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Indonesian Satay Burgers

Indonesian Satay Burgers

Servings: 6

Wine Varietal: Gewurztraminer

Tags: ,

Although it is a cuisine you don’t see too much in America, Indonesian food is so tasty with its bright flavors combined with some serious spice. For this burger, I started with Indonesian beef satays as an inspiration. Combine that with some other traditional Indonesian ingredients, and you will be transported to Bali by this indubitably Indonesian burger!


Crispy Shallots:

1 Cup Vegetable Oil
3 Large Shallots, Peeled And Thinly Sliced
Large Pinch Kosher Salt 

Peanut Coconut Sambal Sauce:
½ Cup Mayonnaise
¼ Cup Coconut Cream [Not Coconut Milk, Although You Can Skim The Thicker Part From A Can Of Coconut Milk]
1/3 Cup Sambal Oelek
½ Tablespoon Tamarind Concentrate
2 Cloves Garlic, Finely Minced
2/3 Cup Chopped Roasted, Salted Peanuts


2½ Tablespoons Soy Sauce
1 Teaspoon Ground Coriander
2 Tablespoons Dark Brown Sugar [Can Use Palm Sugar, If Available]
2 Kaffir Lime Leaves, Finely Chopped
1 [2–‐Inch] Piece Lemongrass, Peeled And Finely Chopped
2 Cloves Garlic, Finely Minced
1 Teaspoon Grated Fresh Ginger
¾ Teaspoon Freshly Ground Black Pepper
2 Pounds Ground Beef
1/3 Cup Finely Chopped Shallots

Vegetable Oil, For Brushing On The Grill Rack 

6 [Approximately 4–‐Inch Wide] White Hamburger Buns
2 Cups Cilantro Sprigs
2 Cups Prawn Crackers [Or Other Asian Shrimp–‐Flavored Chips]


Preheat a gas grill to medium–‐high heat.

To make Crispy Shallots, in a large skillet, heat oil over medium heat. When hot, add shallots and cook for 10 to 15 minutes, stirring frequently, until shallots are medium–‐dark brown. Pour shallots and oil into a strainer to drain off oil. Transfer shallots to paper towels to drain. Blot with paper towels until most of the oil has been removed. Season with salt.

To make Peanut Coconut Sambal Sauce, in a small mixing bowl, combine mayonnaise, coconut cream, sambal oelek, tamarind concentrate, garlic, and peanuts.

To make patties, in a large mixing bowl, combine soy sauce, coriander, sugar, kaffir lime leaves, lemongrass, garlic, ginger, and pepper. Add ground beef and shallots. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

Place the patties on the rack, cover, and cook, turning once, just until done, about 3 minutes on each side for medium–‐rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous layer of Peanut Coconut Sambal Sauce on the cut side of the buns. On each bun bottom, place crispy shallots, cilantro sprigs, a patty, and prawn crackers. Add the bun tops and serve.

Makes 6 servings.

Grilled California Avocado BLT Burgers

Come on in and make yourself at home. Please just verify that you’re 21 years of age or older.

© 2019 Sutter Home Winery, Inc. St. Helena, CA 94574