Monday, February 6, 2012

Satay Chicken Burger

 Have you ever made a sauce for a recipe and had some left over?  I don't like to waste food so when I had satay sauce/dressing leftover from making my Arugula & Tilapia Salad with Thai Peanut Dressing I knew I needed to come up with a recipe to use it up.  I call this a recipe "round 2" because I got two uses out of my salad dressing by jazzing up a simple ground chicken burger with the satay seasoning and sauce.  I really enjoyed the complex flavors of this burger. You can eat this burger in a hamburger bun or bun-less wrapped in lettuce. Either way the Thai Peanut Sauce really pumps of the volume of this burger.

1lb of lean ground chicken
2 cloves of fresh garlic grated
1 Tbs of grated fresh ginger
seasoning salt to taste (remember the satay sauce will provide salt as well)
1/2 Tbs of curry powder
Red chili flakes and black pepper to taste

Satay Sauce (recipe below). If you are only making the sauce for the burgers make half the sauce from the recipe below.

Directions for burgers:
Mix burger mixture and make four to six patties.  Fry in a skillet until browned on both sides.  Then take some satay sauce and coat one side of the burger then flip over and allow the sauce to fry.  Coat other side of burger and repeat.
Then place it in your preferred burger bun or lettuce wrap and dress with your favorite burger toppings.  I enjoyed it with some Sriracha Sauce.  Enjoy.

Ingredients to make Spicy Thai Peanut Dressing:

1cup coconut milk
1/3 cup of water
1/2 cup of creamy peanut butter (I used Jiff)
1 Tbs of brown sugar
1 Tbs of soy sauce
1/2 Tbs of fish sauce
1 small handful of Thai basil leaves torn (you can substitute regular basil)
1/2 tsp of red chili flakes (or to taste)
roasted crush peanuts for garnish (optional)

Directions:  Heat a saucepan on medium-low heat.  Add all ingredients and stir until everything mixes well and the peanut butter melts.   Allow to cook a few minutes.  If sauce is too thick for salad dressing add a little water to thin it out.  Adjust flavors/seasoning to your palate by adding more soy sauce or fish sauce for a saltier flavor or brown sugar to sweeten it. Serve warm or at room temperature.  Enjoy.  

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