Hawaiian Beef & Double Bacon Burger

Meanwhile, pop the beef mince in a bowl along with half the sriracha and 0.5 tbsp per person of pineapple juice. Season with salt and pepper, then use your hands to combine well. Shape into 1 burger per person (make them about the same width as the buns) then set aside on a plate. IMPORTANT: Remember to wash your hands after handling raw meat!

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

In a large bowl, combine the red wine vinegar, sesame oil and a pinch of salt and pepper. Add the chopped pineapple, chopped tomatoes, chopped lettuce and coleslaw mix. Toss to coat then set aside. Grate the cheddar cheese and split open the burger buns. In a small bowl, combine the mayonnaise with the remaining sriracha.

Heat a splash of oil in a 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 and wrap with foil. Keep the heat high and lay in the burgers. Fry until browned on the outside, 2 mins each side. Lower the heat to medium and cook for a further 3-4 mins each side. IMPORTANT: The burgers are cooked when no longer pink in the middle.