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 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
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.