To make the patties, place the mince, onion, garlic, chilli flakes, parsley, hot sauce or tomato sauce, coconut aminos and egg yolks in a large bowl. Season well with salt and pepper and knead with your hands so that everything is combined.
Divide the mixture into four even portions, then roll each one into a large ball and shape into a burger patty (they should be big and chunky!). Place on a plate, cover and leave to chill in the fridge for at least 1 hour.
When ready to cook, prepare the barbecue for indirect cooking (see page 17), preheating the grill to hot and leaving the other side completely off. Brush the grill with a little olive oil.
Place the patties on the grill and leave for 2–3 minutes until the edges start to colour and caramelise, then slide a metal spatula under the patties and turn them over. Cook for another 2–3 minutes, then turn again. Transfer
to the cooler side of the barbecue, close the lid and cook for about 10 minutes for medium and 15 minutes for well done.
Meanwhile, grill the bacon and pineapple for about 2–3 minutes on each side or until the bacon is cooked and the pineapple is charred. Top the patties with the cheese and leave on the barbecue to melt slightly. Split the buns and warm them over the barbecue, too, if you like.
To serve, spread some aioli on the burger bun bases and top with the lettuce, tomato, pineapple, cheesy patties, beetroot and bacon. Spread some more aioli on the burger bun lids, place on top and devour!
This recipe is an excerpt from Luke’s new cookbook, Barbecue This!, available now wherever good books are sold.