Blue Cheese Stuffed Buffalo Chicken Burgers

Recipe adapted from : Buns in My Oven

• 1 lbs. ground chicken
• 1 cup bread crumbs
• 1/4 to 1/2 cup hot sauce
• 1 packet of ranch seasoning powder
• 2 tablespoons prepared ranch dressing
• 1 egg
• shredded SHARP cheddar cheese (Sharp cheddar adds an extra BAM)
• 1 head of iceberg lettuce
• 2 cups of coleslaw
• 1/4 cup of blue cheese dressing
• 1 container of crumbled blue cheese dressing

In a medium size bowl, mix the coleslaw, blue cheese dressing, 1 tablespoon of ranch packet, and 2 tablespoons of the crumbled blue cheese dressing. Mix until the coleslaw is well mixed. Set aside (or in the frig if it will be longer than 30 minutes).

In a large bowl, put the chicken, bread crumbs, hot sauce, 2 tablespoons of ranch packet, and 1 egg. Use your hands and mix the ingredients until it's just blended. On a medium size cutting board, lay a palm size ball (1/2 cup or so) of the meat mixture down. *It will be sticky. Smoosh it into a flat circle, about 1 inch thick. Make 4 total circles. Sprinkle 1 to 2 tablespoons of crumbled blue cheese in the middle of those patties on the cutting board. There should be about 2 inches from the edges so you can seal the burgers.

Separate the leftover meat in the bowl into 4 sections, one by one, smoosh them and gently lay them on top of the blue cheese dressing.

Preheat a saute pan on HIGH. Get the lid for that pan. (If you're like me, it's a treasure hunt for lids. Took me 3 tries. No joke.) If it's a not a non stick pan, spray it with canola cooking spray. Once the pan is hot, carefully remove the patties from the cutting board with a flat and wide spatula.

Place them in the pan, and listen for that delicious sizzle! Press them down so that the bottoms are evenly pressed on the pan. Cover with the lid, cook for 1 minute on high, reduce temperature to medium/high. Let it cook for 5 to 6 minutes. Regularly watch them to make sure they don't burn. Flip after it's nice a cooked on the bottom. Smoosh it down so again the bottom is pressed evenly. Cover and let it cook for about another 5 minutes. Again watch them to make sure it doesn't burn.

Grab a meat thermometer and shove it in the middle, make sure it hits 165.

Once the burger hits 165. Turn off the heat. Now go prepare the lettuce wraps. Simply tear the root of the lettuce head out and gently pull the sheets of lettuce apart, trying to keep them in one piece as possible.

Top with the coleslaw, a pinch of shredded cheese, a sprinkle of crumbled blue cheese dressing, and don't forget a teaspoon of the buffalo sauce.

Make sure to fold the lettuce leaves over the top and hold it with both hands.

Side note: If you eat the burgers immediately after cooking, the lettuce will be hot. So be careful!

To quicken the process, you could even cut out stuffing the burgers and just break up the meat mixture into 4 parts and cook each of those parts into burgers.