These buffalo chicken mini burgers combine the best of all things; chicken, buffalo sauce, bite sized, and food on a stick! It is sure to get a WOW! reaction from all your guests and family. Perfect when you want a delicious, adorable bite.
A chicken burger with a few twists. MINI. BUFFALO FLAVORED. ON A STICK! These are cute and delicious.
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Ingredients
This mini buffalo chicken burger recipe makes a delicious bite, plus #adorable!
- Ground chicken - Use pre-ground chicken from the store or grind your own from skinless chicken breasts.
- Buffalo sauce - We are partial to Frank's buffalo sauce but use your favorite!
- Blue Cheese - Use pre-crumbled or crumble a wedge of blue cheese.
- English cucumber - We like the english because they have smaller seeds, a thinner skin, and are a little sweeter. A regular cucumber will work too.
- Some basic ingredients - Green onions, panko bread crumbs, salt and pepper.
- Mini burger buns - these are SO WORTH THE EFFORT! We included a link for making your own.
Equipment
Squeeze Bottle. We like to add the last half of the buffalo sauce to a squeeze bottle for ease when adding to the buns. If no squeeze bottle is available, use a small spoon or knife to add the hot sauce to the buns.
We use a Silpat nonstick silicone baking mat to line our sheet pans, but parchment paper also works.
Picks. We do not recommend using colored toothpicks as the color can come off on the food. We like to use a reusable toothpick, but recognize if you are hosting a large party this may not be feasible. For large parties use a decorative toothpick when possible - like a bamboo knotted toothpick. These are found at most party stores, some grocery stores, or restaurant supply stores. Here are a few of our favorite pick sources.
- Wooden toothpicks - Least expensive and easy to get
- Knotted bamboo toothpicks - Inexpensive and easy to get at many locations
- Bamboo w/’pearl’ - Step up from basic pick and available at Amazon
- Metal cocktail pick - Most expensive option but reusable!
Size of Buffalo Chicken Mini Burger Patties
Use a 2 teaspoon cookie scoop to make around 30 chicken patties. If using a 3 teaspoon scoop increase the ground chicken to 1 ⅓ pound for 24 mini chicken burger patties.
Make the patties any size, just adjust the bun size accordingly. If no cookie scoop, roll them like meatballs and then flatten them slightly with your hand. You can also pat the ground chicken into a rectangle ¼ - ⅜ inch thick and cut into squares for a square chicken patty.
We want a nice balance of burger to bun and the meat will shrink as it cooks, so make the burger patties slightly larger than the bun.
How to Assemble Mini Buffalo Chicken Burgers
While you can make these mini burgers one at a time, we like to use a small assembly line.
- Set the buns (both tops and bottoms together) in two rows on a tray. Leave about 3 inches between the rows.
- Remove the tops and place them next to the bottoms in the space between the rows. (image 1)
- Add a small amount of buffalo sauce on the top and bottom of each bun. (image 2)
- Place a warm chicken patty on the bottom of each bun. Follow with a slice of cucumber. (image 3 & 4)
- Place the top bun on top of the cucumber and pierce the entire mini burger with a pick.
Substitutions and Additions
Love blue cheese? Add some additional blue cheese, slice or crumbles, to the top of the patties the last 30 seconds of baking. Not a huge blue cheese fan? Substitute a different cheese for the blue cheese; white cheddar, gruyere, gouda all work great.
While we like the simplicity and crunch of cucumber, make a slaw of shredded carrots, shredded celery and shredded cucumber to use in place of the cucumber slices.
No mini burger buns? Make your chicken burger patties a little larger and use a dinner roll, Hawaiian roll, or ciabatta roll and make buffalo chicken sliders instead.
Make Ahead Tips
There are a number of steps that can be done in advance to help reduce the work on the day of an event or party.
Make the mini burger buns in advance. Store in an airtight container on the counter up to 2 days or in the freezer up to 2 months.
Have all the individual components ready to go, but don’t assemble until ready to serve.
Make the chicken burger patties in advance and store in an airtight container.
Refrigerated: Store unbaked chicken patties up to a day. Bake as directed. It may take a few extra minutes if you are putting them in the oven straight from the refrigerator. Store baked chicken patties up to 3 days. Heat in a covered dish at 350 degrees Fahrenheit until warm, about 4-7 minutes.
Frozen: Store chicken patties in the freezer up to a month. Thaw in the refrigerator. If unbaked, bake per directions once thawed. If baked, once thawed, heat in a covered dish at 350 degrees Fahrenheit until warm, 4-7 minutes. NOTE: Baked, frozen chicken patties can go straight from the freezer to the oven if necessary. Place in a covered dish in a 350 degrees Fahrenheit oven until warm about 10-15 minutes. Do not put a glass dish with frozen food into a preheated oven, the dish might break.
Time Saver Tips
Instead of forming each buffalo mini chicken burger patty individually, pat the chicken mixture into a large square patty and then cut into the size squares you want. This saves a little time from scooping each mini patty. NOTE: We don’t recommend baking them as one large patty as they don’t look as nice when you cut them after they are baked.
Don’t have time to make the mini burger buns (and none in the freezer)? Make larger patties and use a dinner roll or Hawaiian roll.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA recommendations, while you can keep these in an airtight container in the refrigerator for a day, the buns tend to get a little soggy with the buffalo sauce on them.
Other Favorite Appetizer Bites
Buffalo Chicken Mini Burger FAQ's
No problem! You can make your own with a meat grinder or food processor. If you have a meat grinder, place your chicken or turkey through it according to the instructions. No meat grinder (hand raised here!)? Cut your meat into pieces and put in a food processor. Process with the steel blade until the meat is ground to desired consistency.
Use your favorite sauce here. We use Frank’s Buffalo Sauce but there are MANY good sauces that would work great with this recipe. Make your own for extra points!
If you aren't a huge fan of blue cheese, reduce the amount or substitute white cheddar, smoked gruyere, even feta would be good. Leave the cheese out of the chicken mixture completely and just top the chicken patty with a cheese slice of your choice the last 30-60 seconds of cooking.
📖 Recipe
Buffalo Chicken Mini Burgers
- Total Time: 40 minutes
- Yield: 24-30 pieces 1x
Description
These Buffalo Chicken Mini Burgers combine the best of all things; chicken, buffalo sauce, bite sized, and food on a stick! Definitely a WOW! item on your table plus #adorable.
Ingredients
- 1 pound ground chicken
- ⅔ cup buffalo sauce (we used Frank’s), divided
- 2 Tablespoon chopped green onion
- 4 ounces blue cheese, crumbled
- 2 Tablespoon panko bread crumbs
- salt and pepper
- 24-30 mini burger buns Make your own with this recipe.
- 1 English cucumber, peeled and sliced into thin rounds
- Picks
Instructions
- In a medium bowl combine ground chicken, ⅓ cup buffalo sauce, green onion, blue cheese, panko bread crumbs, salt and pepper.
- Mix JUST until combined. You don’t want to over mix the meat or break down the cheese too much.
- Using a small cookie scoop (2 teaspoon), make the chicken mixture into meatballs.
- Place on a lined cookie sheet about 1 inch apart.
- Press down with your fingers to form small patties.
- Bake at 400 degrees Fahrenheit for 12-18 minutes
- Remove from oven.
ASSEMBLY
We like to make this in a small assembly line. Feel free to make them one at a time or follow the directions below to make them ‘assembly style’.
- Set the buns (both tops and bottoms together) in two rows on a cookie sheet. Leave about 3 inches between the rows.
- Remove the tops and place next to the bottoms in the space between the rows.
- Put a drop or two of Buffalo sauce on the top and bottom of each bun.
- Place a warm chicken buffalo burger on the bottom bun. Add a slice of cucumber
- Put the top bun on top of the cucumber slices and pierce the entire mini burger with a pick.
- Continue with the other burgers.
Notes
Cheese. You want the blue cheese to be in fairly small pieces since these are mini burgers. Pieces that are too large will affect the ratio of cheese to meat in the burger. If you are not a fan of blue cheese, reduce the amount or substitute white cheddar, smoked gruyere, or feta. Leave the cheese out of the chicken mixture completely and just top the patties with a slice of your favorite cheese the last 30-60 seconds of cooking.
Chicken. If you can’t find ground chicken in your local grocery store, you can grind your own. Cut a chicken breast into pieces about 1” square. Place in a food processor with the steel blade and process until ground. Don’t over-grind as you still want some texture to the meat. You can also use ground turkey in this recipe.
Riffs. Substitute some thin sliced celery, celery slaw, or blue cheese slaw for the sliced cucumber. Love blue cheese - add some additional blue cheese sprinkles to the top of the patties the last 30 seconds of baking.
Pro Tip. After adding the buffalo sauce to the chicken mixture, place the remaining sauce in a squeeze bottle, with a cap. This makes it easier to add the sauce to the buns when assembling your mini burgers!
- Prep Time: 10 minutes
- Assembly Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 67
- Sugar: 0.5 g
- Sodium: 210.3 mg
- Fat: 3.3 g
- Carbohydrates: 4.3 g
- Protein: 5 g
- Cholesterol: 24.1 mg
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