Best Baked Satay Burgers Recipes

CHICKEN SATAY BURGERS WITH PEANUT SAUCE

Steps:

• Heat the oil in a medium saucepan, Add the onions, garlic, ginger and saute until softened, Add the sambal and saute 1 minute. Add the trassi and saute 1 minute. Add the peanut butter and saute 1 minute,
• Add the sweet soy sauce, coconut milk and heavy cream and brown sugar. Adjust seasonings to taste.
• Combine all the ingredients in a small bowl. Refrigerate at least 3-4 hours, stirring occasionally.
• Combine the chicken, sweet soy sauce, sambal, salt and bread crumbs.
• 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!

CHEF JOHN'S CHICKEN SATAY BURGER

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.

BAKED SATAY BURGERS

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.