Ingredients Nutrition

  • For the Satay Sauce
  • 2 12 tablespoons peanut butter
  • 12 cup low-fat mayonnaise (or fat free)
  • 1 teaspoon red curry paste
  • 1 12 teaspoons soy sauce (reduced salt)
  • For the burger
  • 500 g very ground lean pork (can use chicken or beef mince as well)
  • 1 egg white
  • 2 teaspoons chicken stock powder (reduced salt preferred)
  • 1 teaspoon garlic, crushed
  • 1 teaspoon ginger, crushed
  • 1 tablespoon Thai seasoning
  • 2 teaspoons lemongrass (in jar)
  • cooking spray
  • 6 (50 g) rolls
  • 3 small tomatoes, sliced
  • 24 slices cucumbers
  • 3 cups lettuce, shredded


  1. To make sauce: In a small mixing bowl combine satay sauce ingredients mixing well.
  2. To make burger: In a large mixing bowl, combine mince, egg white, stock powder, garlic, ginger, Thai seasoning, and lemongrass. Use your hands to combine mixture well. Divide into 6 round shaped burger patties. In a large non-stick frypan that has been generously coated with cooking spray, fry burgers until cooked on both sides.
  3. To assemble: Cut rolls in half, grill until toasted brown. Place salad on base of bun then top with burger and a sixth of the satay sauce, place lid on top.

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