1 small pineapple, peeled, halved, cored and chopped
30ml/2tbsp olive oil
15ml/1tbsp golden syrup
1 fresh red chili, halved, deseeded and finely chopped
15ml/1tbsp fresh thyme leaves
Place the pork, breadcrumbs, chives, pepper, parsley and egg into a large bowl and mix well to combine.
Divide the mixture into 8 and shape into burgers. Cover and chill in the fridge for 20 minutes.
To make the salsa, preheat the oven to 200oC/400oF, Gas 6. Toss the pineapple, oil, syrup, chili and thyme together and place in a small roasting tray. Cook for 20 minutes until sticky and lightly golden.
Heat the grill or large frying pan. Drizzle the oil over the burgers and rub all over. Transfer to the pan and cook for 7-8 minutes each side or until cooked through.
Meanwhile, heat a griddle pan until really hot. Slice the gluten free buns in half and lay in the hot griddle pan. Cook for 2-3 minutes each side or until golden and toasty.
To serve, top the gluten free buns with a handful of salad leaves, burgers and finish with a spoonful of salsa. Serve straight away with extra salsa along side