Thai Chicken Satay Burger topped with Asian Slaw

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Topping (Asian Slaw)

8 ounces of Cole Slaw mix (shredded cabbage and carrots if you want to do it yourself)
2 large Scallions (Green Onion); thoroughly washed and diced
1 small Cucumber; peeled, seeded, and diced
2 cloves of Garlic; minced
2 tablespoons of fresh Ginger; peeled and minced
1 tablespoon of Sugar (Palm Sugar if you can get it)
Juice of 1 large Lime
1 tablespoon of Fish Sauce
2 tablespoons of Rice Wine Vinegar
2 tablespoons of Peanut Oil
1 teaspoon of Sesame Oil


1 ½ pounds of ground boneless skinless chicken breast
1 packet of your favorite Peanut Sauce mix (mix- meaning dry, not Peanut Sauce)
2 tablespoons of Peanut Oil plus enough to coat patties prior to grilling
Salt & Pepper to taste

6 Buns/Rolls of your choice

Optional but helpful: A meat thermometer




Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.

To make the patties; combine the ground chicken, full packet of Peanut Sauce mix, the peanut oil, and salt & pepper to taste. Divide the mixture into 6 equal portions and form into 6 patties.

When the grill is ready, coat both sides of the patties with extra peanut oil. Place the patties on the rack, cover, and cook- flipping once, until done to an internal temperature of 175/180 degrees.

During the last few minutes of cooking, lightly toast the buns. When burgers are done allow to sit for 5 minutes to allow for the juices to redistribute.

To prepare the Asian Slaw topping, combine all the topping ingredients and mix well. This can be done an hour ahead of time if desired.

To assemble the burgers, place a patty on the bottom of a bun, top with an equal portion of the Asian Slaw, finish with other bun half. Give a light press down to allow the buns to soak up some of the slaw dressing.

Makes 6 ¼ pound burgers