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- Step 1
Combine mince, onion, garlic, tomato paste,parsley and barbecue sauce in a bowl. Season with salt and pepper. Divide extra mixture into 4 equal portions. Roll each portion into a ball. Shape into 1cm-thick patties. Place onto a baking paper-lined plate. Cover. Refrigerate for 1 hour.
- Step 2
Heat 1 tablespoon oil on a barbecue hotplate or large frying pan over medium heat. Cook patties for 4 to 5 minutes each side or until browned and just cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.
- Step 3
Meanwhile, heat remaining oil on hotplate. Cook pineapple for 1 to 2 minutes each side or until golden and caramelised. Cook eggs on hotplate, for 2 minutes, or until cooked to your liking.
- Step 4
Arrange the lettuce, patties, beetroot relish, tomato, pineapple and eggs on roll bases. Top with roll tops. Serve with barbecue sauce and extra beetroot relish on the side.