Grill the stack and fry the bacon until crispy. Set apart covered to keep warm.
Season the minced chicken with onion, parsley, salt and pepper.
Shape hamburgers and grill on both sides for 5 minutes, brushing with teriyaki sauce while cooking. When the hamburgers are cooked, place the Cheddar on top and let it melt with the heat.
Toast the roll. Place a bed of endive on the bottom, then the hamburger, caramelised onion, pineapple, bacon and a little more sauce.
Serve with grilled corn on the cob seasoned with a mixture of mayonnaise, diced coriander and grated cheese.
