A juicy chicken burger seasoned with satay spices, topped with a cooling mint yogurt sauce.
Satay, skewered and grilled meat marinated in a turmeric-and-lemongrass paste and served with peanut sauce, is one of Malaysia's most recognizable street foods, found at night markets and mamak stalls across the country. This burger takes that same satay marinade, turmeric, coriander, lemongrass and a touch of sugar, and mixes it directly into a ground chicken patty, keeping the flavor profile instantly recognizable in a different format. The marinade needs time to work into the ground meat, at least 20-30 minutes, so the turmeric and aromatics distribute evenly rather than tasting patchy. Getting good char on the patty, whether grilled or pan-seared hard, echoes the smoky, slightly blackened edges that define proper satay cooked over open charcoal. A mint yogurt sauce, cooling and herbaceous, replaces the traditional peanut sauce here for a lighter, brighter finish, though a classic peanut sauce remains a delicious traditional alternative for anyone who wants the full authentic satay experience.
Serves 4
Combine ground chicken, turmeric, coriander, lemongrass, garlic, brown sugar and salt in a bowl. Mix gently and shape into 4 patties.
Cover and refrigerate 20-30 minutes so the spices distribute evenly through the meat.
Mix yogurt with chopped mint and a pinch of salt. Set aside.
Heat oil in a skillet over medium-high heat. Cook patties 5-6 minutes per side until well charred and cooked through to 74C (165F).
Toast the buns, then build burgers with the patty and a generous spoonful of mint yogurt sauce. Serve immediately.
Mince the lemongrass very finely, using only the tender inner core, since tough outer layers stay fibrous and unpleasant even after cooking.
Let the mixture marinate for at least 20 minutes so the turmeric and spices distribute evenly rather than tasting patchy in some bites.
Get the pan properly hot before adding the patties; real satay flavor benefits from some char, not a gentle, even cook.
Make a classic peanut sauce instead of mint yogurt for the more traditional satay pairing.
Use ground beef or pork instead of chicken for a different flavor and texture.
Add a pickled cucumber and onion relish (acar) on the side for a traditional satay accompaniment.
Refrigerate cooked patties up to 3 days in an airtight container. Reheat gently in a skillet over low heat; the mint yogurt sauce keeps separately up to 3 days.
Satay is believed to have developed in Java, Indonesia, and spread throughout the Malay world including Malaysia, where it became a staple street food, traditionally grilled over charcoal and served with peanut sauce, ketupat (compressed rice cakes) and cucumber.
Yes, grilling gets you closer to the smoky char traditional to real satay; cook over medium-high heat, turning once, until cooked through.
They likely needed more marinating time, or the turmeric and spices weren't distributed evenly during mixing; make sure to mix thoroughly and let the mixture rest before cooking.
Yes, though turkey is leaner, so add a tablespoon of oil to the mixture to prevent the patties from drying out during cooking.
Per serving (300g / 10.6 oz) · 4 servings total
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