These Chicken Satay Burgers were sponsored by The Game Day Chef Challenge by Chevron and Texaco; challenge was to create a recipe using several ingredients purchased in a food mart.
I’ve mentioned my love of cooking competition TV shows. The kind where the contentions are given random ingredients or at the very least have to make something from on-hand items. Well, recently I learned that Chevron and Texaco are back in their second year with The Game Day Chef Challenge.
What is the challenge? Only the most epic thing ever. Seriously. When I read all about it and learned that I was challenged to go to my local Chevron or Texaco food mart, pick out up to 5 items and turn it into a dish suitable for my game day needs.
I know what you’re thinking. What can I possibly make using snack food? A lot, that’s what. But being me, and trying to eat healthy, I faced an extra challenge to make something that still fit within my diet regime.
Ladies and Gentleman, I succeeded. Let me introduce you to the Chicken Satay Burger. I took the classic chicken satay, grilled chicken on a skewer paired with peanut sauce, sold in most Southeast Asian restaurants.
I took that concept and turned it into a burger. At my local Chevron food mart, I picked up a bottle of ginger ale, dry roasted peanuts, honey roasted peanuts, dried tropical fruit, and peanut butter crackers.
I re-hdyrated the dried fruit in the ginger ale, the honey roasted peanuts and peanut butter crackers were turned to crumbs to act as a binder for the burgers and the dry roasted peanuts were used in the peanut sauce. Now I chose to put whole chicken thighs (boneless/skinless, of course) in the food processor instead of buying ground chicken. I like the heartier texture of “grinding” it myself, but please, feel free to buy ground chicken for this recipe. Either way you go, these Chicken Satay Burgers will be fabulous.
Chicken Satay Burgers
Freshly ground chicken thighs seasoned with traditional satay flavors with a tropical fruits twist in one crazy recipe challenge.
- 6 chicken thighs (about 1.75 lbs)
- 8 peanut butter crackers (1 snack pack size)
- 1/3 cup honey roasted peanuts (1-1.75 oz package)
- 1/3 cup red onion; diced
- 1/4 cup cilantro; roughly chopped
- 1 tsp soy sauce
- 1/3 tsp ground ginger
- 1/8 tsp black pepper
- 2 cloves garlic; chopped
- 3 oz dried mango/pineapple pieces
- 1 cup ginger ale
- 1/4 cup peanut butter
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp peanuts; crushed
- 1/4 +/- cup water
- Hamburger buns
Mix all the peanut sauce ingredients together except the water.
Slow add the water until the sauce has reached the desired consistency; cover and set aside.
Chicken Satay Burger
Put the dried mango and pineapple in a bowl and soak it in the ginger ale for at least 2 hours; set aside.
Once the fruit has re-hydrated, roughly chop. Reserve the liquid
In a food processor, crumb the crackers and honey roasted peanut until fine. Remove and set aside.
In the same food processor, add the chicken, cracker/peanut crumbs, cilantro, dried fruit and liquid, onion, ginger, pepper, soy sauce, and garlic, and blend until all is combined and the thighs have been fully ground.
To test the seasoning, pull out a small amount, 2 tbsp or so and quickly pan-fry it, adjust seasoning as needed.
Form into patties, approximately 6 and place the on a plate, chill for at least an hour.
Heat the grill, once it is hot, reduce to a low flame.
Cook for 6 minutes--watch them, do not over cook.
Flip and cook on the other side. ADJUST TIME FOR THICKNESS AND HEAT LEVEL.
Once the burgers are done, spread peanut sauce on both sides of the bun, add lettuce and a burger. Enjoy.
How are you going to get your Game Day Chef’ing on?
I received compensation for this post, however all opinions, glowing, gushing, and otherwise are all my own. Thank you The Game Day Chef Challenge for sponsoring this work of culinary creative genius.