Go Back
+ servings
chicken satay burgers on plate
Print Recipe
5 from 1 vote

Chicken satay burgers

Flavor-packed burgers with a tasty peanut sauce and a crunchy slaw. These satay burgers are a tasty change!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Fusion
Servings: 4
Calories: 397kcal
Author: Caroline's Cooking


For the burgers

  • 1 lb ground chicken 450g, or you can use turkey or pork
  • ½ tablespoon lemongrass minced
  • ½ tablespoon soy sauce
  • ½ tablespoon brown sugar
  • ½ tablespoon fish sauce
  • ½ tablespoon ginger minced/grated
  • ½ tablespoon lime juice
  • 1 clove garlic crushed/grated
  • ¼ teaspoon turmeric (optional)
  • 1 dash cayenne pepper or more to taste (optional)

For the peanut sauce

  • 2 ½ tablespoon peanut butter
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • ½ teaspoon garlic crushed/grated
  • ½ teaspoon lemongrass

For slaw

  • ½ carrot
  • ½ Persian cucumber (or other small cucumber)
  • teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon lime juice
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon cilantro coriander, roughly chopped

To serve

  • 4 burger buns


  • Mix together the chicken and the rest of the ingredients for the burgers. I'd suggest using your hands to ensure the various ingredients are well distributed. Divide the mixture into four burgers, roll them into a ball and flatten slightly. Place in a dish/on a plate and cover then refrigerate for around 20 minutes while you prepare the rest, or longer if possible.
  • Mix together the sauce ingredients and set aside until needed (covered if longer than around 20 minutes).
  • Cut the carrot and cucumber into very thin slices around 2-3 in/5-7cm in length (julienne). Put the carrot pieces in a bowl and sprinkle over the salt and sugar. Rub them into the carrot so that the carrots become a little softer and liquid comes from them. Add the cucumber, lime juice, vinegar and cilantro and set aside until needed (refrigerate if longer than around 20 minutes).
  • When ready to serve, preheat the grill or a skillet/grill pan and cook the burgers for around 15mins, turning once or more if needed, until cooked through. As they are cooking, toast the burger buns then split and put some slaw on the bottom of each and sauce on the top. Place burger on slaw side, top with sauce-covered bun top and serve.


Calories: 397kcal | Carbohydrates: 29g | Protein: 28g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 962mg | Potassium: 756mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1274IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 3mg