Gluten and Dairy Free Chicken Satay Burgers with Asian Slaw

serves / makes 4
20 prep time
20 mins cooking time


I’m always experimenting with new types of burgers and wanted to make one with either minced chicken or turkey. As I’m a fan of chicken satay I thought I would have a go at making it into a burger. I served it in a gluten free bun with an Asian style coleslaw.




For the chicken satay burgers:

  • 500g minced chicken or turkey
  • 85g peanut butter
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon dried chilli flakes
  • salt and pepper for seasoning

For the Asian slaw:

  • 1/2 small red cabbage, shredded
  • 1 onion, finely sliced
  • 1 carrot, grated
  • handful of lettuce, shredded
  • 1 tablespoons rice wine vinegar
  • 1 tablespoon vegetable or olive oil
  • 1 tablespoon peanut butter
  • 1 tablespoon gluten free soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon lime juice
  • pinch of minced ginger
  • 1 teaspoon mince garlic
  • salt and pepper for seasoning


To make the chicken satay burgers:

  • Mix together all the ingredients until well combined
  • Shape into four burgers
  • Either shallow fry for about 6 minutes on each side or bake in the oven for 20 minutes at 180 oC

To make the Asian slaw:

  • Mix the cabbage, onion, carrot and lettuce together in a large bowl
  • Make the dressing by stirring together the rice wine vinegar, oil, peanut butter, soy sauce, brown sugar, lime juice, ginger, garlic and seasoning
  • Pour over the vegetables and stir until coated
  • Serve on a gluten free bun with the chicken satay burgers

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