Blue Cheese Buffalo Burgers With Crispy Chicken Skin

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Quick Ingredients

Burgers: 1 1/2 lb 80/20 ground beef, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 4 brioche burger buns, 1 tbsp neutral oil
Buffalo sauce: 1/2 cup buffalo-style hot sauce, 4 tbsp unsalted butter, 1 tbsp honey, 1/2 tsp Worcestershire sauce
Chicken skin bits: 8 oz chicken skin, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika, 1 cup neutral oil for frying
Celery slaw: 2 cups thinly sliced celery, 1 cup shredded green cabbage, 1/2 cup shredded carrot, 2 tbsp apple cider vinegar, 1 tbsp olive oil, 1 tsp honey, 1/4 tsp kosher salt
Toppings: 1/2 cup crumbled blue cheese, 1/3 cup ranch dressing, 2 tbsp chopped chives or green onions

Do This

1. Slice chicken skin into small pieces, season, and fry in 350 degrees F oil for 4 to 6 minutes until deeply golden and crisp; drain on paper towels.
2. Toss celery, cabbage, carrot, vinegar, olive oil, honey, and salt; chill while you cook.
3. Simmer hot sauce, butter, honey, and Worcestershire for 2 to 3 minutes; keep warm.
4. Form beef into four 6 oz patties, season with salt, pepper, and garlic powder, then cook in a hot skillet or grill at 400 degrees F for 4 to 5 minutes per side to 160 degrees F.
5. Toast buns for 1 to 2 minutes, then brush patties generously with warm buffalo sauce.
6. Build each burger with ranch, buffalo burger patty, blue cheese, chicken skin bits, celery slaw, chives, and the top bun.

Why You’ll Love This Recipe

Big sports-bar flavor at home: Tangy buffalo sauce, cool ranch, funky blue cheese, and crisp celery hit all the classic wing-night notes.
Crunch in every bite: Crispy fried chicken skin bits add a bold, savory topping that makes this burger feel extra special.
Balanced, not just spicy: The celery slaw brings freshness, the ranch cools the heat, and the blue cheese adds creamy richness.
Great for game day: Most components can be prepped ahead so you can cook the burgers quickly when everyone is hungry.

Grocery List

Produce: Celery, green cabbage, carrot, chives or green onions
Meat: 1 1/2 lb 80/20 ground beef, 8 oz chicken skin from skin-on chicken thighs or drumsticks
Dairy: Unsalted butter, crumbled blue cheese, ranch dressing
Bakery: 4 brioche burger buns
Pantry: Buffalo-style hot sauce, neutral frying oil, olive oil, apple cider vinegar, honey, Worcestershire sauce, kosher salt, black pepper, garlic powder, smoked paprika

Full Ingredients

For the Crispy Fried Chicken Skin Bits

8 oz chicken skin, removed from skin-on chicken thighs or drumsticks
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp smoked paprika
1 cup neutral oil, such as canola, vegetable, or peanut oil, for frying

For the Celery Slaw

2 cups thinly sliced celery, from about 5 large ribs
1 cup finely shredded green cabbage
1/2 cup shredded carrot
2 tbsp apple cider vinegar
1 tbsp extra-virgin olive oil
1 tsp honey
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper

For the Buffalo Sauce

1/2 cup buffalo-style hot sauce
4 tbsp unsalted butter
1 tbsp honey
1/2 tsp Worcestershire sauce
1/8 tsp garlic powder

For the Burger Patties

1 1/2 lb 80/20 ground beef, cold
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1 tbsp neutral oil, for the skillet or grill grates

For Assembly

4 brioche burger buns, split
2 tbsp unsalted butter, softened, for toasting buns
1/2 cup crumbled blue cheese
1/3 cup ranch dressing, plus more for serving if desired
2 tbsp finely chopped chives or green onions
Extra buffalo sauce, for drizzling
Extra celery leaves, optional, for garnish

Blue Cheese Buffalo Burgers With Crispy Chicken Skin – Closeup

Step-by-Step Instructions

Step 1: Prep the chicken skin for frying

Pat the chicken skin very dry with paper towels. Moisture is the enemy of crispiness, so take a full minute to blot both sides well. Using kitchen shears or a sharp knife, cut the skin into 1/2-inch pieces. Place the pieces in a small bowl and season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika.

If the chicken skin pieces feel wet after seasoning, pat them dry again before frying. This helps reduce splattering and gives you lighter, crunchier bits.

Step 2: Fry the chicken skin bits until crisp

Pour 1 cup neutral oil into a small heavy skillet or saucepan and heat over medium to medium-high heat until the oil reaches 350 degrees F. Carefully add half of the chicken skin pieces to the oil. Fry for 4 to 6 minutes, stirring occasionally, until the pieces are deep golden brown, bubbling slows down, and the texture looks crisp and craggy.

Use a slotted spoon to transfer the fried chicken skin bits to a paper towel-lined plate. Repeat with the remaining chicken skin. Let the bits cool for at least 5 minutes; they will crisp up even more as they sit. Set aside for topping the burgers.

Step 3: Make the crunchy celery slaw

In a medium bowl, combine 2 cups thinly sliced celery, 1 cup shredded green cabbage, and 1/2 cup shredded carrot. In a small bowl, whisk together 2 tbsp apple cider vinegar, 1 tbsp olive oil, 1 tsp honey, 1/4 tsp kosher salt, and 1/8 tsp black pepper.

Pour the dressing over the vegetables and toss well. Refrigerate the slaw for at least 15 minutes while you prepare the remaining components. This short rest softens the vegetables slightly while keeping them crisp and refreshing.

Step 4: Warm the buffalo sauce

In a small saucepan over low heat, combine 1/2 cup buffalo-style hot sauce, 4 tbsp unsalted butter, 1 tbsp honey, 1/2 tsp Worcestershire sauce, and 1/8 tsp garlic powder. Whisk for 2 to 3 minutes, just until the butter melts and the sauce turns glossy and smooth.

Keep the sauce warm over the lowest heat setting, or remove it from the heat and cover the pan. Stir before using. The honey lightly rounds out the heat without making the sauce taste sweet.

Step 5: Shape and season the burger patties

Divide the cold ground beef into 4 equal portions, about 6 oz each. Gently shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Press a shallow indentation in the center of each patty with your thumb; this helps the burgers cook evenly and stay flat.

Season both sides of the patties with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder, dividing the seasoning evenly among the burgers. Handle the meat lightly so the finished burgers stay juicy and tender.

Step 6: Cook the burgers

For a skillet method, heat a large cast-iron skillet over medium-high heat until very hot, about 3 minutes. Add 1 tbsp neutral oil and swirl to coat. Add the patties and cook for 4 to 5 minutes on the first side, until a deep brown crust forms. Flip and cook for another 4 to 5 minutes, or until the center reaches 160 degrees F on an instant-read thermometer.

For a grill method, preheat the grill to 400 degrees F and oil the grates. Grill the patties for 4 to 5 minutes per side, or until they reach 160 degrees F. During the final minute of cooking, brush the top of each patty with warm buffalo sauce so it becomes shiny and lightly lacquered.

Step 7: Toast the buns

Spread the cut sides of the brioche buns with 2 tbsp softened butter. Place them cut-side down in the hot skillet or on the grill for 1 to 2 minutes, until golden and lightly crisp around the edges. Toasting the buns helps them hold up to the ranch, buffalo sauce, and juicy burger patties.

Step 8: Build the Blue Cheese Buffalo Burgers

Spread about 1 tbsp ranch dressing on the bottom half of each toasted bun. Place one buffalo-glazed burger patty on each bottom bun. Spoon or brush another 1 to 2 tsp warm buffalo sauce over each patty.

Top each burger with 2 tbsp crumbled blue cheese, a generous sprinkle of crispy fried chicken skin bits, and a mound of celery slaw. Drizzle each with another 1 to 2 tsp ranch dressing, then finish with chopped chives or green onions and a few celery leaves if using. Add the top buns and serve immediately with extra buffalo sauce and ranch on the side.

Pro Tips

Keep the beef cold: Cold ground beef is easier to shape and stays juicier as it cooks. Form the patties right before cooking if possible.
Do not press the burgers: Pressing with a spatula squeezes out flavorful juices. Let the crust form naturally, then flip once.
Use a thermometer: Ground beef should reach 160 degrees F for food safety. Check the thickest part of the patty.
Drain the slaw well: If the slaw releases liquid while it sits, use tongs to lift it out of the bowl before adding it to the burgers so the buns do not get soggy.
Add chicken skin bits at the last second: They stay crispiest when sprinkled on just before the top bun goes on.

Variations

Blue cheese ranch burger: Stir 2 tbsp crumbled blue cheese into the ranch dressing before assembling for an extra creamy, tangy sauce.
Grilled chicken version: Swap the beef patties for 4 boneless skinless chicken thighs, grilled to 165 degrees F and brushed with buffalo sauce.
Extra-hot sports-bar style: Add 1/4 tsp cayenne pepper to the buffalo sauce and top each burger with sliced pickled jalapenos.

Storage & Make-Ahead

These burgers are best assembled and eaten right away, but the components can be prepared ahead. The celery slaw can be made up to 8 hours in advance and stored covered in the refrigerator. The buffalo sauce can be made up to 3 days ahead; refrigerate it in an airtight container and rewarm gently over low heat or in 15-second microwave bursts, whisking until smooth. Fried chicken skin bits are best the day they are made, but they can be stored in a loosely covered container at room temperature for up to 6 hours. To re-crisp, place them on a baking sheet in a 350 degrees F oven for 4 to 6 minutes. Cooked burger patties can be refrigerated in an airtight container for up to 3 days and reheated in a covered skillet over medium-low heat until warmed through to 165 degrees F, but for the juiciest texture, cook the patties fresh.

Nutrition (per serving)