Satay Chicken BurgerLaura 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
- Combine the chicken mince, tapioca flour, chilli flakes and salt in a bowl and mix well. Shape into a patty and set aside.
- 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.
- 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!
- 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.
- 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.