A flavourful explosion of bacon, saganaki cheese, and pineapple. This burger brings umami in bucketloads.
- 4 eggs
- Olive oil, for greasing
- 8 best quality rashers streaky bacon
- 4 slices saganaki cheese, about 100 g each
- 4 best quality crunchy white burger buns
- Large handful baby spinach leaves
- 2 vine-ripened tomatoes, sliced
- 4 tinned pineapple rings
- 4 tbsp kewpie (Japanese) mayo
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a large non-stick frying pan over medium heat. Crack the eggs into the pan and cook until done to your liking.
- Meanwhile, cook the bacon in another large frying pan or chargrill plate over medium-high heat for 4-5 minutes or until golden and crisp. Drain on paper towel, then wipe out the pan and add another drizzle of oil. Add the saganaki and cook for about 3-4 minutes, trying not to meddle with it while a hard golden crust forms. Flip the cheese over and cook for another 2-3 minutes. It should be crisp and golden on the outside and deliciously molten inside.
- Heat the burger buns if desired, then place the cheese on the bases and top with the bacon, egg, spinach leaves, tomato slices, pineapple rings and mayo. Try not to sigh while you eat.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.