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Buffalo Chicken Burger

By epicurious · From Open Recipes · 13 ingredients
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Why it works: Chicken and buffalo share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 71 recipes mention both. Both carry sabinene, which smells woody, terpenic. The science ↓

The recipe

Makes 4 servings

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chicken + buffalotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together71 recipes

    Shared aroma: sabinene (woody, terpenic).

  2. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Blue cheese + buffalotop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  4. Meat + chickentop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together2,445 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

  5. Celery + blue cheesetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together90 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the carrot

The recipe marks carrot as optional. How well each one fits the dish's main ingredients (meat, chicken, egg, celery, blue cheese, sauce, buffalo):

  1. Capsicumbetter flavor fit
  2. Tomatobetter flavor fit
  3. Mustardbetter flavor fit
  4. Carrotthe original

Fit is the average pairing score against meat, chicken, egg, celery, blue cheese, sauce, buffalo. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).