Charred Satay Chicken Burgers

INGREDIENTS

• 8 Dunnes Stores Chicken Thighs
• 1 tsp turmeric
• 1 tbsp soy sauce
• 1 tsp sesame oil

For the satay sauce:

• 4 tbsp Dunnes Stores Whole Foods Smooth Peanut Butter
• 2 tbsp fish sauce, plus extra for marinade
• 2 tbsp light soy sauce
• 1 tbsp soft light brown sugar
• Juice of 1 lime

For the shaved cucumber salad:

• 1 Dunnes Stores Organic Cucumber, sliced
• 2 spring onions
• 1 small Thai red chilli
• Large handful of Dunnes Stores fresh coriander
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar

For the Mayo:

• 240g mayo
• 1 tbsp fish sauce
• ½ lime, juiced

To serve:

• 4 Dunnes Stores Four Seeded Brioche Buns
• 1 carrot, peeled & julienned
• 2 spring onions, sliced

METHOD

1. Place the chicken into a bowl and add the turmeric, fish sauce, soy sauce and a glug of sesame oil. Season with salt and toss together to combine.
2. Make the satay sauce by whisking all the ingredients together until smooth, adding a little water if necessary to loosen.
3. Place a griddle pan over a medium heat with olive oil and add the chicken, cooking for 7–8 minutes on each side, until cooked through and golden. Remove from the pan and set aside.
4. While the chicken cooks, make the salad. Peel and slice the cucumber into a bowl. Thinly slice the spring onions and chilli, tear the coriander and add to the bowl along with the sesame oil and rice vinegar. Stir to combine.
5. For the mayo, whisk all the ingredients together in a bowl until smooth.
6. Serve the chicken on toasted brioche buns, topped with the shaved cucumber salad, grated carrot and sliced spring onions. Finish with the satay sauce and serve with the mayo on the side for drizzling.