Cast-Iron Buffalo Chicken Burgers with Crunchy Blue Cheese Slaw
Stir together a quick blue cheese slaw, shape ground chicken into four patties, and cook them in an oiled cast-iron skillet over a medium camp stove flame or medium coals for 5 to 6 minutes per side, until they reach 165°F inside. Brush the patties with warm buffalo butter, toast the buns in the skillet, and stack with the slaw. Total time is about 35 minutes.
Chicken burgers get a bad rap for being dry and bland. This version fixes both. A little mayo and panko in the patty keep it juicy, and a buttery hot sauce glaze adds the flavor.
The cool, crunchy slaw sits right on top, like celery and blue cheese on the side of wings. It's messy in the best way. Make the slaw first, keep it cold, and cook the patties last so everything lands hot and crisp together.
Cast-Iron Buffalo Chicken Burgers with Crunchy Blue Cheese Slaw
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium flame or medium coals
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 12-inch cast-iron skillet
- Small pot
- Camp stove or grill grate over coals
- Instant-read thermometer
- Large mixing bowl
- Medium mixing bowl
- Spatula and brush or spoon
- Cutting board and knife
Steps
-
Make the slaw
In a bowl, stir the cabbage, celery, sour cream, 2 tbsp mayo, blue cheese and lemon juice. Season with salt and pepper, then set it in the cooler while you cook.
-
Mix the patties
In a clean bowl, gently mix the chicken, panko, 2 tbsp mayo, garlic powder, paprika, salt and pepper. Shape four patties about 3/4 inch thick and press a shallow dimple in the center of each. Wash your hands with soap and water right away.
-
Warm the buffalo sauce
Put the hot sauce, 3 tbsp butter and honey in a small pot over low heat. Stir until the butter melts. Move it to the edge of the heat to stay warm.
-
Heat the skillet
Set a 12-inch cast-iron skillet over medium heat for 3 minutes. Add the oil and swirl to coat. The oil should shimmer but not smoke.
-
Cook the chicken
Lay the patties in the skillet and cook 5 to 6 minutes without pressing. Flip once and cook 5 to 6 minutes more. Slide an instant-read thermometer into the side of each patty; it must read 165°F.
-
Glaze the patties
Once they hit 165°F, brush both sides with the warm buffalo sauce. Let them sizzle about 30 seconds, then move them to a clean plate. Use a clean spoon or brush, not the one that touched raw chicken.
-
Toast the buns
Wipe the skillet with a paper towel and lower the heat a bit. Melt 1 tbsp butter and set the buns cut side down for about 1 minute, until golden.
-
Stack and serve
Put a patty on each bottom bun, then pile on the slaw. Drizzle any leftover buffalo sauce on top, add the lid and eat while hot.
Trail Notes
Mix the slaw at home, without the blue cheese, and pack it in a lidded container. Add the cheese at camp. You can also shape the patties at home, layer them with parchment, and freeze them flat. They'll thaw in the cooler and keep it cold.
Keep raw chicken at 40°F or below, in a sealed container on the bottom of the cooler. Cook it within 1 to 2 days of thawing. Never leave raw or cooked chicken out for more than 2 hours, or 1 hour in hot weather.
Ground turkey works the same way and also needs 165°F. If you don't like blue cheese, stir 2 tbsp of ranch dressing into the slaw instead. Add a slice of pepper jack on the patties if you want more heat.
Strain dishwater and scatter it broadly at least 200 feet from water. Pack out food scraps and chicken packaging. Don't pour the leftover buffalo butter on the ground; wipe it up with a paper towel and pack it out.
Campers ask
What temperature are chicken burgers done at camp?
Cook them to 165°F in the center of the patty, checked with an instant-read thermometer. Color alone isn't a reliable test.
How do you keep chicken burgers from drying out?
Mix in a little mayo and panko, don't overwork the meat, and don't press the patties while they cook. Pull them off as soon as they hit 165°F.
Can I cook these on a camp stove instead of a campfire?
Yes. Use a cast-iron skillet on a single burner over medium heat and cook the patties in the same time. If your skillet is small, cook two at a time and keep the first batch warm under foil.
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