Buffalo Chicken Burgers

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


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


  1. 1 Heat oven to 350°F. Bake biscuits as directed on can.
  2. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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