Serves 4


500g pork mince
3 green onions, thinly sliced
1 garlic clove, crushed
2 tablespoons Ayam Thai red curry paste
2 tablespoons mild satay sauce
Olive oil cooking spray
2 hamburger buns, split
2 Bread rolls, split
8 small iceberg lettuce leaves
1 medium carrot, peeled grated
1/3 cup fresh mint leaves
1/3 cup fresh coriander leaves
Sweet chilli sauce and tomato sauce, to serve


Combine mince, onion and garlic in a large bowl. Season with salt and pepper. Transfer one-third mince mixture to a medium bowl. Set aside. Add curry paste to remaining mince mixture. Mix to combine. Shape mixture into four 1.5cmthick patties. Place on a large baking tray lined with baking paper.
Add satay sauce to remaining pork mixture. Mix to combine. Shape mixture into two 1.5cm-thick patties. Place on prepared tray. Cover with plastic wrap. Refrigerate for 30 minutes or until firm. Spray a barbecue grill with oil. Heat your Black Knight Barbecue. Cook patties for 5 to 6 minutes each side or until cooked through. Place on a plate. Cover to keep warm. Place buns, cut side down, on barbecue. Cook for 1 to 2 minutes or until lightly toasted.
Place half the lettuce and carrot on roll bases. Top each with mint, coriander and 2 curried patties. Drizzle with sweet chilli sauce. Sandwich with roll tops. Serve.