Hawaiian Inspired Bacon Cheeseburger

Meanwhile, pop the beef mince into a large bowl with half the sriracha and 1/2 tbsp pineapple juice per person. Season with salt for the burgers (see ingredients for amount) and pepper, then mix together with your hands. Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Set aside 1 slice of pineapple per person, then drain and roughly chop the rest into 2cm chunks. Cut 1 slice of tomato per person and set aside, then chop the rest into 2cm chunks. Trim the baby gem, reserve 1 leaf per person, then halve the remaining lettuce lengthways and thinly slice widthways.

In a large bowl, mix together the cider vinegar, sesame oil and a pinch of salt and pepper. Add the chopped pineapple, chopped tomatoes, chopped lettuce and coleslaw mix to the bowl, toss to coat, then set aside. Grate the Cheddar cheese. In another small bowl, mix together the mayonnaise (see ingredients for amount) and remaining sriracha (add less if you don't like too much heat). Set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the pineapple rings and bacon to the pan. Cook until the pineapple is golden and the bacon is cooked through, 2-3 mins each side. Transfer to a plate lined with kitchen paper and cover with foil. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Keep the pan on high heat, then lay in the burgers. Fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.