Satay Chicken Burger with Spicy Peanut Sauce – Delishar

 I wanted to mix things up a little over the weekend, and make something that the kids will enjoy. Well, adults included too. The girls really enjoy eating my Thai Sate Chicken and my Baked Hand Cut Fries. So I thought, why not make a satay burger, complete with an easy spicy peanut sauce, and some homemade baked fries. Yum!

Come to think of it… Perhaps for my next satay burger, I will marinade whole boneless chicken thighs and grill it as it is. That way it saves me the trouble of making patties!

Satay Chicken Burger with Spicy Peanut Sauce

Sharon of Delishar

Satay Chicken Burger

  • 500 g minced chicken
  • 1 lemongrass minced
  • 1 tbsp grated galangal
  • 2 cloves garlic minced
  • 1/2 tsp turmeric powder
  • 1 tsp curry powder
  • 3 tbsp chopped cilantro
  • 1/2 onion diced
  • 1/4 cup panko bread crumbs
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • Black pepper to taste
  • 2 tbsp coconut milk
  • Cooking oil to grease pan
  • 4 burger buns buttered
  • shaved cucumber/cucumber slices for topping
  • shaved carrot/ shredded carrot for topping
  • Cilantro for topping
  • Spicy peanut sauce for topping

Spicy Peanut Sauce

  • 1/2 cup coconut milk
  • 1/4 cup peanut butter
  • 1 tbsp thai red curry paste or to taste
  • Fish sauce to taste
  • 2 tsp brown sugar
  • 1 tbsp vinegar
  • Satay Chicken Burger

  • In a large mixing bowl, add chicken, lemongrass, galangal, garlic, turmeric, curry powder, onion, chopped cilantro, panto, and coconut milk.

  • Season with fish sauce, sugar, and black pepper.

  • Mix to combine with hands.

  • Divide mixture into 4 patties.

  • Cover with cling wrap and allow to marinate in fridge for 30 minutes.

  • Grease grill pan or frying pan.

  • Grill chicken patty for 2-3 minutes each side.

  • Toast buns.

  • Build your burger, and serve with Baked Hand Cut Fries!

Spicy Peanut Sauce

  • Add coconut milk in saucepan and bring to a simmer.

  • Stir in red curry paste, fish sauce, and vinegar.

  • Add peanut butter and sugar, and whisk till combined.

  • Remove from heat.

  • Spoon about 1-2 tbsp on burger patty.

For Baked Hand Cut Fries recipe:


Print Friendly, PDF & Email

Aloha Burger – Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

A couple of us were talking about burgers at a kid’s birthday party a couple of weeks ago. When the husband mentioned that he have never had pineapple in a burger before, almost immediately we all exclaimed that he has no idea what he was missing!

So when I was planning my meals for the weekend, this was on top of the list. It was really quite a simple meal, because I baked up a batch of prepacked fries to serve together with the burger. Or you can try making some Baked Hand Cut Fries! The patties can be prep a day before, and grill up within minutes. The pineapple needs no other preparation. You can use fresh or canned pineapples for this recipe. I used canned for that night just because it was more convenient.

The kids gobbled their burger up without any fussing or running around. Melody even asked for it to be made again the next day. 🙂 The husband was a little disappointed that I did not make extra portions because he wanted a 2nd serving! I saved the extra teriyaki sauce to drizzle on simple pan-fried salmon the next day. The sauce will go really well with chicken too! 

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Aloha Burger



  • 600 g minced beef
  • 1/4 cup shredded carrot
  • 1/4 cup chopped scallion
  • 2 tsp grated ginger
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • Salt and pepper to taste
  • Oil to grease grill pan

Teriyaki Sauce

  • 2 tsp corn starch/flour
  • 1/4 cup cold water
  • 1/4 cup light soy sauce
  • 1/2 cup pineapple juice
  • 1 tsp brown sugar or to taste
  • 1/2 tsp grated ginger
  • 1 clove garlic minced


  • Sliced pineapple rings
  • Beef tomato sliced
  • Butterhead lettuce
  • Buttered hamburger buns toasted


  • Add all the ingredients for burger patty in a bowl.

  • Mix until combined, but do not over work it.

  • Divide into 6 patties, and keep chilled for patty to firm up.

  • Meanwhile get your other ingredients ready.

  • When ready to grill, heat grill pan on medium high.

  • When pan is hot, grill burger patties for 3 minutes on each side on medium heat.

  • Add or reduce time to your desired done-ness.

Teriyaki Sauce

  • Mix cold water with corn flour, stir to combine.

  • In a small saucepan, add soy, pineapple juice, garlic, and ginger.

  • Bring to simmer, and add sugar to taste.

  • Then drizzle in cornflour mixture while stirring.

  • Bring to simmer until sauce thickens.

  • Remove from heat.


  • Grill pineapple slices, 2-3 minutes each side.

  • Then build your burger.

  • On your toasted bun, layer lettuce, tomato, patty, sauce, pineapple, and bun.

4-5 minutes for med-rare
5-6 minutes for medium
7-8 minutes for well done.


Print Friendly, PDF & Email

Chorizo Burger with Guacamole & Mango Salsa – Delishar

The husband and I are and have always been a big fan of chorizo, Spanish or Mexican. Whenever I make anything with chorizo, the husband always gives me the ooooo and the aaaahs. When the husband saw that I made him a burger, complete with Bacon & Cheese Fries, he was grinning non-stop from ear to ear. And when he found out that it was not just any burger, but chorizo burger, I scored major brownie points!

It’s easy to understand why Chorizo will easily win the hearts of many who tried it. The sausage calls for variety of  spices like garlic, ground chillies, coriander, cumin, cinnamon, oregano, paprika, vinegar, pepper, salt, etc. With that much spices added to it, no wonder it’s so darn flavourful!

Chorizo Burger insta 1

I usually cook with the cured Spanish chorizo, the dry kind. I like to use it as a base flavour like how one would cook bacon to start off a dish. I also use it a lot for breakfast hash. So when I was actually asking myself why in the world have I not made chorizo burgers before?! So my search for raw Mexican chorizo sausage started. Because I’m lazy efficient, I let google do the searching for me instead or going around Singapore searching for a grocer that carries raw chorizo. Didn’t take me long to find it! lol! 

If you are wondering the about the differences between the Spanish and Mexican chorizo, the biggest difference is that the Mexican chorizo is usually sold raw and uncooked, whereas the Spanish chorizo is cured. I have to stress again, this recipe calls for raw chorizo, so get the one that’s uncooked, as you will need to remove the meat from the casing to form into patties. You can get raw chorizo from better grocers like huber’s etc. I got mine from Go Fresh, because they deliver and I order some of my meats from them as well. Enough with the yakking, let’s get down to the cooking!


Chorizo Burger with Guacamole & Mango Salsa


Mango Salsa

  • 1 mango peeled and cubed
  • 2 to matoes seeded and diced
  • 2 tbsp chopped red onion
  • 1/4 cup cilantro chopped
  • Juice of 1 lime
  • 1/4 tsp cayenne pepper or to taste
  • Salt and pepper to taste


  • 3 avocados halved, seed removed & peeled
  • 1/2 tsp cumin
  • 1/4-1/2 tsp cayenne pepper or to taste
  • 1/2 small red onion diced
  • 2 tbsp chopped cilantro
  • 1 clove garlic minced
  • Juice of 1 lime
  • Salt and pepper to taste

Burger Patties

  • 250 g minced beef
  • 200 g fresh chorizo sausage remove from casing
  • 1/2 yellow onion grated or finely diced
  • 1 tsp smoked paprika
  • Salt and pepper to taste


  • 4 slices of cheddar cheese
  • 4 burger buns buttered & toasted

Mango Salsa

  • Mix all the ingredients together in a bowl, chill in fridge, and allow the flavours to marry.

  • Do this at least 30 minutes to an hour before serving.

Burger Patties

  • In a bowl, mix all the ingredients together.

  • Shape into 4 patties, use your thumb to press a little indentation in the middle of your patty.

  • Then grill on each side for 3-4 minutes or until cooked through.

  • In your last 30 seconds, top with cheese slice and cover pan.

Try not to make your guacamole too early as your avocados will oxidise and turn brown.
If you are making ahead of time, place a seed into your guacamole mix, and cover bowl tightly with cling wrap.

Chorizo Burger 3

Print Friendly, PDF & Email

BLT Portobello Burger – Delishar

This is the first time I tried using portobello as my burger ‘bun’, and I have to say that I LOVE it! I’m also surprised at how my dinner kept me full till the time I got to bed! You see, we usually have our dinner between 4.30pm to 5pm. So by bedtime, we will usually be hungry. Yes, I know. Dinner for us is super early! That’s because I tend to skip lunch or have a light lunch, and the husband do not have time for lunch at work. So he is famished by the time he is home at 4.30pm. So it is my duty as a wife, to keep my husband’s belly, happy. lol!

Furthermore, the husband likes it when food is ready on the table by the time he gets home. He’ll like it even more when he sees that I’m serving burger, on a Friday! The meal will be completed with a can of iced cold beer. What a way to start start off the weekend!

BLT Burger

I made the usual bread version for my helper and my girls, and the portobello buns for the husband and myself. My girls were ecstatic to burgers on the dinner table that evening. And with bacon in it, it was almost like they strike the lottery. Not that they know what the lottery is, of course. But dinner that Friday evening was an extremely delectable one. We enjoyed every bite of that juicy burger! The meat was so nice and moist, no sauce was needed at all!

If you haven’t made bacon in the oven before, please try it one day. It gives you perfect looking bacon without it curling up like you’d see when you cook it in a pan. You can always sprinkle a little brown sugar on top of your bacon, or brush on some maple syrup for that touch of sweetness! 


BTL Burger


Burger patties

  • 500 g ground beef
  • 1/4 cup mayonnaise I used Hellmann’s
  • 1/4 cup bread crumbs
  • 2 cloves garlic minced
  • 1 & 1/2 tsp old bay seasoning
  • 1 tbsp Worcestershire sauce
  • Salt if needed and pepper to taste

Portobello buns

  • 8 large caps of portobello mushroom
  • Salt and pepper to taste
  • Olive oil to brush on mushrooms

Burger Toppings

  • 1 to mato sliced
  • Butterhead lettuce
  • 8 slices of bacon
  • Red onion rings separated
  • 4 slices of cheddar cheese

Burger Toppings

  • Place bacon strips on a lined baking tray.

  • Turn the oven on and set to 200C. Do not wait for the oven to preheat.

  • Place tray in oven, bake for 18-20 minutes or until crisp.

  • Prepare all other burger toppings and set aside.

Burger patties

  • Mix all the ingredients together and divide meat mixture into 4 patties.

  • Shape into patties, flatten and even out the thickness.

  • Then using your finger or thumb, make an indentation in the middle of the patty.

  • The patty will puff up when cooking so this helps to offset the ‘dome’ and helps the burger to cook more evenly.

  • Cook on grill or lightly greased grill pan, at medium heat 4-6 minutes each side.

Portobello buns

  • Clean mushrooms with damp kitchen towel. Do not wash!

  • Remove stems of mushroom if any.

  • Prepare portobello by using a spoon to scrape off the grills on the underside of the mushroom.

  • Brush on olive oil on both sides of the mushroom, and season with salt and pepper.

  • Grill portobello bottom side down for about 5 minutes, then turn over to grill for additional 3-5 minutes.

  • Build your burger!

You can substitute portobello buns with regular sesame seeds bun.
If your portobello mushrooms are smaller, make smaller patties to build sliders.

BLT Burger 2

Print Friendly, PDF & Email

Chicken Curry Katsu Rice Burger – Delishar

This recipe is long overdue. Therefore, I decided to take a teeny weeny break from sharing Whole 30 recipes, in order to share with you this delectable recipe. I made this ultimate comfort food a couple of weeks before we started on our Whole 30 journey. Honestly, this is the meal that I’d cheat with now that we are done with the program. 

This recipe came about on the fateful day where I could not decide if I wanted Curry Katsu Don or a burger. The best solution was to have a little bit of both, and the best of both worlds. The family and I were sure glad I did that. lol! 

Sure, it can get a little messy eating it. But hey, it’s always fun to be able to play with your food right? The husband was all “Mmmmmms” and “Ahhhhs” while enjoying his rice burger. He was unable to verbalize his delight, but his sound effects said it all for him. I couldn’t get enough of the burger, and secretly wished that my kids would not finish their portion so I can have their left-overs. Alias, I wasn’t that lucky. 🙂

Chicken Katsu Curry Rice Burger


Rice burger

  • 2 1/2 cups Japanese rice cook as per directions
  • 1 tbsp sesame oil

Curry Sauce

  • 4 cubes curry roux
  • 1/2 yellow onion sliced
  • 2 tsp canola oil
  • Water as stated on package

Chicken Katsu

  • 2 chicken breast halved thickness wise to get 4 pieces
  • 1 egg lightly beaten
  • 3 tbsp plain flour
  • 1/3 cup panko bread crumbs
  • 1/4 cup canola oil
  • Salt and black pepper


  • Carrot ribbons made with a potato peeler
  • Butterhead lettuces

Rice burger

  • Cook rice as per instructions.

  • Fluff, and while it is still hot/warm, shape it between 2 cling wrap.

  • Wrap it up and chill for the it to take shape.

  • When ready to cook, brush on some sesame oil on both side of the rice patty.

  • Heat non-stick pan on medium high, and cook rice patty until heated through and slightly crusty.

Curry Sauce

  • Stir-fry onions in a pot over medium high heat with olive oil.

  • Pour in water and bring to a boil, then add in curry roux.

  • Allow to cook until fully dissolved and sauce thickens, about 5-8 minutes.

Chicken Katsu

  • Season chicken with salt and black pepper.

  • Set up dredging station.

  • Dredge chicken in flour.

  • Then dip into egg, dripping off excess.

  • And coat it with panko bread crumbs.

  • Pan fry until golden, about 3 minutes each side.

Putting together

  • Place lettuce and carrot ribbons on rice burger, top with chicken katsu, and spoon over curry and onions.

  • Serve immediately.

Print Friendly, PDF & Email