Chicken Satay Burger is one of those recipes that takes familiar street food flavors and turns them into something you can hold in your hands. Instead of skewering marinated chicken, you shape seasoned ground chicken into patties that cook beautifully in a pan. The satay sauce is homemade and comes together quickly with peanut butter, coconut milk, and a few bold ingredients like ginger, garlic, and lime.
I always make extra sauce because it is good enough to dip everything into. The cucumber and fresh herbs keep things light and crunchy alongside the rich, nutty sauce.
About the Recipe
You should try this recipe because it gives you restaurant flavors without much fuss. The chicken mixture is simple to work with, and chilling the patties helps them hold their shape when you cook them. The satay sauce tastes far better than anything from a jar, and you control the spice level. Everything comes together in under an hour, including the chilling time.
The combination of warm, savory patties with cool cucumber and tangy lime makes each bite feel balanced. It is a hands on meal that still feels relaxed.
Why you will love this recipe
The texture of these burgers is what really makes them work. Using both chicken breast and thigh gives you patties that stay moist without being heavy. The satay sauce is creamy and slightly sweet with a hint of heat, and it clings to the chicken without sliding off. I like how the lime juice cuts through the richness and keeps everything tasting fresh.
The coriander and cucumber add a crisp contrast that makes the whole plate feel lighter. Because you shape the patties yourself, you can adjust their size to fit your appetite or the buns you have on hand.
Chicken Satay Burger
Cooking Tips
Do not skip the chilling step. Thirty minutes in the fridge helps the patties firm up so they do not fall apart in the pan. When you cook them, medium heat works best because it gives the outside time to brown without drying out the inside. I brush the patties with just a little oil rather than adding oil to the pan, which keeps them from getting greasy. Stir the satay sauce constantly while it simmers because peanut butter can stick to the bottom if left alone.
Serving and Storing Suggestions
This recipe makes twelve small patties, which serves about four to six people depending on appetite. Total time from start to finish is around forty five minutes, including the chilling period. Serve the burgers with the satay sauce on the side so everyone can dip or drizzle as they like. Store leftover patties in an airtight container in the fridge for up to two days.
Reheat them gently in a pan with a splash of water to keep them moist. The sauce keeps well for three days and can be thinned with a little coconut milk if it thickens too much.
Similar Recipes
- Thai Chicken Burgers with Peanut Sauce
- Asian Turkey Lettuce Wraps
- Grilled Chicken Satay Skewers
- Spicy Peanut Noodles with Chicken
- Indonesian Beef Rendang Burgers
Nutrient Benefits
Chicken provides lean protein, especially when you use breast and thigh meat without skin. Peanut butter adds healthy fats and extra protein, though it is calorie dense so the sauce is rich. Coconut milk gives the sauce a creamy texture and contains medium chain triglycerides. Fresh ginger and garlic offer natural anti inflammatory properties. The cucumber and coriander add vitamins and fiber without many calories, which helps balance the heavier elements of the dish.
Chicken Satay Burger
Ingredients
- 300 gms Chicken Breast (boneless and skinless, chopped)
- 300 gms Chicken Thighs (boneless and skinless, chopped)
- 2 tsp Red Chilli Paste
- 1 Red Onion (finely chopped)
- 4 tsp Coriander Leaves (chopped)
- 1 Egg Yolk
- 50 gms Breadcrumbs
- Salt as per taste
- Pepper
For the Satay Sauce:
- 200 ml Crunchy Peanut Butter
- 250 ml Coconut Milk
- 2 tbsp Soy Sauce
- 1 Red Chilli (finely chopped)
- 1 inch Ginger (peeled and grated)
- 2 Garlic Cloves (crushed)
- Juice of 1 Lime
- Grated Rind of 1 Lime
- 2 tbsp Sweet Chilli Sauce
To Serve:
- 1/2 Cucumber (cut into circles or ribbons)
- Coriander (small bunch)
- 1 Lime (cut into wedges)
Instructions
- Mix together all the ingredients for the satay sauce in a small pan.
- Bring to a boil and simmer, stirring continuously, for 2 minutes.
- Remove from the heat and set aside until required.
- Mix together all the burger ingredients.
- Divide this mixture into 12 portions and shape into balls.
- Flatten these balls slightly to make burger patties.
- Cover and chill for 30 minutes.
- Heat a pan over medium heat.
- Brush the burgers with a little oil.
- Cook for about 4 minutes on each side or until cooked through.
- Remove and drain.
- Garnish the burgers with cucumber, coriander and lime wedges.
- Serve with a bowl of satay sauce.
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Frequently Asked Questions
Can I use only chicken breast instead of a mix of breast and thigh?
Yes, but the patties may turn out a bit drier. Thigh meat has more fat, which keeps the burgers moist and tender. If you only have breast, consider adding an extra tablespoon of breadcrumbs and a splash of water to help with moisture.
How do I know when the patties are cooked through?
The internal temperature should reach 75 degrees Celsius when you check with a meat thermometer. If you do not have one, cut into the thickest patty and make sure the juices run clear with no pink remaining.
Can I make the satay sauce ahead of time?
Without a doubt. The sauce keeps well in the fridge for up to three days. Reheat it gently on the stovetop or in the microwave, and stir in a little coconut milk or water if it has thickened too much.
What can I serve these burgers on if I want to skip bread?
Lettuce wraps work really well. Use large butter lettuce or iceberg leaves to hold the patty, cucumber, and herbs. You can also serve them over rice or noodles for a different take.
Can I freeze the uncooked patties?
Yes. Shape the patties and place them on a lined tray, then freeze until solid. Transfer them to a freezer bag and store for up to two months. Thaw in the fridge overnight before cooking.
