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Satay smash burger recipe

Satay smash burger recipe

4 ratings

Take your smash burger to the next level with our satay spin! Load pork patties with a silky peanut satay sauce and a Thai-style crunchy slaw for big summer flavours. You can even cook them on the barbecue, if you like. See method

  • Serves 4
  • Takes 1 hr
  • 500 calories / serving
  • Dairy-free

Ingredients

  • 500g 5% fat pork mince
  • 2 limes, zested and juiced
  • 6cm thumb-sized piece ginger, finely grated
  • ½ small red cabbage, finely shredded
  • ½ small white cabbage, finely shredded
  • 2 medium carrots, coarsely grated
  • 3 spring onions, thinly sliced
  • 1 red chilli, thinly sliced
  • 15g fresh coriander, roughly chopped
  • 20g roasted salted peanuts, optional
  • 2 tsp Thai red curry paste
  • 2 tbsp reduced-salt soy sauce
  • 2 tbsp smooth peanut butter
  • 100ml light coconut milk
  • 1 tbsp vegetable oil
  • 4 brioche buns, halved
2 of your 5-a-day

Each serving contains

  • Energy

    2100kj
    500kcal     25%

  • Fat

    18g 26%

  • Saturates

    5g 26%

  • Sugars

    18g 20%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 43.9g Protein 35.6g Fibre 9.4g

Method

  1. Tip the mince, the lime zest and half the ginger into a large bowl. Beat for 3-5 mins with a wooden spoon until the meat is pale and uniform in texture. Shape into four even-sized patties, about 3mm thick, then place on a plate and chill in the fridge.
  2. Next, make the slaw. Mix both cabbages, the carrot, spring onion, chilli, coriander, peanuts, if you like, juice 1½ limes, the remaining ginger and 1 tbsp soy sauce together until well combined. Set aside.
  3. Set a small pan over a medium heat. Add the curry paste and cook for 2 mins until fragrant. Mix in 1 tbsp soy sauce, the peanut butter and coconut milk. Simmer for 2 mins, stirring frequently, until slightly thickened. Remove from the heat and add the remaining lime juice. Set aside.
  4. Heat the oil in a large frying pan over a high heat. Fry the burgers for 3-4 mins on each side, pushing down with a spatula to create crispy edges.
  5. Lightly toast the cut side of the brioche rolls in the burger pan, then fill with the satay sauce, 1 patty each, the slaw and a final drizzle of satay sauce. Serve with extra slaw on the side.

Tip: Cook the smash burgers on a barbeque for the same amount of time for a high summer twist.

See more Burger recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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