Serious Eats: Recipes
Spicy Buffalo Chicken Burgers
Notes: Flavor and juiciness was a priority with these burgers, so I added butter to the mix. To make the breadcrumbs, I pulsed a slice of white bread. I tested these burgers on a grill, grill pan, and flat skillet; ultimately, I found that a flat skillet or cast iron pan is the best tool to accommodate the soft texture of the raw burger patties.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
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