Most of the time I love meat on the stick, but sometimes you just have to change up the recipe a little and make it practical. I had leftover burger buns and decided to make this beef satay into a burger instead of pretty on a stick like the original post said to do -
There’s nothing wrong with that and it was amazing. It’s spicy as advertised, but it is packed full of flavor! I would love to make this again to change up the usual burgers, but think I’ll leave the almonds out, just for texture preference.
Spicy Beef Satay
(Adapted from Taste of Home)
cup white wine vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon orange marmalade
1/4 teaspoon grated orange zest
1/4 teaspoon crushed red pepper flakes
1/2 cup finely chopped salted roasted almonds
2 tablespoons minced fresh mint
1 green onion, finely chopped
1 tablespoon lemon juice
1 garlic clove, minced
1/4 teaspoon each ground cinnamon, cumin and coriander
1 pound lean ground beef (90% lean)
Minced fresh parsley
In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, about 25 minutes or until reduced to 1/2 cup.
Meanwhile, in a large bowl, combine almonds, mint, onion, lemon juice, garlic and spices.
beef over mixture and mix well. Divide into 24 pieces. Shape each piece into a
3x1-in. rectangle; insert a soaked wooden appetizer skewers into each.
6 in. from the heat 2-4 minutes on each side or until a thermometer reads 160°. We grilled ours.
Arrange on a serving platter. Drizzle with sauce mixture and sprinkle with
parsley. Yield: 2 dozen (1/2 cup sauce).
Broil 6 in. from the heat 2-4 minutes on each side or until a thermometer reads 160°. We grilled ours.
Arrange on a serving platter. Drizzle with sauce mixture and sprinkle with parsley. Yield: 2 dozen (1/2 cup sauce).