Satayburgers Recipes
CHEF JOHN'S CHICKEN SATAY BURGER
I love chicken satay, that spicy meat on a stick, marinated and grilled and served with a peanut sauce. I tried to get that same effect with a chicken burger.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 21
Steps:
- Combine peanut butter, lime juice, and 1 teaspoon Asian chile pepper sauce in a small bowl; stir until thoroughly combined.
- Mix carrot, cucumber, and jalapeno pepper in a bowl; stir in fish sauce and rice vinegar. Set aside.
- Mix garlic, coconut milk, cumin, turmeric, and 1 teaspoon Asian chile pepper sauce in a bowl. Add bread crumbs and soy sauce to the mixture. Stir in ground chicken and basil until thoroughly combined. Mixture will be soft.
- Break off a small piece of chicken mixture and fry in a nonstick skillet over medium heat until chicken is browned and no longer pink. Taste the little cooked piece and season the raw chicken mixture to taste with salt and cayenne pepper. Do not eat raw chicken mix.
- Spoon 1/4 the chicken mixture into skillet, forming it into a patty shape, and cook until bottom of patty is browned, about 5 minutes. Flip patty and cook until other side is browned and chicken mixture is no longer pink inside, about 5 more minutes. Repeat with remaining chicken to make 3 more patties.
- Spread about 1 teaspoon of peanut spread onto each bun half; top bun bottoms with a chicken patty, about 1/4 cup of the carrot slaw, and 1 tablespoon of cilantro leaves. Place tops of buns on burgers to serve.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 28.2 g, Cholesterol 65.8 mg, Fat 8.9 g, Fiber 2.4 g, Protein 33.6 g, SaturatedFat 2.8 g, Sodium 676.1 mg, Sugar 4.9 g
BAKED SATAY BURGERS
Thailand's most famous dish, satay, gets a clever makeover as an all-American burger in this fusion recipe.
Provided by Sarah Caron
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Divide chicken into 4 equal portions; gently pat each portion into burger-shaped patty, handling the meat as little as possible. Place patties in large resealable food-storage plastic bag.
- In small bowl, stir marinade ingredients with whisk. Pour marinade over patties. Seal bag and turn to coat. Refrigerate at least 30 minutes to marinate.
- Meanwhile, in another small bowl, mix sauce ingredients. Cover; refrigerate until serving time.
- Heat oven to 375°F. Line cookie sheet with nonstick foil (or line with regular foil and spray the foil with cooking spray). Remove patties from marinade; place on cookie sheet. Bake 30 minutes, turning once, until meat thermometer inserted in center of patties reads at least 165°F.
- Serve burgers on flatbreads with lettuce. Drizzle with sauce.
Nutrition Facts : ServingSize 1 Serving
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- Add ground coriander, ground cumin, turmeric, galangal, brown sugar, salt, shallots, garlic, soy sauce, cooking oil and water into the food processor or blender.
- Pour marinade over chicken. Gently massage the marinade into the chicken (don't forget to wear disposable gloves!)
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- Mix together the chicken and the rest of the ingredients for the burgers. I'd suggest using your hands to ensure the various ingredients are well distributed. Divide the mixture into four burgers, roll them into a ball and flatten slightly. Place in a dish/on a plate and cover then refrigerate for around 20 minutes while you prepare the rest, or longer if possible.
- Mix together the sauce ingredients and set aside until needed (covered if longer than around 20 minutes).
- Cut the carrot and cucumber into very thin slices around 2-3 in/5-7cm in length (julienne). Put the carrot pieces in a bowl and sprinkle over the salt and sugar. Rub them into the carrot so that the carrots become a little softer and liquid comes from them. Add the cucumber, lime juice, vinegar and cilantro and set aside until needed (refrigerate if longer than around 20 minutes).
- When ready to serve, preheat the grill or a skillet/grill pan and cook the burgers for around 15mins, turning once or more if needed, until cooked through. As they are cooking, toast the burger buns then split and put some slaw on the bottom of each and sauce on the top. Place burger on slaw side, top with sauce-covered bun top and serve.
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