Description
You want the true peanut flavor of a traditional satay sauce to permeate these burgers, so use the peanutty-est natural peanut butter you can find. A brand with a little salt and even a tiny bit of molasses or agave nectar added won’t hurt your diet and will add more flavor than one that includes just peanuts. By melting the peanut butter before mixing it with the chilled chicken, you assure that it gets well distributed.

Hands-on time: 15 minutes
Total time: 30 minutes

Makes 4 burgers

Ingredients
1/4 cup natural peanut butter
1 1/4 pounds ground chicken breast
4 scallions, minced
1/4 cup minced fresh cilantro
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon minced pickled jalapeño pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons extra-virgin olive oil
Bibb lettuce leaves, for serving

Instructions
Place the peanut butter in a medium metal bowl and set the bowl over a pan of very hot water. Stir just until the peanut butter is just barely liquidy, about 30 seconds. Remove the bowl from the heat.

Add the chicken and mix well to evenly distribute the peanut butter. Sprinkle the scallions, cilantro, lemon zest, lemon juice, jalapeño, salt, and black pepper evenly over chicken and mix well. Form the mixture into 4 patties.

In a large nonstick skillet, heat the oil over medium heat. Add the patties and cook for 5 minutes on one side. Turn the patties over, cover, and cook on the other side for 7 to 8 minutes longer, until opaque throughout. Serve the burgers on lettuce leaves.

Nutritional information
Per burger:
277 calories
13 g fat (2 g sat)
6 g carbohydrate
34 g protein
2 g fiber
329 mg sodium

Variation: If you’re on Phase 2, enjoy the burger on a whole-grain bun.

Per serving (with bun on Phase 2):
389 calories
16 g fat (2 g sat)
25 g carbohydrate
38 g protein
3 g fiber
526 mg sodium

** From The South Beach Diet Super Quick Cookbook