Buffalo Chicken Burgers & Sweet Potato Oven Fries


You guys!  This recipe is so delicious, and so easy.  My boyfriend called it "one of the best things you've ever made". Even though it's still February, this recipe has a decidedly summer-feel to it. If you close your eyes you can almost imagine you're eating this seaside, basking in the sunshine with the sounds of waves crashing intermingling with dogs barking and a far off lawnmower going (cause really, what sound is more summery than a far off lawnmower?).

You can make this recipe in an Instant Pot, or on the stovetop. It may just become part of your regular repertoire. 


For the slaw:

1 bag pre-cut cabbage for coleslaw (honestly it's cheaper and easier than chopping it yourself)

4 tbsp Dijon mustard

4 tbsp olive oil

2 tsp honey or maple syrup

4 tbsp apple cider vinegar

salt and pepper, to taste

For the chicken:

1 tsp canola or grapeseed oil

1 yellow onion, sliced into half moons

3 cloves garlic, minced or crushed

4 chicken breasts

1/2 cup buffalo wing sauce (I like Frank's)

4-6 of your our favourite burger buns (depending on how much meat you like in your burger 

For the sweet potato fries (yam fries? I can never figure out which is which):

1 large or 2 medium sweet potatoes, peeled and cut into fries about the thickness of your pinky finger

2 tbsp canola or grapeseed oil

3 tbsp corn starch

salt and pepper, to taste


Preheat oven to 400°F.

Empty bag of sliced cabbage into a large bowl. In a small bowl, make dressing by mixing mustard, honey, oil, and vinegar. Pour dressing over cabbage and mix well, seasoning with salt and pepper if desired. Keep slaw in refrigerator until ready to use.

Set your Instant Pot to "saute" on medium heat, and add oil. OR, add oil to a large pot over medium heat. When oil is shimmery, add onion and saute for 2-4 minutes, stirring frequently, until just starting to brown. Add garlic and cook for 30 more seconds. Add chicken and buffalo sauce, and stir to coat evenly. Then set your Instant Pot to "Ultra" or "Manual" and cook with pressure for 20 minutes, then let pressure release naturally for 10 minutes, then release all pressure. OR for stovetop, put the lid tightly on the pot, turn heat down to medium low, and simmer for 30 minutes.  

In a large bowl, mix chopped sweet potatoes and oil and toss to coat. Then sprinkle on corn starch until evenly coated. (Note: I don't recommend tossing all 3 tbsp on top in a heap and then trying to spread it around, as it tends to clump. I find it works better if you sprinkle it over everything a little bit at a time, mixing well, until everything is coated evenly). Season with salt and pepper.

Spread sweet potatoes evenly on a baking sheet lined with parchment paper, and bake for 20-25 minutes, until they are brown on the edges and soft in the middle. 

Once the chicken has cooked, remove chicken to a large plate. For the Instant Pot, switch to the "Saute" function again OR on the stovetop, increase heat to medium, and allow sauce to thicken, stirring occasionally. Shred chicken with two forks, and once sauce has thickened, return to the sauce and mix to coat.

Place the shredded chicken on the bottom of a bun and top with generous amounts of cole slaw. Serve remaining coleslaw on the side with the sweet potato fries. Don't forget the napkins!


P.S. You can use the above outlined oven fries method on pretty much any vegetable with great results. I've tried zucchini, carrots, regular potato, and broccoli stems, and all were delish.