Chicken satay burgers
  • 270ml can coconut milk
  • 1/2 cup (140g) crunchy peanut butter
  • 1/4 firmly packed cup (40g) brown sugar
  • 4 garlic cloves, crushed
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 400g chicken mince
  • 1 onion, finely chopped
  • 1/3 cup fresh whole meal breadcrumbs
  • 1/4 cup chopped coriander leaves, plus extra leaves to garnish
  • Sunflower oil, to shallow-fry
  • 4 hamburger buns, split, toasted
  • Lettuce, sliced tomato, sliced red onion and finely chopped red chilli, to serve

Step 1. To make a satay sauce, place coconut milk, peanut butter, sugar, garlic, sweet chilli, ginger and soy in a saucepan over low heat, stirring for 1 minute or until peanut butter melts. Bring to a simmer and cook for 5-6 minutes, stirring, until thickened. Stir in lime juice and set aside to cool.

Step 2. Place mince, onion, crumbs, chopped coriander and 1/2 cup of the satay sauce in a bowl and combine well. Form into 4 patties and chill for 15 minutes. Heat 1cm oil in a frypan over medium low heat and cook patties for 3-4 minutes each side or until cooked through.

Step 3. Fill the toasted burgers with lettuce, tomato, patties, onion, coriander, chilli and remaining satay sauce.