Your BBQ is so versatile with a MAX RACK!
Saute the onion, garlic and chilli in the butter on the hotplate then allow to cool.
Mix in the chopped rosemary, mint and cornflour and shape into burger patties. Put into the fridge for 10 mins.
Place the sweet potato chips on a lined baking tray on the top shelf of your MAX RACK and cook on medium for 15 mins.
Spray oil on the grill and cook the burger patties on low for about 5min each side (longer if the patties are thick). Grill the pineapple slices.
Place your max shield on the bottom shelf and lightly toast your buns,
When all elements are done, build your burgers - coleslaw first, then pattie & pineapple. Add some sauce or mustard but not too much - you don't want to smother the delicious flavours of the pattie. Serve with the sweet potato chips. mmmmmmm