As a feeble excuse to blog those chickpea cutlets again, here's a satay burger sauce recipe. It's ultra-thick for minimum drippage, sweet and crunchy. However, ours came up short on the heat level - I just didn't add enough red chilli flakes. I think a 'lil fresh red chilli would really liven this up next time.
The recipe comes from a list of Award-Winning Veggie Burger Recipes, taken from Vegetarian Voice magazine (though I found it at Yeah, That "Vegan" Shit). That's a recipe list we'd do well to work our way through, isn't it? Maybe it'll develop into a series of themed posts. It'll be difficult to tear myself away from those chickpea cutlets, though - this time I tried one of Lisa's adaptations, using crushed Vita Brits instead of breadcrumbs. I didn't detect any difference in the patties and this is the more convenient approach in this household - when Michael's not sampling Melbourne's cafe-poached eggs he's inhaling a bucketful of Vita Brits and muesli, so they're always, always on hand.
Satay Burger Sauce
Finely dice/mince 1 small onion, 1 clove of garlic and 1 red chilli. Heat 2 teaspoons of sesame oil in a saucepan and saute the onion, garlic and chilli until the onion is translucent. Stir in 1 cup of natural crunchy peanut butter until it has melted. Add 1/4 cup teriyaki sauce (we just used soy sauce and a splash of rice wine vinegar), 2 teaspoons brown sugar, 1/4 cup water, 1 teaspoon tomato paste, 1 teaspoon tahini and salt and pepper, to taste. Simmer for ten minutes, then serve over your favourite burger recipe.