Can I substitute the blue cheese if I don’t like its sharp flavor?

Yes! Try milder options like feta or shredded cheddar. These still add richness without overpowering the other ingredients.

How do I balance the spicy kick without losing the buffalo essence?

Adjust the heat by mixing hot sauce with melted butter. Start with a 1:1 ratio, then tweak to your preference. The fat in butter mellows the spice while keeping the tang.

Is ground chicken a good alternative to beef for this recipe?

Absolutely. Ground chicken works well, but add 1 teaspoon of olive oil per patty to prevent dryness. It pairs nicely with the bold flavors and maintains juiciness.

What’s the ideal cooking time to achieve a crispy exterior?

Cook each patty for 3-4 minutes per side on high heat. Smash them thin for maximum caramelization. A cast-iron skillet or grill works best for even searing.

Can I prepare the buttermilk ranch flood ahead of time?

Definitely. Mix the sauce ingredients 1-2 days in advance and refrigerate. The flavors deepen over time, enhancing the creamy, herby notes.

How do I prevent the buns from getting soggy?

Lightly toast them in a pan with butter or mayo. This creates a barrier against moisture while adding a subtle crunch.

I Made My Buffalo Bacon Blue Cheese Smash Burger with Buttermilk Ranch Flood

Description

Bold flavors collide in this restaurant-worthy Buffalo Bacon Blue Cheese Smash Burger with Buttermilk Ranch Flood. Crispy-edged ground chicken patties are glazed with spicy buffalo sauce, topped with tangy blue cheese crumbles and smoky bacon, then drizzled with cooling buttermilk ranch. The smashing technique creates perfect texture contrast – crispy exterior giving way to tender, juicy meat that holds up beautifully to bold toppings.

Ingredients

Scale

1 lb ground chicken, cold

4 oz blue cheese crumbles

6 strips bacon, cooked and crumbled

1/4 cup buffalo sauce

1/2 cup buttermilk ranch dressing

4 burger buns

4 lettuce leaves

2 cloves garlic, minced

1 tsp smoked paprika

1/2 tsp black pepper

2 scallions, minced

2 tbsp butter, melted

Cooking spray or oil for pan

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Instructions

1. Preheat heavy skillet or cast iron pan over medium-high heat

2. Cook bacon until crispy, reserve drippings, set aside to cool then crumble

3. Combine ground chicken with minced garlic, smoked paprika, and black pepper in cold bowl

4. Form chicken mixture into 4 loose 3-ounce balls, keep refrigerated until ready to cook

5. Heat skillet to 450°F, spray with oil to prevent sticking

6. Place chicken balls in skillet, immediately smash flat with oiled spatula or burger press

7. Cook undisturbed for 2-3 minutes until edges are golden and caramelized

8. Flip carefully, brush tops with buffalo sauce mixed with melted butter

9. Top each patty with blue cheese crumbles and bacon pieces

10. Cover briefly to melt cheese, about 30 seconds

11. Toast buns in reserved bacon fat until golden

12. Assemble burgers: bottom bun, lettuce, patty with toppings, generous drizzle of buttermilk ranch, top bun

13. Serve immediately while patties are hot and cheese is melted

Notes

Keep all ingredients cold for easier handling and better texture

Smash patties thin for maximum caramelization and crispy edges

High heat is essential – don’t reduce temperature during cooking

Buffalo sauce to butter ratio can be adjusted for heat preference (start 1:1)

Ground chicken works better than beef for buffalo flavor absorption

Cast iron or heavy-bottomed pan gives best results for even searing

Don’t press patties after initial smash to prevent drying out

Ranch flood means generous application – don’t be shy with the sauce

Prep Time: 15
Cook Time: 12
Category: Main Course
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1
Calories: 485
Sugar: 3
Sodium: 890
Fat: 28
Saturated Fat: 12
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 32
Fiber: 2
Protein: 28
Cholesterol: 85