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Chicken Saté Burger

Chicken Saté doesn't need to be on a stick. The traditional skewer makeover put into a brioche bun with the most delicious peanut sauce you'll ever eat.

 

Ingredients

Ingredients
Servings:
Burger
g
Boneless Chicken Breast
tbsp
Olive Oil
tsp
Ground Lemongrass
tsp
Cayenne Pepper
tsp
Kosher Salt
tsp
Ground Coriander
tbsp
Lime Juice
Brioche Burger Buns
Cheddar Cheese
optional
Pickled Veggies
ml
Rice Vinegar
g
Caster Sugar
tbsp
Lime Juice
tsp
Kosher Salt
Cucumber
Carrot
Shallots
Peanut Sauce
g
Peanut Butter
ml
Soy Sauce
tbsp
Toasted Sesame Oil
tbsp
Rice Vinegar
tsp
Sriracha Sauce
tbsp
Agave Syrup
tsp
Ground Ginger
tsp
Garlic Powder
ml
Ice Water
Calories
per serving
588
Carbs
52
Protein
46
Fat
12

Instructions

Preparing In The Kitchen
  1. For the pickled veggies, bring the vinegar, sugar, lime juice, salt, and 60ml water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Let cool 10 minutes.
  2. In the meantime, cut the cucumber into thin slices. Peel the carrots and cut into thin strips with a spiral cutter. And peel the shallots too and cut them into fine slices. Place cucumbers, carrot, and shallots in a large bowl and add pickling liquid. Cover and chill at least 2 hours.
  3. To prepare the sauce blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
  4. If necessary, rinse the chicken breast fillets with cold water and pat dry. Then cut it crosswise. Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. In a medium bowl, whisk the olive oil with the lemon grass, cayenne pepper, salt, coriander, and lime juice and coat the chicken.
  5. Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly.
  6. Meanwhile, spread the bottom bun with peanut sauce and top with pickled veggies, then add the chicken followed by the top of the bun.

Preparing In The Kitchen
  1. For the pickled veggies, bring the vinegar, sugar, lime juice, salt, and 60ml water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Let cool 10 minutes.
  2. In the meantime, cut the cucumber into thin slices. Peel the carrots and cut into thin strips with a spiral cutter. And peel the shallots too and cut them into fine slices. Place cucumbers, carrot, and shallots in a large bowl and add pickling liquid. Cover and chill at least 2 hours.
  3. To prepare the sauce blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
  4. If necessary, rinse the chicken breast fillets with cold water and pat dry. Then cut it crosswise. Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. In a medium bowl, whisk the olive oil with the lemon grass, cayenne pepper, salt, coriander, and lime juice and coat the chicken.
  5. Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly.
  6. Meanwhile, spread the bottom bun with peanut sauce and top with pickled veggies, then add the chicken followed by the top of the bun.

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