Spicy peanut burger

Ingredients

• 10 gbutter or margarine
• 4burger patties
• 1 tubMalaysian peanut sauce
• 4Kaiser rolls
• ¼ bagmixed salad leaves
• 1 tubbean sprouts
• 50 gsalted peanuts
• 1 bagprawn crackers

Instructions

1. 1

   1. Cook the burgers

   Melt the butter or margarine in a frying pan and cook the burger patties until browned and cooked through, following the pack instructions.

2. 2

   2. Warm the sauce

   Warm the Malaysian peanut sauce according to the pack instructions.

3. 3

   3. Prepare the rolls

   Split the Kaiser rolls and arrange the mixed salad leaves and bean sprouts on the bases.

4. 4

   4. Assemble the burgers

   Place a cooked patty on each roll, spoon over the peanut sauce and scatter with salted peanuts. Add prawn crackers and the roll tops to serve.

What is a spicy peanut burger?

This is a burger with a topping inspired by the peanut sauces used in Malaysian cooking, paired here with the familiar American-style patty and roll. The combination brings savoury, nutty sauce together with fresh, crunchy garnishes.

This version works because the bean sprouts and salad lighten the rich sauce, while peanuts and prawn crackers add extra crunch. It is assembled quickly from a short list of ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 30g protein, 48g carbs, 34g fat.

The rolls and prawn crackers contribute most of the carbohydrates, while the butter or margarine, peanut sauce and peanuts provide much of the fat. The patties and peanuts contribute protein. Serve with extra salad leaves or another fresh vegetable to balance the rich burger.

Choosing the ingredients

Peanut sauce: use the Malaysian-style sauce specified, and check its pack for heating directions. Its thickness can vary, so warm it gently and stir before spooning it over the burgers.

Toppings: keep the bean sprouts and mixed leaves fresh and crisp. Salted peanuts and prawn crackers provide contrasting texture, so add them close to serving.

Cooking the patties

Patties: cook them in the butter or margarine, using the pack instructions for timing and doneness. The method does not specify a pan temperature or cooking time, so avoid relying on a fixed estimate.

Browning: leave the patties undisturbed long enough to form a browned surface before turning. Cook them through rather than judging doneness by colour alone.

Getting the texture right

Fresh base: put the salad leaves and bean sprouts on the roll just before adding the hot patty. This helps them keep their crispness.

Crunchy finish: scatter the peanuts and add the prawn crackers at the end. They stay crispier when they are not left sitting under the warm sauce.

A quick assembly

The listed total time is 15 minutes, so prepare the toppings while the patties cook and warm the sauce. Follow the sauce and burger packaging for any product-specific cooking directions.

Once the patties are ready, assemble and serve promptly. This keeps the rolls from becoming soggy and the crunchy toppings at their best.

What to serve alongside

Serve the burgers with extra salad leaves or a simple crunchy salad if you want a fresh counterpoint to the sauce. Keep any additional dressing light, since the peanut sauce is already rich.

Prawn crackers are included as a topping; you can also put a few on the side for extra crunch.

Recipe notes & tips

• Check the pack directions for both the patties and peanut sauce, as products can differ.
• Stir the sauce while warming so it heats evenly.
• Drain excess moisture from the bean sprouts before assembling.
• Add the peanuts and prawn crackers just before serving to keep them crunchy.
• Set out the toppings while the burgers cook to make assembly quick.

Variations

• Extra heat: add sliced fresh chilli to the assembled burger.
• More crunch: add extra bean sprouts just before serving.
• Toasted rolls: toast the cut sides briefly before adding the toppings.
• Fresh herbs: scatter chopped coriander over the peanut sauce.
• Milder topping: use less peanut sauce and serve extra on the side.

Common mistakes to avoid

• Overcooking the patties: follow the pack directions and check that they are cooked through.
• Watery sprouts: drain them well before layering them on the roll.
• Soggy crackers: add the prawn crackers only at the last moment.
• Cold sauce: warm it according to the pack instructions before assembling.
• Too much topping: keep the layers manageable so the burger is easier to hold.

How to store

Store leftover cooked patties, sauce and fresh toppings separately in covered containers in the fridge and use within 2 days. Reheat the patties and sauce until hot, then assemble with fresh rolls, salad and crunchy toppings; assembled burgers are best eaten straight away.

Frequently asked questions