Cheesy burger buns
9 mini burger buns (or 6 regular size buns cut into three portions per bun)
2 Swiss cheese slices
3 baby beetroot bulbs, trimmed
6 mini Stetson Beef Burgers
2cm-thick slice pineapple, cut into 6 wedges
6 strips streaky bacon
6 small cherry tomatoes
12 baby spinach leaves
2 tablespoons Meisterclub BBQ Sauce
Each skewer will need a top, middle and bottom bun. This will depend on the type of bun you use; you may need to cut your buns accordingly.
Spread the cheese evenly on the rolls and grill for about 4 minutes or until just melted.
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.
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.
Assemble each skewer as follows:
- a cheesy piece of bun, pineapple, patty, middle piece of bun, another patty, bacon, beetroot, end of bun and a tomato.
The kebabs can be grilled or braai-ed. Brush the patties with BBQ sauce. Cook the kebabs for 2-3 minutes each side or until charred slightly.
Tuck the spinach into the kebabs.
Serve and enjoy.