A beef burger seasoned with Indonesian satay spices, topped with a rich peanut sauce and cucumber.
This burger channels the flavor of sate, Indonesia's iconic grilled skewered meat, by working the same coriander, cumin and palm sugar-forward marinade into a ground beef patty instead of skewering cubes of meat. Satay itself is traditionally grilled over charcoal and basted with sweet soy sauce, so this patty leans into that same sweet-savory, warmly spiced direction rather than a plain burger seasoning. The defining element of any good satay experience is the peanut sauce, bumbu kacang, made by frying a spice paste and blending it with roasted peanuts, palm sugar and tamarind until it turns into a thick, glossy sauce with real depth beyond just "peanut butter with chile." Making it from scratch here, rather than using a jarred version, is what gives this burger an authentic satay character. Topped with the peanut sauce, sliced cucumber and crispy fried shallots, this is a handheld way to enjoy the flavors of one of Indonesia's most beloved dishes.
Serves 4
Combine ground beef, ground coriander, cumin, kecap manis, minced garlic and salt. Mix gently and shape into 4 patties.
Blend shallots, garlic and chile into a paste. If using whole peanuts, pulse them separately until finely ground but not a paste.
Heat 1 tablespoon oil in a small saucepan over medium heat. Fry the shallot-garlic-chile paste 2 minutes until fragrant. Add ground peanuts (or peanut butter), water, kecap manis and tamarind paste. Simmer 5-6 minutes, stirring often, until thick and glossy.
Stir frequently as the sauce thickens — ground peanuts and peanut butter can catch and scorch on the bottom of the pan if left unattended.
Heat remaining oil in a skillet or griddle over medium-high heat. Cook patties 4 minutes per side until well browned and internal temperature reaches 71C (160F).
Toast bun halves in the same pan for the last minute of cooking.
Spread peanut sauce on the bottom bun, add the patty, more peanut sauce, cucumber slices and fried shallots. Close with the top bun and serve immediately.
Use real roasted peanuts and grind them yourself if possible for the most authentic, textured peanut sauce; smooth peanut butter works but loses some of the traditional bite.
Simmer the peanut sauce until it visibly thickens and coats a spoon — a thin sauce won't cling properly to the burger.
Mix the beef gently and only until combined; overworking the meat makes for a dense, tough patty.
Grill the patties over charcoal instead of pan-frying for a smokier flavor closer to traditional satay.
Add a squeeze of lime to the finished peanut sauce for extra brightness.
Make the peanut sauce spicier by adding an extra chile, or milder by using just half a chile.
Refrigerate cooked patties and peanut sauce separately up to 3 days. Reheat patties in a skillet over medium heat; warm the peanut sauce gently with a splash of water to loosen it back to a pourable consistency.
Satay, believed to have originated with Javanese street vendors influenced by South Asian kebab traditions, is now one of Indonesia's most iconic dishes, and its accompanying peanut sauce, bumbu kacang, is a defining flavor found across countless Indonesian dishes beyond satay itself.
Yes, it keeps refrigerated in an airtight container for up to a week; thin it with a splash of warm water when ready to use, since it thickens as it sits.
Lime juice is a reasonable substitute for the tangy element, though tamarind has a deeper, slightly fruity sourness that lime doesn't fully replicate.
It has a mild to moderate heat depending on the chile used; reduce or remove the chile entirely for a milder, sweeter sauce.
Per serving (340g / 12.0 oz) · 4 servings total
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