Satay Chicken Burger

Serves: 2
GF DF RSF

Ingredients:

200 g chicken mince
1 tablespoon tapioca flour
Pinch of chilli flakes
2 tablespoons fresh coriander leaves, finely chopped
1/2 teaspoon sea salt

SATAY SAUCE
1/4 cup PIC’S Smoochy Peanut Butter
1/4 cup coconut aminos
Small jug (100ml) boiling water
2 gluten-free burger buns, split in half and toasted
1 Lebanese cucumber, cut into thin ribbons with a mandolin or vegetable peeler
2 teaspoons extra-virgin olive oil, plus a dash extra for drizzling

Method:

Combine the chicken mince, tapioca flour, freshly chopped coriander, chilli flakes and salt in a bowl and mix well. Shape into 2 patties and set aside.

Heat the olive oil in a frying pan over medium-high heat, add your chicken patty and cook for 4–5 minutes on each side, or until golden brown and cooked through. Set aside to rest.

Meanwhile, for the simple satay sauce, whisk together the smoochy peanut butter, coconut aminos and boiling water in a small bowl. For a runnier sauce, simply add a touch more boiling water until you reach your desired consistency.

To plate up, start with your burger bun base, drizzle with olive oil, add a layer of half the cucumber ribbons, top with your chicken patty and a generous dollop of satay sauce, add the remaining cucumber ribbons, then chuck the bun lid on and take a bite. Yum!