Make sure that the potatoes are very well drained before mashing or they will make the mixture too moist. Add just enough egg to bind the mixture. If too much is added the burgers will become soft and difficult to handle.
250 g (9 oz) cooked bacon
350 g (12 oz) potatoes
1 small onion
1 tablespoon tomato puree
freshly ground black pepper
1 egg, beaten
4 tablespoons vegetable oil
4 baps or rolls, halved horizontally
4 canned pineapple rings, well drained
1. Bring a pan of salted water to the boil and cook the potatoes for about 20 minutes or until tender.
2. Meanwhile, mince the cooked bacon and onion.
3. Drain the cooked potatoes very thoroughly and mash them.
4. Mix the potato, bacon, onion and tomato puree together in a bowl. Season with pepper and add enough beaten egg to bind the mixture together.
5. Divide the mixture into 4 and shape each portion into a flat round 7.5 cm (3 inches) in diameter.
6. Heat the grill/broiler to high.
7. Heat the oil in a frying-pan, add the burgers and fry for 5-7 minutes on each side until golden.
8. Meanwhile, lightly toast the cut sides of each of the bap halves. 9 Remove the burgers from the pan, place on the bottom halves of the baps and keep warm. Fry the pineapple rings for 1 minute on each side and place on top of the burgers. Replace the bap lids and serve the burgers at once.
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