Buffalo Chicken Burger with Blue Cheese Ranch

BLUE CHEESE RANCH SAUCE

1 c. sour cream

1/3 c. buttermilk

1/4 c. crumbled blue cheese

1 tbsp. parsley, chopped

1 tbsp. dill, chopped

1 tbsp. chives, chopped

1 tsp. lemon juice

3 dashes Tabasco

2 cloves garlic

kosher salt

Black peppe

FOR THE BURGERS

1 lb. ground chicken

2 c. panko bread crumbs

1/4 white onion, grated or finely diced

1 egg

1 tsp. cayenne pepper

1 tsp. garlic powder

1 tsp. kosher salt

1/4 tsp. fresh black pepper

1 tbsp. olive oil

1/2 c. Frank’s Red Hot

1/4 c. butter

4 Hamburger buns

Iceberg lettuce, for serving

Tomato, for serving

For the blue cheese ranch sauce: combine all ingredients in a bowl and mix well. Season to taste with salt and pepper. Chill in fridge until ready to serve.
In a large bowl, mix together chicken, 1 cup panko, onion, egg, cayenne, garlic powder, salt, and pepper in a large bowl.
Form mixture into four equal-sized patties and coat each with remaining 1 cup breadcrumbs.
Heat oil in a large skillet over medium heat. Add burgers and cook until golden brown, 5 minutes per side.
Meanwhile, in a small saucepan over low heat, combine Frank’s and butter. Stir together well, then coat burgers in sauce by submerging each one in saucepan.
Build burgers by topping each bun with a patty, blue cheese ranch sauce, lettuce, and tomato.

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