaw.
2. Chop cabbage into long skinny strips. Peel the carrots into long skinny strips as directed; transfer to a large bowl. Halve the celery stalks lengthwise, very thinly slice them crosswise, and add to the bowl.
3. Add the ranch dressing, Feta cheese, hot sauce, bbq sauce, and green onions  to a medium bowl and stir to combine. Set aside while you grill the chicken. ** I prefer to keep my coleslaw sauce separate from the veggies until I'm ready to serve it. It will keep longer in the fridge if left separated otherwise if you mix it all together the sauce causes the veggies to go soft and the veggies loose water making your sauce less tasty.**
4. Place the chicken on the grill and close the lid. If cooking on a grill pan or outdoor grill flip the chicken after about 4 minutes and continue cooking until internal temp reads 170 degrees (about 3 to 4 minutes longer). If using a George Foreman grill cook according to the manuals instructions internal temp reads 170 degrees. Remove to a clean plate and tent with foil.
5. Break your buns in half and butter the insides, placing them buttered side up in the broiler. Keeping a close eye on them remove from oven when lightly toasted.
6. Assemble your sandwich by placing your chicken on the bottom bun, top with cheese, top with slaw and because I don't use a heavy amount of slaw sauce in the slaw I like to slather a little sauce on the top bun.