Ingredients:
Chicken Breast – 300 gms, boneless and skinless, chopped
Chicken Thighs – 300 gms, boneless and skinless, chopped
Red Chilli Paste – 2 tsp
Red Onion – 1, finely chopped
Coriander Leaves – 4 tblsp, chopped
Egg Yolk – 1
Breadcrumbs – 50 gms
Salt as per taste
Pepper
For the Satay Sauce:
Crunchy Peanut Butter – 200 ml
Coconut Milk – 250 ml
Soy Sauce – 2 tblsp
Red Chilli – 1, finely chopped
Ginger – 1 inch piece, peeled and grated
Garlic Cloves – 2, crushed
Juice of 1 Lime
Grated Rind of 1 Lime
Sweet Chilli Sauce – 2 tblsp
To Serve:
Cucumber – 1/2, cut into circles or ribbons
Coriander – small bunch
Lime – 1, cut into wedges
Method:
1. Mix together all the ingredients for the satay sauce in a small pan.
2. Bring to a boil and simmer, stirring continuously, for 2 minutes.
3. Remove from the heat and set aside until required.
4. Mix together all the burger ingredients.
5. Divide this mixture into 12 portions and shape into balls.
6. Flatten these balls slightly to make burger patties.
7. Cover and chill for 30 minutes.
8. Heat a pan over medium heat.
9. Brush the burgers with a little oil.
10. Cook for about 4 minutes on each side or until cooked through.
11. Remove and drain.
12. Garnish the burgers with cucumber, coriander and lime wedges.
13. Serve with a bowl of satay sauce.
