The traditional Thai seasoning in this recipe works perfectly with ground chicken.
The curry and peanuts in this dish call for a wine that has both structure and acidity, such as an unoaked Chardonnay from Australia or New Zealand; recommended producers include Grant Burge, The Witness Tree and Tohu (NZ).
- 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
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.