Savory Buffalo White Cheddar Chicken (Printable Version)
Juicy chicken patties infused with buffalo, white cheddar, and spinach, topped with crisp ranch slaw.
# Everything You’ll Need:
→ Chicken Burger
01 -
1 lb lean ground chicken
02 -
1 cup fresh spinach, finely chopped
03 -
1 cup shredded white cheddar cheese
04 -
2 tablespoons buffalo wing sauce
05 -
1/4 cup panko breadcrumbs
06 -
1 large egg, lightly beaten
07 -
2 cloves garlic, minced
08 -
1 teaspoon smoked paprika
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
→ Ranch Slaw
11 -
2 cups shredded green cabbage
12 -
1 cup shredded carrots
13 -
1/4 cup chopped fresh parsley
14 -
1/3 cup ranch dressing
15 -
1 tablespoon apple cider vinegar
16 -
Salt and pepper to taste
→ To Serve
17 -
4 burger buns (brioche or whole wheat)
18 -
Optional: extra buffalo sauce for drizzling
# Steps to Cook:
01 -
Finely chop fresh spinach and mince garlic. Shred white cheddar if necessary. Shred cabbage and carrots, then chop parsley. Arrange each in separate bowls.
02 -
Combine shredded cabbage, carrots, and parsley in a medium bowl. Add ranch dressing and apple cider vinegar, then toss to coat evenly. Season with salt and pepper. Cover and refrigerate.
03 -
In a large bowl, gently mix ground chicken, chopped spinach, shredded cheddar, buffalo sauce, panko, beaten egg, minced garlic, smoked paprika, salt, and pepper until just combined.
04 -
Divide the mixture into 4 equal portions and shape each into a 3/4-inch-thick round patty, pressing gently to keep the cheese inside.
05 -
Heat a non-stick or cast-iron skillet over medium heat with a light coating of oil if needed. Cook patties for 6–7 minutes on first side until browned, flip and cook 6–7 more minutes until internal temperature reaches 165°F (74°C). Optionally brush extra buffalo sauce in the last minute.
06 -
Lightly toast burger buns in a separate pan or under the broiler for 2–3 minutes until golden.
07 -
Place each cooked patty on a toasted bun, top with ranch slaw and optional buffalo sauce drizzle. Serve immediately.
# Extra Suggestions:
01 -
For best texture, use fresh spinach finely chopped and toast buns to prevent sogginess. Chill patties 15 minutes before cooking if mixture feels loose. For gluten-free version, substitute gluten-free buns and breadcrumbs or use almond flour. Dairy-free cheese alternatives are suitable.