These Chicken Satay burgers are easy to make and are flavoured with peanut butter, lime, garlic and ginger to give a subtle satay flavour. Grated carrots add lovely sweetness, as well as nutrition, making them perfect for kids.
Hands up if you have kids who love burgers? I’m guessing there is quite a lot of us out there! Unfortunately, a lot of burgers come with a long list of ingredients that are difficult to pronounce, let alone spell.
Making your own burgers is so easy and, with approx. 10 minutes of extra effort, you can make healthy and delicious burger patties with a recognisable and tasty ingredient list.
The ingredients for these burgers are as follows…ground chicken, carrot, peanut butter, breadcrumbs, lime, milk, fresh coriander, garlic and ginger. Nothing weird and nothing unpronounceable!
How To Make Chicken Satay Burgers (& Tips & Tricks)
- Soak Breadcrumbs in Milk – Start by soaking your breadcrumbs in milk. This helps to add moisture to the burger and also prevents the meat proteins from shrinking and becoming tough.
- Add all remaining burger ingredients to a large mixing bowl and mix. Mix until just combined and be careful not to overwork the mixture. I use my hands for this step so I can actually feel when things are mixed and less likely to overwork the meat. If the idea of squishing meat with your fingers might be a little disconcerting, you can use a spatula or spoon instead.
- Add the soaked breadcrumbs and mix again until just combined.
- Form into patties, I made six patties. You may wish to make smaller patties.
- Cook burgers, I browned the burgers in a frying pan and then popped into the oven. You can, however, cook them fully in the pan, or cook them on the BBQ. Use a meat thermometer and keep an eye on the chicken temperature, you want them to reach an internal temperature 74C (165f), for food safety reasons, but watch the cooking carefully. Due to the lack of fat in chicken, they can overcook and become tough.
Making Chicken Satay Burgers for Babies / Young Children
I used to make bite-size burgers when my kids were younger. I usually made around 16 from this mixture. Serve them
- As they are, along with some veggies/salad etc
- Sliced into fingers and served with some satay sauce,
- In mini bread rolls or
- Chop them up and add to noodles etc.
Assembling the Burgers
Our favourite ways to enjoy these burgers is to assemble the rolls with lettuce, tomato, the burgers, some satay sauce and grated carrots (See above picture).
Setting up a “burger bar” with a range of vegetable and sauces can be fun, the kids will love making their own meal!
Storing / Making Ahead
- These burgers can be shaped and refrigerated, the morning or night before if you know you will be pushed for time in the evening.
- You can freeze, uncooked, for up to 2 months. I usually freeze them on a baking tray and once frozen I transfer to a freezable container for storage. Defrost and cook when needed.
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Chicken Satay Burgers
- 40g Fresh wholemeal breadcrumbs (1 slice)
- 2 tbsp Milk
- 500g Chicken Mince (Ground chicken)
- 1 (approx. 95g) Carrot, grated
- 2 cloves Garlic, minced
- 2 tsp Ginger, crushed
- (1/4 cup) Natural Peanut Butter
- 1 Lime, juice of (+ zest of half lime)
- 2 tbsp Fresh Coriander (cilantro), finely chopped
- 2 tsp Oil
- Pre heat oven to 200c / 400f / Gas 6
- In a small bowl, soak the breadcrumbs in the milk and set aside. (See note 1)
- Add all the other ingredients (apart from the oil) into a large mixing bowl and gently mix, with your hands, until combined. (SEE NOTE 2)
- Add the breadcrumbs and give a final mix.
- Season to taste (SEE NOTE 3)
- Form burgers (mine were around 8cm in diameter and made 6 burgers)
- Heat the oil in a frying pan and brown the burgers on both sides.
- Place on a baking tray and place in the oven for 10 minutes (until cooked in the middle and reaching an internal temp of at least 74c / 165f) (SEE NOTE 5)
- The breadcrumb/milk mixture helps to add moisture to the burger and also prevents the meat proteins from shrinking and becoming tough.
- Be careful not to overwork the mixture. I use my hands for this step so I can actually feel when things are mixed and less likely to overwork the meat. If the idea of squishing meat with your fingers might be a little disconcerting, you can use a spatula or spoon instead.
- Do not season if making for baby/ young child. I do recommend adding a little salt to this recipe if cooking for older kids / adults.
- You can make smaller patties for baby/ young children
- Use a meat thermometer and keep an eye on the chicken temperature, you want them to reach an internal temperature 74C (165f), for food safety reasons, but watch the cooking carefully. Due to the lack of fat in chicken, they can overcook and become tough.