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How to make Chicken satay burgers

Yield = 4
Prep time: 0:45
Cook time: 0:20
Total time: 1:05

Ingredients

  • 270ml can coconut milk
  • 1/2 cup (140g) crunchy peanut butter
  • 1/4 firmly packed cup (40g) brown sugar
  • 4 garlic cloves, crushed
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 400g Lilydale Free Range Chicken Mince
  • 1 onion, finely chopped
  • 1/3 cup fresh wholemeal breadcrumbs
  • 1/4 cup chopped coriander leaves, plus extra leaves to garnish
  • Sunflower oil, to shallow-fry
  • 4 hamburger buns, split, toasted
  • Lettuce, to serve
  • Sliced tomato, to serve
  • Sliced red onion, to serve
  • Finely chopped red chilli, to serve

Method

  • Step 1 To make a satay sauce, place coconut milk, peanut butter, sugar, garlic, sweet chilli, ginger and soy in a saucepan over low heat, stirring for 1 minute or until peanut butter melts. Bring to a simmer and cook for 5-6 minutes, stirring, until thickened. Stir in lime juice and set aside to cool.
  • Step 2 Place mince, onion, crumbs, chopped coriander and 1/2 cup of the satay sauce in a bowl and combine well. Form into 4 patties and chill for 15 minutes. Heat 1cm oil in a frypan over mediumlow heat and cook patties for 3-4 minutes each side or until cooked through.
  • Step 3 Fill the toasted burgers with lettuce, tomato, patties, onion, coriander, chilli and remaining satay sauce.