Thai-Inspired Satay Burgers

A gourmet flavor fusion featuring juicy chicken and beef satay patties infused with lemongrass and curry paste, topped with melted chili cheddar, a crunchy mango cucumber slaw, and a warm, stovetop-thickened coconut peanut sauce on toasted brioche.

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Prep Time 20

Cook Time 15

Total Time 35

Servings 4

Calories 933 kcal

Ingredients

The Satay Patties

300g minced chicken
300g minced beef
1 tsp galangal powder
1 lemongrass stalk, finely minced
7 kaffir lime leaves, thinly sliced
3 garlic cloves, finely minced or grated
1 tbsp fish sauce
2 tbsp yellow curry paste
1 tsp neutral cooking oil (for frying)
Black pepper (to taste)

The Peanut Sauce

2 tbsp peanut butter
150ml coconut milk (I used powder)
1 tbsp soy sauce
1 tsp palm sugar

The Mango Cucumber Salad

½ unripe green mango, julienned
⅓ cucumber, julienned
1 garlic clove
1 pepperoncino or Thai chili (to taste)
1 handful roasted peanuts
2 tsp palm sugar
1 tbsp fish sauce (or soy sauce)

The Burger Assembly

4 brioche buns
4 slices chili cheddar cheese
Ready-made garlic sauce or mayonnaise (optional)
Spring onion (green parts only), sliced

Instructions

In a large bowl, thoroughly mix the minced chicken, minced beef, galangal powder, minced lemongrass, sliced kaffir lime leaves, minced garlic, fish sauce, yellow curry paste, and black pepper. Form into 4 equal patties.
In a small saucepan over medium-low heat, combine the peanut butter, coconut milk, soy sauce, and 1 teaspoon of palm sugar. Whisk continuously as it simmers until the sauce renders smooth and visibly thickens. Remove from the heat and set aside.
In a mortar and pestle, crush the garlic clove and pepperoncino. Add the roasted peanuts, 2 teaspoons of palm sugar, and 1 tablespoon of fish sauce, pounding into a rough dressing. Toss with the julienned mango and cucumber.
Toast the brioche buns on both sides until golden brown.
Heat 1 teaspoon of neutral cooking oil in a skillet over high heat. Lay the patties down and cook on the first side until deeply seared. Flip them over, immediately top each individual patty with a slice of chili cheddar cheese, and let the remaining side finish cooking so the cheese melts completely.
Assemble by spreading garlic sauce or mayonnaise on the bottom bun (if using). Layer the cheesy patty, a generous handful of the mango cucumber salad (leaving the excess liquid behind in the bowl), sliced green onions, a heavy drizzle of the warm peanut sauce, and the top bun.

Notes

(Note: Macronutrients calculated per serving based on 4 portions total)

Personal Chef Notes & Customization Tips

Easy Patty Shaping: Ground chicken or turkey mince can be quite sticky! Rubbing a little oil on your hands before rolling the meat into balls prevents it from sticking and makes shaping the patties completely effortless.
Green Mango vs. Ripe Mango: For the absolute best texture and flavor contrast, use unripe green mango for the slaw! The tartness and crisp crunch balance the rich peanut sauce perfectly. (Note: My mango in the photos/video was a bit on the riper side, but going green gives you that authentic Southeast Asian street-food bite!)
Cheese & Garlic Sauce (Personal Preference): Personally, I actually prefer these burgers without cheese or extra garlic sauce, as the rich peanut satay sauce already brings plenty of creamy, decadent flavor on its own! However, feel free to adjust the sauces, garlic spread, or melted cheese slices to your personal taste.