Chef John's Chicken Satay Burger
Ingredients
- 2 tablespoons peanut butter
- 2 teaspoons Asian chili pepper sauce (such as sambal oelek), or to taste, divided
- 1 teaspoon lime juice
- ½ cup finely julienned (matchstick) carrot
- ½ cup finely julienned (matchstick) cucumber
- 2 tablespoons finely julienned (matchstick) jalapeño pepper
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons fish sauce
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- 1 ½ tablespoons coconut milk
- 1 tablespoon dry bread crumbs
- 2 teaspoons soy sauce
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 1 pound ground chicken
- 1 pinch cayenne pepper, or to taste
- salt to taste
- 4 hamburger buns
- ¼ cup cilantro leaves
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Instructions
- Combine peanut butter, 1 teaspoon chili sauce, and lime juice in a small bowl; stir until thoroughly blended.
- Combine carrot, cucumber, and jalapeño in a bowl; stir in vinegar and fish sauce. Set aside.
- Combine garlic, basil, coconut milk, bread crumbs, soy sauce, remaining 1 teaspoon chili sauce, cumin, and turmeric in a bowl; mix in ground chicken until thoroughly blended (mixture will be very soft).
- Fry a small piece of chicken mixture in a large nonstick skillet over medium heat until chicken is browned and no longer pink. Taste chicken piece; season chicken mixture with cayenne pepper and salt as needed. Do not eat raw chicken mixture.
- Spoon 1/4 chicken mixture into the same skillet, forming a patty shape; cook until bottom browned, about 5 minutes. Flip and cook until browned and no longer pink inside, about 5 minutes more. Repeat with remaining chicken mixture to make 3 more patties.
- Spread about 1 teaspoon peanut butter spread onto each bun half. Top each bottom bun with 1 chicken patty, 1/4 carrot slaw, and 1 tablespoon cilantro leaves. Place top buns on burgers; serve.
Source
Original recipe: View Original
