Chicken Satay Burger with Peanut Sauce
This Chicken Satay Burger combines all the flavors of Chicken Satay in a yummy burger. Juicy chicken burgers topped with as-spicy-as-you-like peanut sauce and quick pickled veggies for crunch.
Whenever we have a summer party chicken satay skewers with spicy peanut sauce is on the menu–mostly because we’re all obsessed with peanut sauce, and my husband makes a pretty mean peanut sauce.
I recorded the recipe by following along and measuring the ingredients as he made a batch of his famous peanut sauce.
He usually makes it a little hotter, so feel free to amp up the chili paste or even add fresh chopped chiles if you’re a chile-head like he is.
Tips for making amazing Chicken Stay Burgers with Peanut Sauce:
- TI made the burgers using boneless, skinless chicken thighs that I ground myself using the food grinder attachment for my Kitchen Aid Mixer.
- If you don’t have a food grinder or food processor available you could buy pre-ground chicken meat from the market.
- If your pre-ground meat is very lean and you want a richer burger you can add a little melted butter to the burger mix, a teaspoon or two for 2 pounds of ground meat.
- The pickled slaw was inspired by one of my favorite Indonesian dishes, atjar tjampoer. The pickled veggies add a needed crunch and freshness to the burger.
Homemade Burger Bun Recipes
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Chicken Satay Burgers with Peanut Sauce
Juicy chicken burgers topped with as-spicy-as-you-like peanut sauce and quick pickled veggies for crunch. This Chicken Satay Burger with Peanut Sauce combines all the flavors of Chicken Satay in a yummy burger.
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Ingredients
Peanut Sauce
- 2 teaspoons vegetable oil
- ½ medium onion (minced)
- 3 cloves garlic (minced)
- 1 ½ inch piece of fresh ginger (peeled & minced)
- 2 teaspoons sambal oelek (or to taste)
- 1 teaspoon trassi (or 2 teaspoons fish sauce)
- 2 tablespoons smooth peanut butter
- 5 tablespoons canned coconut milk
- 5 tablespoons heavy cream
- 1 tablespoon ketjap manis (Sweet Soy Sauce (see note))
- 2 teaspoons brown sugar (or to taste)
Pickled Vegetables
- 1 red bell pepper (stemmed, seeded and cut into 2″ matchsticks)
- ½ large cucumber (peeled, seeded and cut into 2″ matchsticks)
- 1 large carrot ( peeled and cut into 2" matchsticks)
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 3 tablespoons cider vinegar
- 1 tablespoon water
- ½ teaspoon minced ginger
- ½ teaspoon ground turmeric
Chicken Satay Burgers
- 2 pounds boneless skinless chicken thighs (ground coarsely with meat grinder or pre ground meat.)
- 1 tablespoon sambal Oelek chili paste
- 1 tablespoon Ketjap Manis (sweet soy sauce)
- 3 tablespoons dry bread crumbs
- ½ teaspoon kosher salt
Instructions
Make the Peanut Sauce
- Heat2 teaspoons vegetable oil in a medium saucepan, Add½ medium onion (minced), 3 cloves garlic (minced) and 1 ½ inch piece of fresh ginger (minced) and saute until softened, Add 2 teaspoons sambal oelek and saute 1 minute. Add 1 teaspoon trassi and saute 1 minute. Add 2 tablespoons smooth peanut butter and saute 1 minute. Add 5 tablespoons canned coconut milk, 5 tablespoons heavy cream 1 tablespoon ketjap manis and 2 teaspoons brown sugar. Adjust seasonings to taste.
Make the Pickled Vegetables
- Combine all the ingredients in a small bowl. Refrigerate at least 3-4 hours, stirring occasionally.
Make the Chicken Satay Burgers
- Combine ground chicken, 1 tablespoon sambal Oelek chili paste, 1 tablespoon Ketjap Manis, 3 tablespoons dry bread crumbs and ½ teaspoon kosher salt.
- Form into 6 patties. Refrigerate at least 1-2 hours before grilling.
- Grill over medium-high flame until cooked through, about 4 minutes per side. The burger should feel firm when pressed in the middle.
- To assemble the burgers put a dollop of peanut sauce on the top and bottom of the bun, put the burger on the bun and another dollop of peanut sauce on the burger. Top the burger with a pile of pickled veggies. Enjoy!
Equipment
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Notes
If you buy pre-ground chicken meat check the fat percentage on the label. If the fat percent is less than 8-10% you can add a teaspoon or two of melted butter to the ground meat to enrich the burger.
In place of sweet soy you can use regular soy sauce and increase brown sugar to 2 tablespoons or to taste.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
I’m on a diet and I am trying to avoid burgers, but this one looks so delicious. Can’t wait to taste the peanut sause, Eileen!
It’s soooooo good Agness. The burger by itself isn’t so bad, but the peanut sauce is pretty decadent. Totally worth the calories when you’re ready for a cheat day.
Thanks for the Google + friendship add, Eileen. I’ve also added you too. Thanks for stopping by and commenting on the Peach Caprese Salad with Balsamic Syrup. I absolutely love these spicy peanut sauce burgers! Thai influence recipes are one of my all time faves! Pinning!
Happy Summer,
Roz
Thanks, Roz. I always enjoy your recipes.
I love chicken satay – what a fun idea to make it in burger form!
Thanks, Caroline. If you love chicken satay you’ll love this burger.
Hi Eileen,
Definitely want to try this one. We love sesame noodles because of the spicy peanut sauce and the slaw would be great too.
Thanks, Patti! I love anything with peanut sauce.
What a great recipe! I’m trying to learn about more Asian cuisines but it’s kind of hard to get the right flavors. Love the idea of the crunchy veggie too!
Thanks, Denise. I think using the right ingredients does help.
I love everything about these burgers—from grinding your own chicken to the wonderful flavors of chicken satay! Definitely winners!!
Thanks, Liz.
Pickled slaw sounds perfect with the peanut sauce on chicken!
Thanks, Cindy.
What an incredibly flavorful burger! Great tip on adding a little butter to the meat, too!
Thanks, Lauren.
Wow! This sounds so full of flavor! Great take on a burger.
Thanks, Renee. We can never have too many great burger recipes.