Prep 15 mins Cook 8 mins Eat 23 mins
Chicken Satay Burger
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.
Team members Karen, Sara and Mike deliver 20 Chicken Satay Burgers at our Summer Barbecue Class
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 Cucumber Salsa makes the Chicken Satay Burgers special.
The peanut butter is mixed in with the chicken thighs chopped in the food processor in a mere minute. This is what makes the Chicken Satay Burgers 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.
Chicken Satay Burgers are a crowd pleaser.
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!
Serve with Mexican Street Corn. Find the recipe here.
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
Chicken Satay Burgers
Ingredients
- 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
Instructions
- Make cucumber salsa by combining the cucumber, red onion, rice vinegar, sugar and mint in a bowl. Stir and set aside.
- 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.
- 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.
- 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!
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
These look fantastic! Is there a reason why you wouldn’t just mix the other ingredients into ground chicken? Is it a texture thing?
The recipe is based on not being able to buy chicken ground already and if so, it’s easier to do everything in the food processor. If you have ground chicken already, you could mix in the other ingredients, but if you do, melt the peanut butter in the microwave so it distributes evenly into the meat.
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Tried this recipe & was so good & easy to make too. In fact were having it for tea again tonight 🙂 thanks.
Made the popcorn chicken for my kids too thinking this would be too spicy, but in fact they loved both recipes so will defo be making these again & again.
Glad you enjoyed the Chicken Satay Burgers. This is a favorite summer recipe of mine too. Time to put them on my menu again. Enjoy!