Step 1

Sauce: Place all the ingredients in a saucepan over medium heat, mix well and bring to a simmer.

Step 2

Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Season with salt, if desired, and allow to cool.

Step 3

Remove the cinnamon stick and store the sauce in an airtight container in the fridge for up to 2 weeks.

Step 4

Burgers: Heat a large frying pan over medium–high heat. Add the bacon and sauté for 5 minutes, or until lightly golden. Transfer the bacon to a bowl and set aside.

Step 5

Wipe the pan clean, then heat 1 tablespoon of the coconut oil or animal fat over medium heat. Add the onion and sauté for 5 minutes until softened. Next, add the mushroom and garlic and cook for 3 minutes until softened. Transfer the onion and mushroom mixture to the bacon and allow to cool completely.

Step 6

Add the thyme, parsley, pork mince, egg, salt and pepper to the cooled bacon mixture, then mix well to combine. Shape the mixture into ten patties.

Step 7

Heat a large frying pan over medium–high heat. Add the remaining oil or fat and cook the patties in batches for 3 minutes on each side, or until cooked through. Transfer to a plate and allow to rest for 2 minutes. Whisk any juices in the pan into the smoky barbecue sauce.

Step 8

Brush the smoky barbecue sauce over the patties to glaze, then serve.