Beef Satay with Peanut Sauce II


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 Delallo’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.


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.

Slice the Pumpernickle Rolls horizontally, keeping tops with their partners and lightly toast the buns.
Remove from heat and prepare to plate your burgers.

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 roll 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 roll on top and serve.

2006 – ToniLee M. Monteparte