As summer heats up, who wants to be stuck slaving away in a hot kitchen?  That’s why I whipped up these incredible buffalo chicken burgers that are perfect for throwing on the grill! Packed with juicy flavor, these burgers boast a surprise creamy center thanks to delicious pockets of light cream cheese and mozzarella. The recipe for these buffalo chicken burgers uses just two tablespoons of hot sauce for all four burgers, keeping the spice level manageable. Don’t worry if you’re watching your weight – I’ve swapped in my zero-point ranch dressing to ensure these beauties stay low in points. These crowd-pleasing burgers are sure to be a hit at your next summer BBQ. They are only 4 Weight Watchers points each, so you can enjoy them along with everyone else! So fire up the grill and get ready to enjoy the taste of summer with this easy and delicious recipe.

Three reasons why you need to make this recipe!

Buffalo chicken burgers are fantastic for meal prep. 

They are absolutely packed with flavor, so you could make these for your work lunches, and not feel like you’re missing out on good meals. Serve alongside of your favorite veggies to keep the whole meal as low as four points. 

You can lighten it up even more! 

If four points per burger is still too much for you, use Great Value fat free cream cheese and Great Value fat free cheddar cheese to lower the points. 

Each burger has a whopping 30 grams of protein! 

The addition of the lightened up cheese in these burgers really ups the protein in them. It’s a delicious way to get your protein fill. 

Ingredients you need to make Buffalo Chicken Burgers: 

  • 1 lb raw fat free ground chicken
  • 2 tablespoons lightened up ranch dressing or zero point ranch dressing 
  • 2 tablespoons Frank’s hot sauce
  • ½ cup panko crumbs 
  • ½ cup reduced fat shredded mozzarella
  • 1 teaspoon Italian seasoning
  • 3 tablespoons light cream cheese

How to make Buffalo Chicken Burgers (step by step): 

  1. I cooked my burgers on the grill over medium heat, so preheat the grill.
  2. In a bowl, mix together the chicken, light ranch, Frank’s hot sauce, panko crumbs, mozzarella cheese and seasoning. Shape the mixture into 4 burgers, then break each burger into 2 equal parts.
  3. Divide the 3 tablespoons of cream cheese into 4 equal servings (use a scale to help with this). Flatten out the 2 pieces for the burger, place the cream cheese in the middle of one piece then form your burger using the other half.
  4. Cook on the grill for approx 20 minutes turning a few times.
  5. Serve warm and enjoy! 

Makes 4 burgers. Nutrition info for 1 burger: Calories 208,  Fat 7 g, Saturated fat 3 g,  Carbs 6 g,  Fiber 0 g, Sugars 1.13 g, Sodium 734.42 mg, Protein 30 g. 

WW Points For Buffalo Chicken Burgers:

  • Fat free ground chicken 0 points
  • Light ranch dressing 2 points or zero point ranch dressing
  • Frank’s Hot Sauce 0 points
  • Panko crumbs 6 points
  • Reduced fat shredded mozzarella 5 points
  • Italian seasoning 0 points
  • Light cream cheese 4 points

4 points per burger based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Freestyle SP- (blue & purple) 2 using WW recipe builder

Different ways to change up this recipe: 

  • I served these burgers on Flatout Fold It’s to keep points low.
  • You can cook these burgers in an air fryer for about 10-12 minutes, or even in the oven for about 15-20 minutes if you don’t have a grill. 

Tips and Tricks for Making Buffalo Chicken Burgers: 

  • You can freeze these burgers cooked or uncooked! I love whipping up large batches and then freezing the patties so all I have to do is throw them on the grill when I want a fresh burger. 
  • Cooked burgers keep well in the fridge for up to five days. 

Similar recipes you’ll enjoy: 

5 from 1 vote

Buffalo chicken burgers

By: Drizzle
Servings: 4
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Buffalo Chicken Burger
2-4PP, 2SP blue & purple, 4SP green

Ingredients 

  • 1 lb raw fat free ground chicken
  • 2 Tbsp lightened up ranch dressing, I used my own recipe (linked in opening write up)
  • 2 Tbsp Frank's hot sauce
  • 1/2 cup panko crumbs, I use PC brand in Canada, 1/2 cup is 3SP
  • 1/2 cup reduced fat shredded mozzarella, I use Trader Joe's
  • 1 tsp italian seasoning
  • 3 Tbsp light cream cheese

Instructions 

  • I cooked my burgers on the grill over medium heat, so preheat the grill.
  • In a bowl, mix together the chicken, light ranch, Frank’s hot sauce, panko crumbs, mozzarella cheese and seasoning. Shape the mixture into 4 burgers, then break each burger into 2 equal parts.
  • Divide the 3 tablespoons of cream cheese into 4 equal servings (use a scale to help with this). Flatten out the 2 pieces for the burger, place the cream cheese in the middle of one piece then form your burger using the other half.
  • Cook on the grill for approx 20 minutes turning a few times.
  • Serve warm and enjoy!

Notes

4 points per burger based on the WW app recipe creator.  
If you’re using an older version of WW, check out these points below. 
Freestyle SP- (blue & purple) 2 using WW recipe builder

Nutrition

Serving: 1burgerCalories: 208kcalCarbohydrates: 6gProtein: 30gFat: 7gSaturated Fat: 3gSodium: 734mgSugar: 1.13g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: MainMeals
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

5 from 1 vote (1 rating without comment)

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18 Comments

  1. Oohh sounds so good! If I omitted the cream cheese and hot sauce, would I have to add anything else in their place? Also, would you know oven cooking instructions? Thanks 🙂

    1. Hi Shannon, no I think you can leave out if that is your preference, for oven time I’d guess maybe 25 minutes at 400, and I’d probably turn them half way, then just check if they are done

  2. Have you or anyone else on here tried this recipe using ground turkey instead of chicken? I have lots in my freezer and am looking for tasty ways to eat it.