Chicken Satay Burgers with Peanut Sauce
Juicy chicken burgers topped with as-spicy-as-you-like peanut sauce and quick pickled veggies for crunch. This Chicken Satay Burger with Peanut Sauce combines all the flavors of Chicken Satay in a yummy burger.
burgers
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Ingredients
Peanut Sauce
- 2 teaspoons vegetable oil
- ½ medium onion (minced)
- 3 cloves garlic (minced)
- 1 ½ inch piece of fresh ginger (peeled & minced)
- 2 teaspoons sambal oelek (or to taste)
- 1 teaspoon trassi (or 2 teaspoons fish sauce)
- 2 tablespoons smooth peanut butter
- 5 tablespoons canned coconut milk
- 5 tablespoons heavy cream
- 1 tablespoon ketjap manis (Sweet Soy Sauce (see note))
- 2 teaspoons brown sugar (or to taste)
Pickled Vegetables
- 1 red bell pepper (stemmed, seeded and cut into 2" matchsticks)
- ½ large cucumber (peeled, seeded and cut into 2" matchsticks)
- 1 large carrot ( peeled and cut into 2" matchsticks)
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 3 tablespoons cider vinegar
- 1 tablespoon water
- ½ teaspoon minced ginger
- ½ teaspoon ground turmeric
Chicken Satay Burgers
- 2 pounds boneless skinless chicken thighs (ground coarsely with meat grinder or pre ground meat.)
- 1 tablespoon sambal Oelek chili paste
- 1 tablespoon Ketjap Manis (sweet soy sauce)
- 3 tablespoons dry bread crumbs
- ½ teaspoon kosher salt
Instructions
Make the Peanut Sauce
- Heat2 teaspoons vegetable oil in a medium saucepan, Add½ medium onion (minced), 3 cloves garlic (minced) and 1 ½ inch piece of fresh ginger (minced) and saute until softened, Add 2 teaspoons sambal oelek and saute 1 minute. Add 1 teaspoon trassi and saute 1 minute. Add 2 tablespoons smooth peanut butter and saute 1 minute. Add 5 tablespoons canned coconut milk, 5 tablespoons heavy cream 1 tablespoon ketjap manis and 2 teaspoons brown sugar. Adjust seasonings to taste.
Make the Pickled Vegetables
- Combine all the ingredients in a small bowl. Refrigerate at least 3-4 hours, stirring occasionally.
Make the Chicken Satay Burgers
- Combine ground chicken, 1 tablespoon sambal Oelek chili paste, 1 tablespoon Ketjap Manis, 3 tablespoons dry bread crumbs and ½ teaspoon kosher salt.
- Form into 6 patties. Refrigerate at least 1-2 hours before grilling.
- Grill over medium-high flame until cooked through, about 4 minutes per side. The burger should feel firm when pressed in the middle.
- To assemble the burgers put a dollop of peanut sauce on the top and bottom of the bun, put the burger on the bun and another dollop of peanut sauce on the burger. Top the burger with a pile of pickled veggies. Enjoy!
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Notes
If you buy pre-ground chicken meat check the fat percentage on the label. If the fat percent is less than 8-10% you can add a teaspoon or two of melted butter to the ground meat to enrich the burger.
In place of sweet soy you can use regular soy sauce and increase brown sugar to 2 tablespoons or to taste.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!