Buffalo White Cheddar Spinach Chicken

These savory buffalo white cheddar spinach chicken burgers with easy ranch slaw bring together juicy chicken patties infused with spicy buffalo sauce, melted white cheddar, and fresh spinach, all topped with a cool, crunchy ranch slaw. This recipe offers a balanced meal with bold flavors and textures perfect for a quick weeknight dinner or game day treat.

I first made these burgers when craving something flavorful but lighter than beef burgers. Now they are a go-to whenever I want something that feels special but still easy to whip up.

Ingredients

• One pound ground chicken: preferably lean but not too dry to keep the patties juicy
• One cup fresh spinach: finely chopped for a pop of color and nutrients
• One cup shredded white cheddar cheese: brings creamy, sharp flavor that melts beautifully
• Two tablespoons buffalo wing sauce: adds spicy tang and depth, use your favorite brand for best flavor
• Quarter cup panko breadcrumbs: help bind the patties without weighing them down
• One large egg: lightly beaten to hold the mixture together perfectly
• Two cloves garlic: minced for aromatic punch
• One teaspoon smoked paprika: adds warmth and a subtle smoky note
• Half teaspoon salt: to enhance all the flavors evenly
• Quarter teaspoon black pepper: adds just enough bite
• Two cups shredded green cabbage: for the ranch slaw's crunchy base
• One cup shredded carrots: provide sweetness and vibrant color to the slaw
• Quarter cup chopped fresh parsley: adds freshness and herbaceous brightness
• One third cup ranch dressing: for creamy tang in the slaw
• One tablespoon apple cider vinegar: balances creaminess with acidity
• Salt and pepper: to taste for seasoning the slaw
• Four burger buns: brioche or whole wheat, toasting recommended to prevent sogginess
• Optional extra buffalo sauce: for drizzling to amp up the heat

Step-by-Step Instructions

Prep the Ingredients:

Finely chop the fresh spinach and mince garlic to release their flavors. Shred the white cheddar cheese if needed to ensure it melts evenly. Shred cabbage and carrots, then chop parsley and set all aside separately to streamline assembly.

Make the Slaw:

In a medium bowl, toss the shredded cabbage, carrots, and parsley with ranch dressing and apple cider vinegar until everything is well coated. Season with salt and pepper to taste. Cover and refrigerate to let the flavors meld while you work on the burgers.

Mix the Burger Ingredients:

Combine ground chicken, chopped spinach, shredded white cheddar, buffalo sauce, panko, beaten egg, garlic, smoked paprika, salt, and black pepper in a large bowl. Gently mix just until everything is combined without overworking to keep patties tender.

Form the Patties:

Divide the mixture into four equal parts and shape each into a round patty about three quarters of an inch thick. Press gently so the cheddar stays inside as the burgers cook, locking in the cheesy goodness.

Cook the Burgers:

Heat a non-stick or cast-iron skillet over medium heat and lightly oil if it seems dry. Cook patties for six to seven minutes on the first side until a golden crust forms. Flip and cook an additional six to seven minutes until the internal temperature reaches one hundred sixty five degrees Fahrenheit (seventy four degrees Celsius). Brush on extra buffalo sauce during the last minute if you like it spicier.

Toast the Buns:

Toast the burger buns lightly in a separate pan or under the broiler until just crisp to prevent sogginess when assembled.

Assemble and Serve:

Place each patty on a toasted bun, top generously with the cool ranch slaw, and drizzle with extra buffalo sauce if desired. Serve immediately for the best balance of hot and cold flavors.

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My favorite ingredient has to be the white cheddar because it melts so smoothly inside the patty, adding richness that balances the buffalo heat. One family night we all gathered around after a long day, and the kids couldn't stop talking about how juicy and flavorful these burgers were—definitely a new favorite.

Storage Tips

Store leftover patties and slaw separately in airtight containers in the refrigerator for up to three days. Reheat the patties gently in a skillet or oven to avoid drying out. The slaw is best served cold and fresh but can be rested in the fridge overnight for even better flavor. Buns toast up nicely again if needed.

Ingredient Substitutions

Ground turkey can replace chicken for a slightly different flavor. For the cheese, use any melting white cheese like mozzarella or Monterey Jack if cheddar is unavailable. Swap buffalo sauce with hot sauce mixed with melted butter for homemade wing sauce. Use mayo or Greek yogurt instead of ranch dressing to lighten the slaw.

Serving Suggestions

Pair these spicy burgers with sweet potato fries or a crisp green salad to complement the flavors. A cold glass of your favorite beer or a sparkling lemonade makes for a refreshing accompaniment. These burgers also shine at casual gatherings or backyard barbecues.

Recipe FAQs

→ What type of chicken works best for these patties?

Lean ground chicken with some moisture works well, ensuring the patties stay juicy without being dry.

→ How can I keep the patties from falling apart?

Using panko breadcrumbs and egg helps bind the mixture. Chilling the patties before cooking also improves their sturdiness.

→ What adds smoky flavor to the patties?

Smoked paprika enhances the patties with a subtle smoky warmth complementing the buffalo sauce.

→ Can I prepare the slaw in advance?

Yes, making the slaw ahead allows the flavors to meld, but it's best served chilled and fresh for crispness.

→ How do I toast the buns without drying them out?

Lightly toast buns in a pan or under a broiler for a couple of minutes to retain softness while adding a bit of crunch.

→ Are there alternatives for ranch dressing in the slaw?

You can substitute ranch with a yogurt-based dressing or a vinaigrette to customize flavor and texture.