Beef Satay Burger with Thai Peanut Sauce
A Thai-inspired beef burger with creamy coconut-peanut satay sauce, cucumber, cilantro, and crushed peanuts.
- Prep
- 20min
- Cook
- 15min
- Total
- 35min
- Serves
- 4
- Calories
- 1010per serving, est.
By Time for Burgers, updated
Coconut milk and a 5-minute simmer are what separate this satay sauce from a quick peanut dressing. The heat melts the peanut butter into the coconut milk, takes the raw edge off the garlic and ginger, and thickens the sauce enough to stay on a bun.
With that much going on in the sauce, the beef gets only salt and pepper. Spread the sauce on both halves of the brioche, then add cool cucumber, cilantro and crushed roasted peanuts for crunch. Keep the extra sauce warm on the table; it stiffens as it cools, so loosen it with a splash of coconut milk or water.
Beef Satay Burger with Thai Peanut Sauce
Prep 20 min, cook 15 min, total 35 min. About 1010 calories per serving.
timeforburgers.com/recipes/thai-peanut-satay-sauce-burger
Serves 4.
Ingredients
Instructions
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Make the satay sauce: In a small saucepan over medium heat, whisk together ½ cup peanut butter, ½ cup coconut milk, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp honey, 2 tsp sriracha, 2 cloves minced garlic, and 1 tsp grated ginger. Simmer for 5 minutes, stirring frequently, until smooth and slightly thickened. Remove from heat.
Form ground beef into 4 equal patties, about ¾ inch thick. Season both sides with salt and pepper.
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Cook patties for 4-5 minutes per side until an instant-read thermometer in the center of a patty reads 160°F (71°C).
Toast buns cut-side down in the same skillet until golden, about 1-2 minutes.
Assemble burgers: Spread satay sauce generously on both bun halves. Place beef patties on bottom buns, layer with cucumber slices, top with 1 oz fresh cilantro and 2 oz crushed peanuts. Crown with top buns. Serve with extra satay sauce on the side for drizzling.
Tips
- Shake the coconut milk can hard before measuring. The fat separates in the can, and the sauce needs both parts to come out smooth.
- Stir constantly once the sauce bubbles. Peanut butter catches on the bottom of the pan quickly, and a scorched batch tastes bitter.
- Crush the peanuts in a bag with a rolling pin rather than a food processor. You want small chunks for crunch, not peanut dust.
Substitutions
- Ground chicken instead of beef: a lighter burger that suits the peanut sauce well. Cook to 165°F (74°C).
- Crunchy peanut butter: the sauce gets its own texture, so you can cut back on the crushed peanuts.
- Peanut allergy: sunflower seed butter and toasted sunflower seeds replace the peanut butter and peanuts. The sauce turns a little darker and earthier.
- Gluten-free: use tamari instead of soy sauce, plus gluten-free buns.
Make ahead & storage
The satay sauce keeps up to 5 days in the fridge and sets firm when cold; warm it gently with a splash of water or coconut milk before using. Cooked patties keep 3 to 4 days; reheat in a skillet to 165°F (74°C).
