Finely chop the parsley and add it to a bowl with the mince, chilli flakes and onion and garlic granules.
Combine the mixture with a metal spoon.
Next, add the egg yolk and continue to mix until thoroughly combined.
Divide the mixture into 4 equal amounts and roll them into balls.
Flatten each ball into a patty about ½ inch thick.
Place them onto grease proof paper and chill in the fridge for about an hour.
Fire up your BBQ for direct cooking, and if using the BGE cast iron grill, make sure the flat side is uppermost.
Cook over direct heat at about 180-205 deg C (350-400 deg F) until the burger is cooked to your desired 'done-ness'.
If cooking indoors, fry the patty on a hot griddle or frying pan.