Facebook Loaded Beef Burger with Satay Sauce Recipe | The Spice Tailor

Loaded Beef Burger with Satay Sauce

This burger is a delicious Western take on the classic satay grilled beef skewers and is a really great option for BBQ season but also beyond. It is full of flavour, texture, umami and sweet nuttiness, it really has it all and delivers the most delicious burger. I like to add lots of veg, but you can tailor the burger to suit your own preferences and if spice is your thing, a bit of sriracha or your favourite hot sauce will add that heat without detracting from the Easter flavours.
  • 3serves
  • 15mins prep
  • 10mins cook
This burger is a delicious Western take on the classic satay grilled beef skewers and is a really great option for BBQ season but also beyond. It is full of flavour, texture, umami and sweet nuttiness, it really has it all and delivers the most delicious burger. I like to add lots of veg, but you can tailor the burger to suit your own preferences and if spice is your thing, a bit of sriracha or your favourite hot sauce will add that heat without detracting from the Easter flavours.
Made with
Indonesian Peanut Satay

Indonesian Peanut Satay

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Ingredients

  • 1 pack of The Spice Tailor Indonesian Peanut Satay
  • 1 medium carrot, finely sliced into matchsticks
  • 1/3 cucumber, finely sliced into matchsticks
  • 1 tbsp. sugar
  • 1 tbsp. white wine vinegar
  • 3 small radishes, finely sliced into rounds
  • 3-5 finely sliced rounds of red onion
  • 3 gem lettuce leafs, washed and dried
  • 3 x raw beef burgers (although you can also reheat cooked ones). I like to gently dimple the middle for an evenly-cooked flat burger
  • 3 x seeded burger buns 

Optional: Sriracha/your favourite hot sauce

Method

  1. Heat the satay sauce according to pack instructions. Add ½ tsp. of sugar to taste, and leave to one side. I like to leave in the pan to reheat when I am toasting the buns. 
  2. Heat a non-stick frying pan over medium-high heat, add a small splash of the oil and sear your burgers on each side for 4 minutes, or until internal temperature reaches 71ºC. * This can also be done on the barbecue. Leave the burgers to rest for 2 minutes whilst you toast your burger buns. 
  3. While the burgers are cooking, place your prepped carrots and cucumber into a bowl, along with the remaining sugar and vinegar. Season with salt to taste.
  4. Assemble the burger by evenly distributing the satay sauce across the three buns, placing the radishes on top, followed by the patty, then the pickled vegetables, lettuce, and finally smearing any leftover satay sauce on the top half of the bun before topping the burger. Enjoy!

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