Grilled Satay Chicken Burgers with Peanut Sauce

Name: Grilled Satay Chicken Burgers with Peanut Sauce
Prep time: 26 min
Cook time: 17 min
Total time: 43 min
Yield: 4 servings
Cuisine: Thai
Ingredients: ½ cup (130 g) creamy peanut butter, unsweetened or lightly sweetened, at room temperature; ½ cup (120 ml) full-fat coconut milk, well stirred; 1 tablespoon (15 ml) soy sauce; 1 tablespoon (12 g) light brown sugar, packed; 2 teaspoons (10 g) Thai red curry paste; 1 clove (3 g) garlic, finely grated or minced; 1 tablespoon (15 ml) fresh lime juice, from about ½ lime; 2 tablespoons (30 ml) water, plus more to thin if needed; 1 small (about 9 oz) (250 g) English cucumber, unpeeled, sliced into thin ⅛-inch (3 mm) rounds; ¼ cup (60 ml) unseasoned rice vinegar; 1 teaspoon (4 g) granulated sugar; ½ teaspoon (3 g) kosher salt; 1 small (8 g) red Thai or Fresno chile, thinly sliced (optional); 1½ pounds (680 g) boneless, skinless chicken thighs, trimmed of large fat pieces, cut into 1-inch (2.5 cm) cubes, very cold; ½ cup (30 g) panko breadcrumbs; 2 tablespoons (30 ml) full-fat coconut milk, well stirred; 2 cloves (6 g) garlic, finely grated or minced; 1 tablespoon (6 g) fresh ginger, peeled and finely grated; 1 tablespoon (15 ml) soy sauce; 2 teaspoons (10 ml) fish sauce; 1 teaspoon (2 g) mild yellow curry powder; ¾ teaspoon (4 g) kosher salt; ¼ cup (15 g) fresh cilantro leaves and tender stems, finely chopped; 2 medium (30 g) scallions, white and green parts thinly sliced; 1 tablespoon (15 ml) neutral oil such as canola; 4 buns (240 g) brioche burger buns, split; 4 large leaves (40 g) butter lettuce leaves, washed and dried; ¼ cup (10 g) fresh cilantro leaves, whole leaves; 1 whole (65 g) lime, cut into 4 wedges

From the MyKitchenBank Kitchen

Juicy chicken thigh patties seasoned with garlic, ginger, curry powder and cilantro are grilled until lightly charred, then topped with a silky coconut-peanut sauce, crisp quick-pickled cucumber and fresh lime. All the flavor of satay skewers in a toasted brioche bun.

Prep: 26 min
Cook: 17 min
Wait: 23 min
Total: 1 hr 6 min
Makes: 4 burgers

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Ingredients

4 servings

For the peanut sauce
½ cup (130 g) creamy peanut butter, unsweetened or lightly sweetened, at room temperature
½ cup (120 ml) full-fat coconut milk, well stirred
1 tablespoon (15 ml) soy sauce
1 tablespoon (12 g) light brown sugar, packed
2 teaspoons (10 g) Thai red curry paste
1 clove (3 g) garlic, finely grated or minced
1 tablespoon (15 ml) fresh lime juice, from about ½ lime
2 tablespoons (30 ml) water, plus more to thin if needed
For the quick-pickled cucumber
1 small (about 9 oz) (250 g) English cucumber, unpeeled, sliced into thin ⅛-inch (3 mm) rounds
¼ cup (60 ml) unseasoned rice vinegar
1 teaspoon (4 g) granulated sugar
½ teaspoon (3 g) kosher salt
1 small (8 g) red Thai or Fresno chile, thinly sliced (optional)
For the burgers
1½ pounds (680 g) boneless, skinless chicken thighs, trimmed of large fat pieces, cut into 1-inch (2.5 cm) cubes, very cold
½ cup (30 g) panko breadcrumbs
2 tablespoons (30 ml) full-fat coconut milk, well stirred
2 cloves (6 g) garlic, finely grated or minced
1 tablespoon (6 g) fresh ginger, peeled and finely grated
1 tablespoon (15 ml) soy sauce
2 teaspoons (10 ml) fish sauce
1 teaspoon (2 g) mild yellow curry powder
¾ teaspoon (4 g) kosher salt
¼ cup (15 g) fresh cilantro leaves and tender stems, finely chopped
2 medium (30 g) scallions, white and green parts thinly sliced
1 tablespoon (15 ml) neutral oil such as canola
To serve
4 buns (240 g) brioche burger buns, split
4 large leaves (40 g) butter lettuce leaves, washed and dried
¼ cup (10 g) fresh cilantro leaves, whole leaves
1 whole (65 g) lime, cut into 4 wedges

Equipment (8)

Gas or charcoal grill (or a large cast-iron grill pan)
Food processor
Small saucepan (1-quart / 1 liter)
Instant-read thermometer
Large mixing bowl
Rimmed baking sheet lined with parchment paper
Small bowl and whisk
Grill spatula and tongs

Steps

Before you start

Keep the chicken refrigerated until the moment you grind it. Cold meat grinds cleanly and makes patties that hold together.
Stir the canned coconut milk well (or shake the can) before measuring, because the cream separates from the liquid.
Use a gas or charcoal grill, or a heavy cast-iron grill pan on the stove if you have no outdoor grill.
Read the timing: the patties chill for 20 minutes, and the cucumber pickles during that time, so do not skip ahead.

1
Pickle the cucumber
- In a medium bowl, stir the rice vinegar, sugar and ½ teaspoon kosher salt for about 30 seconds until the sugar and salt dissolve.
- Add the cucumber slices and the sliced chile, if using, and toss to coat.
- Leave the bowl on the counter; the cucumber will pickle while you make everything else.
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Ready when: The sugar and salt are fully dissolved and every cucumber slice is coated in liquid.
Tip: Slice the cucumber evenly thin so all the slices pickle at the same speed.
2
Make the peanut sauce
- In a small saucepan, whisk the peanut butter, ½ cup (120 ml) coconut milk, 1 tablespoon soy sauce, brown sugar, curry paste, grated garlic, lime juice and 2 tablespoons (30 ml) water until mostly smooth.
- Set over medium-low heat and cook for 3 to 4 minutes, whisking constantly, until the sauce is steaming, smooth and the sugar has dissolved.
- Remove from the heat.
- Whisk in an extra tablespoon of water at a time if needed.
- Pour about 2 tablespoons into a small separate bowl for brushing on the burgers, and keep the rest warm for serving.
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Ready when: The sauce is smooth, glossy and thick enough to coat the back of a spoon, with a slow ribbon when drizzled. Do not let it boil hard or the oil can separate.
Tip: The sauce thickens as it cools. Loosen it with a splash of warm water before serving.
3
Grind and mix the filling
- Working in two batches, pulse the cold chicken cubes in a food processor 6 to 8 times, in 1-second pulses, until coarsely ground with some small pieces still visible.
- Transfer to a large bowl.
- Add the panko, 2 tablespoons coconut milk, garlic, ginger, 1 tablespoon soy sauce, fish sauce, curry powder, ¾ teaspoon salt, chopped cilantro and scallions.
- Mix gently with your hands for about 30 seconds, just until the seasonings are evenly distributed and the mixture feels slightly tacky.
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Ready when: The mixture holds together when squeezed, with visible flecks of herbs and a coarse, not pasty, texture.
Tip: Overmixing or over-processing makes dense, rubbery burgers. Stop as soon as the mix comes together. Wash your hands and tools well after handling raw chicken.
4
Shape the patties
- Divide the mixture into 4 equal portions of about 7 ounces (200 g) each.
- Gently shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, then press a shallow dimple into the center with your thumb so the patty stays flat as it cooks.
- Place on a parchment-lined baking sheet.
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Ready when: Patties are uniform in size with smooth edges and no cracks.
Tip: Wet your hands lightly with cold water if the mixture sticks.
5
Chill and heat the grillOven 450°F / 230°C
- Refrigerate the patties, uncovered, for 20 minutes so they firm up.
- After 10 minutes, heat the grill to medium-high, about 450°F (230°C), and close the lid.
- Clean the grates with a brush, then fold a paper towel, dip it in the 1 tablespoon of oil using tongs, and wipe the hot grates well.
- Meanwhile, drain the pickled cucumber slightly and keep it nearby.
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Ready when: Patties feel firm to the touch and the grill thermometer reads about 450°F (230°C).
Tip: Reserve a little of the oil for brushing the patties lightly before they go on the grill.
6
Grill the first side
- Lightly brush both sides of the patties with oil if any remains.
- Place them on the hot grates, close the lid, and cook for 5 to 6 minutes without moving them.
- Do not press down on the patties.
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Ready when: The underside is deeply golden with grill marks and the patties release easily from the grates.
Tip: If a patty sticks, give it another 30 seconds. It will release when it has formed a crust.
7
Flip and glazeOven 165°F / 75°C
- Flip the patties with a wide spatula.
- Cook, lid closed, for 4 to 5 minutes more.
- In the final minute, spoon about 1 teaspoon of the reserved sauce from the small bowl over the top of each patty.
- Check the internal temperature by inserting an instant-read thermometer horizontally into the center of a patty.
- Transfer to a clean plate once it reads 165°F (74°C).
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Ready when: Internal temperature reaches 165°F (74°C), juices run clear and the surface is browned and lightly charred at the edges.
Tip: Use only the reserved bowl of sauce for glazing, never the serving sauce or a brush that touched raw chicken.
8
Toast buns and rest
- Place the split buns cut side down on the cooler edge of the grill for 1 to 2 minutes until toasted.
- Meanwhile let the cooked patties rest on the plate for 3 minutes so the juices redistribute.
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Ready when: The cut sides of the buns are golden brown and lightly crisp.
Tip: Watch the buns closely; brioche goes from toasted to burnt in seconds.
9
Assemble and serve
- Spread 1 tablespoon of the warm peanut sauce on each bottom bun.
- Layer with a lettuce leaf, a patty, a generous spoonful of drained pickled cucumber, a drizzle of more peanut sauce and a few cilantro leaves.
- Add the top bun and serve immediately with lime wedges to squeeze over, and any extra sauce on the side for dipping.
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Ready when: The burger stacks neatly, with sauce visible at the edges and the bun still warm.
Tip: Build burgers right before eating so the lettuce stays crisp and the bun does not get soggy.

Good to know

Tips

Thighs are essential: their fat keeps the burgers juicy, while breast meat would turn dry at 165°F (74°C).
Chilling the shaped patties is what keeps them from falling apart on the grates, so don't skip it.
For a grill pan, heat it over medium-high for 3 minutes and cook the same times, using the exhaust fan.
If you like heat, stir a teaspoon of chili garlic sauce into the peanut sauce.

Make ahead

"The peanut sauce can be made up to 4 days ahead and refrigerated; rewarm gently with a splash of water. The pickled cucumber keeps up to 3 days in the fridge. The raw patties can be shaped, covered and refrigerated up to 8 hours before grilling."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store cooked patties, sauce and pickles separately in airtight containers for up to 3 days. Freezer: freeze cooked patties up to 2 months, or raw shaped patties separated with parchment up to 3 months. Reheat cooked patties in a covered skillet over medium-low heat or in a 350°F (175°C) oven for 10 to 12 minutes until steaming hot and 165°F (74°C) inside. Rewarm the sauce gently on the stove with a splash of water."

Substitutions

boneless, skinless chicken thighs → Pre-ground chicken thigh meat (1.5 lb / 680 g). Skip the food processor step. Avoid lean ground breast; the burgers will be dry.
creamy peanut butter → Almond butter or sunflower seed butter. Use the same amount for a nut-different or peanut-free version; the flavor will be slightly milder.
fish sauce → Additional soy sauce (2 teaspoons). Gives similar saltiness without the funky depth; use tamari for gluten-free.
brioche burger buns → Gluten-free buns or large lettuce cups. Toast gluten-free buns briefly; for lettuce cups use two leaves per burger for sturdiness.