Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken patties: 1 1/4 pounds ground chicken, 1/2 cup panko breadcrumbs, 1 large egg, 1 tablespoon Thai red curry paste, 1 teaspoon low-sodium soy sauce or fish sauce, 1 teaspoon grated fresh ginger, 1 grated garlic clove, 1 teaspoon lime zest, 1/2 teaspoon kosher salt, 1/4 teaspoon ground coriander, 2 tablespoons chopped cilantro, 1 tablespoon neutral oil
- Peanut sauce: 1/2 cup creamy peanut butter, 1/3 cup canned unsweetened coconut milk, 1 tablespoon low-sodium soy sauce, 1 tablespoon lime juice, 2 teaspoons rice vinegar, 2 teaspoons brown sugar, 1 teaspoon Thai red curry paste, 1/2 teaspoon grated ginger, 1 small grated garlic clove, 1 to 3 tablespoons warm water
- Fresh toppings: 1 English cucumber shaved into ribbons, 1 cup shredded carrots, 1/2 cup cilantro leaves, 1 tablespoon rice vinegar, 1 teaspoon lime juice, 1/2 teaspoon sugar, 1/8 teaspoon kosher salt
- To assemble: 4 burger buns, split, plus 2 teaspoons neutral oil for toasting
Do This
- 1. Whisk peanut sauce ingredients until smooth, adding warm water until spoonable.
- 2. Toss cucumber ribbons and shredded carrots with rice vinegar, lime juice, sugar, and salt; set aside.
- 3. Mix ground chicken with panko, egg, curry paste, soy sauce or fish sauce, ginger, garlic, lime zest, salt, coriander, and chopped cilantro.
- 4. Shape into 4 patties, about 3/4 inch thick, and chill for 10 minutes while heating the skillet.
- 5. Cook patties in 1 tablespoon oil over medium heat for 5 to 6 minutes per side, until the center reaches 165°F.
- 6. Toast buns cut-side down for 1 to 2 minutes, then build burgers with peanut sauce, chicken patties, cucumber ribbons, carrots, and cilantro.
Why You’ll Love This Recipe
- Fresh, nutty, and aromatic: Creamy peanut sauce, crisp cucumber, sweet carrot, and cilantro make every bite bright and satisfying.
- Easy fusion comfort food: It has the familiar feel of a juicy burger with Thai satay-inspired flavors.
- Lightly spiced, not overwhelming: Thai red curry paste, ginger, garlic, and lime add warmth without making the burger too hot.
- Weeknight-friendly: The patties cook quickly on the stovetop, and the sauce can be made ahead.
Grocery List
- Produce: 1 English cucumber, 2 medium carrots or 1 cup pre-shredded carrots, 1 bunch fresh cilantro, 2 limes, fresh ginger, garlic
- Meat: 1 1/4 pounds ground chicken
- Dairy: None needed
- Bakery: 4 burger buns, such as brioche, potato, or sesame buns
- Pantry: Creamy peanut butter, canned unsweetened coconut milk, panko breadcrumbs, Thai red curry paste, low-sodium soy sauce or fish sauce, rice vinegar, brown sugar, granulated sugar, ground coriander, kosher salt, neutral cooking oil
Full Ingredients
For the Lightly Spiced Chicken Patties
- 1 1/4 pounds ground chicken, preferably not extra-lean
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon Thai red curry paste
- 1 teaspoon low-sodium soy sauce or fish sauce
- 1 teaspoon finely grated fresh ginger
- 1 large garlic clove, finely grated or minced
- 1 teaspoon finely grated lime zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground coriander
- 2 tablespoons finely chopped fresh cilantro, including tender stems
- 1 tablespoon neutral oil, such as avocado, canola, or vegetable oil, for cooking
For the Creamy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/3 cup canned unsweetened coconut milk, well shaken or stirred
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons rice vinegar
- 2 teaspoons packed light brown sugar
- 1 teaspoon Thai red curry paste
- 1/2 teaspoon finely grated fresh ginger
- 1 small garlic clove, finely grated
- 1 to 3 tablespoons warm water, as needed to thin
For the Cucumber Ribbons and Carrots
- 1 English cucumber
- 1 cup shredded carrots, from about 2 medium carrots
- 1 tablespoon rice vinegar
- 1 teaspoon fresh lime juice
- 1/2 teaspoon granulated sugar
- 1/8 teaspoon kosher salt
For Assembly
- 4 burger buns, split
- 2 teaspoons neutral oil, for toasting the buns
- 1/2 cup fresh cilantro leaves
Step-by-Step Instructions
Step 1: Make the peanut sauce
In a medium bowl, whisk together the peanut butter, coconut milk, low-sodium soy sauce, lime juice, rice vinegar, brown sugar, Thai red curry paste, grated ginger, and grated garlic. At first the sauce may look thick or slightly separated; keep whisking until it becomes smooth and creamy.
Add warm water 1 tablespoon at a time until the sauce is thick but spoonable. For burger assembly, it should be loose enough to spread over a bun but not so thin that it runs off the burger. Taste and adjust with a small extra squeeze of lime juice if you want it brighter.
Step 2: Prepare the cucumber ribbons and carrots
Trim the ends from the English cucumber. Using a vegetable peeler, shave the cucumber lengthwise into long ribbons, stopping when you reach the watery seed core. You can discard the core or save it for a salad or snack.
Place the cucumber ribbons and shredded carrots in a bowl. Add the rice vinegar, lime juice, granulated sugar, and kosher salt. Toss gently with your hands or tongs, then set aside while you make the patties. This short rest lightly seasons the vegetables while keeping them fresh and crisp.
Step 3: Mix the chicken patty mixture
In a large bowl, combine the ground chicken, panko breadcrumbs, beaten egg, Thai red curry paste, low-sodium soy sauce or fish sauce, grated ginger, grated garlic, lime zest, kosher salt, ground coriander, and chopped cilantro. Use a fork or clean hands to mix just until everything is evenly distributed.
Try not to overmix. Ground chicken can become dense if handled too much, and a gentle hand helps the patties stay tender. The mixture will feel softer and stickier than a beef burger mixture; that is normal.
Step 4: Shape and briefly chill the patties
Lightly oil your hands, then divide the chicken mixture into 4 equal portions. Shape each portion into a patty about 3/4 inch thick and slightly wider than your buns, since the patties will shrink a little as they cook. Press a shallow dimple into the center of each patty to help it cook evenly.
Place the patties on a plate and refrigerate for 10 minutes. This short chill helps the panko hydrate and makes the patties easier to transfer to the skillet.
Step 5: Cook the chicken patties
Heat a large nonstick or cast-iron skillet over medium heat for 2 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan. Add the patties in a single layer, leaving space between them. If your skillet is small, cook in 2 batches.
Cook for 5 to 6 minutes on the first side, until deeply golden in spots and the edges begin to turn opaque. Flip carefully and cook for another 5 to 6 minutes, or until an instant-read thermometer inserted into the center of each patty registers 165°F. If the outside is browning too quickly before the center is done, reduce the heat to medium-low and cook for 1 to 2 minutes longer.
Step 6: Toast the buns
Transfer the cooked patties to a clean plate and let them rest for 3 minutes. While they rest, wipe out any dark bits from the skillet if needed. Brush or drizzle the cut sides of the buns with 2 teaspoons neutral oil total.
Place the buns cut-side down in the skillet over medium heat and toast for 1 to 2 minutes, until warm and lightly golden. Toasting helps the buns hold up to the peanut sauce and juicy toppings.
Step 7: Assemble the burgers
Spread 1 to 2 tablespoons of peanut sauce on the bottom half of each toasted bun. Add a chicken patty, then spoon another 1 to 2 tablespoons of peanut sauce over the top of the patty.
Lift the cucumber ribbons and carrots from their bowl, letting excess liquid drip off, and pile them generously over the sauced patty. Add fresh cilantro leaves, then close with the top bun. Serve right away with any extra peanut sauce on the side.
Step 8: Serve while warm and fresh
These burgers are best when the chicken patties are warm, the buns are lightly crisp, and the vegetables are cool and crunchy. If serving with sides, keep them simple: baked sweet potato fries, jasmine rice salad, slaw, or a handful of kettle chips all work well.
Pro Tips
- Use ground chicken with a little fat: Extra-lean ground chicken can make the patties dry. A mix that includes dark meat gives the best texture.
- Oil your hands before shaping: The patty mixture is naturally sticky, and lightly oiled hands make shaping much easier.
- Do not skip the thermometer: Chicken burgers should reach 165°F in the center for safe, juicy results.
- Thin the peanut sauce gradually: Peanut butter brands vary. Add warm water 1 tablespoon at a time so the sauce stays creamy rather than watery.
- Drain the vegetables before stacking: Let extra vinegar mixture drip off the cucumber and carrots so the burger stays fresh, not soggy.
Variations
- Spicier satay burger: Add 1 to 2 teaspoons sriracha or chili-garlic sauce to the peanut sauce, or increase the Thai red curry paste in the patties to 1 1/2 tablespoons.
- Lettuce-wrap version: Skip the buns and serve each patty in large butter lettuce or romaine leaves with peanut sauce, cucumber ribbons, carrots, and cilantro.
- Turkey satay burgers: Use 1 1/4 pounds ground turkey instead of chicken. Cook the patties the same way, to an internal temperature of 165°F.
Storage & Make-Ahead
Store cooked chicken patties in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over medium-low heat for 4 to 6 minutes, flipping once, until warmed through to 165°F. The peanut sauce can be made up to 5 days ahead and refrigerated in a sealed container; stir in 1 to 2 teaspoons warm water if it thickens. The cucumber ribbons and carrots are best made the day you serve them, but you can shred the carrots and wash the cilantro up to 2 days ahead. For the best texture, assemble the burgers just before eating.
Nutrition (per serving)
Calories: 690 kcal | Carbs: 49g | Protein: 43g | Fat: 39g | Saturated Fat: 10g | Fiber: 5g | Sugar: 13g | Sodium: 1120mg | Cholesterol: 160mg
