Beef Satay with Peanut Sauce

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Peanut Sauce:
1/3 cup chunky peanut butter
½ cup unsweetened coconut milk
1 ½ tsp crystalized ginger finely chopped
2 tsp sesame oil
1 TBS low sodium soy sauce
1 ½ TBS brown sugar
1 TBS fresh lime juice
¼ tsp. Cayenne pepper
2 TBS fresh cilantro chopped
½ tsp sea salt
2 lbs. ground chuck
¼ cup Teriyaki marinade & baste
1 ½ tsp crystalized ginger finely chopped
2 TBS s roasted & minced garlic in olive oil
1 tsp. ground allspice
1 ½ TBS brown sugar
1 tsp. pepper
2 tsp. sea salt
Colavita Olive Oil for brushing of the grill racks
6 Pumpernickle Rolls from the bakery, sliced in half horizontally
3 cups microgreens



Step by Step Instructions – Start the grill and set on low. Preheat (15 mins) to a temperature of 325-350 degrees Peanut Sauce: In a small mixing bowl combine the 1/3 cup chunky peanut butter, ½ cup unsweetened coconut milk, 1 ½ tsp ginger finely chopped, 2 tsp sesame oil, 1 TBS low sodium soy sauce, 1 ½ TBS brown sugar, roll & juice the lime & then add 1 TBS fresh lime juice, ¼ tsp. Cayenne pepper, chop & then add the 2 TBS fresh chopped cilantro, ½ tsp sea salt. Mix well to combine. Transfer to a small bean pot and place onto grill and cook to heat through & until glossy. (aprox. 20 to 30 mins.) Remove and set aside until serving. Burger: Grease the grill racks with the Colavita Olive Oil. Turn up grill to medium/high (for 15 mins) make sure temperature is 450 to 500 degrees. In a large mixing bowl 2 lbs. ground chuck, ¼ cup Teriyaki marinade & baste, finely chop & add the 1 ½ tsp crystalized ginger, 2 TBS Delallo’s roasted & minced garlic in olive oil, 1 tsp. ground allspice,1 ½ TBS brown sugar, 1 tsp. Pepper, 2 tsp. sea salt Mix all ingredients well. Separate the mixture into 6 equal parts and form into patties. Place burgers onto the grill and close the lid, let cook 4 to 5 mins. Turn the burgers to create grill marks & cover, cook another 3 to 4 mins. Flip burgers, cover and cook 3 to 4 mins. Turn burgers to create grill marks, cover & cook another 3 to 4 mins. During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees. To plate: Place the bottom of the bun on the plate, top the bottom with a small hand full (aprox. ½ cup) of the micro-greens. Top with the burger and spoon on 1 ½ to 2 TBS of the peanut sauce on top of the burger. Place the lid of the bun on top and serve.
2006 – ToniLee