Satay burger bun with crispy chili oil

These homemade breaded satay burgers made from a blend of 3*** LIVAR pork and Blonde d'Aquitaine beef are just a little different from your standard beef burgers. Robert van Dijk (@vurigekolen) turned them into the perfect burger bun. Crispy on the outside, juicy on the inside and topped with creamy satay sauce and spicy crispy chili oil. Add salty bacon, fresh cucumber and the crunch of cassava crackers and crispy onions, and you have a bun that delivers everything: rich, fresh, spicy and crunchy.

Preparing the satay burgers

1. Cook the bacon
   Fry the bacon in a dry pan until crispy and let it drain.
2. Cook the burgers
   Heat a splash of oil and cook the satay burgers until golden brown and fully cooked.
3. Heat the satay sauce
   Warm the satay sauce until smooth and pourable.
4. Toast the buns
   Slice the buns open and toast briefly for extra texture.
5. Build the burger
• Bottom bun
• Satay burger
• Satay sauce
• Bacon
• Cucumber
• Crispy chili oil
6. Finish
   Top with crushed cassava crackers and crispy fried onions. Finish with the top bun.

Butcher’s tip

Want extra heat? Add a spoonful of sambal.
Need more crunch? Easy. Double the cassava crackers. 

ENJOY!
Order satay burgers