Using your hands, season the mince in a large bowl and gently form into patties, about 2 cm thick and 6 cm in diameter works for us. Be gentle and don’t ‘work’ the mince too much, as this can make the patties tough.
Heat the barbecue to high. Cook patties for a couple of minutes on one side then turn over and place a slice of cheese on each pattie and cook for another 2 minutes or until cooked through.
Meanwhile place the bread roll halves on the other side of the BBQ plate to toast a little.
When ready to serve, place some salad lettuce greens on the bread roll, top with a pattie and a dollop of Fresh Fodder Beetroot & Tahini.
Close with the bread roll lids and hand around lots of napkins.