Chicken satay burgers

Ingredients

• 1 lb ground chicken (450g, or you can use turkey or pork)
• 1/2 tbsp lemongrass (minced)
• 1/2 tbsp soy sauce
• 1/2 tbsp brown sugar
• 1/2 tbsp fish sauce
• 1/2 tbsp ginger (minced/grated)
• 1/2 tbsp lime juice
• 1 clove garlic (crushed/grated)
• 1/4 tsp turmeric ((optional))
• 1 dash cayenne pepper (or more to taste (optional))
• 2 1/2 tbsp peanut butter
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1/2 tsp garlic (crushed/grated)
• 1/2 tsp lemongrass
• 1/2 carrot
• 1/2 Persian cucumber ((or other small cucumber))
• 1/8 tsp salt
• 1/2 tsp sugar
• 1 tsp lime juice
• 1 tsp rice wine vinegar
• 1 tbsp cilantro (coriander, roughly chopped)
• 4 burger buns

Instructions

1. 1

   Mix together the chicken and the rest of the ingredients for the burgers. I'd suggest using your hands to ensure the various ingredients are well distributed. Divide the mixture into four burgers, roll them into a ball and flatten slightly. Place in a dish/on a plate and cover then refrigerate for around 20 minutes while you prepare the rest, or longer if possible.

2. 2

   Mix together the sauce ingredients and set aside until needed (covered if longer than around 20 minutes).

3. 3

   Cut the carrot and cucumber into very thin slices around 2-3 in/5-7cm in length (julienne). Put the carrot pieces in a bowl and sprinkle over the salt and sugar. Rub them into the carrot so that the carrots become a little softer and liquid comes from them. Add the cucumber, lime juice, vinegar and cilantro and set aside until needed (refrigerate if longer than around 20 minutes).

4. 4

   When ready to serve, preheat the grill or a skillet/grill pan and cook the burgers for around 15mins, turning once or more if needed, until cooked through. As they are cooking, toast the burger buns then split and put some slaw on the bottom of each and sauce on the top. Place burger on slaw side, top with sauce-covered bun top and serve.