Totally Nuts Chicken Saté Burgers

Photo by Rua Castilho / Getty

The traditional Thai seasoning in this recipe works perfectly with ground chicken.

Pairing

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).

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