Jamie Oliver Chicken Mince Burgers

This easy Jamie Oliver Chicken Mince Burgers recipe is a flavorful and versatile meal, perfect for a quick lunch or casual dinner. Juicy chicken patties are packed with satay spices, topped with creamy peanut sauce, and paired with tangy cucumber pickles. Customize with vegan lentil patties or simple store-bought ingredients for added flexibility and ease.

Ingredients Needed

Cucumber Pickles:

• 2 cucumbers
• 400g / 14 oz red onions

Pickling Liquid:

• 350ml / 1½ cups water
• 1-star anise
• 2.5cm / 1 in ginger, sliced lengthways
• 125g / 4½ oz white sugar
• 75ml / ⅓ cup white rice vinegar
• 1½ tsp salt

Simple Chilli Sauce:

• 60g / 2¼ oz dried chilli (red pepper) flakes
• 2 tbsp dark brown sugar
• ½ tsp salt
• 420ml / 1¾ cups water

Satay Spice Paste:

• 1 lemongrass stalk, roughly chopped
• 600g / 1lb 5 oz onion, roughly chopped
• 5 garlic cloves
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 tsp ground turmeric
• ½ tsp fennel seeds
• ½ tsp ground cumin
• 1 tbsp salt
• 100g / 3½ oz dark brown sugar

Peanut Sauce:

• 180g / 6¼ oz lightly salted peanuts, dry-toasted
• 75g / 2½ oz Satay Spice Paste
• 200ml / scant 1 cup coconut milk
• 60g / 2¼ oz dark brown sugar
• 2½ tbsp tamarind paste
• ¼ tsp chilli powder
• 150ml / scant ⅔ cup water
• ½ tsp salt (or to taste)

Chicken Satay Patties:

• 500g / 1lb 2 oz boneless, skinless chicken thighs, minced
• 75g / 2½ oz Satay Spice Paste
• 1 egg, beaten

Lentil Satay Patties (Vegan Option):

• 250g / 9 oz moong dal lentils, soaked overnight and drained
• ⅛ tsp salt
• ⅛ tsp cornflour (cornstarch)
• 75g / 2½ oz Satay Spice Paste
• Oil for frying

For Assembly:

• 4 burger buns (brioche works well)
• Peanut Sauce, Cucumber Pickles, and Simple Chilli Sauce

How To Make Chicken Mince Burgers

1. To Make Cucumber Pickles: Bring the pickling liquid ingredients to a boil, then remove from heat and discard the ginger and star anise. Slice cucumbers and onions into thin crescent shapes, mix in a bowl and pour the liquid over them. Leave overnight.
2. To Make Simple Chilli Sauce: Combine all ingredients in a saucepan, bring to a boil, and leave for 1 hour. Boil again, simmer for 15 minutes, and blend into a smooth sauce.
3. To Make Satay Spice Paste: Blend all ingredients into a smooth paste, mixing lemongrass with onion to ease blending.
4. To Make Peanut Sauce: Grind peanuts into a sandy texture using a food processor. Combine with other ingredients in a saucepan, bring to a boil, and simmer for 5 minutes until thickened.
5. To Make Chicken Satay Patties: Mix minced chicken, satay paste, and egg. Marinate in the fridge for 4 hours or overnight. Shape into patties and pan-fry for 8 minutes, flipping every 2 minutes.
6. To Make Lentil Satay Patties: Blend lentils, salt, cornflour, and satay paste into a smooth mix. Shape into patties and fry for 5 minutes, flipping every minute.
7. To Assemble Burgers: Toast buns cut-side down. Layer with peanut sauce, a patty (chicken or lentil), cucumber pickles, and chilli sauce. Top with the other bun half and serve!

Recipe Tips

• Chill the Patties: Let the chicken or lentil patty mixture chill in the fridge for at least 4 hours or overnight to hold their shape better when cooking.
• Don’t Skip Toasting: Toast the burger buns cut-side down for a crisp texture that holds the sauces and fillings well.
• Blend Satay Paste in Batches: If your blender struggles, mix lemongrass with onions for smoother blending and avoid fibrous strands in the paste.
• Adjust Spices to Taste: Taste the peanut sauce and chilli sauce as you go, adjusting sweetness, saltiness, or spiciness to match your preference.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover chicken mince burgers cool to room temperature. Then, store the patties and sauces in an airtight container in the fridge for up to 3 days.
• Freeze: For freezing, place the cooked patties in an airtight container or freezer bag. They will keep for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Heat a small amount of oil in a pan over medium heat. Cook the patties for about 3–4 minutes on each side, until heated through.

Nutrition Facts

Serving Size: 1 burger (approx. 120g)

• Calories: 175
• Total Fat: 6g
• Saturated Fat: 1.5g
• Cholesterol: 65mg
• Sodium: 452mg
• Potassium: 368mg
• Total Carbohydrate: 4g
• Dietary Fiber: 0.3g
• Sugars: 3g
• Protein: 27g​

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Chasseur Slow Cooker
• Jamie Oliver Chicken And Aubergine
• Jamie Oliver Moroccan Chicken
• Jamie Oliver 5 Ingredients Sticky Chicken