RECIPES: Recipe Details

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Crunchy Thai Satay Burger with Peanut Sauce

Here is a new twist on thai chicken satay. I took most of the ingredients you would find in the dish and translated it into a wonderful and uniqueburger.

Ingredients 

Peanut Sauce
-1 cup crunchy peanut butter
-1/4 cup low-sodium soy sauce
-2 teaspoons red chili paste, such as sambal
-2 tablespoons dark brown sugar
-2 limes, juiced
-1/2 cup hot water
Topping (Tossed with peanut sauce before putting on the burger) -1 bag of coleslaw mix with white cabbage and carrots
-1 whole english cucumber sliced into match stick sliced pieces
-Salt and pepper to taste
Burger
-Skewers soaked in water for 20 minutes
-2 lbs ground chicken meat (white meat and dark meat)
-2 cloves minced garlic
-2 tbsp coconut milk
-1 tsp curry powder
-Salt and pepper to taste
Bread
-Flour tortillas or plain wraps

Instructions 

Sauce- Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. When sauce is completed, in a large bowl combine slaw mix with peanut sauce and toss well to coat. Set aside. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the chicken, garlic, coconut milk, curry powder, season with salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and form 12 mini chicken patties (there will be two patties folded in a tortilla.) Place a skewer through the center of two patties. Repeat until all patties have been skewered. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 7-10 minutes on each side . During the last few minutes of cooking, place the tortillas on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount of the asian slaw and peanut dressing inside the flour tortilla. Diners can eat the burgers off the stick and roll up the salad in the tortilla, or they can pull the skewer out, roll the whole burger up and eat it as well. Makes 6 burgers