Prep 15 mins Cook 8 mins Eat 23 mins
Burgers are the ultimate summer food. Fire up the barbecue. A little char, a little smoke and you have a fantastic meal in your hand. This Chicken Satay Burger has a twist that you are going to love. Think of the ubiquitous Chicken Satay skewers at every Thai restaurant in town on a wheat bun. Sacrilege?, probably, but you’ve got to give these a try.
Last year, I touted my Ultimate Veggie Burger that we made in our summer cooking class. In this year’s summer class, we made what may be the ultimate chicken burger. Juicy…yes, not another dried out chicken breast. Flavorful…filled with peanut butter, soy sauce, ginger. Then topped with a sweet and sour cucumber salsa – just like the side served with the Thai chicken skewers. With the burger, it all enters your mouth and taste buds at the same time. Call it a flavor explosion.
The peanut butter is mixed in with the chicken thighs chopped in the food processor in a mere minute. This is what makes it moist and delicious. I keep frozen boneless, skinless chicken thighs from Costco on hand and thaw them out in the refrigerator in advance. The cucumber salsa is sweet and crunchy. It has the right amount of everything to make your backyard barbecue special and different.
Once you have your ingredients assembled, you will have the Chicken Satay Burgers on the table in 23 minutes. A little more time than taking a burger patty out of the fridge, but so well worth it. Enjoy!
Chicken Satay Burgers
1 cucumber, peeled, seeded and diced
1/3 cup red onion, diced
1/4 cup rice vinegar
2 Tablespoons sugar
1/4 cup fresh mint, chiffonade
3 cloves garlic
3 Tablespoons fresh ginger
2 pounds chicken thighs skinless, boneless
3 Tablespoons soy sauce
1/4 cup peanut butter
1 Tablespoon chives, snipped
2 grindings black pepper, freshly ground
2 cups romaine lettuce, chiffonade
8 Hamburger buns toasted
4 Tablespoons mayonnaise
8 sprays Cooking spray
1. Make cucumber salsa by combining the cucumber, red onion, rice vinegar, sugar and mint in a bowl. Stir and set aside.
2. Place garlic cloves and peeled fresh ginger in the bowl of a food processor and process until minced. Add chicken thighs and pulse until the chicken is chopped – think ground beef consistency. Add peanut butter, soy sauce, chives and pepper to bowl and pulse a couple times to stir. Form the chicken mixture into eight burger patties and place on a baking sheet. Refrigerate until ready to use.
3. Heat grill to medium and coat grill rack with plenty of oil or line grill rack with foil. Spray top of chicken patty with canola or olive spray. Place sprayed side down on the grill. Cook for 5 minutes or until charred and meat is set. Spray top of patties, flip and cook on remaining side until semi-firm when pressed with finger, but not rock hard. While burgers are cooking, toast buns.
4. Spread mayo on top bun and top with shredded lettuce. Place burgers on bottom buns. Top with cucumber salsa. Cover with lettuce topped bun and enjoy!
Servings: 8 368 calories per serving