Grilled Satay Beef Burgers with Peanut Sauce

Name: Grilled Satay Beef Burgers with Peanut Sauce
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) ground beef, 80/20, cold; 2 stalks (60 g) lemongrass stalks, outer layers removed, pale lower part very finely minced (about 3 tablespoons); 3 cloves (12 g) garlic, finely grated; 1 tablespoon (6 g) fresh ginger, peeled and finely grated; 1 tablespoon (15 ml) fish sauce; 2 teaspoons (8 g) light brown sugar; 2 teaspoons (4 g) mild yellow curry powder; ¾ teaspoon (4 g) kosher salt; 1 tablespoon (15 ml) neutral oil, for oiling the grill grates and buns; ⅓ cup (85 g) creamy peanut butter; ½ cup (120 ml) full-fat coconut milk, shaken well; 1 tablespoon (15 ml) soy sauce; 1 tablespoon (15 ml) lime juice, fresh; 2 teaspoons (10 ml) sriracha or Thai chili sauce; 1 tablespoon (13 g) light brown sugar; 1 small (about 8 oz) (225 g) English cucumber, sliced into thin rounds; 2 tablespoons (30 ml) unseasoned rice vinegar; 1 teaspoon (4 g) granulated sugar; 1 small (30 g) shallot, thinly sliced into rings; 4 buns (280 g) burger buns, split; ¼ cup (8 g) fresh cilantro leaves, loosely packed; 2 tablespoons (18 g) roasted unsalted peanuts, roughly chopped (optional)

From the MyKitchenBank Kitchen

Juicy grilled beef patties scented with lemongrass, garlic and ginger, topped with a creamy coconut peanut sauce and a cool quick-pickled cucumber salad on toasted buns.

Prep: 25 min
Cook: 22 min
Wait: 25 min
Total: 1 hr 12 min
Makes: 4 burgers

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Ingredients

4 servings

For the burgers
1½ lb (680 g) ground beef, 80/20, cold
2 stalks (60 g) lemongrass stalks, outer layers removed, pale lower part very finely minced (about 3 tablespoons)
3 cloves (12 g) garlic, finely grated
1 tablespoon (6 g) fresh ginger, peeled and finely grated
1 tablespoon (15 ml) fish sauce
2 teaspoons (8 g) light brown sugar
2 teaspoons (4 g) mild yellow curry powder
¾ teaspoon (4 g) kosher salt
1 tablespoon (15 ml) neutral oil, for oiling the grill grates and buns
For the peanut sauce
⅓ cup (85 g) creamy peanut butter
½ cup (120 ml) full-fat coconut milk, shaken well
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) lime juice, fresh
2 teaspoons (10 ml) sriracha or Thai chili sauce
1 tablespoon (13 g) light brown sugar
For the cucumber salad
1 small (about 8 oz) (225 g) English cucumber, sliced into thin rounds
2 tablespoons (30 ml) unseasoned rice vinegar
1 teaspoon (4 g) granulated sugar
1 small (30 g) shallot, thinly sliced into rings
To serve
4 buns (280 g) burger buns, split
¼ cup (8 g) fresh cilantro leaves, loosely packed
2 tablespoons (18 g) roasted unsalted peanuts, roughly chopped (optional)

Equipment (7)

Grill (gas or charcoal) with clean, oiled grates
Small saucepan (1½-quart / 1.5 L)
Large mixing bowl
Medium bowl for cucumber salad
Instant-read thermometer
Grill spatula and tongs
Microplane or fine grater

Steps

Before you start

Use 80/20 ground beef; leaner beef makes dry burgers.
Keep the beef refrigerated until you are ready to mix and form patties.
Only the tender, pale lower 4 inches of each lemongrass stalk is used; peel off the tough outer layers first.
Preheat the grill 10 minutes ahead and oil the grates well.

1
Pickle the cucumber
- In a medium bowl, stir the rice vinegar and granulated sugar until the sugar dissolves.
- Add the cucumber rounds and shallot rings and toss.
- Leave at room temperature while you make the rest.
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Ready when: Cucumbers look glossy and taste tangy-sweet
2
Make peanut sauce
- In a small saucepan over low heat, whisk the peanut butter, coconut milk, soy sauce, lime juice, sriracha and 1 tablespoon brown sugar.
- Warm for 3 to 4 minutes, whisking, until smooth and steaming.
- Remove from heat.
- It will thicken as it cools; thin with a splash of warm water if needed.
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Ready when: Sauce is smooth, pourable like thick cream, with no peanut butter streaks
Tip: Don't let it boil, or the coconut milk can separate and turn oily.
3
Mix the patties
- Place the cold beef in a large bowl.
- Add the lemongrass, garlic, ginger, fish sauce, 2 teaspoons brown sugar, curry powder and salt.
- Mix gently with your hands for about 30 seconds, just until the seasonings are evenly distributed.
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Ready when: Seasonings are evenly visible and the meat is still loose, not pasty
Tip: Overmixing makes dense, tough burgers.
4
Shape the burgers
- Divide the mixture into 4 equal portions (about 6 oz / 170 g each).
- Shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Press a shallow dimple into the center of each with your thumb.
- Refrigerate on a plate until the grill is ready.
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Ready when: Patties hold together and are uniform in thickness
Tip: The dimple stops the patties from puffing into domes as they cook.
5
Heat the grillOven 450°F / 230°C
- Preheat the grill to medium-high, about 450°F (230°C), for 10 minutes.
- Scrape the grates clean, then wipe with a folded paper towel dipped in the oil, held with tongs.
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Ready when: Grates are very hot and a drop of water sizzles instantly
6
Grill the pattiesOven 160°F / 70°C
- Place the patties on the grill, close the lid, and cook 5 minutes without moving them.
- Flip once and cook 4 to 5 minutes more, lid closed, until an instant-read thermometer inserted sideways into the center reads 160°F (71°C).
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Ready when: Well-browned crust with grill marks, juices run clear, center reads 160°F (71°C)
Tip: Don't press down on the patties; it squeezes out the juices and causes flare-ups.
7
Toast the buns
- Lightly brush the cut sides of the buns with oil.
- In the last 1 to 2 minutes, set them cut side down on the cooler edge of the grill.
- Toast until golden.
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Ready when: Cut sides are golden with light grill marks
Tip: Watch closely; buns burn in seconds.
8
Rest the burgers
- Transfer the patties to a plate and rest 3 minutes so the juices settle.
- Rewarm the peanut sauce briefly over low heat if it has thickened.
9
Assemble and serve
- Spoon 1 tablespoon peanut sauce onto each bottom bun, set a patty on top, then add another spoonful of sauce.
- Drain the cucumber slightly and pile it on top with the cilantro and chopped peanuts, if using.
- Add the top bun and serve with extra sauce for dipping.
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Tip: Serve right away so the buns stay crisp.

Good to know

Tips

Mince the lemongrass as finely as you can, since coarse pieces stay fibrous in the patty.
Handle the meat as little as possible for a tender burger.
Use full-fat coconut milk; light versions make a thin sauce.
No grill? Cook in a heavy cast-iron skillet over medium-high heat for the same times.

Make ahead

"Shape the patties up to 8 hours ahead, covered in the fridge. Make the peanut sauce up to 4 days ahead; rewarm gently with a splash of water. Pickle the cucumbers up to 2 hours ahead."

Storage & reheating

"Cooked patties keep refrigerated in an airtight container for 3 days; reheat in a 350°F (175°C) oven for 8 to 10 minutes. Peanut sauce keeps 4 days in the fridge. Raw patties freeze for 2 months, separated by parchment; thaw overnight in the fridge. Pickled cucumbers keep 2 days in the fridge. Don't leave cooked burgers at room temperature more than 2 hours."

Substitutions

lemongrass stalks → 1 tablespoon lemongrass paste plus 1 teaspoon lime zest. Use if fresh stalks are unavailable.
fish sauce → soy sauce. Same amount; slightly less funky, still savory.
creamy peanut butter → almond butter or sunflower seed butter. Use for a nut-variant or peanut-free version; sunflower butter makes it fully peanut-free (also omit peanuts).
ground beef, 80/20 → ground pork or chicken thigh. Cook chicken to 165°F (74°C); pork to 160°F (71°C).