Satay smash burger recipe
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
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2100kJ 500.0kcal
- Fat
- 18g
- Saturates
- 5g
- Sugars
- 18g
- Salt
- 1.6g
of the Reference intake
Carbohydrate 43.9gProtein 35.6gFibre 9.4g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- 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.
- 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.
- 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.
- 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.
- 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.
