Warm butter in a frypan and slowly cook onions and sugar, stirring occasionally until onions caramelise (about 40 minutes).

In a large bowl mix the mince, sausage meat and spring onions.

Add tabasco or mustard, a generous pinch of salt and a good grind of pepper.

Use your hands to just combine the meat don't over work it.

Mix in sesame seeds

Using wet hands, form into small cricket balls and place on a baking tray lined with grease-proof paper.

Press flat so they are the same diameter as your rolls.

With a spoon press down to form a little well in the centre of the top of each burger patty to deal with slight swelling in the middle that tends to come with cooking of the meat.

Place burgers in the fridge.

Shred the lettuce finely so you have 2 cups.

Add 1 cup of finely shredded cabbage.

Dress the salad with a squeeze of lemon juice.

Grill the rolls, (outsides first) and lightly butter.

Heat the grill and cook four burgers and the bacon.

The burgers will take about four minutes each side, depending on the thickness they do not need to be cooked through.

Lay a cheese slice on each burger

Cut the bacon rashers into four and push these into the cheese.

Keep burgers warm so the cheese melts.

In a dry pan, fry the pineapple so it gets a little tanned.

Serve with fries or a large packet of salted potato chips that have been warmed in the oven and loads of pickles, sauce, slices of beetroot, and mustard on the side.