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Chef Patti Anastasia
Serving Southern New Hampshire since 2003
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Table Talk » Latest Fancy Burger: Chicken Satay Burgers
Our latest "fancy" burger is a Chicken Satay Burger, based on a recipe from Cooking Light. In addition to increasing the seasonings used in the recipe, I used boneless chicken thighs rather than boneless chicken breasts. Even though the chicken breast version got great reviews, I was concerned that it would be dry. I wanted a nice juicy burger.
Rather than using store-bought ground chicken, I always make my own ground chicken using my food processor. This way I know that it contains only lean chicken meat. Making your own ground chicken requires that you pulse the chicken only a few times. Be careful here, you don't want to overprocess the chicken and turn it into mush; 4-5 quick pulses is all you need.
This time, I opted to cook the burgers inside using my stovetop grill pan. But they are also perfect for grilling outside.
I had my burger on a bed of Fine Cooking's Shredded Carrots with Jalapeno, Lime, and Cilantro. Tom had his on a toasted bun with the carrot salad on the side. We both loved these and we're thoroughly enjoying this summer's exploration of "fancy" burgers. We're both pleased to discover that extra burgers reheat well for a quick lunch.
Chicken Satay Burgers
To prepare burgers, place green onions, chili paste, ginger, and soy sauce in the food processor and process until smooth. Add the chopped chicken thighs and pulse 4-5 times, until the chicken is coarsely ground. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a grill pan sprayed with olive oil spray over medium high heat. Grill for 5-7 minutes on each side, or until done.
Top burgers with peanut sauce. Serve on toasted buns.
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