BBQ burger kebabs with the lot

Method

• 1
  For the burger buns, preheat the oven to 200°C/180°C fan forced. Cut each roll crossways into 3 portions. Holding the 3 portions next to each other, brush with egg. Place next to each other, on a baking tray. Sprinkle the tops with sesame seeds. Bake for 10-12 minutes or until deep golden.
• 2
  Use a knife to separate portions of roll that have stuck together.
• 3
  Place the centre piece and 1 end piece from each roll upright, next to each other, on the tray. Reserve other ends. Place 1 piece of cheese on the cut side of each piece. Bake for 4 minutes or until just melted.
• 4
  Preheat oven to 200°C/180°C fan forced. Place beetroot in a roasting pan. Cover with foil. Roast for 35-40 minutes until tender when skewered. Cool, peel and halve.
• 5
  Meanwhile, combine mince, parsley, dried herbs and tomato sauce in a bowl. Shape tablespoonfuls into small patties.
• 6
  Heat oil in a non-stick frying pan over medium-high heat. Cook patties for 3 minutes each side or until golden. Transfer to a tray lined with paper towel. Cool.
• 7
  Thread a cheesy piece of bun onto each skewer. Top each with pineapple, patty, middle piece of bun, another patty, bacon, beetroot, reserved end of bun and a tomato.
• 8
  Preheat a barbecue grill or chargrill on medium. Cook the kebabs for 2-3 minutes each side or until charred slightly. Tuck the spinach into the kebabs. Brush the patties with BBQ sauce.