I hope you're ready for a summer of grilling, burgers, and colorful meals!
I'm a huge fan of comfort food, but once the weather gets warm I find myself craving fresh colorful veggies, fun summer sauces, and a fling with the grill.
Today's recipe has all three: simple chicken burgers, an easy nut free satay sauce, and a garnish of simply marinated veggies. My kind of summer meal!
How to make mouthwatering chicken burgers
Let's dive in deep to the burger-making process.
Fortunately, deep is not very far in this situation; homemade burgers are pretty dang simple as long as you keep a couple pointers in mind.
Mix the meat and mix-ins by hand.
I know this turns a few people off, but hear me out. You're making burgers from scratch — it's time to really get to know your food and what goes into pleasing your tastebuds. Touching raw meat isn't gross — it's just meat. And your hands are the best tools to mix it.
The longer you mash everything together, the tougher your burgers are going to be. Mix gently, just until everything's incorporated, then form some patties and get those babies cooked.
Make large, thin patties.
The patties will shrink as they cook, so make them a little larger in diameter than you'd think.
Likewise, keep the patties fairly thin. About ½ inch thick. Make them too thick, and they won't cook all the way in the middle — not that big of a deal for beef burgers, but for these chicken burgers we definitely don't want a pink center!
How to craft bunless burgers
You'll notice from the pictures that these chicken burgers with SunButter sauce are missing buns!
I'm totally used to this by now, since I'm one of THOSE people who orders bunless burgers in restaurants. I skew towards the opinion that if a burger needs a bun to be enjoyed, it's not that great of a burger.
So instead of buying or attempting to craft a gluten free or paleo bun, I prefer to just load up my burgers with kickass toppings and either eat it with a fork or as a lettuce wrap.
If you want to try the lettuce wrap life, I suggest using romaine or iceberg lettuce. Use 3-4 of the biggest leaves to wrap your burger/toppings!
How to make nut free satay sauce
The secret to nut free satay sauce, as you've likely figured out from the sponsor of this post, is sunflower seed butter!
SunButter tastes freaky similar to peanut butter without the nuts, so it's my go-to for nut free versions of anything peanut-y. I'm a big fan of SunButter's sunflower seed butter because of their commitment to junk-free products AND the fact that they're located in my city (Fargo, ND all the way)!
I don't host a bunch of sponsored posts here on Do You Even Paleo, but when SunButter reached out I knew it would be the perfect fit, because I already buy and use their products. MOST of the SunButter recipes I've written and published aren't sponsored at all — I was just already using and loving their stuff. And THAT'S the kind of partnership I want to have!
So the satay sauce is incredibly easy, because you just need a jar of SunButter at your fingertips, plus a few additional ingredients. Give it a stir, and we're ready to slather this nut-free sauce all over that burger. (And if you have extra, it makes a wonderful savory dip for veggies!)
Save on SunButter
Obviously, an important component of these no bake energy balls is my favorite sunflower seed butter brand, SunButter!
And since I'm working with SunButter, they've given me a special coupon to pass along to you.
More SunButter recipes
- No Bake SunButter Energy Balls
- Chocolate Flourless SunButter Mug Cake
- SunButter and Jelly Mug Cakes
- Gluten Free SunButter Chocolate Chip Cookies
- Chopped Spinach Salad with SunButter Vinaigrette
- Thai Cabbage Salad with SunButter Dressing
These chicken burgers are simple and flavorful — and a perfect match for the SunButter satay sauce! Topping it off with matchsticked veggies makes this burger creation a full meal.
For the veggie topping:
- ½ cup matchstick carrots
- ½ cup matchstick cucumbers
- 2 tablespoons matchstick jalapeño pepper
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons fish sauce
For the chicken burgers:
- 1.5 pounds ground chicken
- 1 teaspoon fish sauce
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 ½ tablespoons coconut milk
- 1 teaspoon lime juice
- 1 tablespoon extra virgin olive oil
For the satay sauce:
- ¼ cup No Sugar Added SunButter
- 1 small clove garlic, minced
- 2 tablespoons water
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon unseasoned rice vinegar
- ¼ teaspoon powdered ginger
- Sliced red onion
- Sliced avocado
- Cilantro leaves
- Add the carrots, cucumbers, jalapeño, rice vinegar, and fish sauce to a medium-sized bowl. Toss to coat, then set aside while you prep the rest of the meal.
- In a large bowl, combine the ground chicken, fish sauce, salt, black pepper, minced garlic, coconut milk, and lime juice. Mix well to combine (preferably with your hands!), then divide the mixture into 4 equal portions and flatten into ½-inch thick patties.
- If cooking via stovetop, heat the olive oil in a large skillet over medium-high heat. Once heated, add the burgers to the skillet, working in batches if necessary. Cook for 8-10 minutes, flipping once halfway through. Remove from heat.
- If cooking on the grill, preheat the grill to medium heat. Brush the grates with olive oil to ensure the burgers don’t stick. Cook for 8-10 minutes, flipping once halfway through. Remove from heat.
- To make the satay sauce, combine the SunButter, garlic, water, lime juice, fish sauce, red pepper flakes, rice vinegar, and ginger in a small bowl, stirring until smooth. For a thinner sauce, add additional water 1 tablespoon at a time until desired consistency is reaches.
- When serving, top a chicken burger with 1-2 tablespoons of satay sauce. Optionally, you can add sliced red onions or sliced avocado on top of the satay sauce. Top with ⅓ cup of carrot and cucumber mixture. Garnish with cilantro.
Keywords: Chicken Burgers, SunButter Satay Sauce