• 500g chicken mince
• 2 green onions, trimmed, thinly sliced
• 1/3 cup coriander leaves, finely chopped
• 1/2 cup mild satay sauce
• 2 tablespoons vegetable oil
• 4 hamburger buns, split
• 4 oak leaf lettuce leaves
• 1 Lebanese cucumber, cut into long, thin ribbons

Preparation

1. Combine mince, onions, coriander and 1/4 cup satay sauce in a bowl. Mix until well combined. Using hands, shape mixture into 4 patties. Place on a lined tray. Cover and refrigerate for 30 minutes, if time permits.
2. Heat oil in a large, non-stick frying pan over medium heat. Add patties. Cook for 4 to 5 minutes each side or until golden and cooked through. Drain on paper towel.
3. Meanwhile, heat remaining 1/4 cup satay sauce in a small saucepan over low heat. Toast bread buns.
4. Place bun bases on a board. Top each with lettuce, cucumber and 1 pattie. Spoon over warm satay sauce and cover with bun tops. Serve.