Satay Chicken Burger

Laura Sharrad & Luke Hines


  • 100g chicken mince
  • 1 tablespoon crunchy peanut butter
  • 1 tablespoon coconut aminos (see pro tip)
  • 1 gluten-free burger bun, split in half and toasted
  • 1 Lebanese cucumber, cut into thin ribbons with a mandolin or vegetable peeler
  • 1 tablespoon tapioca flour
  • Pinch of chilli flakes
  • ½ teaspoon sea salt
  • 2 teaspoons extra-virgin olive oil, plus a dash extra for drizzling
  • 1 tablespoon boiling water



  1. Combine the chicken mince, tapioca flour, chilli flakes and salt in a bowl and mix well. Shape into a patty and set aside.
  2.  Heat the olive oil in a frying pan over medium-high heat, add your chicken patty and cook for 4-5 minutes on each side, or until golden brown and cooked through. Set aside to rest.
  3. Meanwhile, for the satay sauce, whisk together the peanut butter, coconut aminos and boiling water in a small bowl. For a runnier sauce, simply add a touch more boiling water until you reach your desired consistency.
  4. To plate up, start with your burger bun base add a layer of half the cucumber ribbons, top with your chicken patty and a generous dollop of satay sauce, add the remaining cucumber ribbons, then chuck the bun lid on and take a bite. Yum!
  5. NEXT LEVEL IT: For a lovely addition, mix some finely chopped coriander into the burger patty, then, when assembling the burger, place a few leaves on the patty.
  6. PRO TIP: Coconut aminos is a sticky, salty, sweet coconut-based condiment that makes a perfect replacement for maple, soy or fish sauce. You can find it in health food stores and online.
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