To make the burgers, mix together
all the ingredients and knead well so
everything is thoroughly mixed. Separate
the mix into 6, roll each into a large
ball, then shape into burgers (see photos,
right). Put them in the fridge and, if
possible, leave to chill for at least 1 hr.
They can be made up to 2 days ahead.
To cook the burgers, get the barbecue
good and hot with the coals glowing. You
don’t need to add any oil to the burgers.
Put them on the barbecue and leave for
a few mins until the edges start to colour,
then slide a fish slice under the burgers
and turn over. Repeat the process, then
turn again. Remove to the cooler side
of the barbecue and
leave to cook for a good 15 mins if you
like them well cooked.
While the burgers are cooking, BBQ the
bacon and pineapple. Top the burgers with
the bacon, then add the cheese and put
back on the barbecue to melt. Warm the
baps over the barbecue, too, if you like.
Divide the mayo between the bap
bases and top with the burgers. Add
the pineapple, beetroot, tomato and
lettuce, then put the lids on top.