Bake-Off® Contest 44, 2010
League City, Texas

Buffalo Chicken Burgers

The familiar hot sauce and blue cheese companions for buffalo chicken are nestled on just-baked biscuits in a smaller-sized sandwich classic.

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  • prep time 40 min
  • total time 40 min
  • ingredients 13
  • servings 8
 

Ingredients

1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)
3
tablespoons unsalted or salted butter
2
lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1
tablespoon cajun seasoning
1
teaspoon ground red pepper (cayenne)
Dash salt
Dash black pepper
2
tablespoons Pillsbury BEST® All Purpose Flour
2
tablespoons ranch dressing mix
1
cup Progresso® chicken broth
2
tablespoons Louisiana hot sauce or other red pepper sauce
3
medium carrots
1
cup crumbled blue cheese (4 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Bake biscuits as directed on can.
  • 2 Meanwhile, melt 1 tablespoon of the butter. In food processor, place chicken, Cajun seasoning, red pepper, salt, black pepper, 1 tablespoon of the flour, 1 tablespoon of the dry dressing mix and melted butter. Cover; process with 10 to 15 on-and-off pulses until chopped. Shape mixture into 8 patties, 2 1/2 inches in diameter.
  • 3 Heat 12-inch nonstick skillet over medium heat. Melt 1 tablespoon of the butter in skillet. Add patties; cook about 5 minutes on each side or until light golden brown. Remove from skillet; cover with foil.
  • 4 Stir 1/2 cup of the chicken stock into skillet, stirring to loosen bits from bottom of skillet. In small bowl, beat remaining 1/2 cup chicken stock, remaining 1 tablespoon flour and remaining 1 tablespoon dry dressing mix with wire whisk until blended; beat into mixture in skillet. Heat to boiling. Stir in hot sauce; return patties to skillet. Reduce heat to medium-low. Cover; simmer 6 to 10 minutes, turning patties once, until thermometer inserted in center of patties reads 165°F. Meanwhile, using vegetable peeler, peel carrots into thin strips.
  • 5 Remove patties from skillet. Remove skillet from heat; stir remaining 1 tablespoon butter into sauce. Split biscuits; fill with patties, sauce, carrots and cheese.
  • 1 Heat oven to 350°F. Bake biscuits as directed on can.
  • 2 Meanwhile, melt 1 tablespoon of the butter. In food processor, place chicken, Cajun seasoning, red pepper, salt, black pepper, 1 tablespoon of the flour, 1 tablespoon of the dry dressing mix and melted butter. Cover; process with 10 to 15 on-and-off pulses until chopped. Shape mixture into 8 patties, 2 1/2 inches in diameter.
  • 3 Heat 12-inch nonstick skillet over medium heat. Melt 1 tablespoon of the butter in skillet. Add patties; cook about 5 minutes on each side or until light golden brown. Remove from skillet; cover with foil.
  • 4 Stir 1/2 cup of the chicken stock into skillet, stirring to loosen bits from bottom of skillet. In small bowl, beat remaining 1/2 cup chicken stock, remaining 1 tablespoon flour and remaining 1 tablespoon dry dressing mix with wire whisk until blended; beat into mixture in skillet. Heat to boiling. Stir in hot sauce; return patties to skillet. Reduce heat to medium-low. Cover; simmer 6 to 10 minutes, turning patties once, until thermometer inserted in center of patties reads 165°F. Meanwhile, using vegetable peeler, peel carrots into thin strips.
  • 5 Remove patties from skillet. Remove skillet from heat; stir remaining 1 tablespoon butter into sauce. Split biscuits; fill with patties, sauce, carrots and cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
440
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
9g,
9%
Trans Fat
3g
3%
),
Cholesterol
95mg
95%;
Sodium
1780mg
1780%;
Total Carbohydrate
32g
32%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
4%;
Calcium
10%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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