Aussie Kiwi Burgerwith Beetroot Mayo and Pineapple Bacon Jam

Fry bacon in a pan until crisp, then remove and set aside.

Add sliced onions to the bacon fat, season with salt, and sweat until softened.

When onions begin to color, add pineapple slices and cook until they brown.

Stir in brown sugar and cook until caramelized.

Add apple cider vinegar and rum, allowing the mixture to evaporate.

Pour in water and reduce until the jam thickens and becomes jammy.

Reintegrate the cooked bacon into the jam and combine (this forms the dark, chunky sauce placed between the patties).

For the beetroot mayo, place the whole egg, egg yolk, crushed garlic, Dijon mustard, apple cider vinegar, and beetroot into a jar or bowl.

Using a hand blender, blend until emulsified.

Slowly drizzle in the sunflower or vegetable oil while continuing to blend until smooth.

Season the mayo to taste and set aside.

Place a stainless steel pan on a black induction cooktop.

Heat a greased stainless steel pan and pour a small amount of oil.

Add the egg to the pan, add a splash of water, cover with a lid, and cook until the egg is set (fried egg).

Form two beef patties by hand or with a mold, season with salt, and fry in the hot pan until a crust forms; cook to rare or medium‑rare doneness.

Flip the patties, add a slice of American cheese to each, and sprinkle fresh black pepper over the cheese as it melts.

Spread pink sauce on the bottom sesame seed bun.

Place pickle slices onto the bun spread with pink sauce.

Add a layer of beetroot mayo on the bun.

Add the bottom patty, then spread a layer of the dark pineapple‑bacon jam on top of the patty.

Place the second patty on top of the jam.

Add the fried egg on the upper patty.

Top with butter lettuce, a drizzle of ketchup, and any green leafy garnish.

Cover with the top sesame seed bun.

Blend a pink and yellow mixture in a tall glass container using an immersion blender (visual step captured, kept as a reference for sauce preparation).