Malaysian Satay-Spiced Chicken Burger with Mint Yogurt

About This Recipe

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.

Ingredients

Serves 4

• 600 gground chicken
• 2 tspground turmeric
• 1 tspground coriander
• 1 tbsplemongrass(finely minced)
• 2 clovesgarlic(minced)
• 1 tbspbrown sugar
• 1.5 tspfine sea salt
• 1 cupplain yogurt
• 0.33 cupfresh mint leaves(finely chopped)
• 2 tbspvegetable oil
• 4burger buns

Instructions

1. 1

   Mix the patties

   Combine ground chicken, turmeric, coriander, lemongrass, garlic, brown sugar and salt in a bowl. Mix gently and shape into 4 patties.

2. 2

   Marinate

   Cover and refrigerate 20-30 minutes so the spices distribute evenly through the meat.

3. 3

   Make the mint yogurt sauce

   Mix yogurt with chopped mint and a pinch of salt. Set aside.

4. 4

   Cook the patties

   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).

5. 5

   Assemble

   Toast the buns, then build burgers with the patty and a generous spoonful of mint yogurt sauce. Serve immediately.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions