This is an interpretation of burgers and wings and most importantly, buffalo and blue cheese flavors! This was inspired by our friend Matt that brought buffalo chicken burgers to a cookout a while back. He got the idea from the Pittsburgh Post-Gazette. I took the basic idea and added some flavors that we have enjoyed with this combo.
Start with ground chicken.
Garlic Parmesan buffalo sauce was a key ingredient that was mixed into the burgers and I also reserved some as a topping sauce.
Get those hands dirty and mix up the meat and form the patties.
I prepped the rosemary potatoes and threw them on the top shelf of the grill for about a half an hour before starting the burgers. It was just foil wrapped redskin potatoes with rosemary, garlic, onion, banana peppers, salt, and pepper, and oil.
Be sure to wrap it well in 2-3 layers of foil.
Grill the burgers up as you normally would. Be sure that the grill is well oiled as the chicken has more of a tendency to stick and come apart a bit.