Chicken Satay Burgers
Aug. 17th, 2003 01:26 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
deguspiceOn Thursday, I was looking at a recipe in the Boston Globe for Chicken Satay Burgers. It sounded tasty, so ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
quietann so I decided to make it for a BBQ on Saturday at a friend's house.
It's the first time I've tried making something like this, so I was pleased with the results. (most of my cooking usually doesn't involve anything more complicated than taking something from the freezer and putting it in the microwave)
Friday we went shopping and got the ingredients, then Friday evening I prepared the recipe and formed the mix into patties. I then placed them on wax paper in a plastic container. Then stored them in the fridge overnight.
On Saturday, we brought the burgers to the party and cooked all of them on the grill. Ann tried the first one and declared they were good. After I put my burger on the bun, I briefly debated adding catsup or mustard, but after trying a bite of it plain, I decided they were unnecessary. They turned out to be rather popular. I was assuming we'd have a bunch left over to bring home, but by the time we departed there was only one burger left.
I followed the directions below, except I omitted cilantro (it tastes like soap to me) and I added a tiny bit of curry powder.
If I make it again I would make a few changes. Ann suggested increasing the amount of peanut butter, curry powder and Tabasco sauce, reducing the amount of sugar and chicken broth, and perhaps add a little coarsely ground peanuts. Also, I'd try placing the patties on aluminum foil, a day later the wax paper was a bit soggy.
A triple recipe produced 8 fat burgers.
Below is the recipe from Thursday's Boston Globe (8/14).
(I would have included a URL instead of the text of the recipe, but the Boston Globe has redesigned the website, making it impossible)
Sweet, hot, sour, and salty - and still subtle. serve on a toasted sesame seed bun. goes well with a fresh cucumber salad.
Makes 4 burgers.
2 tablespoons chunky or smooth peanut butter
2 teaspoons sugar
2 teaspoons Tabasco sauce
1/4 cup chicken broth
1 pound ground chicken
1 tablespoon minced garlic
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
1/2 teaspoon salt
1. In a small bowl, mix the peanut butter, sugar, Tabasco, and chicken broth until well blended. Set aside.
2. In a large bowl, mix together the ground chicken, garlic, cilantro, mint, and salt. Add the peanut butter mixture and combine well.
3. Form into four patties, each 1 inch thick.
4. Lightly oil the grill or skillet over medium-high heat and cook the burgers 4-5 minutes per side, or until cooked through.
Adapted from "The Great Big Burger Book" by Jane Murphy and Liz Yeh Singh (Harvard Common Press).
quietann so I decided to make it for a BBQ on Saturday at a friend's house.It's the first time I've tried making something like this, so I was pleased with the results. (most of my cooking usually doesn't involve anything more complicated than taking something from the freezer and putting it in the microwave)
Friday we went shopping and got the ingredients, then Friday evening I prepared the recipe and formed the mix into patties. I then placed them on wax paper in a plastic container. Then stored them in the fridge overnight.
On Saturday, we brought the burgers to the party and cooked all of them on the grill. Ann tried the first one and declared they were good. After I put my burger on the bun, I briefly debated adding catsup or mustard, but after trying a bite of it plain, I decided they were unnecessary. They turned out to be rather popular. I was assuming we'd have a bunch left over to bring home, but by the time we departed there was only one burger left.
I followed the directions below, except I omitted cilantro (it tastes like soap to me) and I added a tiny bit of curry powder.
If I make it again I would make a few changes. Ann suggested increasing the amount of peanut butter, curry powder and Tabasco sauce, reducing the amount of sugar and chicken broth, and perhaps add a little coarsely ground peanuts. Also, I'd try placing the patties on aluminum foil, a day later the wax paper was a bit soggy.
A triple recipe produced 8 fat burgers.
Below is the recipe from Thursday's Boston Globe (8/14).
(I would have included a URL instead of the text of the recipe, but the Boston Globe has redesigned the website, making it impossible)
Chicken Satay Burgers |
Sweet, hot, sour, and salty - and still subtle. serve on a toasted sesame seed bun. goes well with a fresh cucumber salad.
Makes 4 burgers.
2 tablespoons chunky or smooth peanut butter
2 teaspoons sugar
2 teaspoons Tabasco sauce
1/4 cup chicken broth
1 pound ground chicken
1 tablespoon minced garlic
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
1/2 teaspoon salt
1. In a small bowl, mix the peanut butter, sugar, Tabasco, and chicken broth until well blended. Set aside.
2. In a large bowl, mix together the ground chicken, garlic, cilantro, mint, and salt. Add the peanut butter mixture and combine well.
3. Form into four patties, each 1 inch thick.
4. Lightly oil the grill or skillet over medium-high heat and cook the burgers 4-5 minutes per side, or until cooked through.
Adapted from "The Great Big Burger Book" by Jane Murphy and Liz Yeh Singh (Harvard Common Press).
