We’re in Buffalo, NY, the holy mecca for authentic Buffalo chicken wings. Wings used to be in the weekly rotation, with a pizza order from the neighborhood fave. The standard order was twenty wings, hot, extra crispy. Although I have never been a wing fan, my husband and kids are, and it was the Friday night treat for many years.
How did this crazy idea turn into a national treasure?
“On March 4th, 1964, Dominic Bellissimo was tending bar at the now-famous Anchor Bar Restaurant in Buffalo, NY. Late that evening, a group of Dominic’s friends arrived at the bar with ravenous appetites. Dominic asked his mother, Teressa, to prepare something for his friends to eat.
“They looked like chicken wings, a part of the chicken that usually went into the stock pot for soup. Teressa had deep fried the wings and flavored them with a secret sauce. The wings were an instant hit and it didn’t take long for people to flock to the bar to experience their new taste sensation. From that evening on, Buffalo Wings became a regular part of the menu at the Anchor Bar.
“The phenomenon created in 1964 by Teressa Bellissimo has spread across the globe. Although many have tried to duplicate the Buffalo wing, the closely guarded secret recipe is what makes Frank & Teressa’s the proclaimed “Best Wings in the World”.” (credit: The Anchor Bar)
However, nary a wing has passed our lips since beginning the K2.0 journey.
Well … maybe my husband has cheated once or twice. But he’s trying, and I know he misses them. So, I decided to recreate the Buffalo wing taste with a chicken burger, and it was a huge hit! Simple, easy and delicious, served with carrots and celery, (as every wing order in Buffalo is,) and instead of the fatty/salty blue cheese for dipping, we elected to go with fat-free Icelandic yogurt. It was the perfect combination of sweet, savory and tart.
The Buffalo Chicken Burgers are made with lean ground chicken breast, chopped celery and onion, 2 level Tbsp crumbled blue cheese, a shake of cumin, a shake of crystalized garlic, freshly ground pepper, and a shake of chili powder. The most important ingredient was the hot sauce, and because the local brand is “Frank’s” here in the wing capital of the planet, we can’t go there, because the sodium is off the charts. We elected to try a new brand that contained only 25g of sodium. It’s called Tia Lupita, and it’s fantastic! It’s non-GMO, gluten free, sugar-free, and has only 7 ingredients. Yay!
The burgers were cooked in a dry cast iron skillet, and served on an Angelic Bakehouse whole grain rolls. SO GOOD! We tossed the remaining 2 burgers into the freezer for a quick meal next week.
Buffalo Chicken Burgers
- 16 ounces lean ground chicken
- 1/2 Cup diced onion
- 1/2 Cup diced celery
- 2 Tbsp crumbled blue cheese (look for a lower sodium variety)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp granulated garlic
- 1 tsp freshly ground pepper
- Preheat a cast iron or nonstick skillet on medium.
- Mix all burger ingredients together in a large bowl. Form into patties.
- Cook the burgers over medium-high heat, 5 minutes a side, until done. A meat thermometer should read at least 165º.
- Serve with or without a roll, and with carrots, celery, and non-fat greek or Icelandic yogurt for dipping.
I wish I had taken more photos for you! The meal made itself so quickly, and then … we just gobbled it up!