Indonesian-Inspired Peanut Satay Chicken Burgers
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Indonesian-Inspired Peanut Satay Chicken Burgers

Indonesian-Inspired Peanut Satay Chicken Burgers

with Chili-Garlic Wedges and Caramelized Pineapple

Indonesian-inspired chicken burgers are gussied up with chili-garlic sauce and cilantro for maximum flavour! Our creamy peanut satay sauce adds a nutty profile and plays well with the caramelized pineapple. Wedges get a little love too with a drizzle of pungent chili-garlic sauce, a squeeze of mayo and a sprinkle of crispy shallots!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Chicken

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

3 tbsp

Chili-Garlic Sauce

1.5 tbsp

Peanut Butter

(Contains Peanuts)

5 tsp

Rice Vinegar

(Contains Sulphites)

460 g

Russet Potato

2 tsp

Garlic Salt

2 unit

Brioche Bun

(Contains Egg, Wheat)

95 g


28 g

Crispy Shallots

(Contains Sulphites, Wheat)

7 g


2 tbsp


(Contains Egg, Mustard)

Not included in your delivery

1 tbsp


0.13 tsp


1.5 tbsp


1.5 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1120 kcal
Fat60 g
Saturated Fat18 g
Carbohydrate109 g
Sugar26 g
Dietary Fiber7 g
Protein44 g
Cholesterol150 mg
Sodium2580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl


Roast potato wedges

Before starting, preheat the oven to 450˚F. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Add sealed peanut butter packet to a glass of hot tap water. Set aside to soften. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper and half the garlic salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep and make satay sauce

Meanwhile, thinly slice cilantro stems, then roughly chop cilantro leaves. Keep leaves and stems separate. Halve pineapple crosswise, then halve each piece lengthwise. Add peanut butter, 1/2 tsp soy sauce, 1 tsp vinegar and 1/2 tsp sugar (dbl all for 4 ppl) to a small bowl. Season with a pinch of garlic salt, to taste, then stir until smooth.

Cook patties

Heat a large non-stick pan over medium heat.While the pan heats, add chicken, cilantro stems, remaining soy sauce, 1 tbsp chili-garlic sauce and 1/2 tsp garlic salt (dbl both for 4 ppl) to a medium bowl. Season with pepper, then combine. With oiled hands, form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until patties are cooked through, 4-5 min per side.** Transfer patties to a plate, then cover to keep warm.Carefully wipe the pan clean.

Caramelize pineapple

Return the same pan to medium-high.When hot, add 1/2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add pineapple, then sprinkle 1 tsp sugar (dbl for 4 ppl) over top. Cook, flipping pineapple occasionally, until golden and warmed through, 3-4 min.Remove the pan from heat.Transfer pineapple to the plate with patties.

Toast buns and make sweet chili sauce

Meanwhile, halve buns.Spread 1 tbsp softened butter (dbl for 4 ppl) on cut sides.Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)Off heat, add remaining chili-garlic sauce, 4 tsp vinegar and 1/2 tbsp sugar (dbl both for 4 ppl) to the same pan. Season with a pinch of garlic salt.Return the pan to medium. Cook, stirring often, until sauce thickens slightly, 1-2 min.Remove the pan from heat.

Finish and serve

Spread satay sauce on bottom buns, then stack with patties, pineapple and some cilantro leaves. Drizzle some sweet chili sauce over top, if desired, then sprinkle with some crispy shallots. Close with top buns.Divide burgers and potato wedges between plates. Drizzle remaining sweet chili sauce, then mayo over wedges. Sprinkle remaining cilantro leaves and remaining crispy shallots over top.