Hawaiian Inspired Bacon Cheeseburger

Meanwhile, in a large bowl, combine half the sriracha, 1/2 tbsp of pineapple juice per person and the salt for the burgers (see ingredients for amount), then add the beef mince. Season with pepper and mix together with your hands.
Roll 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 ring 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 one leaf per person, then halve the remaining lettuce lengthways and thinly slice widthways.

In a large bowl, combine the red wine vinegar with the olive oil and sugarfor the dressing (see ingredients for both amounts). Season with salt and pepper.
Add the chopped pineapple, chopped tomatoes, chopped lettuce and coleslaw mix to the dressing. Toss to coat, then set the slaw aside.
Grate the Cheddar cheese.
In a small bowl, combine the mayonnaise (see ingredients for amount) with the remaining sriracha (add less if you don't like heat), then set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once 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 to keep warm.
Keep the pan on high heat and lay in the burgers. Fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.