Drain buffalo baked beans and set aside the liquid.
Add the drained beans and chicken to a mixing bowl and stir gently to avoid smashing the beans.
Add the breadcrumbs and stir gently to avoid smashing the beans.
Portion the mixture into 2-3 oz patties, depending on the size of the bun.
Heat a skillet over medium heat then add a small amount of oil or cooking spray.
Cook patties, turning every 2 minutes, until reaching an internal temperature of 165°F. While the patties cook, baste with reserved buffalo bean sauce.
Serve on a toasted bun with choice of toppings. We like to make slaw with shredded carrots, celery, and ranch dressing.
