For the Buffalo Chicken Burgers:

1. Start by making the blue cheese dressing. To a bowl, add the greek yogurt or sour cream, mayonnaise, blue cheese crumbles, chopped green onions, parsley, garlic powder, and lemon juice. Mix well and taste to adjust for seasoning, adding a pinch of salt if needed. Store in the fridge for 15 minutes before serving to let the flavors develop.
2. Now, start on your burgers. To a bowl, add ground chicken, panko breadcrumbs, ⅓ cup buffalo sauce, melted butter, garlic powder, onion powder, black pepper, and salt. Mix until well combined.
3. Divide the mixture into 4 patties and press flat, shaping each portion into a patty about ½ to ¾ inch thick. Try not to overwork the mixture—just press it together enough to hold its shape. Tip: If the mixture feels too soft to handle, you can chill it in the fridge for 15–20 minutes before forming the patties. This helps firm it up and makes shaping easier.
4. Butter the brioche buns and toast in a cast iron over medium heat for about 1-2 minutes or until golden brown. Set aside.
5. Over medium heat, drizzle avocado oil in the cast iron and add the patties in batches. Cook for about 3-4 minutes per side or until fully cooked (the internal temperature should be about 165 degrees). Brush each side with the remaining buffalo sauce and cook for 30 seconds each side.
6. Remove and set aside to rest while you assemble your burgers. Add the buffalo chicken patty to a toasted bun and brush with more buffalo sauce. Top with butter lettuce and blue cheese dressing. Serve and enjoy!