Indonesian-Inspired Peanut Satay Chicken Burgers

Meanwhile, thinly slice cilantro stems, then roughly chop cilantro leaves. Keep leaves and stems separate. Halve pineapple crosswise, then halve each piece lengthwise. Add peanut butter, 1/2 tsp soy sauce, 1 tsp vinegar and 1/2 tsp sugar (dbl all for 4 ppl) to a small bowl. Season with a pinch of garlic salt, to taste, then stir until smooth.

Heat a large non-stick pan over medium heat.While the pan heats, add chicken, cilantro stems, remaining soy sauce, 1 tbsp chili-garlic sauce and 1/2 tsp garlic salt (dbl both for 4 ppl) to a medium bowl. Season with pepper, then combine. With oiled hands, form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until patties are cooked through, 4-5 min per side.** Transfer patties to a plate, then cover to keep warm.Carefully wipe the pan clean.

Return the same pan to medium-high.When hot, add 1/2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add pineapple, then sprinkle 1 tsp sugar (dbl for 4 ppl) over top. Cook, flipping pineapple occasionally, until golden and warmed through, 3-4 min.Remove the pan from heat.Transfer pineapple to the plate with patties.

Meanwhile, halve buns.Spread 1 tbsp softened butter (dbl for 4 ppl) on cut sides.Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)Off heat, add remaining chili-garlic sauce, 4 tsp vinegar and 1/2 tbsp sugar (dbl both for 4 ppl) to the same pan. Season with a pinch of garlic salt.Return the pan to medium. Cook, stirring often, until sauce thickens slightly, 1-2 min.Remove the pan from heat.