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Chicken Satay Burger with Cucumber Relish

Chicken Satay Burger with Cucumber Relish

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

Chicken Satay Burger with Cucumber Relish
1 lb Ground chicken, raw
1 each Jalapeqo pepper, seeded and minced
2 teaspoon Grated fresh ginger root
2 each Garlic clove, minced
1/4 cup Fresh cilantro leaves, chopped
1 teaspoon Salt
1/2 teaspoon Black pepper, freshly ground
1/4 cup Creamy peanut butter
3 tablespoon Hot water
3 teaspoon Brown sugar
4 teaspoon Fish sauce
3 tablespoon Lime juice
1 tablespoon Vegetable oil
4 each Hamburger buns
4 oz Small red onion, thinly sliced
1 each Cucumber, peeled, seeded and sliced diagonally
1 each Medium lime

directions:

1. In a medium bowl, combine ground chicken, jalapeqo pepper, 1 tsp. ginger, half the garlic, 3 tablespoons cilantro, 1 lime zested, 1/2 teaspoon salt, and black pepper. Form into four 1-inch-thick patties and refrigerate while preparing sauce and relish.
2. Prepare cucumber relish. Combine red onion, lime juice, 2 teaspoons brown sugar, 1/2 teaspoon salt, and 2 teaspoons fish sauce. Halve cucumber lengthwise and scoop out seeds. Place cucumber cut side down and slice diagonally into thin slices. Toss cucumber with onion mixture.
3. Prepare sauce. Whisk peanut butter and hot water together in a small bowl. Stir in remaining minced garlic, 1 tsp. ginger, 1 tablespoons cilantro, 1 teaspoon brown sugar, 2 teaspoons 1 tablespoon fish sauce, and lime juice. Mix until well combined. If sauce doesn't come together easily, heat in microwave for 20 seconds.
4. Heat oil in a large nonstick skillet over medium-high heat. Place burgers in skillet and cook until each side is golden brown, about 3 to 4 minutes per side. If burgers are browning too quickly, reduce heat to medium; flip burgers again, reduce heat to low, partially cover the pan, and continue to cook until center of each burger is completely opaque, about 6 to 7 minutes.
5. To serve, transfer burgers to buns, top with sauce and cucumber relish, and serve.
Source: Hannaford fresh Magazine, September - October 2007

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Quantity Ingredients  
1 lb Ground chicken, raw  
1 each Jalapeqo pepper, seeded and minced  
2 teaspoon Grated fresh ginger root  
2 each Garlic clove, minced  
1/4 cup Fresh cilantro leaves, chopped  
1 teaspoon Salt  
1/2 teaspoon Black pepper, freshly ground  
1/4 cup Creamy peanut butter  
3 tablespoon Hot water  
3 teaspoon Brown sugar  
4 teaspoon Fish sauce  
3 tablespoon Lime juice  
1 tablespoon Vegetable oil  
4 each Hamburger buns  
4 oz Small red onion, thinly sliced  
1 each Cucumber, peeled, seeded and sliced diagona  
1 each Medium lime  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 928 kcal (46%)
Calories from Fat 549 kcal (0%)
Total Fat 61 g (93%)
Saturated Fat 26 g (130%)
Cholesterol 388 mg (129%)
Sodium 1148 mg (47%)
Total Carbohydrates 43 g (14%)
Dietary Fiber 11 g (44%)
Protein 99 g (165%)
Vitamins
Vitamin A 152 IU (3%)
Vitamin C 20 mg (33%)
Minerals
Calcium 130 mg (2%)
Iron 19 mg (31%)
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