Satay Chicken Burgers

A speedy satay sauce adds great richness to these succulent burgers. They would also be delicious served with a lightly pickled red onion and cucumber salad.

Hands-on time 25min, plus (overnight) marinating. Cooking time

about 20min. Makes 4 FOR THE BURGERS  1 garlic clove, crushed  1tbsp white wine vinegar  1/2tsp turmeric  1/2-1tbsp crispy chilli oil, to taste, we used Lee Kum Kee  4 large chicken thigh fillets FOR THE SAUCE  75g peanut butter, we used crunchy

 2tbsp sweet chilli sauce  3cm piece fresh root ginger, peeled and finely grated  1tbsp kecap manis, see GH TIP  Juice 1/2 lime

 75ml coconut milk TO SERVE

 1tsp vegetable oil

 2 baby pak choi, halved lengthways

 4 seeded burger buns, split

1 For the burgers, in a medium non-metallic bowl mix the garlic, vinegar, turmeric, crispy chilli oil and some seasoning. Add the chicken and mix to coat. Cover and chill to marinate for 3hr (up to 24hr).

2 To serve, heat a large griddle/frying pan/barbecue over medium-high heat. Brush with oil and cook the pak choi on the griddle/frying pan/ barbecue until charred and just tender, about 4min per side. Set aside and cover with foil to keep warm.

3 Cook the chicken thigh fillets for 5min per side, or until cooked through and slightly charred. Next, briefly toast the buns.

4 Meanwhile, make the satay sauce. Heat all the ingredients in a small pan over medium heat, stirring occasionally, until combined and slightly thickened. Set aside.

5 Serve the chicken in the buns topped with the pak choi and a spoonful of satay sauce, with remaining sauce on the side.

PER BURGER (with 1tbsp sauce) 437cals, 27g protein, 19g fat (7g saturates), 37g carbs

(9g total sugars), 5g fibre