Mix the spices into the minced meat, divide into 4 equal portions and form the meat into small loaves. Press a small hollow in the middle with your thumb, this will help later when grilling.
Grill at medium heat for approx. 5 minutes until liquid has collected in the hollow, then turn over and leave to grill for another 5 minutes. Briefly grill the brioche buns on the inside.
Cut chard leaves first in half and then into fine strips.
Brush the buns with BBQ wine jelly sauce on the inside (see my grilled chicken recipe to find the recipe) and cover with some chard.
Place the patty on top and spread with STAUD'S Apricot Chutney. Finish with crumbled feta, red onion rings, fresh coriander and the remaining chard.