Light the BBQ and grill the vegetables. When they are done, you can cut them into strips. Braid on life and death Take cling film and lay a 75 cm strip straight out in front of you. Lay 6 strips of bacon on the foil, close together. Remove strips 2, 4 and 6. Place a bacon strip across the beginning of the remaining strips. Place strips 2, 4 and 6 between strips 1, 3 and 5. Now you have the beginning of the fabric. Pull strips 1, 3 and 5 towards you and lay another strip of bacon crosswise. Then do the same with bars 2, 4 and 6. Repeat this process so that you have a mat of bacon. Something a bit easier Mix the minced meat and the spices well. Lay down a strip of cling film and press the minced meat to a rectangle that is the same thickness everywhere. Make sure it is just as wide and 3/4 in length of your bacon mat. Cut the mozzarella into a 2 x 2 cm bar and lay it with the vegetables in the middle of the minced meat. Pull the foil from your side over the whole, the roll will already take shape. Press the ends of the mince together with your hands and make sure it is completely closed. This is important, otherwise it will run empty! Then place your roll with the closed side down in the middle of your bacon mat. Pull the foil, where the bacon lies on, over the roll and press it lightly. Remove the foil and the bacon should stick to the roll. Pull the ends of the bacon slightly over each other so that your hamburger roll is covered with bacon all around. Place your hamburger roll on the BBQ and leave it to cook until it reaches a core temperature of 68°C or for about 75 minutes. After an hour, start greasing the roll with your favourite BBQ sauce. Let it rest for another 10 minutes and your masterpiece is ready!