Satay Chicken Burger

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Chicken burgers are low in fat and nutritious but they can be pretty dull in my view. A great way to spice them up for a family treat is to mix in a little peanut butter and upgrade the usual sesame bun to a Mediterranean bread such as Turkish pide. Even the picky eaters will usually go for this one.

You could use a shop bought satay sauce if you wanted to, but it's easy enough to make your own version and probably a lot healthier too. Here's what you need for four burgers:

• 750g minced chicken
• 70g breadcrumbs
• a handful of coriander (cilantro) leaves, finely chopped
• 1 tbs crunchy peanut butter
• 1/2 tsp chili paste or curry powder
• about 80ml of coconut cream
• 1 large dill pickle, or 2 smaller ones
• 1 carrot
• 1 Turkish pide loaf

Make the satay sauce by combining the peanut butter, coconut cream and chili or curry in a bowl. Add half this mix to the chicken and stir in the breadcrumbs and coriander. Season with salt and pepper and form into four flat patties, ready for cooking.

Using a potato peeler, cut the pickle and the carrot into thin flat strips.

Cut the pide into four and slice each quarter in half so that it makes a sandwich. Toast all the slices on both sides.

I use a double-sided grill to cook the burgers, which takes 5 minutes on full. You could also use a lightly oiled skillet and cook the patties for five minutes each side or until cooked through.

Spread some of the remaining satay sauce on the base of each sandwich half, fold some strips of carrot on this, add the burger, top with the remaining satay and the strips of pickle. Serve with a salad and French fries.

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