A speedy satay sauce adds great richness to these succulent burgers. They would also be delicious served with a lightly pickled red onion and cucumber salad.
1/2 -1tbsp crispy chilli oil, to taste, we used Lee Kum Kee
4 large chicken thigh fillets
For the sauce
75 g peanut butter, we used crunchy
2 Tbsp. sweet chilli sauce
3 cm piece fresh root ginger, peeled and finely grated
1 Tbsp. kecap manis, see GH TIP
Juice 1/2 lime
75 ml coconut milk
To serve
1 tsp. vegetable oil
2 baby pak choi, halved lengthways
4 seeded burger buns, split
Directions
Step 1For the burgers, in a medium non-metallic bowl mix the garlic,
vinegar, turmeric, crispy chilli oil and
some seasoning. Add the chicken
and mix to coat. Cover and chill to
marinate for 3hr (up to 24hr).
Step 2To serve, heat a large griddle/frying
pan/barbecue over medium-high
heat. Brush with oil and cook the
pak choi on the griddle/frying pan/
barbecue until charred and just
tender, about 4min per side. Set aside
and cover with foil to keep warm.
Step 3Cook the chicken thigh fillets for
5min per side, or until cooked through
and slightly charred. Next, briefly
toast the buns.
Step 4Meanwhile, make the satay sauce.
Heat all the ingredients in a small
pan over medium heat, stirring
occasionally, until combined and
slightly thickened. Set aside.
Step 5Serve the chicken in the buns
topped with the pak choi and
a spoonful of satay sauce, with
remaining sauce on the side.
GH TIP
Kecap manis is an Indonesian sweet and thick soy sauce. You could use soy sauce with 1tsp sugar stirred through if you can’t find it.
Per burger (with 1tbsp sauce):
Calories: 437
Protein: 27g
Total fat: 19g
Saturates: 7g
Carbs: 37g
Total sugars: 9g
Fibre: 5g
43 easy burger recipes, from satay chicken to chilli beef
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
