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Buffalo Chicken Burgers

(32)
  16 reviews
  • 40 min prep time
  • 40 min total time
  • 13 ingredients
  • 8 servings
  • Pinterest
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The familiar hot sauce and blue cheese companions for buffalo chicken are nestled on just-baked biscuits in a smaller-sized sandwich classic.

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

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin™ 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)

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
397
Calories from Fat
160
% Daily Value
Total Fat
15g
23%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
972mg
40%
Potassium
504mg
14%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
3%
Sugars
6g
Protein
33g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
11%
11%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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