Chicken Satay Burgers with Peanut Sauce

Ingredients

• 10 ml (2 teaspoons)vegetable oil
• ½ mediumonion, minced
• 3 clovesgarlic, minced
• 1½ inches (about 4 cm)fresh ginger, peeled and minced
• 10 ml (2 teaspoons), or to tastesambal oelek
• 5 ml (1 teaspoon) trassi, or 10 ml (2 teaspoons) fish saucetrassi or fish sauce
• 30 ml (2 tablespoons)smooth peanut butter
• 75 ml (5 tablespoons)canned coconut milk
• 75 ml (5 tablespoons)double cream
• 15 ml (1 tablespoon)ketjap manis (sweet soy sauce)
• 10 ml (2 teaspoons), or to tastebrown sugar
• 1red pepper, stemmed, deseeded and cut into 5 cm matchsticks
• ½ largecucumber, peeled, deseeded and cut into 5 cm matchsticks
• 1 largecarrot, peeled and cut into 5 cm matchsticks
• 15 ml (1 tablespoon)granulated sugar
• 5 ml (1 teaspoon)kosher salt
• 45 ml (3 tablespoons)cider vinegar
• 15 ml (1 tablespoon)water
• 2.5 ml (½ teaspoon)minced ginger
• 2.5 ml (½ teaspoon)ground turmeric
• 907 g (2 pounds)boneless, skinless chicken thighs, coarsely ground or bought pre-ground
• 15 ml (1 tablespoon)sambal oelek chilli paste
• 15 ml (1 tablespoon)ketjap manis (sweet soy sauce)
• 3 tablespoonsdry breadcrumbs
• 2.5 ml (½ teaspoon)kosher salt

Instructions

1. 1

   Make the sauce

   Heat 10 ml (2 teaspoons) vegetable oil in a medium saucepan. Add the onion, garlic and fresh ginger and sauté until softened. Add 10 ml (2 teaspoons) sambal oelek and sauté for 1 minute, then add the trassi and cook for 1 minute. Stir in the peanut butter and cook for 1 minute. Add the coconut milk, double cream, ketjap manis and brown sugar, then adjust the seasoning to taste.

2. 2

   Pickle the vegetables

   Combine the red pepper, cucumber, carrot, granulated sugar, salt, cider vinegar, water, minced ginger and turmeric in a small bowl. Refrigerate for at least 3–4 hours, stirring occasionally.

3. 3

   Mix the burgers

   Combine the ground chicken with 15 ml (1 tablespoon) sambal oelek, 15 ml (1 tablespoon) ketjap manis, the breadcrumbs and 2.5 ml (½ teaspoon) kosher salt.

4. 4

   Shape the patties

   Form the mixture into 6 patties. Refrigerate them for at least 1–2 hours before grilling.

5. 5

   Grill the patties

   Grill over a medium-high flame for about 4 minutes per side, until cooked through. The centre should feel firm when pressed.

6. 6

   Assemble the burgers

   Spread a dollop of peanut sauce on the top and bottom of each bun. Place a patty on the bun, add another dollop of sauce on top, then finish with a pile of pickled vegetables.

What are chicken satay burgers?

Satay is associated with Southeast Asian cooking, where skewered meat is often served with peanut sauce. This American-style burger borrows those savoury, spicy and nutty flavours, pairing them with ground chicken and a bun.

The creamy sauce, lightly seasoned patties and sharp pickled vegetables each bring something different to the bite. Preparing the pickles and sauce ahead also makes the final grilling straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 366 calories, 32g protein, 17g carbs, 18g fat.

The chicken supplies most of the protein, while the breadcrumbs and any burger bun contribute carbohydrates. Peanut butter, oil, coconut milk and cream are the main sources of fat; serve with extra fresh vegetables or salad to round out the plate.

Build a balanced peanut sauce

Aromatics first: soften the onion, garlic and fresh ginger in the oil before adding the chilli and trassi. This gives them time to mellow and flavour the sauce.

Creamy finish: peanut butter, coconut milk and double cream make the sauce rich, while ketjap manis and brown sugar bring sweetness. Taste at the end and adjust the sambal or sugar to suit your preference.

Give the vegetables time to pickle

Even cuts: cut the pepper, cucumber and carrot into similarly sized matchsticks so they are easy to pile onto the burgers and pickle at a similar rate.

Chill and stir: leave the vegetables in the vinegar mixture for at least 3–4 hours, stirring occasionally. The resting time lets the sweet, sharp seasoning work through them.

Keep the patties tender

Mix gently: combine the chicken with the seasonings and breadcrumbs just until evenly mixed. Overworking the mixture can make the burgers dense.

Chill before grilling: refrigerating the shaped patties for at least 1–2 hours helps them hold their shape on the grill. Handle them carefully when turning.

Check the grilling cues

Use the stated timing as a guide: grill the patties over a medium-high flame for about 4 minutes per side. Their centres should feel firm when pressed, and the chicken should be cooked through.

Avoid pressing down on the patties while they cook, as this can squeeze out their juices. If your grill runs hot, keep a close eye on them so the outside does not overcook before the centre is done.

Assemble just before serving

Sauce both sides: spread peanut sauce on the top and bottom of each bun, then add the patty and another dollop over it. This distributes the creamy flavour through the burger.

Finish with crunch: add a generous pile of the drained pickled vegetables on top. Their acidity cuts through the richness of the sauce.

What to serve alongside

The burgers already combine a rich sauce, chicken and crunchy vegetables, so a simple green salad or extra fresh vegetables make an easy accompaniment.

For a more substantial meal, serve with chips or a side of rice. Keep any remaining sauce on the side for dipping.

Recipe notes & tips

• Make the sauce and pickled vegetables several hours before you plan to grill.
• Use a medium bowl for the pickles so the vegetables are well coated in the vinegar mixture.
• Shape the patties evenly so they cook at a similar rate.
• Chill the formed patties for the full stated 1–2 hours before grilling.
• Keep the grill at medium-high and turn the patties carefully.
• Set out the buns and toppings before the patties finish cooking for quick assembly.

Variations

• Adjust the heat: use less sambal in the sauce for a milder result.
• Use fish sauce: substitute 10 ml (2 teaspoons) fish sauce for the trassi as listed.
• Toast the buns: lightly toast them before adding the sauce for a firmer base.
• Add fresh herbs: scatter coriander leaves over the pickled vegetables before serving.
• Serve without buns: plate the patties with the sauce and pickled vegetables for a burger-style bowl.

Common mistakes to avoid

• Skipping the chilling time: the patties may be harder to handle, so refrigerate them for at least 1–2 hours.
• Overmixing the chicken: this can make the texture dense, so combine the ingredients only until mixed.
• Cutting uneven vegetables: the pieces pickle inconsistently, so aim for similar-sized matchsticks.
• Rushing the pickles: they need at least 3–4 hours in the fridge, with occasional stirring.
• Cooking by time alone: grill for about 4 minutes per side and check that the centre is firm and cooked through.
• Adding sauce only on top: spread it on both bun halves as well as over the patty for more even coverage.

How to store

Refrigerate leftover cooked patties, sauce and pickled vegetables in separate airtight containers and use within 3 days. Reheat the patties until piping hot, and assemble the burgers just before serving; keep the pickles chilled.

Frequently asked questions