Buffalo Chicken Burgers (Paleo & Whole30)
There are burgers… and then there are burgers that make you forget you’re eating healthy. These Buffalo Chicken Burgers fall squarely into that second category.
Picture this: It’s a weeknight in Phoenix. The kids are hungry, you’re tired, and it’s still too hot outside to even think about cranking up the oven. That’s when this recipe swoops in like the dinnertime hero you didn’t know you needed.
We’re talking juicy, lean chicken boosted with fresh zucchini (yes, hidden veggies for the win 🙌), a kick of buffalo sauce, and all your favorite burger fixings. They’re quick enough for a weeknight, flavorful enough to serve at a weekend BBQ, and totally customizable whether you’re Paleo, Whole30, or just trying to eat a little lighter.
The best part? They’re done in about 30 minutes — which means you can get back to family time, or sneak in a little self-care before the bedtime routine takes over.
Why You’ll Love These Buffalo Chicken Burgers
🥒 Built-in Veggies. The grated zucchini keeps them tender, juicy, and sneaks in extra nutrition.
🔥 Big Flavor, Clean Ingredients. No boring chicken patties here — buffalo sauce brings the perfect kick without processed extras.
🕒 30 Minutes, Start to Finish. Minimal effort, maximum payoff.
🥗 Flexible Serving Options. Wrap them in lettuce for Paleo & Whole30, serve them on buns for the rest of the family.
Buffalo Chicken Burgers Recipe
Total Time: About 30 minutes
Yield: 4 Burgers
Diet: Gluten Free, Paleo & Whole30 Friendly
Ingredients
For the Buffalo Chicken Burgers:
1 lb. ground chicken (93–96% lean recommended)
3/4 cup grated zucchini, excess moisture squeezed out
1 green onion, sliced
2 Tbsp. cilantro
2 Tbsp. buffalo sauce*
1/2 tsp. garlic powder
3/4 tsp. salt
To Serve:
Buns (or lettuce leaves for wraps)
Lettuce
Ranch Dressing
Additional buffalo sauce*
Optional toppings: sliced tomato, red onion, avocado, pickles, cheese, etc.
*For Paleo & Whole30: Use a compliant hot sauce (like Frank’s Red Hot, Tessemae’s, or Noble Made).
Instructions
Squeeze the Zucchini. Place grated zucchini in a clean kitchen towel or paper towel. Wrap and squeeze out excess water.
Mix. In a large bowl, combine ground chicken, zucchini, green onion, cilantro, buffalo sauce, garlic powder, and salt. Mix gently with a fork or your hands until just combined.
Shape. Divide mixture into 4 equal portions and form into patties, slightly larger than your buns (they’ll shrink a bit while cooking).
Cook. Heat 2 Tbsp. olive oil in a skillet over medium heat. Cook burgers 5–7 minutes per side, until cooked through and internal temp reaches 165°F.
Build. Transfer to a plate and assemble with buns or lettuce wraps, lettuce, ranch, extra buffalo sauce, and your favorite toppings.
Serving Ideas
🥬 Lettuce Wraps: Perfect for Paleo & Whole30. Crisp lettuce balances the heat.
🍔 Classic Burgers: Add melty cheese and stack high with toppings.
🥗 Burger Bowls: Serve on a bed of greens with avocado, cucumbers, and an extra drizzle of ranch.
Storage Tips
Store leftovers in an airtight container in the fridge for 3–4 days.
Reheat in a skillet or microwave until warmed through.
This is one of those recipes that makes healthy eating feel indulgent. It’s fast, flavorful, and guaranteed to make your weeknight dinner lineup a whole lot more exciting.
