This burger puts a homemade peanut satay sauce on a ground beef patty seasoned with soy sauce, garlic, and coriander. The sauce is the reason to make it — it takes about five minutes on the stove and tastes nothing like anything from a bottle. Total time is 50 minutes, and most of that is hands-off chilling and cooking.
Before you start
The satay sauce is the one thing that needs your attention. It goes from smooth to seized fast if the heat is too high — keep the burner on low and stir constantly. If it thickens too much before you’re ready to serve, a splash of warm water loosens it right back up. For the patties, mix everything in the same bowl you’ll use to shape them, and line the tray with the same parchment you’ll carry them to the grill on. That keeps the dish count down and the process clean.
Mistakes to avoid
- Skipping the chill time: The 15-minute refrigeration step isn’t optional. Warm patties fall apart on the grill. If you’re short on time, 10 minutes in the freezer works too.
- Using natural or drippy peanut butter: The separated oil in natural peanut butter makes the sauce greasy and hard to emulsify. Stick with standard creamy peanut butter for a sauce that holds together.
- Pressing the patties while they cook: Pressing squeezes out the juices and dries out the meat. Leave them alone after they go on the heat.
- Undercooking the patties: Ground beef must reach 160°F (71°C) internal temperature — use an instant-read thermometer rather than guessing by color alone.
- Dressing the buns too early: The satay sauce soaks into the bun quickly. Assemble right before serving, not while the patties are still on the grill.
Keeping and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. Store the satay sauce separately in a small jar — it keeps for 4 days refrigerated and will thicken up solid when cold. To reheat the patties, a covered skillet over medium-low heat for 3 to 4 minutes works better than a microwave, which tends to make them rubbery. Warm the sauce in a small saucepan over low heat with a tablespoon of water, stirring until smooth. Raw shaped patties can be frozen on the parchment-lined tray, then transferred to a zip bag once solid; cook from frozen by adding 4 to 5 extra minutes and confirming 160°F internal before serving.
Indonesian Satay Burger
Ingredients
Burger Patty
- 500 grams ground beef preferably 80% lean
- 2 tablespoons soy sauce low sodium
- 1 clove garlic minced
- 1 medium egg beaten
- ¼ cup breadcrumbs panko
- ½ teaspoon ground coriander freshly ground if possible
Satay Sauce
- ½ cup peanut butter creamy
- 2 tablespoons coconut milk full-fat
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar packed
- 1 teaspoon lime juice freshly squeezed
Burger Assembly
- 4 pieces burger buns whole wheat or sesame seed, toasted
- 1 small cucumber thinly sliced
- 1 medium red onion thinly sliced
- ¼ cup fresh cilantro chopped
Instructions
- In a large mixing bowl, combine the ground beef, soy sauce, minced garlic, beaten egg, breadcrumbs, and ground coriander. Mix gently until well incorporated but not overworked.
- Shape the mixture into four equal patties, about 1/2 inch (1.3 cm) thick, and place them on a parchment-lined tray. Refrigerate for 15 minutes to allow the patties to firm up.
- While the patties chill, prepare the satay sauce by combining peanut butter, coconut milk, soy sauce, brown sugar, and lime juice in a small saucepan. Gently heat over low flame, stirring constantly until smooth and warm, about 3 minutes, being careful not to boil.
- Preheat a grill or a non-stick skillet over medium-high heat. Cook the patties for about 4-5 minutes per side, or until they reach an internal temperature of 70°C (158°F) for medium doneness. Let rest for a few minutes.
- Toast the burger buns on the grill or in the skillet until golden.
- Assemble each burger by spreading a generous amount of the satay sauce on the bottom half of the bun. Place the patty on top, followed by slices of cucumber and red onion. Sprinkle with fresh cilantro. Crown with the top half of the bun.
Notes
Nutrition
Frequently asked questions
Can I use chicken or turkey instead of beef?
Yes, but poultry patties must reach 165°F (74°C) internal — don’t pull them early. They also tend to be drier, so add an extra tablespoon of soy sauce to the mix to compensate.
Can I make the satay sauce ahead of time?
Yes, it keeps in the fridge for up to 4 days. Reheat it low and slow with a little water to bring it back to a pourable consistency.
What if I don’t have coconut milk?
Whole milk or unsweetened oat milk both work as a straight swap in the same quantity. The flavor will be slightly less rich but the sauce will still hold together fine.
Can I cook the patties on a stovetop instead of a grill?
Absolutely — a cast iron skillet over medium-high heat works well. Cook 4 to 5 minutes per side and check for 160°F internal before serving.
The satay sauce seized up and looks grainy — is it ruined?
No, it’s fixable. Take it off the heat, add a tablespoon of warm water, and stir firmly. It should come back together within 30 seconds.
Can I prep the patties the night before?
Yes — shape them, place on a parchment-lined plate, cover tightly with plastic wrap, and refrigerate overnight. They’ll actually hold their shape even better after a longer chill.
Try these next
- Hawaiian Teriyaki Burger
- Korean Rice Bulgogi Burger
- Sweet Chili Chicken Burger
- Korean Fried Chicken Burger