Recipes
GFC Satay Burger
with ManiLife
INGREDIENTS
FOR THE BURGER:
- 4 x burger buns /GF buns
- 4 teaspoons mayo
- 1 pack of LEON Gluten-Free Chicken Nuggets
- 3-4 mint leaves, chopped (optional)
ManiLife SATAY SAUCE
- 3 tablespoons ManiLife deep roast crunchy
- 200ml coconut milk
- Juice of 1/2 lime
- 2 tablespoons soy sauce
- 1 tablespoon LEON Chilli Sauce
SLAW
- 1 large carrot, julienne/grated
- 2 spring onions, thinly sliced
- 8 radishes, thinly sliced
- 1 red chilli, finely chopped
- 5g coriander, finely chopped
- 5g mint finely chopped
- 1 teaspoon sesame seeds
- Juice of half a lime
- 1 tablespoon sesame oil
- Sprinkle of salt
METHOD
- Cook your LEON GFC according to on-pack instructions, making sure they are cooked through and piping hot.
- Whilst they’re cooking, create your satay sauce; add all sauce ingredients to a bowl and whisk to combine. Add to a saucepan and cook out, over a medium heat, for 5 minutes until thick and slightly reduced. Set aside to cool.
- Next make your slaw by combining your slaw ingredients in a large bowl and set aside.
- Spread a teaspoon of LEON mayo over the base and crown of your buns, mayo side down onto a hot pan, to toast.
- Build from the base up, add 2 tablespoons of your slaw to the base of each bun. Next add 2-3 GFC pieces (depending on their size).
- Drizzle over your ManiLife sauce, ensuring to cover your GFC pieces fully.
- Add some chopped mint leaves, if using, and then top with your crown.
- Devour, alongside your leftover slaw.
We created this recipe from scratch in our very first restaurant back in 2004. And it’s still our most popular sauce. We use chipotle chillies and a hint of paprika to give the sauce its fruity, spicy warmth.
