Toast the cheap gluten-free bread in preparation for making breadcrumbs.

Mix the tomato paste, balsamic vinegar, brown sugar, spices and salt in a small bowl.

Heat the 1/2-tablespoon of garlic olive oil in a frypan. Once hot, add the tomato paste mixture and cook on medium heat until the mixture becomes dark and sticky. Take off the heat and let cool. Allow the mixture to cool.

Place the two pieces of toasted bread in a food processor to make the breadcrumbs. I like to keep the breadcrumbs a bit chunky, but you can also make them fine.

In a large bowl, add the meat, breadcrumbs, chopped parsley, egg and tomato paste mixture, and mix the ingredients well using your hands.

Don’t forget to mix with your hands!

Shape the mixture into small burger patties, around 10 centimeters in diameter and 3 centimeters thick. Place the burgers under a medium-hot grill for about 10 minutes on each side.

While the burgers are cooking, finely chop the mint leaves and the chili and add plain Greek yogurt (make sure you use unsweetened Greek yogurt). Squeeze the juice of half a lemon into the yogurt and stir well.

Just before the burgers are ready to come out, lightly toast a gluten-free roll or two slices of good quality gluten-free bread, thinly slice the tomato, prepare a handful of rocket or fresh spinach leaves to serve.

Once the burgers are cooked through, assemble the burgers with one patty, a couple of slices of tomato, some lettuce and a large dollop of the mint and chili yogurt.