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Satay Chicken Burger

Treat Dad this Father’s Day with a flavour-packed Peanut Satay Chicken Burger! Made with Forty Thieves Peanut Satay Paste and Bostock Brothers Organic Chicken.

Prep

20 min – 1 hour

Cook

10-5

Serves

2
Recipe by:

Simon Waldon

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INGREDIENTS:

3 Tbsp Forty Thieves Peanut Satay Paste
1/2 Cup Water
1x Pack Bostock Brothers 500g Chicken Thighs (Skinless & Boneless)
2x Sesame Brioche Buns

Slaw:
1x Carrot, Grated

Satay Mayo:
1/4 Cup Kewpie Mayo
1 Tbsp @Forty_thieves Jar Satay Paste
1 tsp Sesame Oil
1/4 Red Cabbage, Grated
1x Red Chilli, Finely Sliced
1 Bunch Bean Sprouts
1 Bunch Fresh Coriander
1 Bunch Fresh Mint
1 Tbsp Peanuts, Chopped
2 tsp Sesame Oil
2 1/2 tsp Fish Sauce
1/2 Lemon, Juiced
1 Tbsp Olive Oil
Salt & Pepper to Taste

METHOD:

  1. Start with the Marinade, into a bowl add the satay paste & water, mixing into a smooth paste. Add the chicken thighs, coat well, then cover & refrigerate until needed. I like to marinade the chicken for around an hour.
  2. Grate the carrot & cabbage, then finely slice the red chilli. Pop everything into a bowl & add the bean sprouts, coriander, mint and peanuts. Into the same bowl, add the sesame oil, fish sauce, lemon juice & olive oil, then dress the salad with a quick stir & season to taste.
  3. Combine the mayo ingredients into a small bowl, mix well & set aside.
  4. Fire up the grill for two zone cooking, then place the chicken over the direct heat. Monitor the chicken as it cooks and flip after 2-3 minutes. When the chicken is looking golden and a little charred, transfer to the cool zone to continue cooking. The chicken is cooked when it reaches an internal temp of 74C, roughly 6-10 minutes.
  5. To build the burger, smother the toasted buns with the satay mayo. Pile the chicken two thighs high over the bottom bun, followed by slaw, then crown this glorious burger with the top lid.

    Make sure to squeeze it all down, then grab with two hands and get stuck in.

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