Buffalo Chicken Burgers


These guys were so good that I completely forgot to photograph the assembled burgers – but here they are fresh off the grill.














The burgers are the brainchild of Jessica, author of How Sweet It is, and they were a hit – tangy and flavorful, with just the right amount of heat from the wing sauce.














I made a cool, creamy ranch spread to accompany them, adding extra vinegar and stevia to Katie’s recipe.

Chris declared it “so much better than store-bought ranch” and didn’t even flinch when I revealed its true identity – glorified silken tofu.

To assemble, we melted some cheddar on top of the burgers and spread “ranch” on Udi’s buns before devouring.


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