Thai Chicken Satay Burger

Serves 4


  • 1/2 cup mayonnaise
  • 1 generous tablespoon plus 2 teaspoons minced Thai basil, divided
  • 1 1/2 tablespoons plus 2 teaspoons minced cilantro, divided
  • 2 teaspoons fresh squeezed lime juice
  • 1 1/2 pounds ground chicken
  • 3 teaspoons fish sauce
  • 3 tablespoons finely chopped peanuts
  • 3 tablespoons powdered coconut milk (in Asian Foods area)
  • 1 1/2 teaspoons ground coriander
  • 3 teaspoons minced lemongrass
  • 3 teaspoons minced galangal or fresh gingerroot
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons minced green onion
  • 1 small Thai chili, minced (or to taste)
  • 4 toasted burger buns


Combine mayonnaise with 1 tablespoon Thai basil, 2 teaspoons cilantro and lime juice.
Cover and refrigerate until ready to use.
Combine remaining ingredients in a large mixing bowl and work together by hand.
Form into four patties.
Brush lightly with oil and grill or broil until internal temperature reaches 165°F.
Serve on toasted buns topped with basil mayonnaise.
For a little crunch, top with shredded napa cabbage and thinly sliced cucumber.

Recipe from Central Market Mill Creek - Culinary Resource Center
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