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Baked Satay Burgers

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  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 4
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Thailand's most famous dish, satay, gets a clever makeover as an all-American burger in this fusion recipe.
By Sarah Caron
Created Jan 27, 2012
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Ingredients

Burgers

  • 1 1/4 lb ground chicken or turkey
  • 4 flatbreads
  • Lettuce leaves

Marinade

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons creamy peanut butter
  • Dash red pepper sauce

Sauce

  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon grated gingerroot

Steps

  • 1
    Divide chicken into 4 equal portions; gently pat each portion into burger-shaped patty, handling the meat as little as possible. Place patties in large resealable food-storage plastic bag.
  • 2
    In small bowl, stir marinade ingredients with whisk. Pour marinade over patties. Seal bag and turn to coat. Refrigerate at least 30 minutes to marinate.
  • 3
    Meanwhile, in another small bowl, mix sauce ingredients. Cover; refrigerate until serving time.
  • 4
    Heat oven to 375°F. Line cookie sheet with nonstick foil (or line with regular foil and spray the foil with cooking spray). Remove patties from marinade; place on cookie sheet. Bake 30 minutes, turning once, until meat thermometer inserted in center of patties reads at least 165°F.
  • 5
    Serve burgers on flatbreads with lettuce. Drizzle with sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, sprinkle the burgers with crushed peanuts.
  • tip 2
    The burgers can also be served bread-free on a bed of rice noodles.

Nutrition

Nutrition Facts are not available for this recipe
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