1. To make the chicken burger mixture, in a large bowl combine the ground chicken, garlic powder, onion powder, ranch dressing, hot sauce, scallions, breadcrumbs, and the egg. Mix well until everything is combine. Chill in the fridge for 30 minutes, this well help the mixture firm up a bit and will be easier to work with and form the patties.

2. While the chicken is chilling in the fridge, cook the strips of bacon in a frying pan over medium to medium high heat. Flip occasionally until they’re cooked just the way you like them, I like my bacon crispy so I cooked mine for 10 minutes. Then remove from the pan and let dry on a paper towel lined plate.

3. Once the chicken has chilled for 30 minutes, form into 4 equal sized burger patties. In a large frying pan, drizzle a the olive oil and heat over medium heat. Add the 4 burger patties to the hot pan and press down in the center of each patty to form an indentation. This will prevent the patties from puffing up and turning into meatballs. Cook on the first side for 5 minutes, then flip the burgers and cook an additional 6 minutes. During the two minutes of cooking, top each burger with a generous amount of crumbled blue cheese, then cover the pan to help the cheese melt a bit. Internal temp of chicken should reach 165 degrees.

4. To serve, place the chicken burger on the bottom half of the buns, drizzle with buffalo sauce, top with a slice of bacon, Iceberg lettuce, then the top half of the bun. You can add more ranch dressing too if you’d like!