Totally Nuts Chicken Saté Burgers

From the Wine Enthusiast Pairings book
Ingredients
  • For the saté sauce
  • ½ cup peanut or vegetable oil
  • 2 garlic cloves, minced
  • 1 teaspoon curry powder
  • ½ cup unsalted dry-roasted peanuts, finely chopped

  • For the chicken burgers
  • 1 pound ground chicken (breast or blend of breast and dark meat)
  • ¼ cup unseasoned bread crumbs
  • 2 tablespoons finely chopped yellow onion
  • 1 large egg, beaten lightly
  • Salt and freshly ground black pepper
  • Vegetable oil for the grill
  • 4 sesame seed rolls, halved
Directions

To make the sate sauce: Heat the oil in a medium saucepan, add the garlic, and simmer over a medium flame for about 1 minute, then add the curry powder and the peanuts. Simmer for about 5 minutes longer. The sauce should have a peanut butter-like consistency. Pour into a heatproof bowl and set aside while you make the burgers.

To make the burgers: Start a charcoal grill and build a medium-hot fire, preheat a gas grill to medium-high, or preheat your broiler and move the oven rack to the second highest level.

In a bowl, mix the ground chicken, bread crumbs, onion, and egg together gently until combined, and season with salt and pepper. Form 4 equal patties, taking care not to compress the meat too much. Brush the grill lightly with oil and grill the burgers for 5 minutes or more on each side, or until the juices run clear, the burgers are firm to the touch, and the internal temperature is 175 degrees or above on a thermometer.(Note: Eating chicken that has not been cooked thoroughly can make you very sick, so be sure these burgers are well done.)

To serve, place each burger on a sesame roll, top with a generous spoonful of the saté sauce and the top half of the roll, and serve immediately, with the remaining sauce at the table.

Published on December 17, 2009
About the Author
Wine Enthusiast

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