Indonesian Satay Burgers

Accolades 2016 Winning Recipes
Serves 6
Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

Although it is a cuisine you don’t see too much in America, Indonesian food is so tasty with its bright flavors combined with some serious spice. For this burger, I started with Indonesian beef satays as an inspiration. Combine that with some other traditional Indonesian ingredients, and you will be transported to Bali by this indubitably Indonesian burger!


Crispy Shallots:

  • 1 cup vegetable oil
  • 3 large shallots, peeled and thinly sliced
  • large pinch kosher salt

Peanut Coconut Sambal Sauce:

  • ½ cup mayonnaise
  • ¼ cup coconut cream [not coconut milk, although you can skim the thicker part from a can of coconut milk]
  • 1/3 cup Sambal Oelek
  • ½ tablespoon tamarind concentrate
  • 2 cloves garlic, finely minced
  • 2/3 cup chopped roasted, salted peanuts


  • 2½ tablespoons soy sauce
  • 1 teaspoon ground coriander
  • 2 tablespoons dark brown sugar [can use palm sugar, if available]
  • 2 Kaffir lime leaves, finely chopped
  • 1 [2-inch] piece lemongrass, peeled and finely chopped
  • 2 cloves garlic, finely minced
  • 1 teaspoon grated fresh ginger
  • ¾ teaspoon freshly ground black pepper
  • 2 pounds ground beef
  • 1/3 cup finely chopped shallots


  • vegetable oil, for brushing on the grill rack
  • 6 [approximately 4-inch wide] white hamburger buns
  • 2 cups cilantro sprigs
  • 2 cups prawn crackers [or other Asian shrimp-flavored chips]


  1. Preheat a gas grill to medium-high heat.
  2. To make Crispy Shallots, in a large skillet, heat oil over medium heat. When hot, add shallots and cook for 10 to 15 minutes, stirring frequently, until shallots are medium–‐dark brown. Pour shallots and oil into a strainer to drain off oil. Transfer shallots to paper towels to drain. Blot with paper towels until most of the oil has been removed. Season with salt.
  3. To make Peanut Coconut Sambal Sauce, in a small mixing bowl, combine mayonnaise, coconut cream, sambal oelek, tamarind concentrate, garlic, and peanuts.
  4. To make patties, in a large mixing bowl, combine soy sauce, coriander, sugar, kaffir lime leaves, lemongrass, garlic, ginger, and pepper. Add ground beef and shallots. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.
  5. Place the patties on the rack, cover, and cook, turning once, just until done, about 3 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
  6. To assemble the burgers, spread a generous layer of Peanut Coconut Sambal Sauce on the cut side of the buns. On each bun bottom, place crispy shallots, cilantro sprigs, a patty, and prawn crackers. Add the bun tops and serve.

Makes 6 servings.